MX2008008288A - Compositions providing a heating sensation for oral or dermal delivery - Google Patents

Abstract

The present invention relates to a heating or warming composition that may be delivered orally or to the skin or mucous membranes. The composition contains a warming agent in combination with a cooling agent. The warming agent and cooling agent may be provided in one composition or they may be provided separately in distinct formulations separated over time or geographically. The present invention also extends to methods of providing a heating sensation as well as to products for oral or skin or mucous membrane delivery that contain such a warming composition or that contain a warming agent in combination with a cooling agent. Such products include food products, beverages, chewing gums, confections, cosmetics, lotions, creams and the like containing such a warming composition.

Description

COMPOSITIONS THAT PROVIDE A HEAT SENSATION FOR ORAL OR SKIN DELIVERY FIELD OF THE INVENTION This invention relates to a warm composition that can be delivered orally or to the skin or mucous membranes. The composition contains a warm agent in combination with a cooling agent. The cooling agent and the warm agent may be provided in a composition or may be provided separately in different formulations separated in time or space.

BACKGROUND OF THE INVENTION Many substances are known to provide a feeling of warmth at the time of application and are called "hot agents" or "heating agents." Exemplary warm agents include polyhydric alcohols, capsicum powder (red pepper), a tincture of capsicum, capsicum extract, capsaicin, homocapsaicin, homodihydrocapsaicin, vanillyl nonanoyl amide, vanillyl ether nonannoic acid, alkyl ether derivatives of vanillin alcohol such as ethyl ether vanillinyl, butyl vanillinyl ether and hexyl vanillinyl ether, alkyl ethers of vanillin alcohol, alkyl ethers of ethyl vanillyl alcohol, veratryl alcohol derivatives, substituted benzyl alcohol derivatives, alkyl ethers of substituted benzyl alcohol, acetal propylene glycol vanillin, acetal propylene glycol ethyl vanillinyl, extract of ginger, ginger oil, ginger and gingerone. The tempered compositions may be added either directly or in the form of a flavor composition to food products, beverages, chewing gums, confections, cosmetics, lotions, creams and the like to produce a warm effect upon contact with sensory neurons in the skin. or mucous membranes.

Many substances are known to provide a cooling sensation at the time of application and are called "cooling agents". Many compounds and compositions are known as refreshing agents. Exemplary cooling agents include menthol, sopulegol, 3- (1-menthoxy) propane-1,2-diol, 3- (1-menthoxy) -2-methylpropane-1,2-diol, p-menthane-2,3- diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro [4,5] decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl -2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint oil (Mentha arvensis), black peppermint oil, menthone, ketal glycerol menthone, menthyl lactate, 3- (1-mentoxy) ethan-1-ol, 3- (1 -mentoxy) propan-1-ol, 3- (1-menthoxy) butan-1-ol, 1-mentylacetic acid N-ethylamide, 1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate, N, 2, 3-Trimethyl-2- (1-methylethyl) -butanamide and peppermint oil.

In some cases, a cooling agent and a warm agent have been used together in a single product. For example, U.S. Patent 6,838,106 to Kumamoto et al., The disclosure of which is incorporated herein by reference, provides some formulations that exhibit some cooling agents in combination with some warm agents for use in foods, beverages and preparations. for oral care. In the same way, U.S. Patent 6,673,844 to Kumamoto et al., The disclosure of which is incorporated herein by reference, provides some formulations which exhibit some cooling agents in combination with some hot agents for use in cosmetic or cosmetic products. pharmacists Additionally, U.S. Patent 6,306,429 to Bealin-Kelly et al., The disclosure of which is incorporated herein by reference, teaches throat lozenges having a warm agent geographically distinct from a cooling agent so that a sensation of heating and a cooling sensation are generated in a way that is different both in time and in the location in the body where they are perceived. Said throat lozenges function to provide a differential perception either a refreshing or warm sensation since the agents capable of generating said sensation are spatially separated and dissolve in the mouth or throat at different points of time.

However, there is a need for warm compositions that provide an improved and / or longer-lasting heating sensation at the time of consumption or application to the skin.

SUMMARY OF THE INVENTION In some embodiments, a warm or refreshing composition is provided including a cooling agent and a warm agent. The composition provides an improved warm effect. A combination of a cooling agent and a warm agent produces a warm feeling at a lower concentration than that in which each component alone is effective. Additionally, a combination of a cooling agent and a warm agent produces a warm feeling that is longer than that experienced with a warm agent alone. In addition, providing a combination of a warm agent with a cooling agent allows a change of perception of the heating sensation either spatially or temporarily or both. The warm agent and the cooling agent can be administered separately or in a single formulation.

In some embodiments, a chewing gum or confectionery composition is provided that includes a warm or heating composition that includes a cooling agent and a warm agent. The chewing gum therefore has an improved warm effect. The warm agent and the cooling agent can be found inside the chewing gum or confectionery separately or in a single formulation. As an added feature, a combination of refreshing people and a warm agent may allow a chewing gum or confectionery to provide a warm feeling with a lower concentration of warm agent than with a chewing gum that has only one warm agent and no agent refreshing. Additionally, a chewing gum or confectionery composition can produce a warm feeling that is of longer duration than that experienced with a chewing gum having only a warm agent alone and no cooling agent. In addition, chewing gums and confectionery can be characterized by providing a change of perception of the sensation of warming either spatially and temporally or both. The warm agent may be present in the chewing gum in an amount of, for example, from about 0.1 to 50% by weight of the composition, specifically from about 0.5 to 10% by weight of the composition, more specifically from about 1 to 5. % by weight of the composition and even more specifically from about 2.5 to 4.0% by weight of the composition. The cooling agent may be present in the chewing gum in an amount of from about 0.01 to about 5% by weight of the composition, specifically from about 0.05 to about 2% by weight of the composition and even more specifically from about 0.1 to about 1. % by weight of the composition.

In some embodiments, a method is provided to deliver a warm feeling at a lower concentration of warm agent than the concentration of warm agent required to deliver a warm feeling alone.

In some embodiments, a method is provided for delivering a warm or warm sensation that is of longer duration than the warm or warm sensation perceived when a warm agent is delivered without the presence of a cooling agent.

In some embodiments, a method is provided for changing the perception of a warm or warm sensation either spatially and temporally or both in a mucous membrane, such as, for example, the mouth.

In some methods, the perception of heat is perceived either in a geographical area of the oral cavity or mucous membrane that is changed from where it would be perceived with a composition that lacks a cooling agent, or the perception of heat is greater in duration or of greater intensity than it would be with a composition, chewing gum or jam that lacks said cooling agent. In some modalities, the perception of heat is as much longer as perception in a geographically changed location. All of these methods are achieved by administering a warm composition or chewing gum or confectionery composition as described herein.

In some embodiments, a warm or heating composition is provided which includes: at least one warm agent which includes ginger in an amount of up to about 5% by weight of the composition, butyl vanillin ether in an amount of about 15% up to about 80% by weight of the composition, capsicum oleoresin in an amount of about 15% to about 55% by weight of the composition and piperine in an amount of about 0.00001% up to about 35% by weight of the composition and at least one cooling agent which includes menthol in an amount of up to about 2% by weight of the composition, N, 2,3-trimethyl-2-isopropyl butanamide in an amount of up to about 1% by weight of the composition and N-ethyl- p-menthane-3-carboxamide in an amount of up to about 1% by weight of the composition. The warm composition provides an improved and longer-lasting heating sensation compared to a heating sensation provided by the composition in the absence of at least one cooling agent.

DETAILED DESCRIPTION OF THE INVENTION The present invention is based in part on the findings that by providing a cooling agent in combination with a warm agent separately or in a single formulation provide a warm composition or a chewing gum or confectionery product with surprising benefits. These benefits include a perception of longer heat that can be achieved with a smaller amount of warm agent than would be required if the warm agent were present without a cooling agent. Similarly, a chewing gum or confectionery product containing said heating or warm composition or a warm and refreshing agent provided in different formulations have the ability to change the heating sensation geographically or temporarily. This can be achieved without isolating the warm agent and the cooling agent so that they are not in their environment simultaneously. Rather, the warm agent and the cooling agent can be administered simultaneously in the same formulation or in separate formulations that find the environment substantially at the same time.

The present invention is also based in part on the discovery that adding 100 to 5000 parts per million of a cooling agent to a hot agent composition or to a product containing a warm agent or a hot agent composition produces an improved heat sensation which may be of longer duration and which may result in a geographical or physiological change in the location where the sensation of heat is perceived. Preferably, about 500 to 2000 parts per million of the cooling agent is added. In particularly useful embodiments, the addition of the cooling agent may result in a change in the perception of heat from the tongue to the back of the mouth or throat of an individual orally taking the warm composition or a product containing it.

As used herein, the transitive term "comprising" (also "includes", etc.), which is synonymous with "including", "containing" or "characterized by", is inclusive and open and does not exclude additional elements or method steps, not recited, regardless of their use in the preamble or the body of a claim.

As used herein, the terms "chewing gum" and "chewing gum" are used interchangeably and both are intended to include any chewing gum composition.

As used herein, the term "confectionery base" includes any ingredient or group of ingredients that represent the shape of the total confectionery composition and provides the confectionery composition with its structural integrity and to which other ingredients are added. .

As used herein, the term "cooling agent" includes any agent, whether described herein, which is known in the art to be produced, or otherwise capable of producing a sensation described as refreshing by those who experience it in the skin, the oral cavity or mucous membranes.

As used herein, the term "warm agent" (or "heating agent") includes any agent, whether described herein, known in the art to be produced, or otherwise capable of being of producing a sensation described as warm or imparting a sensation of warmth by those who experience it in the skin, oral cavity or mucous membranes.

As used herein, the term "spatial change" in sensation is intended to refer to an alteration in the geographical or physiological position in which a sensation is normally perceived, for example, a change of perception of heat in the tongue to the throat or the back of the mouth.

As used herein, the term "temporary change" in sensation is intended to refer to a delay in the perception of a sensation or a lengthening in the duration of sensation perception.

The embodiments described herein provide warm or warming compositions that include a combination of at least one cooling agent and at least one warm agent. The warm compositions provide an improved and / or longer lasting heating sensation compared to said compositions in the absence of the cooling agent (s). Cooling agents and warm agents suitable for use in the warm compositions are described below.

Refreshing Agents In some embodiments of the warm composition is the presence of a physiological cooling agent. The physiological cooling agent comprises any number of cooling agents. Appropriate levels of the cooling agent range from about 0.002 to about 10% by weight of the warm composition, specifically from about 0.01 to about 5% by weight of the warm composition and more specifically from about 0.05 to about 3% by weight of the warm composition .

Cooling agents are well known in the art and are described in, for example, U.S. Patent Nos .: 4,032,661, 4,070,994, 4,033,994, 4,296,093, 4,296,255, 4,230,688, 4,034,109, 4,020,153, 4,136,163, 5,266,592, US Publication Nos. : 2004/0067970 and 2005/0019455 and in a publication by John C. Leffingwell available at http://www.leffingwell.com, titled "Fresco without Menthol and Fresher than Menthol and Refreshing Compounds as Insect Repellents", disclosures of which are incorporated herein by reference. A test for physiological cooling agents is described in GB-A-1, 452,291, published on October 13, 1976, reproduced in part herein below for convenience. In some embodiments, the refreshing agents do not have a noticeable taste of their property, but simply provide a refreshing effect. In such modalities, since the refreshing agents do not have their own perceptible taste, they can be used with other types of flavors.

Various US and foreign references disclose specific compounds and classes of compounds that are cooling agents that can be used in warm compositions. Some of these disclose the use of cooling agents in chewing gum. These include, for example, U.S. Patent No. 5,541, 404 (a ketal combined with another refresher (menthol or carboxamides)); U.S. Patent No. 5,372,824 (physiological refreshing agents and reduced menthol); U.S. Patent No. 5,348,750 (menthone ketalos); U.S. Patent No. 5,326,574 (a 3-1-menthoxypropane-1,2-diol-pulverized); U.S. Patent No. 5,266,592 (ketalos glycerol of menthone); U.S. Patent No. 5,165,943 (a cyclodextrin complex with physiological cooling agents); U.S. Patent No. 5,009,893 (physiological cooling agent of p-menthane carboxamide with menthol to reduce bitterness); U.S. Patent No. 4,459,425 (3-1-menthoxypropane-1,2-diol); U.S. Patent No. 4,296,093 (substituted cyclohexanamides); U.S. Patent Nos. 4,248,859 and 4,318,900 (alicyclic carboxylic acids, esters or alkyl-substituted amides); U.S. Patent Nos. 4,157,384 and 4,029,759 (various 3-substituted p-mentanes); U.S. Patent No. 4,081,480 (alpha-oxy (oxo) mercaptans); alkanes 4,070,449 (sulfoxides and sulfones); U.S. Patent Nos. 4,060,091, 4,190,643 and 4,136,163 (substituted p-menthane-3-carboxamides); U.S. Patent Nos. 4,153,679, 4,296,255 and 4,230,688 (acyclic carboxamides); U.S. Patent No. 4,034,109 (acyclic sulfonamides and sulfinamides); U.S. Patent No. 4,033,994 (p-menthane-3-carboxylates); U.S. Patent Nos. 3,793,446 and 3,644,613 (menthol ketoesters); U.S. Patent No. 3,720,762 (spilantol with menthol or black pepper oil); Canadian Patent No. 2,101, 790 (carbonic acids having free polar groups); German Patent No. 2,608,226 (Menthyl lactate); German Patent No. 2,433,165 (menthyl ester N-acetylglycine); French Patent No. 2,577,922 (L-methyl-3-hydroxybutyrate); Japanese Patent No. 94/065023 (2-isopropenyl-5-methylcyclohexanol); British Patent No. 1,502,680 (substituted bicyclic acids, esters, amides and mentanols); Patent of Great Britain No. 1,476,351 (cyclic and acyclic amides, ureas and sulfonamides); Patent of Great Britain no. 1,442,998 (cyclohexane carboxamides substituted with trialkyl); Patents of Great Britain Nos. 1,421, 744 and 1, 421, 743 (novel amides); Great Britain Patent No. 1,411, 786 (cyclohexanamides); Patent of Great Britain No. 1, 404,596 (acyclic secondary and tertiary alkanols); PCT Publication No. WO 97/07771 Menthyl succinate and carboxamides); PCT Publication No. WO 96/28133 (refreshing composition for foodstuffs); PCT Publication No. WO 96/17524 (a refreshing composition comprising N-substituted p-menthane carboxamides and menthol); PCT Publication No. WO 94/010117 (cyclohexanol derivatives) and US Patent No. 3,639,569 (physiological cooling agents).

Particular examples of cooling agents include, for example, substituted p-mentans, substituted p-mentano-carboxamides (for example, N-ethyl-p-menthane-3-carboxamide (FEMA 3455)), acyclic carboxamides, substituted cyclohexanamides, carboxamides cyclohexane substituted, substituted ureas and sulfonamides and substituted mentanols (all from Wilkinson Sword); hydroxymethyl and hydroxyethyl derivatives of p-menthane (from Lever Bros.); Menthyl succinate and its alkaline terrestrial metal salts; 2-mercapto-cyclo-decanone (from International Flavors and Fragrances); 2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter "isopregol"); hydroxycarboxylic acids with 2-6 carbon atoms; ketalos glycerol menthone (FEMA 3807, trade name FRESCOLAT.TM type MGA); 3-1-menthoxypropane-1,2-diol (from Takasago, FEMA 3784, (hereinafter "TCA")) and menthyl lactate (from Haarman &Reimer, FEMA 3748, trade name FRESCOLAT ® type ML).

Additional useful cooling agents include xylitol, erythritol, dextrose, sorbitol, menthone, menthone, ketalos, menthone ketalos, mono menthyl glutarate, cyclohexamides, menthyl acetate, menthyl salicylate, N, 2,3, trimethyl-2-isopropyl. butanamide (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol, 3- (1-menthoxy) propane-1,2-diol, 3- (1-menthoxy) -2 -methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro [4,5] decane-2 -methanol, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methyl-cyclohexanecarboxamide, Japanese pepper oil, black pepper oil, 3- (1-menthoxy-ethan-1-ol, 3- (1-mentoxy) propan -1-ol, 3- (1-menthoxy) butan-1-ol, 1-mentylacetic acid N-ethylamide, 1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate, N, 2,3- trimethyl-2- (1-methylethyl) -butanamide, n-ethyl-t-2-c-6 nonadienamide, menthyl succinate N, N-dimethyl, substituted p-mentans, ketalos glycerol menthone (FEMA 3807, trade name FRESCOLAT® type MGA); WS-30, WS-1 4, Eucalyptus extract (p-Menta-3,8-Diol), Menthol (its natural and synthetic derivatives), Mentol PG carbonate, EG menthol carbonate, glyceryl menthol ether, N-tert-butyl-p-menthane-3-carboxamide, glycerol ester of p-menthane-3-carboxylic acid, Methyl-2-isopropyl-bicyclo (2.2.1), heptane-2-carboxamide and methyl ether of menthol, and menthyl pyrrolidone carboxylate among others. The cooling agents described herein and other suitable cooling agents are further described in the following US Patents, all of which are incorporated herein by reference in their entirety: US 4,230,688, 4,032,661, 4,459,425, 4,136,163, 5,266,592, 6,627,233.

Other suitable cooling agents are described in International Publication No. WO 97/06695. Some include menthol, black spearmint oil, N-substituted-p-menthane-3-carboxamides, tertiary and secondary acyl carboxamides, 3-1-menthoxy-propan-1,2-diol and mixtures thereof. Some carboxamides that are most useful are those described in U.S. Patent No. 4,136,163 of January 23, 1979 to Watson et al. and U.S. Patent No. 4,230,688 of October 28, 1980 to Roswell et al. The carboxamides in U.S. Patent No. 4,136,163 are N-substituted-p-menthane-3-carboxamides. N-ethyl-p-menthane-3-carboxamide is commercially available as WS-3 from Wilkinson Sword. The carboxamides of U.S. Patent No. 4,230,688 are tertiary and secondary acyclic carboxamides, of which butanamide isopropyl trimethyl is commercially available as WS-23 from Wilkinson Sword. Others include WS-3, WS-14, WS-23 and the like.

The following test procedure can be used as a means to identify compounds that have a physiological cooling activity. This test is intended to be purely a means to identify compounds that have a physiological cooling agent activity and useful in the present invention and to give an indication of the different relative activities of the compounds, as between themselves and as compared to menthol, when applied in a particular way to a particular part of the body. The results are not necessarily indicative of the activity of these compounds in other formulations and other parts of the body where other factors come into play. For example, a controlling factor in the onset of the cooling effect, its intensity and longevity will be the rate of penetration of the compounds through the epidermis or mucous membrane, and this will vary in different locations in the human body. The formulation of the actual products according to this invention will therefore be broadly on an empirical basis although the results of the test and other figures given herein will be useful as a guide, particularly in the formulation of products for oral administration. , since the test procedure that will be described involves the oral application of the compound. A similar test can, of course, be designed for the purposes of measuring the relative activities of compounds from another area of the body, for example, the face or the forearm, and this will be a useful guide in the choice of compounds to be used. in preparations for external topical use. It will also be noted that the described test procedure is done on a statistical basis. This is necessary since the sensitive activity of these compounds will vary not only from compound to compound and from one part of the body to another, but also from one individual to another. Tests of this nature are commonly used in the testing of organoleptic properties, for example, flavor and odor of organic and inorganic compounds, see Kirk-Othmer: Encyclopedia of Chemical Technology, 2nd Ed. (1967) Vol. 14, pages 336-344.

The following test procedure is directed to determine the minimum amount of test compound required to produce a remarkable cooling effect in a person of average sensitivity, this minimum amount being named the limit for that particular compound. The tests are carried out in a selected panel of 6 people with an average sensitivity to 1 -mentol.

To select an average sensitivity test panel, the following procedure is used. Known quantities of 1-mentol in a petroleum ether solution (bp 40-60 ° C) are placed in 5 mm squares of filter paper, after which the solvent is allowed to evaporate. A panel of observers is enlisted and asked to place a table impregnated at the same time on the tongue and report the presence or absence of a refreshing effect. The amount of 1-mentol in each impregnated table is gradually reduced from a value substantially above 0.25 micrograms per square to substantially below 0.25 micrograms, the precise range being immaterial. Conveniently, it starts with boxes containing 2.0 micrograms being half of the preceding table, that is, the second table will contain 1.0 micrograms, the third 0.5 micrograms and so on. Each quantity is tested in the language at least 10 times. In this way, the limits for the cold receptor stimulus by 1-mentol are determined by each panel individual, the limit for each individual being the amount of 1-mentol for which, in a series of not less than 10 applications of proof, a refreshing effect is reported 50% of the time. Six panel members are now selected whose limit for 1-mentol is in the range of 0.1 micrograms to 10 micrograms and whose average limit is approximately 0.25 micrograms, this panel being considered as the average sensitivity test panel.

To test the activity of the cooling agents, the above procedure is repeated using only the 6 members of the average sensitivity panel at 1 -mentol. The individual limits for each test compound in each of the 6 selected panel members are determined and averaged. Those compounds whose average limit in the selected test panel is 100 micrograms or less, preferably 50 micrograms or less, are considered to have cooling activity in accordance with this invention.

The cooling agent used in the hot compositions of some embodiments may be any compound or composition known as a cooling agent. Typical examples of the cooling agents that can be used in the compositions described herein include: (1) a compound represented by the formula (I): (D where R2 and R3 each represent a hydrogen atom or a hydroxyl group, represents a single bond or a double bond, the same definition applies hereinafter; (2) a compound represented by the formula (II): (ID wherein R 4 represents a hydrogen atom or a methyl group, R 5 represents a hydrogen atom, a lower alkyl group or a 2-alkoxyethyl group; (3) a compound represented by the formula (III): < m > where n represents an integer from 1 to 10; (4) a compound represented by the formula (IV): (XV) wherein R6 represents a hydrogen atom, a straight or branched chain alkyl or alkenyl group or a straight or branched chain hydroxyalkyl group; (5) a 1-mentylacetic acid N-ethylamide and (6) N, 2,3-trimethyl-2- (1-methylethyl) -butanamide.

Specific examples of cooling agents that can be used in the hot compositions include, but are not limited to, menthol, isopulegol, 3- (1-menthoxy) propane-1,2-diol, 3- (1-menthoxy) -2 -methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro [4,5] decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-substituted-p-menthane-3-carboxamides, tertiary and secondary acicylic carboxamides, N-ethyl-2-yopropyl-5-methylcyclohexanecarboxamide, Japanese mint oil (Mentha arvensis), peppermint oil black, menthone, ketal glycerol menthone, menthyl lactate, 3- (1-menthoxy) ethan-1-ol, 3- (1-mentoxy) propan-1-ol, 3- (1-mentoxy) butan-1-ol , 1-mentylacetic acid N-ethylamide, 1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate, N, 2,3.trimethyl-2- (1-methylethyl) -butanamide, WS-3, WS-12 , WS-14, N, 2,3-trimethyl-2-isopropyl butanamide (WS-23) and peppermint oil. Mixtures of cooling agents can also be used.

Particularly useful cooling agents for use in the hot compositions described herein may include, for example, 3- (1-menthoxy) propan-1,2-diol, 3- (1-menthoxy) -2-methylpropane-1, 2-diol, p-menthane-3,9-diol, 3- (1-menthoxy) ethan-1-ol, 3- (1-menthoxy) propan-1-ol and 3- (1-menthoxy) butan-1 -ol. Particularly desirable are 3- (1-menthoxy) propan-1,2-diol, 3- (1-menthoxy) -2-methylpropane-1,2-diol, N, 2,3-trimethyl-2- (1-methylethyl) ) -butanamide and butanamide isopropyl trimethyl.

Warm Agents In some embodiments, the warm composition includes a physiological warm agent (also referred to as a "heating agent"). Appropriate levels of the warm agent range from about 0.001 to about 10% by weight of the warm composition, specifically from about 0.01 to about 5% by weight of the warm composition and more specifically from about 0.05 to about 3% by weight of the warm composition .

Warm agents can be tested using a modification of the test for cooling agents described above, the test being modified to use benzyl alcohol instead of menthol as the reference sample and asking the panelists to report the presence or absence of a warm effect on instead of a refreshing effect.

Suitable warm agents include those known in the art. Exemplary warm agents include, but are not limited to, vanillin alcohol, vanillin alkyl or alkenyl ethers represented by the formula (V): (V) wherein R7 represents a hydrogen atom or a straight or branched chain alkyl or alkenyl group having from 1 to 10 carbon atoms, desirably from 1 to 6 carbon atoms, such as the ethyl ether vanillin, propyl ether vanillin, pentyl ether vanillin and ether hexyl vanillin: acetal propylene glycol vanillin; ethyl vanillin propylene glycol acetal; compounds represented by the formula (VI): (VI) wherein R8 represents a straight or branched chain alkyl or alkenyl group; gingerona; 4- (1-menthoxymethyl) -2- (3 ', 4'-dihydroxyphenyl) -1,3-dioxolane; 4- (1-menthoxymethyl) -2- (2'-hydroxy-3'-menthoxyphenyl) -1,3-dioxolane; tincture of capsicum and ginger extract.

Examples of suitable hot agents include, but are not limited to: vanillyl alcohol n-butyl ether, vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-amino ether, ether Isolation of vanillyl alcohol, n-hexyl ether of vanillin alcohol, methyl vanillin alcohol methyl ether, vanillyl alcohol ethyl ether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, ethanol, iso-propyl alcohol, iso- amylalcohol, benzyl alcohol, glycerin, chloroform, eugenol, cinnamon oil, cinnamic aldehyde, phosphate derivatives thereof and the commercially available hot agent David Michael Heat, available from David Michael & Co., Inc., 10801 Decatur Road, Philadelphia, Pa. 19154, USA. The phosphate derivatives mentioned are those described in WO 97/02273, incorporated by reference herein. Mixtures of tempered agents can also be used in some modalities.

Particularly useful warm agents for use in warm compositions of some embodiments include, ethyl vanillin ether, vanillin propyl ether, vanillyl butyl ether, vanillin pentyl ether, hexyl vanillinyl ether, gingerone, capsicum tincture and ginger extract. In some desirable embodiments, the warm agent may be vanillin butyl ether, vanillin pentyl ether, hexyl vanillin ether or capsicum tincture.

Warm Compositions As described above, the warm compositions include a combination of at least one warm agent and at least one cooling agent, the cooling agent improves and / or elongates the warm effect provided by the compositions at the time of being consumed or applied to the skin. Any of the warm agents or cooling agents set forth above can be used. The warm composition may also include a carrier, such as water or a loading sweetener, described in more detail below.

For example, the warm composition can be diluted with a safe diluent for a human body, such as ethanol or pure water at an appropriate dilution determined in accordance with intended use, for example, about 1: 2 to 1: 10000. The warm agent may be present in an amount of, for example, 0.1 to 50% by weight, specifically 0.5 to 10% by weight, more specifically 1 to 5% by weight and even more specifically approximately 2.5 to approximately 4.0% by weight . The cooling agent may be present in an amount from 0.01 to about 10% by weight, specifically from about 0.05 to about 7% by weight, more specifically from about 0.1 to about 5% by weight and even more specifically from about 0.2 to about 3. % in weigh.

For oral delivery preparations, the warm composition can be incorporated into a flavor composition. The flavor composition is not particularly limited and any flavor known in the art for use in food, beverages and oral care products can be used. Examples of suitable flavors include citrus flavors, such as an orange flavor, a lemon flavor, a lime flavor, a grapefruit flavor, a yuzu flavor (Chinese lemon) and a sudachi flavor; fruit flavors, such as an apple flavor, a grape flavor, a strawberry flavor, a pineapple flavor, a banana flavor, a peach flavor, a melon flavor, a peach flavor, a ume flavor (Chinese peach), a cherry flavor, a raspberry flavor, a blackberry flavor and a tropical fruit flavor; milk flavors, such as a milk flavor, a butter flavor, a cheese flavor, a cream flavor and a yogurt flavor; a vanilla flavor, tea or coffee flavors, such as a green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor and a coffee flavor; mint flavors, such as black mint flavor, peppermint flavor and a Japanese mint flavor; flavored flavors, such as an asafetida flavor, ajowan flavor, anise flavor, an angelica flavor, a fennel flavor, a Jamaican pepper flavor, a cinnamon flavor, a chamomile flavor, a flavor mustard, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a cilantro flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a flavor a perilla, a juniper blackberry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a flavor nutmeg, a parsley flavor, a marjoram flavor, a rosemary flavor, a laurel flavor and a wasabi flavor (Japanese horseradish); meat flavors, such as a beef flavor, a pork flavor and a chicken flavor; marine flavors, such as a fishy flavor, a clam flavor, a crustacean flavor, a dry and smoked fish flavor and a seaweed flavor; alcohol flavors, such as a wine flavor, a whiskey flavor, a brandy flavor, a rum flavor, a gin flavor and a liquor flavor; floral flavors and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, a mushroom flavor and a tomato flavor. For the details of the compositions of these flavors, refer to the Japanese Official Patent Gazette 12 (2000) -1 [7270], Well-known and Accustomed Techniques (Perfumes), II. Flavors of Food The warm composition can be used as a mixture component or an additive component in flavor mixtures or as an additive after mixing.

The warm composition or flavor composition can be used as an additive component for various products. The content of the warm composition in a final product is subject to wide variation according to the type of product, the amount of product that will be applied, the mode of use or application of the product and the like.

The warm composition can be used in any composition intended for oral delivery, in the skin or in the mucosa as a component to provide a feeling of warmth, to prolong the feeling of warmth or to change the perception of warmth in time or geography. Products to which the warm composition may be applied include, but are not limited to, food and beverages, such as sweets, pills, chewing gums, tablets, chocolates, cakes, cookies, snacks, bread, tea, coffee, juice, fruit drinks, fruit wine, milk drinks, carbonated drinks, alcoholic beverages, seasonings, dressings for salad and dip; and preparations for oral care, such as mouthwash, toothpaste, nebulizers, beverages, medicinal drops, gargles and chewable.

In addition to the warm composition, these products may contain other additives according to their use. For example, additives allowed by the Food Safety Act may be added to foods and beverages as needed. Useful additives include saccharides, sweeteners, inorganic salts, emulsifiers, acidifiers, flavorings, colors, antioxidants, lifting agents, thickeners, vegetable oils, milk and other dairy products. In general, confectionery products may include wheat flour (base), butter, a lifting agent, for example, yeast, an emulsifier, for example, a fatty acid ester of sucrose, saccharides, eg, sugar, salts inorganic and flavoring The chocolate may include cocoa mass (base), cocoa cream, saccharides, for example, sugar, milk and an emulsifier. Emulsified dressings may include salad oil, water, vinegar, sugar, thickening polysaccharides and sweeteners. The chewing gum may include a chewing gum base, saccharides, such as sugar, glucose syrup and starch and flavors. Sweets may include saccharides, acidifiers, for example, citric acid, sweeteners, flavors and colors. Orange fruit drinks may include orange juice, sweeteners, for example isomerized sugars, acidifiers, for example, citric acid and antioxidants, for example, vitamin C. Fruit milk drinks may comprise fruit juice, dairy products such as milk and skimmed milk powder, saccharin, for example, sugar, stabilizers, for example, carboxymethyl cellulose, acidifiers (also known as food acids), for example, citric acid and flavorings, for example, a pineapple flavor. In some embodiments, the food acids and / or salts (or ingredients that provide a salty taste) further improve the intensity and / or longevity of the heating or warm sensation.

In particular embodiments, as will be described in greater detail below, the warm compositions are used in chewing gums. Some chewing gum formulations are described in, for example, U.S. Patent Nos: 6,627,233, 6,685,916 and 6,696,044, incorporated herein by reference.

The additives that can be used in the preparations include inorganic salts, inorganic oxides, organic salts, thickeners, wetting agents, emulsifiers, surface active agents, humectants, alcohols, color additives, flavorings and, if desired, medicinal ingredients such as raw drugs, hemostats, circulation stimulants, anti-inflammatory agents, astringents, antibacterial and / or antifungal agents and bactericides. For example, the toothpaste may comprise abrasives, such as calcium phosphate, such as calcium carbonate, aluminum hydroxide, silica and calcium pyrophosphate; wetting agents, such as glycerin, sorbitol and propylene glycol; tackifiers, such as carboxymethyl cellulose, carrageenan and hydroxyethyl cellulose; surface active agents, such as sodium lauryl sulfate, N-acylglutamines and sucrose fatty acid esters; sweeteners, such as saccharin sodium, steveoside and xylitol; and medicinal components, such as vitamin E, azulene, aluminum chlorohydroxy allantoinate, dextranase, hinokitiol, lysozyme chloride and chlorhexidine.

Food acids may include, but are not limited to, acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid , tartaric acid, aspartic acid, benzoic acid, caffeotanic acid, iso-citric acid, citramalic acid, galacturonic acid, glucuronic acid, glyceric acid, glycolic acid, ketoglutaric acid, a-ketoglucárico acid, lactoisocítrico acid, oxalacetic acid, pyruvic acid, quinic acid, shikimic acid, succinic acid, tannic acid, hydroxyacetic acid, sebaric acid, sebacic acid, azelaic acid, pimelic acid, capric acid and combinations thereof.

Salts that provide a salty taste may include sodium chloride and / or potassium chloride. The salty taste can also be provided by ingredients such as yeast extract, protein hydrolysates, soy sauce and the like.

In some embodiments provided herein, the warm composition includes: at least one warm agent that includes ginger in an amount of up to about 5% by weight of the composition, butyl vanillin ether in an amount of from about 15% to about 80 % by weight of the composition, capsicum oleoresin in an amount of from about 15% to about 55% by weight of the composition and piperine in an amount of about 0.00001% up to about 35% by weight of the composition and at least one agent cooling which includes menthol in an amount of up to about 2% by weight of the composition, N, 2,3, trirpethyl-2-isopropyl butanamide in an amount of up to about 1% by weight of the composition and N-ethyl-p -nine-3-carboxamide in an amount of up to about 1% by weight of the composition.

Chewing Gum Compositions In some embodiments, the warm compositions described above are used in chewing gums. The chewing gum compositions are well known in the art and are described in depth in, for example, U.S. Patents 6,627,233, 6,685,916 and 6,696,044, the disclosures of which are incorporated herein by reference and some of the which are summarized in this document.

As used herein, the term "chewing gum" is intended to mean any chewing gum composition. The chewing gum compositions typically include one or more chewing gum bases, flavoring agent and sweetening filler. The chewing gum compositions may be covered or uncovered and may be in the form of bars, strips, granules, balls and the like. The formulation of the different forms of the chewing gum compositions will be similar but may vary with respect to the proportion of the ingredients. For example, coated chewing gum compositions may contain a lower percentage of softeners. The granules and balls can have a small center of chewing gum, which is then covered with a sugar solution or a sugarless solution to create a hard cover. The bars and strips are usually formulated to be softer in texture than the center of chewing gum. In order to overcome any adverse smoothing effects that the active surfactant may have on the chewing gum base, it is desirable to formulate a chewing gum stick or strip having a firmer texture (i.e., with less softener than is typically employed). ).

The warm or heating composition can be used either in normal chewing gum or rubber to make bombs. Chewing gum with center filler is another common form of chewing gum in which the warm or warming composition can be used. The chewing gum portion has a similar composition and mode of manufacture as described above. Nevertheless, center filling is typically an aqueous solution or gel, which is injected into the center of the chewing gum during processing. Warm or heating compositions or heating agents and cooling agents may optionally be incorporated together or individually into the center filler during the manufacture of the filling or in the chewing gum. Chewing gum with center filler may also be optionally covered and may be prepared in various forms such as in the form of a pallet.

In some embodiments, it is desirable to use a covered chewing gum in which the combination of heating and cooling agents or warm or heating compositions is at least one of the center and the coating.

The chewing gum composition of some embodiments includes a chewing gum base and other typical chewing gum composition components such as sweeteners, softeners, flavoring agents and the like. The chewing gum composition may contain a reduced amount of softening agents such as lecithin, glycerin or may remove the softeners. In addition, the chewing gum composition may contain a greater or lesser amount of sugar alcohols than conventional chewing gum compositions to facilitate delivery.

In accordance with one aspect of the chewing gum composition, the warm composition is added during the manufacture of the chewing gum composition, that is, with the sweeteners, flavoring agents and the like.

In a further aspect of the invention, the chewing gum base generally includes elastomers, elastomer plasticizers, waxes, fats, oils, emulsifiers, fillers, texturisers and may include a desirable combination of the heating and cooling agents or warm composition, as described above. The elastomers constitute from about 5% to 95% by weight of the chewing gum base, specifically from about 10% to 70% by weight and more specifically from about 15% to 45% by weight of the chewing gum base. The elastomer can be any water-insoluble polymer known in the art and includes those chewing gum polymers used for chewing gums and pump gums. Illustrative examples of suitable polymer in chewing gum bases include both natural and synthetic elastomers. Examples of elastomers include synthetic elastomers such as polyisobutylene, polybutylene, isobutylene-isoprene co-polymers, styrene-butadiene copolymers, polyvinylacetate, and the like. The elastomers may also include natural elastomers such as natural rubber as well as natural chewing gums such as jelutong, lechi caspi, perillo, massaranduba balata, chewing gum, gutta hang kang or mixtures thereof. Other elastomers are known to those of ordinary skill in the art.

The elastomer plasticizers modify the firmness of the finished chewing gum when used in the chewing gum base. The elastomer plasticizers are typically present in an amount of up to about 75% by weight of the chewing gum base, specifically from about 5% to 45% by weight and more specifically from about 10% to 30% by weight of the base of chewing gum. Examples of elastomer plasticizers include natural resin esters such as partially hydrogenated resin glycerol ester, tall oil resin glycerol ester, partially hydrogenated resin pentaerythritol esters, methyl and partially hydrogenated methyl esters of resin and the like. Synthetic elastomer plasticizers such as terpene resins may also be employed in the chewing gum base composition.

The waxes include waxes that occur synthetically and naturally such as polyethylene, beeswax, carnauba and the like. Oil waxes such as paraffin can also be used. When present in the chewing gum base, the waxes employed will have a melting point below 60 ° C and preferably between about 45 ° C and 55 ° C. The waxes may be present in the amount of up to about 30% by weight of the chewing gum base. However, typically, the wax may be present in the chewing gum base in an amount of from about 6% to about 10% and more specifically from about 7% to about 9.5% by weight of the chewing gum base; Waxes help to cure the finished chewing gum and help to improve the release of flavor and can extend the shelf life of the product.

The chewing gum base may also include emulsifiers that help disperse the immiscible components in a single stable system. Emulsifiers useful in this invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate and the like and mixtures thereof. The emulsifier can be employed in amounts of from about 2% to about 15% and more specifically from about 7% to about 11% by weight of the chewing gum base.

The fillers modify the texture of the chewing gum base and help in processing. Examples of such fillers include calcium carbonate, magnesium carbonate, aluminum hydroxide, magnesium aluminum silicates, mud, alumina, talc, titanium oxide, cellulose polymers, tricalcium phosphate, dicalcium phosphate, calcium sulfate and the like. . The fillers are typically present in an amount of from about 1% to 60% by weight. Desirably, the amount of filler, when used, will be present in an amount from about 15% to about 40% and more specifically from about 20% to about 30% by weight of the chewing gum base.

The chewing gum base may include plasticizers or softeners to provide a variety of desirable textures and consistency properties. Examples of softeners used in the chewing gum base include hydrogenated and partially hydrogenated vegetable oils, cocoa cream, glycerol monostearate, glycerol triacetate, di- and tri-glycerides, fatty acids such as stearic acid, palmitic acid, oleic acid , linoleic acid, linoleic acid and the like. The plasticizers and softeners are generally employed in the chewing gum base in amounts of up to about 20% by weight of the chewing gum base. The softeners in the chewing gum compositions are typically present in amounts of from about 0.5% to 10% by weight based on the total weight of the chewing gum composition.

The chewing gum base constitutes between 5% and 95% by weight of the chewing gum composition, more typically 10% to 50% by weight and most typically from about 255 to 35% by weight of the chewing gum. A larger amount of chewing gum base is desirable.

A variety of traditional ingredients may optionally be included in the chewing gum base in effective amounts such as flavoring agents and coloring agents, antioxidants, preservatives and the like. For example, titanium dioxide and other dyes suitable for food, drug and cosmetic applications, known as dyes F. D. & A., they can be used. An antioxidant such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, vitamin E and mixtures thereof, may also be included. Other conventional chewing gum additives known to one of ordinary skill in the chewing gum art can also be used in the chewing gum base.

The chewing gum compositions may include amounts of conventional additives selected from the group consisting of sweetening agents, plasticizers, softeners, emulsifiers, waxes, fillers, fillers (carriers, extenders, loading sweeteners), mineral adjuvants, flavoring agents. and coloring agents, antioxidants, acidifiers, thickeners, medicament, oral care assets, such as remineralization agents, antimicrobials and tooth whitening agents, as described in co-pending US Patent Application Serial No. 10 / 901,511 , filed on July 29, 2004 and entitled "Dental Bleaching Compositions and Delivery Systems thereof," which is incorporated herein by reference in its entirety, and the like, and mixtures thereof. Some of these additives can serve more than one purpose. For example, in sugar-free chewing gum compositions, a sweetener, such as maltitol or other sugar alcohol, may also function as a bulking agent.

Suitable sweeteners for use in chewing gum compositions include both natural and artificial sweeteners as well as sugar sweeteners and without sugar. The load sweeteners may be present in amounts of from about 5% to about 99% by weight of the chewing gum composition. Sweeteners are typically present in chewing gum compositions in amounts of from about 20% to 80% by weight, specifically from about 30% to 60% by weight. High intensity sweeteners such as sucralose, aspartame, neotame, acesulfame salts and the like are typically present in up to about 1.0% by weight.

Suitable sugar sweeteners include mono-saccharides, di-saccharides and poly-saccharides such as, but not limited to, sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose) , invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids and mixtures thereof.

Suitable unsweetened sugar sweeteners include sugar alcohols (or polyols) such as, but not limited to, sorbitol, xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose (ISOMALT), lactitol, erythritol, hydrogenated starch hydrolysates and mixtures thereof. same.

Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Patent No. 4,279,931 and various hydrogenated glucose syrups and / or powders which contain sorbitol, maltitol, hydrogenated di-saccharides, hydrogenated higher polysaccharides or mixtures thereof. The hydrogenated starch hydrolysates are mainly prepared by the controlled catalytic hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric and polymeric saccharides. The proportions of these different saccharides give different hydrogenated starch hydrolysates different properties. Mixtures of hydrogenated starch hydrolysates, such as LYCASIN®, a commercially available product manufactured by Roquette Freres of France and HYSTAR®, a commercially available product manufactured by SPI Polyols, Inc. of New Castle, Delaware, are also useful.

In some embodiments, high intensity sweeteners may be used. Without being limited to particular sweeteners, representative categories and examples include: (a) water-soluble sweetening agents such as dihydrochalcones, monelin, stevia, steviosides, rebaudioside A, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol and aminoalkenoic acid ester amides of L-aminodicarboxylic acid, such as those disclosed in U.S. Patent No. 4,619,834, the disclosure of which is incorporated herein by reference, and mixtures thereof; (b) water-soluble artificial sweeteners such as soluble saccharin salts, ie sodium or calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-1 , 2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1, 2,3-oxathiazine-4-one-2,2-dioxide ( Acesulfame K), the free acid form of saccharin and mixtures thereof; (c) dipeptide-based sweeteners, such as sweeteners derived from L-aspartic acid, such as methyl ester L-aspartyl-L-phenylalanine (Aspartame) and materials described in U.S. Patent No. 3,492,131, L-alpha -partyl-N- (2,2,4,4-tetramethyl-3-thietanyl) -D-alaninamide hydrate (Alitame), N-1-methyl ester of N- (N- (3 , 3-dimethylbutyl) -L-aspartyl] -L-phenylalanine (Neotame), methyl esters of L-aspartyl-2,5-dihydro-L-phenylalanine, L-aspartyl-L- (1-cyclohexan) -alanine and mixtures thereof; (d) water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as chlorinated derivatives of ordinary sugar (sucrose), for example, chlorodeoxysugar derivatives such as chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives, known, for example, under the name of Sucralose product, examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: 1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside or 4-chloro-4-deoxygalactosucrose, 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy beta-D-fructo-furanoside or 4,1'-dichloro-4,1-dideoxygalactosucrose, 1 ', 6'-dichloro1', 6'-dideoxysucrose, 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1 , 6-dichloro-1,6-dideoxy-beta-D-fructofuranoside or 4,1 ', 6'-trichloro-4,1'6'-trideoxygalactosucrose, 4,6-dichloro-4,6-dideoxy-alpha -D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside or 4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose, 6,1 ', 6'-trichloro-6,1 ', 6'-trideoxysucrose, 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside or 4,6,1 ', 6'-tetrachloro4,6,1', 6'-tetradeoxygalacto-sucrose and 4,6,1 ', 6'-tetradeoxy-sucrose and mixtures thereof; (e) protein-based sweeteners such as thaumaoccous danielli (Thaumatin I and II) and talin; (f) the monatin sweetener (2-hydroxy-2- (indol-3-ylmethyl) -4-aminoglutaric acid) and its derivatives and (g) the sweetener I have been guo (sometimes referred to as "Lo han kuo").

The intense sweetening agents can be used in many different physical forms well known in the art to provide an initial burst of sweetness and / or a prolonged sweetness sensation. Without being limited thereto, said physical forms include free forms, such as powdered forms, powder forms, beaded forms, encapsulated forms and mixtures thereof.

Flavoring agents, which can vary over a wide range, can be selected in amounts of from about 0.1% to 10% by weight, preferably from about 0.5% to 5.0% by weight. Flavoring agents for use in chewing gum compositions are well known and include citrus oils, black peppermint oil, peppermint oil, wintergreen oil, menthol, cinnamon, ginger and the like.

Other materials, which may be present in the chewing gum composition of the present invention, include antioxidants (eg, butylated hydroxyanisole, butylated hydroxytoluene, beta-carotenes, tocopherols), colorants, flavoring agents and the like.

The chewing gum products can be prepared using standard techniques and equipment known to those skilled in the art. The apparatus useful in accordance with the embodiments described herein includes mixing and heating apparatuses well known in the chewing gum making art and therefore the selection of the specific apparatus will be apparent to the artisan. For the general chewing gum preparation processes, see U.S. Patent Nos. 4,271, 197 of Hopkins et al, 4,352,822 of Cherukuri et al, and 4,497,832 of Cherukuri et al, each of which is incorporated herein by reference. reference in its entirety.

The coating techniques for applying a cover for a chewing gum composition such as pan coating and spraying are well known. Some embodiments include coating with solutions adapted to build a solid caramel layer. Both sugar and sugar alcohols can be used for this purpose together with high intensity sweeteners, colorants, flavoring agents, binders and other conventional additives.

The sweetener may be present in an amount of from about 30% to 80% by weight of the coating syrup. A binder such as magnesium stearate can be added to the coating syrup in an amount of from about 1% to 15% by weight of the coating syrup to improve or promote adhesion. Optionally, minor amounts of conventional additives may also be present. Suitable sweeteners for use in the coating syrup include sugar-free sweeteners such as polyhydric alcohols, for example, xylitol, sorbitol, mannitol and mixtures thereof, as well as maltitol, isomaltitol hydrogenated starch hydrolysates and hydrogenated glucose syrups. The mono-, di- and poly-saccharides can also be included. For example, sugars such as sucrose, fructose, glucose, galatose and maltose can also be used as a sweetener. Other sweeteners suitable for use in the coating syrup include, but are not limited to, free saccharin acid, water soluble salts of saccharin, cyclamate salts, palatinite dihydrochalcones, glycyrrhizin, methyl ester of L-aspartyl-L-phenylalanine. , sweeteners based on amino acids, talin, steviosides, dihydrochalcone compounds, salts of acesulfame and mixtures thereof.

Other ingredients can be added in minor amounts to the coating syrup and include moisture-absorbing compounds, anti-adherent compounds, dispersing agents and film-forming agents. Suitable moisture-absorbing compounds for use in coating syrups include mannitol or dicalcium phosphate. Examples of useful anti-tackifying compounds, which may also function as fillers, include talc, magnesium trisilicate and calcium carbonate. These ingredients can be employed in amounts of about 0.5% to 5% by weight of the syrup. Examples of dispersing agents, which may be employed in the coating syrup, include titanium dioxide, talc or other anti-adherent compounds as set forth above.

The coating syrup is usually heated and a portion thereof is deposited in the chewing gum centers. Usually a single deposit of the coating syrup is not sufficient to provide the desired amount or thickness of coating and usually it will be necessary to apply a second, third or more layers of the coating syrup in order to be able to build the coating weight and thickness at the desired levels with layers that are allowed to dry between the coatings.

In some embodiments of the chewing gum composition, the heating and cooling agents or warm composition are added to the coating. These components can be applied subsequently to the syrup coating. Further details regarding the preparation of chewing gum compositions can be found in Skuse's Complete Confectioner (13th Edition) (1957) including pages 41-71, 133-144 and 255-262 and in Sugar Conféctory Manufacture (2nd Edition). ) (1995), EB Jackson, Editor, pages 258-286, the contents of which are incorporated herein by reference.

Confectionery Compositions In some embodiments, the warm or heating compositions described above are used in confectionery. Confectionery compositions are well known in the art and are described in depth, for example, in U.S. Patent Nos. 6,685,916, 6,627,233 and 6,696,044, mentioned above.

The term "confectionery" as used herein includes, but is not limited to: nougats, sweets, coated articles, gel jams, fondants, chewy sweets, rubber candy, tablets, solid candy, jams with center fill , mints, tablets, pills, microcapsules and solid forms of rapid dissolution including powdered forms (cakes, waffles, thin films and tablets) and solid forms of rapid dissolution including compressed tablets. The term "rapid dissolution solid form" as used herein means that the solid dose form dissolves in less than about 60 seconds, desirably in less than about 15 seconds, more desirably in less than about 5 seconds, in the oral cavity The tablets include disk-shaped solids, which may have a flavored base. The base can be a solid caramel, glycerinated gelatin or a combination of sugar with enough mucilage to shape it. Compressed tablet forms typically include one or more fillers (compressible sugar), flavoring agents and lubricants. As used herein, the term "confectionery" may also include fat based confections such as chocolate, milk chocolate, dark chocolate, white chocolate and combinations thereof.

The confectionery compositions may include a confectionery base and any of the warm or heating compositions described above. The confectionery compositions may also include a variety of optional additives, as is provided in more detail below. At the time of consumption, the warm or warming composition is released from the jam and imparts an improved heating sensation and longer duration than that provided by the composition in the absence of the cooling agent.

A confectionery base may include sweeteners, such as sugars and sugar-free sweeteners, or the like, or mixtures thereof. The load sweeteners are generally present in amounts of about 0.05% to about 99% by weight of the composition.

A variety of traditional ingredients may also be included in confectionery in effective amounts such as coloring agents, antioxidants, preservatives, sweeteners and the like. The coloring agents can be used in effective amounts to produce the desired color. The coloring agents can include pigments which can be incorporated in amounts up to about 6% by weight of the composition. For example, the titanium dioxide can be incorporated in amounts up to about 2% and preferably less than about 1% by weight of the composition. The colorants may also include natural food colors and dyes suitable for food, drug and cosmetic applications. These dyes are known as dyes and lacquers F. D. &; C. the materials acceptable for the present uses are preferably soluble in water. Non-limiting and illustrative examples include the indigoid dye known as F. D. & C. Blue No. 2, which is the disodium salt of 5,5-indigotindisulfonic acid. Similarly, the dye known as F. D. & C. Green No. 1 comprises a triphenylmethane dye and is the monosodium salt of 4- [4- (N-ethyl-p-sulfoniumbenzylamino) diphenylmethylene] - [1- (N-ethyl-Np-sulfoniumbenzyl) - delta-2,5-cyclohexadienamine]. A complete recitation of all dyes F. D. & C. and its corresponding chemical structures can be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 3a.

Edition, in volume 5 on pages 857-884, the text of which is incorporated herein by reference.

Lubricants may also be added in some embodiments to improve the softness of the comestible, such as, for example, the solid caramel modes. Suitable lubricants include, but are not limited to, fats, oils, aloe vera, pectin and combinations thereof.

Similarly, in some embodiments, the edible may have smooth edges. In such embodiments, the comestible can have any shape, such as square, circular or diamond; however, the edges are rounded to provide a soft edible. Another way to provide softness to the comestibles is to deposit the edible composition in molds during the manufacturing process. Accordingly, in some embodiments, the comestible is deposited, as described in more detail below.

Other conventional additives known to one of ordinary skill in the art can also be used in confectionery compositions.

In some embodiments, confectionery compositions can be produced by batch processes. Said jams can be prepared using conventional appliances such as fire pots, cooking extruders and / or vacuum cookers. In some embodiments, the sweetener charge (sugar or sugar free) and a solvent (eg, water), are combined in a mixing vessel to form a suspension. The suspension is heated to about 70 ° C to 120 ° C to dissolve any crystal or particle of sweetener and to form an aqueous solution. Once dissolved, heat and vacuum are applied to cook the batch and evaporate the water until a residual moisture of less than about 4% is achieved. The batch changes from a crystalline phase to an amorphous or glassy phase. The warm or heating composition can then be mixed in the batch by mechanical mixing operations, together with any other optional additive, such as coloring, flavoring and the like. The batch is then cooled to approximately 50 ° C to 10 ° C to obtain a semi-solid or plastic-like consistency.

The optimum mixing required to uniformly mix the components during the manufacture of solid confectionery is determined by the time necessary to obtain a uniform distribution of the materials. Normally, mixing times of from four to ten minutes have been found acceptable. Once the dough has been properly tempered, it can be cut into workable regions or formed into desirable shapes that have the correct weight and dimensions. A variety of training techniques can be used depending on the shape and size of the desired final product. Once the desired figures are formed, fresh air is applied to allow the edibles to settle evenly, after which they are wrapped and packed.

Alternatively, various continuous cooking processes using thin film evaporators and injection ports for the incorporation of ingredients including hot or heating compositions are known in the art and may also be used.

Apparatus useful in accordance with some embodiments comprise cooking and mixing apparatuses well known in confectionery manufacturing techniques and the selection of specific apparatuses will be apparent to one skilled in the art.

Additionally, in some embodiments, various confectionery configurations with multiple regions may be employed. These configurations may include, but are not limited to, liquid center filler, center powder filler, solid coating, soft coating, laminating, laminating and coiling. In some embodiments, the warm or warming composition may be included in a region or in multiple regions of the product.

Confectionery compositions in the form of compressed tablets such as mints may generally be made by combining sugar or finely screened sugar substitute, flavoring agent (e.g., spearmint flavor), bulking agent such as gum arabic and an optional coloring agent . The flavoring agent and filler are combined and then the sugar or sugar substitute is added gradually along with the coloring agent, if necessary.

The product is then granulated by passing through a screen with the desired mesh size (eg 12 mesh) and then typically at 55 ° C to 60 ° C. The resulting powder is fed to a tabletting machine equipped with a large-sized perforator and the resulting pills are broken into granules and then compressed.

Solid candies typically contain sugar or sugar substitute, glucose, water, flavoring agent and optional coloring agent. The sugar dissolves in the water and then the glucose is added. The mixture is brought to a boil. The resulting liquid to which a coloring agent may have been previously added is emptied into a greased bar and cooled. The flavoring agent is then added and combined with the cooled mass. The resulting mixture is then fed to a roll drop assembly known in the art to form the final figure of the solid candy.

A nougat composition typically includes two main ingredients, a high-boiled candy and a frappe. As an example, egg albumin or a substitute thereof is combined with water and beaten to form a light foam. The sugar and glucose are added to the water and typically boiled at about 130 ° C to 140 ° C and the resulting boiled product is poured into a mixing machine and beaten until it becomes creamy. The whipped albumin and the flavoring agent are combined with the creamy product and the combination is vigorously mixed next.

Additional details regarding the preparation of confectionery compositions can be found in Skuse's Complete Confectioner (13th Edition) (1957) including the pages 41-71, 133-144 and 255-262 and in Sugar Confectionery Manufacture (2nd Edition) (1995), E. B.

Jackson, Editor, pages 129-168, 169-188, 189-216, 218-234 and 236-258, the contents of which are incorporated herein by reference.

Soft Confectionery Compositions In some embodiments, the orally delivered product may be in the form of various soft confectionery formats. Soft confectionery formats may include, but are not limited to, nougat, caramel, taffy, gums and jellies.

The mild confectionery compositions may include a confectionery base and any of the warm compositions described above, which may include at least one warm agent and at least one cooling agent, the soft confectionery compositions may also include a variety of optional additives, such as any of the additives set forth above in the section describing the confectionery compositions. At the time of consumption, the warm composition is released from the soft confection and provides a feeling of warming improved and / or longer lasting than the composition in the absence of the cooling agent.

Some mild confectionery compositions include nougat compositions, which include two main components, a high-boiled candy and a frappe. As an example, egg albumin or a substitute thereof is combined with water and beaten to form a light foam. The sugar and glucose are added to the water and typically boiled at temperatures of from about 130 ° C to 140 ° C and the resulting boiled product is poured into a mixing machine and beaten until it becomes creamy. The whipped albumin and the flavoring agent are combined with the creamy product and the combination is vigorously mixed next.

In some embodiments, a candy composition may include sugar (or sugar substitute), corn syrup (or polyol syrup), partially hydrogenated fat, milk solids, water, butter, flavors, emulsifiers and salt. To prepare the candy, the sugar / sugar substitute, the corn syrup / polyol syrup and the water can be mixed together and dissolved with heat. Then, the milk solids can be mixed in the dough to form a homogeneous mixture. Afterwards, the minor ingredients can be mixed over a low heat. The fire can then be increased to a boil. Once sufficient water has been removed and the color / flavor developed, the dough can be cooled in some way and the temperature sensitive ingredients can be mixed before unloading and forming / molding / wrapping the finished product.

In some embodiments, a chew composition may include sugar (or sugar substitute), corn syrup (or polyol syrup), partially hydrogenated fat, water, flavors, emulsifiers and salt. The process for preparing taffy may be similar to that of the caramel and optionally, the final taffy may be pulled to develop its desired texture.

In some embodiments, a gum composition may include sugar (or sugar substitute), corn syrup (or polyol syrup), gelatin (or appropriate hydrocolloid), flavor, color and optionally acid. The gum can be prepared by hydrating the appropriate gelatin or hydrocolloid, heating the sugar / corn syrup (sugar substitute / polyol syrup) and combining the two components with heat. Once the combined mixture reaches its final temperature or appropriate sugar solids level, components such as taste, color and the like can be incorporated into the mixture and then poured into molds before cooling, wrapping and finishing. Various surface treatments such as wax or grease applications can be applied to reduce stickiness.

In some embodiments, a jelly composition may include a starch-based jelly or a pectin-based jelly. As with gums, jelly products can be produced by hydrating the hydrocolloid and combining the hydrated mixture with a cooked syrup component. The mixture can then be cooked to have a lower moisture content and minor components can be incorporated. As with gums, jelly candies can be poured into molds such as starch molds. As with gums, surface treatments, such as fats or waxes, can be applied. Additionally, jelly candies may have dry surface treatments, such as the application of ground sugar, acid, non-pareils and the like.

Additionally, in some embodiments, various soft confectionery configurations with multiple regions may be employed. These configurations may include, but are not limited to, liquid center filler, center powder filler, solid coating, soft coating, laminating, laminating and coiling. In some embodiments, the warm composition may be included in a region or in multiple regions of the product.

Chocolate Confectionery Compositions In some embodiments, the product delivered orally may be in the form of various chocolate confectionery formats. Chocolate confectioneries may include milk chocolate, dark chocolate and / or white chocolate. The milk chocolate may include milk solids with other milk chocolate ingredients such as cocoa liquor, cocoa butter and / or other fats, sweeteners, emulsifiers, flavors and the like. In some embodiments, the milk solids may be in an amount of 5% by weight of the milk chocolate composition to amounts greater than 40% by weight of the milk chocolate composition. The milk solids may be in the form of dry milk powder or liquid milk.

Dark chocolate may include ingredients such as in milk chocolate but may have little or no component of milk solid. White chocolate may include ingredients such as fats, sweeteners, flavors, emulsifiers and the like but does not contain cocoa liquor. White chocolate is also mentioned as a coating compound.

Suitable methods for combining chocolate ingredients are well known to those skilled in the art and include for example a food grade blender, a mixer, etc.

The present warm compositions will now be illustrated in greater detail with reference to the following Examples in view of the Comparative Examples, but it should be understood that the warm compositions are not limited thereto. Unless otherwise specified, all percentages are by weight.

EXAMPLES Example 1: The warm compositions are prepared by including warm and refreshing agents in the amounts indicated in Table 1. As shown in Table 1, the warm agents include ginger, Butyl Vanillinyl Ether (VBE), capsicum oleoresin and piperine . The cooling agents shown in Table 1 include menthol, N, 2,3-trimethyl-2-isopropyl butanamide (WS-23) and N-ethyl-p-menthane-3-carboxamide (WS-3). In Table 1, the inventive hot compositions include Compositions A, C and D. The comparative composition shown in Table 1 is Composition B, which does not include the addition of a cooling agent.

Table 1: Warm-up Compositions or Warm A-D The inventive warm compositions provided in Table 1 above (Compositions A, C and D) can be incorporated into chewing gum compositions to provide chewing gums having an improved and / or longer lasting heating sensation. In particular, the four warm compositions (Compositions A-D) of Table 1 above are added to chewing gum compositions in the amounts indicated in Table 2 below. Specifically, in Table 2, the Inventive Gum Compositions A, C and D include the Inventive Warm Compositions A, C and D, respectively, of Table 1. The Comparative B Gum Composition includes the Comparative Warm Composition. B of Table 1, which does not include the addition of a cooling agent.

Table 2: Chewing Gum Compositions A-D including Warm or Warm Compositions The Chewing Gum Compositions A, C and D will provide an improved and / or longer-lasting heating sensation at the time of consumption and in comparison with the Comparative B-Gum Composition due to the incorporation of the refreshing agents in addition to the hot agents in Compositions A, C and D.

From the foregoing description, various modifications and changes in the compositions and methods will occur to those skilled in the art. All those modifications that are within the scope of the appended claims are intended to be included therein.

All publications, including but not limited to patents and patent applications, cited in this specification are incorporated herein by reference as if each individual publication was specifically and individually indicated as being incorporated herein by reference as if it were completely established

Claims (15)

1. CLAIMS 1. A warm or warming composition comprising a cooling agent and a hot agent, said composition providing an improved and longer-lasting heating sensation compared to the heating sensation provided by the composition in the absence of the cooling agent.
2. 2. A warm or heating composition comprising: (a) at least one warm agent comprising: (i) ginger in an amount of up to about 5% by weight of said composition; (ii) butyl vanillin ether in an amount of about 15% to about 80% by weight of said composition; (iii) capsicum oleoresin in an amount of about 15% to about 55% by weight of said composition and (iv) piperine in an amount of about 0.00001% to about 35% by weight of the composition and (b) at least one a cooling agent comprising: (i) menthol in an amount of up to about 2% by weight of said composition; (ii) N, 2,3-trimethyl-2-isopropyl butanamide in an amount of up to about 1% by weight of said composition and (iii) N-ethyl-p-menthane-3-carboxamide in an amount of up to about 1 % by weight of said composition, wherein said composition provides an improved and longer-lasting heating sensation compared to the heating sensation provided by the composition in the absence of at least one cooling agent.
3. 3. A method for delivering a heating sensation comprising the steps of: providing a heating or hot composition according to claim 1 or 2 and administering the composition to the skin or a mucous membrane, thus providing an improved heating sensation in comparison with the feeling of warming provided by the composition in the absence of the cooling agent.
4. 4. A warm or heating composition according to claim 1 or 2, which further provides a perception of change of the heating sensation either spatially or temporarily or both.
5. 5. A warm or heating composition according to claim 1 or 2, wherein the heating sensation is spatially changed to a posterior portion of the mouth or oral cavity.
6. 6. A warm or heating composition according to claim 1 or 2, wherein the heating sensation is delayed or lengthened in duration.
7. 7. A warm or heating composition according to claim 1, wherein the warm agent is present in an amount from about 1% to about 5% by weight of the composition.
8. 8. A warm or heating composition according to claim 1, wherein the cooling agent is present in an amount from about 0.01% to about 10% by weight of the composition.
9. 9. A warm or heating composition according to claim 1 or 2, wherein said composition further comprises an ingredient that provides a salty taste, a food acid or combinations thereof.
10. 10. The composition according to claim 2, wherein the ginger is present in an amount of about 2% to about 4% by weight of said composition.
11. 11. The composition according to claim 2, wherein the menthol is present in an amount from about 0.2% to about 1.2% by weight of said composition.
12. 12. The composition according to claim 2, wherein the N, 2,3-trimethyl-2-isopropyl butanamide is present in an amount of about 0.02% up to about 0.3% by weight of said composition.
13. 13. The composition according to claim 2, wherein the N-ethyl-p-menthane-3-carboxamide is present in an amount of about 0.02% up to about 0.3% by weight of said composition.
14. 14. A chewing gum composition comprising the warm or heating composition according to any of claims 1, 2 or 4-13.
15. 15. A confectionery composition comprising the warm or heating composition according to any of claims 1, 2 or 4-13.