MXPA97004133A - Mask gum do not pegaj - Google Patents

Abstract

The present invention relates to a base composition for non-tacky chewing gum which is free of elastomeric solvent fats, waxes and resins and a non-tacky chewing gum composition made from said base. The resulting chewing gum is easily removed from a variety of surface

Description

NON-STICKY MASK RUBBER BACKGROUND OF THE INVENTION Field of the Invention The present invention relates to a non-tacky chewing gum base composition that is free from fats, waxes and elastomer plasticizing materials known as elastomer solvent resins and a rubber composition. chewing prepared using the gum base.

Description of the Prior Art Chewing gums are conventionally prepared by adding sweeteners, flavoring agents and the like to a chewing gum base. Conventional chewing gum bases typically contain, as a main ingredient, any of a number of different resinous gum materials such as: (1) natural rubber elastomers (e.g., rubber latex, guajle and the like); (2) natural rubber elastomers (for example, chewing gum, jelutong, balata, gutta-percha, lechi caspi, sorva, pendare, perillo, cow's milk, niger gutta, tunu, chiquibul, rubber crown and the like); (3) synthetic rubber elastomers (e.g., styrene-butadiene rubber, polyisobutylene, isobutylene-isoprene copolymers, polybutadiene and the like); (4) synthetic hydrophobic polymers (eg, polyvinyl acetates, ethylene / vinyl acetate, vinyl laurate / vinyl acetate copolymer and the like); (5) mixtures thereof. Other functional ingredients are typically present in conventional chewing gum bases to modify and customize the total properties of the resulting chewing gum, such as one or more fats, waxes, elastomer solvent resins, fillers, softeners, emulsifiers, plasticizers, antioxidants, etc. The particular combination of ingredients used in a chewing gum base depends on factors such as the particular type and amount of resinous gum material employed and the general texture and consistency characteristics desired of the resulting chewing gum composition (e.g., chewing, stickiness, flavor release, elasticity, characteristic of film formation, elasticity, etc.).

Fats, waxes and solvent resins elastomers help to soften and plasticize the resinous rubber material and also provide other desirable properties. For example, fats provide softness to chewing gum, waxes improve the elasticity of their chewing character, and solvent resins elastomers provide chewing volume. However, fats, waxes and solvent-based elastomeric resins also adversely affect the characteristics of chewing gum; for example, they result in greater stickiness and reduced flavor release. For example, fats such as hydrogenated or partially hydrogenated vegetable oils including cottonseed and soybean oils, hydrogenated or partially hydrogenated animal fats, cocoa butter and the like reduce the viscosity of the gum base, which causes It becomes sticky. Waxes such as paraffin wax, microcrystalline wax, petrolatum wax, natural waxes and the like also result in higher tack. The elastomeric solvent resins used as softeners and tackifiers for the resinous rubber material, such as esters of methyl, glycerol and pentaerythritol of modified rosins or rosins, including hydrogenated, dimerized or modified rosins, terpene resins including polyterpene and polymers of alpha- pinene or beta-pinene and the like, also contribute to stickiness. As a result, conventional chewing gums have been criticized by some who believe that gums that have been consumed and disposed of improperly contaminate the environment by sticking to surfaces on which they have been deposited.

Because conventional chewing gums adhere strongly to a variety of surfaces including wood, floors, asphalt, pavement, concrete, carpets, skin, hair and fabrics, the discarded chewing gums that stick to those surfaces are often difficult and expensive to remove. ContinuedEven after removing the chewing gums, there are spots on the surfaces. As a result, vendors have been prohibited from selling conventional chewing gums to consumers in many public places such as train stations, stadiums, amusement parks and schools. The country of Singapore has flatly prohibited the sale of chewing gums. Accordingly, a chewing gum that is easily removed from the surfaces on which it is discarded or deposited would be highly desirable.

Conventional chewing gums that have non-tacky characteristics are typically designed not to adhere to natural teeth and synthetic dental products during chewing. These chewing gums, however, still adhere to other surfaces when they are discarded. For example, U.S. Patent Nos. 3,984,574, 4,357,355, 4,518,615 and 5,266,336 have non-tacky chewing gum compositions that do not adhere to dentures, amalgams or natural teeth, but still stick to other surfaces.

U.S. Patent Nos. 4,794,003 and 4,721,620 have rubber compositions for making pumps that do not stick to the face. These compositions, however, contain fats, waxes solvent resins elastomers.

U.S. Patent No. 5,116,626 presents a transparent chewing gum base composition containing a variety of ingredients such as elastomers of synthetic gums, polyvinyl acetates, softeners and fillers and optionally fats, waxes and elastomer solvent resins.

U.S. Patent No. 3,285,750 has a chewing gum composition that is said to have poor adhesion to various surfaces. However, that chewing gum composition contains a resinous resinous adhesion agent in powder form.

SUMMARY OF THE INVENTION The present invention provides a chewing gum base composition that is free of elastomeric solvent fats, waxes and resins, comprising: (1) a mixture of polyvinyl acetates having different molecular weights in an effective amount for provide good chewing properties; (2) an amount of plasticizer that is non-greasy, is not wax and is not solvent resin elastimera to provide volume and softness in chewing; and (3) an effective amount of filler to provide flavor release and integrity.

The present invention further provides a non-tacky chewing gum composition, substantially free of fat, waxes and elastomeric solvent reams, comprising: (1) an amount of the non-tacky gum base composition of the invention effective to provide good properties of chewing; (2) an amount of active tensile element having a hydrophobic-lipophobic balance greater than 7 effective to provide smoothness; (3) an amount of an effective flow control agent to provide fluidity; and (4) an amount of an effective plasticizer to provide texture and consistency.

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a non-tacky chewing gum base composition that is free of fats, faces and elastomeric solvent resins and is easily removed from the surfaces on which it is deposited. The invention further relates to a finished chewing gum composition prepared using the gum base. The chewing gum composition of this invention is easily removed from a variety of surfaces on which it is deposited, including wood, floors, asphalt pavement, concrete, carpets, skin, hair and clothing. Moreover, it has high perceived flavor release characteristics and retains chewing characteristics comparable to those of conventional chewing gums. This chewing gum is, therefore, highly desirable and should have great attraction with consumers.

The gum base composition according to the present invention contains a mixture of polyvinyl acetates having different molecular weights. More specifically, the gum base composition contains a mixture of at least two of the following polyvinyl acetates: a low molecular weight polyvinyl acetate, a medium molecular weight polyvinyl acetate and a high molecular weight polyvinyl acetate. The amounts of the different polyvinyl acetates of different molecular weights present in the gum base composition should be effective in providing the finished chewing gum with the desired non-tackiness and chewing properties., such as integrity, smoothness, chewing volume, characteristic of film formation, hydrophilic character and flavor release. The total amount of polyvinyl acetate used in the gum base composition is usually from about 45% to about 92% by weight based on the total gum base composition. It is preferred to use an amount of polyvinyl acetate from about 60% to about 85%, especially about 75% by weight of the total gum base composition.

Normally, low molecular weight polyvinyl acetate has an average molecular weight of from about 2,000 to 14,000 and preferably from about 11,000 to about 13,000. The amount of the low molecular weight polyvinyl acetate used in the gum base composition is usually from about 39% to about 75%, preferably from about 40% to about 50% and more preferably about 44% by weight in weight. based on the total weight of the gum base composition.

Normally, the polyvinyl acetate of average molecular weight has an average molecular weight of from about 15,000 to 55,000 and preferably from about 45,000 to about 55,000. Medium molecular weight polyvinyl acetate is typically employed in the gum base composition in an amount of from about 5% to about 41%, preferably from about 20% to about 40% and more preferably about 32% by weight based on the total weight of the gum base composition.

The high molecular weight polyvinyl acetate has an average molecular weight from about 56,000 to about 500,000. The high molecular weight polyvinyl acetate is usually employed in the gum base composition in an amount of up to about 10% and preferably up to about 5%. The average molecular weight can be determined by conventional methods such as gel permeation chromatography.

Preferably, at least one other resinous gum material is employed in the gum base composition of this invention. The amount of said additional resinous gum material present should be effective to provide a finished chewing gum with the chewing volume, elasticity, flavor release, desired film-forming characteristic. Typically the additional resinous rubber material is present in an amount of up to about 10% and preferably from about 5% to about 10% and more preferably about 8% by weight based on the total weight of the base composition of rubber. Examples of suitable additional resinous rubber materials include elastomers of synthetic gums such as styrene-butadiene rubber, polyisobutylene, polyurethane butadiene (butyl rubber), polybutadiene and the like and natural rubber elastomers such as rubber latex, guayule and the like and natural rubber elastomers such as chewing gum, jelutong, balata, gutta percha, lechi caspi, sorva, pendare, perillo, cow's milk, gutta niger, tunu, chiquibul, rubber crown and the like and mixtures thereof.

A plasticizer is added that is not grease, is not wax and is not solvent resin elastomer to the gum base composition of the present invention. Examples of suitable plasticizers include glycerol triacetate, acetylated monoglyceride and mixtures thereof. The preferred plasticizer employed in the present invention is glycerol triacetate. The amount of the present plasticizer should be effective to provide the finished chewing gum with the desired volume of chew and smoothness. Typically, the plasticizer is employed in an amount from about 3% to about 15% in the gum base composition, preferably from about 4% to about 12% and more preferably about 7% by weight based on the total weight of the gum base composition.

The gum base composition of this invention also contains a filler. Examples of suitable fillers include calcium carbonate, magnesium carbonate, alumina, talc, tricalcium phosphate and natural and synthetic clay and mixtures thereof. A favorite filler is calcium carbonate. The amount of the present filling should be effective to provide a finished chewing gum with the release of flavor, integrity and non-stickiness desired. Typically, the filler is employed in the gum base composition in an amount of up to about 30%, usually 5% to 30%, preferably from about 5% to about 20%, and more preferably about 10% by weight based on the total weight of the gum base composition.

The manner in which the components of the gum base composition are mixed is not critical and can be carried out using standard techniques and equipment known to those skilled in the art. Typically, any additional resinous rubber material, such as a rubber elastomer, is stirred in a mixing pot until a homogeneous mixture is obtained. The filler is then added to the mixture. The polyvinyl acetate components are then added to the mixture. It is preferred that the high molecular weight polyvinyl acetate be added and mixed first followed by the medium molecular weight one and then the low molecular weight polyvinyl acetate. In this way, a uniform mix can be achieved without the creation of polyvinyl acetate insulated bags in the elastomer. If no resinous rubber material is used in the gum base composition the polyvinyl acetate is mixed as described and the filler is then mixed into the polyvinyl acetate. The remaining ingredients can then be added fully, incrementally or stepwise while mixing until a homogeneous mass is obtained. The homogenous mass is generally discharged into a mold and allowed to cool and thereafter the gum base composition is incorporated into a chewing gum composition.

The chewing gum composition according to the present invention will now be discussed in greater detail. Preferably, the chewing gum composition is substantially free of fat, waxes and elastomer solvent resins. A minimum amount of elastomer solvent solvents, waxes and resins may be present as long as the non-tacky characteristics of the finished chewing gum are not unacceptably or adversely affected. Typically, the amount of any elastomer solvent solvents, waxes and resins should not exceed about 1% by weight based on the total weight of the chewing gum composition.

The amount of the gum base composition of the present invention in the chewing gum composition should be effective in providing the finished chewing gum with the desired non-tackiness and good chew characteristics. Typically, the chewing gum composition contains the gum base composition of this invention in an amount of from about 10% to about 50%, preferably from about 15% to about 35% and more preferably from about 22% to about 26% by weight based on the total weight of the chewing gum composition.

The chewing gum composition also contains an active tense ingredient. Suitable active surfactant ingredients should have a hydrophobic-lipophobic balance (HLB) greater than 7. Examples of active ingredients include polyoxyethylene (20) sorbitan monoleate, polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbrtan monostearate, polyoxyethylene (20) sorbitan tristearate, polyoxyethylene (20) sorbitan monooleate, polyoxyethylene (20) sorbitan trioleate, sorbitan monolaurate and the like. The amount of active active element present should be effective to provide the finished chewing gum with the desired softness and tackiness. Typically, the active tensile element is employed in the chewing gum composition in an amount of from about 0.5% to about 1.5% and preferably about 1.0% by weight based on the total weight of the chewing gum composition.

A flow control agent is added to the chewing gum composition according to the present invention. The amount of the flow control agent present should be effective to provide the finished chewing gum with the desired fluidity and tackiness. Preferably, the flowability of the finished chewing gum is such that when the finished chewing gum has been chewed and deposited on a surface, the chewing gum would substantially retain its shape. Typically, the flow control agent is present in an amount of from about 0.5% to about 1.5% and preferably from about 0.5% to about 1.0% by weight based on the total weight of the chewing gum composition. Examples of suitable control agents include silica, fumed silica, precipitated alumina, natural and synthetic clays, talc, cellulose fiber and mixtures thereof.

In addition to the plasticizer in the gum base composition, plasticizers, as well as emulsifiers, are typically employed in the chewing gum composition according to the present invention, in conventional amounts. These (additional) plasticizers and emulsifiers are preferably not greases, waxes or elastomer solvent resins. The plasticizers provide a variety of desirable textures and consistency properties such as the chewing volume and softness of the finished chewing gum and the emulsifiers help to disperse the unmixable components of the chewing gum composition into a single stable system. Examples of suitable (additional) plasticizers include glycerol triacetate, acetylated monoglycerides and mixtures thereof. Typically, the (additional) plasticizer is employed in the chewing gum composition in an amount from about 0.1% to about 0.8% by weight based on the total weight of the chewing gum composition. Preferably, when glycerol triacetate is used as the plasticizer (additional), the preferred amount is about 0.6% by weight. Examples of suitable emulsifiers include lecithin, glycerol, glycerol monooleate, lactyl esters of fatty acids, lactylated fatty acid esters of glycerol and propylene glycol, mono-, di- and tri- stearylacetates, monoglyceride citrate, stearic acid, monoglyceridyl stearyl citrate, acid stearyl-2-lactyl, triacetyl glycerin, triethyl citrate, polyethylene glycol and mixtures thereof. The preferred emulsifiers are lecithin and stearic acid. Typically, the emulsifier is employed in the chewing gum composition in an amount of up to about 20% by weight based on the total weight of the chewing gum composition.

An effective amount of a softening agent may also be added to the chewing gum composition of the present invention. Examples of suitable softening agents include glycerin, high fructose corn syrup, corn syrup, sorbitol solution, hydrogenated starch hydrolyzate, fully unsaturated vegetable oils such as unhydrogenated cottonseed oil, and mixtures thereof. A preferred softening agent is anhydrous glycerin, such as the commercially available United States Pharmacopoeia grade. (USP). Glycerin is a liquid syrup with a warm sweet taste and has a sweetness of about 60% of that of sugar cane. Because the glycerin is hygroscopic, it is important that anhydrous glycerin be maintained under anhydrous conditions during the preparation of the chewing gum composition. The amount of softening agent employed in the chewing gum composition is up to about 20% and preferably from about 10% to about 15% by weight based on the total weight of the chewing gum composition. When a fully unsaturated vegetable oil is employed as a softening agent, the amount of the oil present should not exceed about 1% by weight based on the total weight of the chewing gum composition. When the amount of oil present exceeds about 1% by weight, the non-stickiness characteristics of the finished chewing gum can be unacceptably or adversely affected.

The chewing gum composition according to the present invention may contain an effective amount of at least one sweetener. The sweetener may comprise saccharide sweeteners, sugar alcohols or intense sweeteners or mixtures thereof.

Examples of suitable saccharide sweeteners include monosaccharides, disaccharides and polysaccharides such as xylose, ribose, glucose, mannose, galactose, fructose, levulose, dextrose, sucrose, maltose, partially hydrolyzed starch, corn syrup and high fructose corn syrup. Examples of suitable sugar alcohols include sorbitol, xylitol, mannitol, maltitol, isomalt and hydrogenated starch hydrolyzate.

Examples of suitable intense sweeteners include (A) intense naturally occurring water-soluble sweeteners such as dihydrochalcones, monelline, steviosides, glycyrrhizin, dihydroflavenol and L-aminodicarboxylic acid, amide esters of aminoalkenoic acid, such as those presented in U.S. Pat. 4,619,834 and mixtures thereof; (B) water-soluble artificial sweeteners including soluble saccharin salts such as sodium or calcium saccharin salts, cyclamate salts, sodium, ammonium or calcium salts of 3,4-dihydro-6-methyl-1,2, 3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-l, 2,3-oxathiazine-4-one-2,2-dioxide (Acesulfam-K), the free acid form of saccharin and the like and mixtures thereof; (C) dipeptide-based sweeteners including sweeteners derived from L-aspartic acid, such as methyl-1-aspartyl-L-phenylalanine ester (Aspartame) and materials described in U.S. Patent No. 3,492,131, L-alpha -partyl hydrate - (2,2,4,4-tetramethyl-3-thietanyl) -D-alaninamide (Alitame), methyl esters of L-aspartyl-L-phenyl-glycerin and L-aspartyl-L-2,5-dihydrophenyl-glycine , L-aspartyl-2,5-dil? Idro-L-phenylalanine, L-aspartyl-L- (l-cyclohexene) -alanine and the like and mixtures thereof; (D) Water-soluble intense sweeteners derived from water-soluble sweeteners of natural occurrence, such as chlorinated derivatives of ordinary sugar (sucrose), for example, chlorodeoxyazucar derivatives such as chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives, known, for example, under the Sucralosa® product designation; examples derived from chlorodeoxysucrose and chlorodeoxigalactosucrose 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-phyranoside or 4, -dichloro-4, 1-dideoxygalactosucrose; , 6'-dichloro-l ', 6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-phytofurranoside or 4, 6-trichloro-4, 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-l, 6-dichloro-l, 6-dideoxy-beta-D-fructofuranoside or 4,6, 1 ', 6'-tetrachloro- 4.6, 1 ', 6'-tetradeoxygalactosucrose; and 4.6, 1 ', 6'-tetradeoxy-sucrose and mixtures thereof; and (E) intense sweeteners based on proteins such as thaumaoccous danielli (Thaumatin I and II).

The amount of sweetener used in the chewing gum composition will vary with the sweetener chosen for a particular chewing gum. Thus for any given sweetener a sufficient amount of sweetener is used to provide the desired level of sweetness. The saccharide sweeteners and sugar alcohols described above are usually used in an amount from about 1% to about 70% and preferably in an amount from about 40% to about 50% by weight based on the total weight of the sugar. chewing gum composition. The intense sweeteners described above are usually used in an amount of up to about 1%, preferably from about 0.5% to about 0.4% by weight based on the total weight of the chewing gum composition.

A flavoring agent can also be added to the chewing gum composition according to the present invention, in conventional amounts. Examples of suitable flavoring agents include any natural, artificial or synthetic flavor such as peppermint oil; cinnamon oil; wintergreen oil (methylsalicylate); mint oils; citrus oils including lemon, orange, lime and grapefruit; fruit essences including apple, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, and peach; and mixtures thereof. The amount of flavoring agent employed is normally a matter of preference subject to factors such as the type and strength of flavor desired. In general, the chewing gum composition may contain from about 0.5% to about 3.0% by weight of the flavoring agent based on the total weight of the chewing gum composition. Other ingredients such as antioxidants and dyes can be added to the chewing gum composition. the chewing gum according to the present invention can be prepared by conventional methods. Generally, the gum base composition is added to the gum pot in melted form, other ingredients such as sweeteners, active tensile elements, plasticizers, flow control agents, softening agents and flavoring agents are then added to the rubber pot and mix to produce a homogeneous mass. The homogeneous mass is then fed into a rolling and cutting machine where the rubber is rolled and prepared in appropriate dimensions. The chewing gum can also be produced by a continuous process such as that described in U.S. Patent No. 5,045,325, the disclosures of which are incorporated herein by reference.

The present invention will now be illustrated by the following non-limiting examples.

E EMPLO 1 A gum base composition was prepared with the following ingredients: INGREDIENTS PERCENTAGE BY WEIGHT Rubber Butyl1 2.00 Polyisobutylene2 6.00 Polyvinyl acetate (Molecular weight = 12,800) 43.75 Polyvinyl acetate (molecular weight = 47,000) 31.50 Triacetate glycerol 6.75 Calcium carbonate 10.00 1. Polyisobutylene-isopropene copolymer having an average molecular weight of 400,000. 2. Polyisobutylene having an average molecular weight of 42,600 to 46, 100.

Butyl rubber was added to a mixing pot that had been preheated for 1 hour at a temperature of about 115 ° to 120 ° C using steam under a pressure of 30 psi and chewed for about 1 hour. The rubber broke into several small pieces and was then softened with steam heat and mechanical action in the pot. A third portion of the polyisobutylene was then added to the pot and mixed for about 10 to 15 minutes until the mixture becomes homogeneous. Another third portion of polyisobutylene is then added to the pot and mixed for 10 to 15 minutes until the mixture is homogeneous. The remaining third portion is then added to the pot and mixed for 30 to 45 minutes until the entire mixture is homogeneous and has a consistent texture. The mixture is then discharged into a mold and allowed to cool to room temperature.

The mixture is then added to the mixing pot, which is again preheated for 1 hour at a temperature of 110 to 120 ° C using steam under a pressure of 30 psi and mixed for 10 to 15 minutes. The calcium carbonate is then added to the pot and mixed for 10 to 15 minutes until a homogeneous mixture is obtained. The polyvinyl acetate having the molecular weight of 47,000 is then added to the pot and mixed for about 20 to 25 minutes until softened and mixed in the homogeneous mixture. The polyvinyl acetate having the molecular weight of 12,800 is then added to the pot and mixed for 20 to 25 minutes until the mixture is smooth. The steam goes off then.

The glycerol triacetate is then added slowly to the pot in 10 to 15 minutes. The homogeneous mixture is then discharged into the mold and allowed to cool to room temperature environment of the discharge temperature from 105 ° to 110 ° C to obtain a composition of rubber base.

EXAMPLE 2-4 Gum base compositions were prepared with the following ingredients: PERCENTAGE BY WEIGHT INGREDIENTS EXAMPLE 2 EXAMPLE 3 EXAMPLE 4 Gum Butil - - 2.00 Polyisobutylene 6 00 - - Styrene-butadiene rubber 2 00 8.00 6.00 Polyvinyl acetate (weight 43.75 43.75 43.75 molecular = 12,800) Polyvinyl acetate (Weight 31.50 31.50 31.50 molecular = 47,000) Triacetate glycerol 6.75 6.75 6.75 Calcium carbonate 10.00 10.00 10.00 The gum base compositions were prepared in the same manner as in the Example 1, except that in Examples 2 and 3, styrene-butadiene rubber was added to the preheated mixing pot instead of butyl rubber, in Examples 3 and 4, was not added polyisobutylene and in Example 3, styrene-butadiene rubber and butyl rubber were added together to the preheated mixing pot.

EXAMPLE 5 Ingredients Percent by Weight Gum base of Example 1 26,000 glycerol triacetate 0.250 Lecithin 0.500 Crystalline sorbitol 40.780 Mannitol 15,000 Glycerin 12,000 Mint flavors 1,800 Aspartame 0.170 Encapsulated aspartame 1,000 Amorphous silica 1,000 Polyoxyethylene (20) sorbitan Monooleate 1,000 Unhydrogenated cottonseed oil 0.500 The gum base of Example 1 was melted at a temperature of 80 ° to 85 ° C. The melted gum base was then poured into a mixing pot. Lecithin, polyoxyethylene (20) sorbitan monooleate, non-cottonseed oil were then added hydrogenated, and triacetate glycerol to the pot and mixed for 1 to 2 minutes. HE they then added 2/3 of crystalline sorbitol, mannitol and amorphous silica to the pot and stirred for 2 minutes. The mixture was kept for 1 minute and then glycerin was added while the mixture was being beaten. The remaining 1/3 of crystalline sorbitol was added Then and mixed for 2 minutes. While mixing, the flavors of mint. The Aspartame sweeteners were then added and mixed for 3 minutes The rubber mixture was then discharged into a mold at a temperature of 43 to 46 ° C. The rubber was then rolled up and cut into the appropriate dimensions on a machine rolling and cutting machine.

The adhesive characteristics of the chewing gum thus produced were tested in two experiments. In the first experiment, the chewing gum was first chewed for about 15 minutes and then pressed onto various surfaces; that is, floor of mosaic, concrete and hair. Thereafter, it was removed from those surfaces. These Removed were observed by 3 researchers. The results showed that the chewing gum was 100% removable from those surfaces with little or no effort.

In the second experiment, concrete samples were placed in a flow oven forced Iso-Temp Fisher at selected temperatures of 30, 40, 50, 60 and 70 ° C. As the concrete samples reached the desired temperatures, the chewing gum that was had chewed for about 15 minutes pressed on the concrete samples and kept at those temperatures for two days to simulate the effects of exposure to a warm environment. The chewing gum was then removed from the concrete samples while under the supervision of 3 researchers. The results showed that the Chewing gum was 100% removable with little or no effort at 60 ° C. At 70 ° C, approximately 10% of the chewing gum remained on the concrete surface.

Various organoleptic attributes of the non-tacky chewing gum prepared in the Example 5 that had been stored for about 41 weeks were evaluated by fifty people (25 men, 25 women). The results based on a scale of hedonic link from 1 (extremely disgusted a) to 9 (liked extremely) are shown below: ATTRIBUTES RESULTS General taste 4.48 Taste of the initial taste 5.34 Taste of the posterior taste 4.58 Initial sensation of freshness in the mouth 5.30 Later sensation of freshness in the mouth 4.88 Taste of the texture of the initial mastication 3.82 Taste of the texture of the posterior chewing 4.82 Taste of sweetness 5.16 Duration of taste 5.66 EXAMPLES 6-8 Chewing gums were prepared with the following ingredients: PERCENTAGE BY WEIGHT GNGREDGENTS EXAMPLE 6 EXAMPLE 7 AXIS 1V Rubber base of Example 2 25,000 - - Rubber base of Example 3 - 25,000 - Rubber base of Example 4 - - 25,000 Glycerol triacetate 0.150 0.150 0.150 lecithin 0.700 0.700 0.700 Mint flavors 1.400 1.400 1.400 Glycerin 11.000 11,000 11.00 Mannitol 15,000 15,000 15,000 Crystalline sorbitol 42,830 42,830 42,830 Aspartame 0.170 0.170 0.170 Encapsulated aspartame 0.600 0.600 0.600 Stearic acid 1,000 1,000 1,000 Sorbitan monolaurate 1,000 1,000 1,000 Precipitated silica 0.500 0.500 0.500 Cottonseed oil no 0 650.0650 0.650 hydrogenated Non-tacky chewing gums were prepared in the same manner as Example 5, except for the substitution of different gum bases, active surfactants and flow control agents. In addition, stearic acid was added in Examples 6 to 8 and mixed with the melted gum base.

The adhesive characteristics of the chewing gums prepared in Examples 6 through 8 were tested by first chewing the chewing gums for about 15 minutes and pressing the chewed gum against carpet and concrete surfaces at room temperature. Then, pressed chewing gums were removed from those surfaces. Removal was observed by 3 researchers. The results show that chewing gums are 100% removable from those surfaces with little or no effort.

While the present invention has been described with respect to what is currently considered the preferred specimens, it should be understood that the invention is not limited to the specimens described. The present invention is intended to cover various modifications and equivalent formulas included within the scope and spirit of the appended claims.

Claims (27)

1. The claims are: 1. A non-tacky chewing gum base composition that is free of elastomeric solvent fats, waxes and resins, comprising: (1) a mixture of polyvinyl acetates having different molecular weights in an effective amount to provide good chewing properties; (2) an amount of a plasticizer that is not fat, neither wax nor solvent resin effective elastomer to provide chewing volume and smoothness; and (3) an amount of an effective filler to provide flavor and integrity release.
2. 2. The non-tacky gum base composition according to Claim 1, wherein said blend is polyvinyl acetate comprises at least two of a low molecular weight polyvinyl acetate, a medium molecular weight polyvinyl acetate and a high molecular weight polyvinyl acetate.
3. 3. The non-tacky gum base composition according to Claim 2, comprising: (1) from about 39% to about 75% by weight of said low molecular weight polyvinyl acetate; (2) from about 5% to about 41% by weight of said medium molecular weight polyvinyl acetate; (3) to about 10% by weight of said high molecular weight polyvinyl acetate; (4) from about 3% to about 15% by weight of said plasticizer which is not fat, neither wax nor solvent resin elastomer; and (5) from about 5% to about 30% by weight of said filler; wherein said percentages by weight are based on the total weight of the gum base composition.
4. 4. The non-tacky gum base composition according to Claim 1, further comprising at least one of other resinous gum materials.
5. 5. The non-tacky gum base composition according to Claim 4, wherein said composition contains from about 5% to 10% by weight of said at least one other resinous gum material.
6. 6. The non-tacky gum base composition according to the claim 4, wherein said at least one other resinous rubber material is selected from the group consisting of synthetic rubber elastomers, natural rubber elastomers, natural rubber elastomers and mixtures thereof.
7. 7. The non-tacky gum base composition according to the claim 1, wherein said plasticizer is triacetate glycerol.
8. 8. The non-tacky gum base composition according to Claim 1, wherein said filler is calcium carbonate.
9. 9. The non-tacky gum base composition according to Claim 2, wherein said low molecular weight polyvinyl acetate has an average molecular weight from about 2,000 to about 14,000.
10. 10. The non-tacky gum base composition according to Claim 2, wherein said medium molecular weight polyvinyl acetate has an average molecular weight of from about 15,000 to about 55,000.
11. 11. The non-tacky gum base composition according to the claim 2, wherein said high molecular weight polyvinyl acetate has an average molecular weight of from about 56,000 to about 500,000.
12. 12. The non-tacky gum base composition according to Claim 3, comprising (1) about 44% by weight of said low molecular weight polyvinyl acetate, (2) about 32% by weight of said medium molecular weight polyvinyl acetate, (3) about 8% by weight of said other resinous gum material, (4) about 7% by weight of said plasticizer and (5) about 10% by weight of said filler.
13. 13. A non-tacky chewing gum composition substantially free of elastomeric solvents, waxes and resins, comprising: (1) an amount of the non-tacky gum base composition of claim 1 effective to provide good chewing properties; (2) an amount of an active taut ingredient having a hydrophobic-lipophobic balance greater than 7 effective to provide mildness; (3) an amount of effective flow control agent to provide fluidity; and (4) an amount of plasticizer effective to provide elasticity and consistency.
14. 14. A non-tacky chewing gum composition according to Claim 13, comprising: (1) from about 10% to about 50% by weight of said gum base composition; (2) from about 0.5% to about 1.5% by weight of said active taut agent; (3) from about 0.5% to about 1.5% by weight of said flow control agent; and (4) from about 0.1% to about 0.8% by weight of said plasticizer; wherein said percentages are based on the total weight of the chewing gum composition.
15. 15. The non-tacky chewing gum composition according to Claim 13, wherein said active taut agent is polyoxyethylene (20) sorbitan monooleate or sorbitan monolaurate.
16. 16. The non-tacky chewing gum composition according to Claim 13, wherein said flow control agent is selected from the group consisting of amorphous silica, fumed silica, precipitated silica, natural and synthetic clays, talc, cellulose fiber and mixtures thereof.
17. 17. The non-tacky chewing gum composition according to claim 13, wherein said plasticizer is triacetate glycerol, acetylated monoglyceride or mixtures thereof.
18. 18. The non-tacky chewing gum composition according to Claim 13, further comprising a sweetener.
19. 19. The non-tacky chewing gum composition according to Claim 18, wherein said sweetener comprises a sweetened sweetener.
20. 20. The non-tacky chewing gum composition according to Claim 18, wherein said sweetener comprises a sugar alcohol.
21. 21. The non-tacky chewing gum composition according to Claim 21, wherein said sugar alcohol comprises a mixture of sorbitol and mannitol.
22. 22. The non-tacky chewing gum composition according to Claim 18, wherein said sweetener comprises an intense sweetener.
23. 23. The non-tacky chewing gum composition according to Claim 13, further comprising at least one emulsifier.
24. 24. The non-tacky chewing gum composition according to Claim 23, wherein said emulsifier is lecithin, stearic acid or mixtures thereof.
25. 25. The non-tacky chewing gum composition according to Claim 13, further comprising up to 20% by weight of at least one softening agent.
26. 26. The non-tacky chewing gum composition according to Claim 25, wherein said glycerin softening agent.
27. 27. The non-tacky chewing gum composition according to Claim 26, wherein said softening agent is a fully unsaturated vegetable oil. EXTRACT OF THE INVENTION A base composition for non-tacky chewing gum that is free of elastomeric solvents, waxes and resins and a non-tacky chewing gum composition made from said base. The resulting chewing gum is easily removed from a variety of surfaces.