WO2010058341A1

WO2010058341A1 - Chewing gum having longer lasting flavor

Info

Publication number: WO2010058341A1
Application number: PCT/IB2009/055118
Authority: WO
Inventors: Jérôme BARRA; Anh Le; Dana Zampieri
Original assignee: Firmenich Sa
Priority date: 2008-11-19
Filing date: 2009-11-17
Publication date: 2010-05-27

Abstract

The invention relates to a kit comprising (i) a primary chewing gum comprising a gum base, a flavor component and a sweetening component; and (ii) a second separate chewing gum comprising a gum base and a sweetener, optionally together with an acidulant and/or a cooling agent, the second chewing gum being free of flavour. Consumption of the second separate chewing gum maintains and enhances the perception of flavor impact from the primary chewing gum over a prolonged period.

Description

Chewing Gum Having Longer Lasting Flavor

Technical Field

The present invention relates to a chewing gum and a kit comprising a chewing gum having increased longevity in flavor perception, particularly in chewing gums and the like.

Background and Prior Art

Commercially available chewing gums generally comprise a substantially water insoluble chewable gum base, flavors, and sweeteners and optionally plasticizers or softeners to improve the texture of the gum.

It is well known that chewing gums and similar products lose their flavor intensity rapidly whilst being chewed. Often, the majority of flavor intensity loss occurs in the first few minutes of consumption.

Since the flavor impact of a chewing gum is important to consumers, the rapid reduction in flavor intensity is a problem that needs to be addressed, especially as consumers will discard the gum more quickly and replace it with a fresh piece of gum in order to obtain the desired flavor impact. This results in increased waste as well as extra cost to the consumer.

It would therefore be desirable to provide a chewing gum and the like which retains its flavor impact over a longer period.

EP0407498 discloses the addition of emulsifiers in chewing gum as a way to obtain a prolonged flavor yield.

EP0252000 discloses a chewing gum composition, which comprises certain types of emulsifiers thereby obtaining a longer lasting flavor and sweetness.

A problem of this disclosure is however that a large amount of the applied flavor is incorporated into the gum base and therefore never released.

The present invention seeks to address this issue. Summary of the Invention

Accordingly, the present invention provides a kit comprising (i) a primary chewing gum comprising a gum base, a flavor component and a sweetening component; and

(ii) a second separate chewing gum comprising a gum base and a sweetener, optionally together with an acidulant and/or a cooling agent, the second chewing gum being free of flavour.

The invention also provides a method of increasing the longevity of flavor perception in a chewing gum comprising:

(i) providing a primary chewing gum comprising a gum base, a flavor component and a sweetening component; (ii) providing a second separate chewing gum comprising a gum base and a sweetener, optionally together with an acidulant and/or a cooling agent; and

(iii) providing instructions that the second separate chewing gum should be consumed at a time when the flavor perception has diminished significantly.

In another aspect, the invention provides the use of a second chewing gum comprising a sweetener, optionally together with an acidulant and/or a cooling agent and being free of flavour to increase the longevity of flavor perception in a primary chewing gum.

Surprisingly, it is found that the flavor loss does not need to be compensated directly by providing the same flavor but can instead be replaced or, at least, offset by the consumption of a small amount of sweetening agent. The advantage of this is that the same sweetening agent can be used for a variety of different flavors and so provides a much more flexible solution than if flavor were to be compensated by another flavor, since the latter would require flavor matching.

Detailed Description of the Invention

It has been found that a chewing gum having a longer lasting flavor impact may be prepared from compositions comprising a gum base, a flavor component, and a sweetening component by providing a second separate chewing gum that provides a source of sweetener that is to be consumed at a time when the flavor perception in the primary gum has diminished significantly.

In the context of the present invention "chewing gum" means gums, sticks, pellets, compressed gums or any other product suitable for chewing that activates salivation and a release of flavor into the oral cavity.

Chewing gums prepared in accordance with this invention have been found to retain discernible levels of sweetness and flavor after as much as 15, 20 or even 30 minutes chewing time.

The primary chewing gums contemplated under this invention are conventional and well known to the person skilled in the art. Typically, they comprise a chewable gum base, flavor, and a sweetener in an amount sufficient to impart normally accepted sweetness.

The gum base may be a chewable, substantially water insoluble base. Non-limiting examples include guttakay, jelutong, synthetic polymers such as polyvinyl acetate, synthetic resins, rubbers and mixtures of these. While the amount of gum base employed may vary widely according to the type used, the other ingredients employed, and other factors, it is typically present in an amount of from 10 to 40 % by weight of the total gum composition, more preferably from 20 to 30 %.

Plasticizers or softeners such as lanolin, propylene glycol and glycerol or mixtures thereof may also be incorporated in minor amounts into the gum base to achieve a desirable consistency and texture. For instance, ranges from 0.5 to 4.0% by weight of the total gum composition are found to be suitable for use the present invention.

The flavor comprises a flavoring ingredient or a mixture of flavoring ingredients, solvents or adjuvants of current use for the preparation of a flavoring formulation, i.e. a particular mixture of ingredients which is intended to be added to an edible composition or chewable product to impart, improve or modify its organoleptic properties, in particular its flavor and/or taste. Flavoring ingredients are well known to a person skilled in the art and their nature does not warrant a detailed description here, which in any case would not be exhaustive, the skilled flavorist being able to select them on the basis of his general knowledge and according to the intended use or application and the organoleptic effect it is desired to achieve. Many of these flavoring ingredients are listed in reference texts such as in the book by S. Arctander, Perfume and Flavor Chemicals, 1969, Montclair, New Jersey, USA, or its more recent versions, or in other works of similar nature such as Fenaroli's Handbook of Flavor Ingredients, 1975, CRC Press or Synthetic Food Adjuncts, 1947, by M.B. Jacobs, van Nostrand Co., Inc. Solvents and adjuvants of current use for the preparation of a flavoring formulation are also well known in the art. They allow flavoring formulations to meet technical requirements, such as stability or tonality persistence. The solvent is typically present as part of a flavoring composition. Solvents currently used in this context include, for instance, benzyl alcohol, propylene glycol, triacetine, vegetable oils, ethanol or limonene. The adjuvants, on the other hand, can have many various functions in a flavoring composition. They include, for instance, stabilizers. Today, the range of products types and product formulations that are flavored has become so extensive and subject to frequent changes that an approach made on a product-byproduct basis and on the definition for each case of the adjuvants that can be used is impractical. This is why a list of adjuvants currently used in flavoring formulations is not given here. However, a skilled person in the art, namely a flavorist, is capable of choosing these ingredients as a function of the product to be flavored and of the nature of the flavoring ingredients contained in the formulation.

Nevertheless, fruit flavors, such as orange, lemon, apple and the like and mint flavors, such as menthol, spearmint, peppermint and the like are most preferred.

The remaining portion of the gum composition generally comprises natural or artificial sweeteners. If the sweetener is sugar it may be sucrose or other sugar-like sweeteners normally employed in chewing gums, such as dextrose, and glucose (corn syrup), and mixtures thereof. If it is a high intensity sweetener it may be natural or synthetic. Examples of sweeteners include, but are not limited to, Aspartame, Acesulfame K, Saccharine (including its salt form such as sodium salt), sodium cyclamate, Sucralose®, disodium glycyrrhizinate, Alitame, Glycyrrhizin, Stevioside (including its derivatives), Luo Han Guo extract and Thaumatin. Mixtures of sweeteners may also be employed.

It has been found that the more hydrophobic the sweetener, the slower it is released from the primary chewing gum and consequently the time interval between intake of each second separate chewing gum can be extended, and/or the amount of the second separate chewing gum that needs to be consumed to maintain the flavour impact can be reduced.

The LogP values of certain sweeteners is given in the following table:

* Source : EPI suite ; 2000 U.S. Environmental Protection Agency

Further ingredients that can be added to the second separate chewing gum to prolong the flavor impact from the primary chewing gum include acidulants, such as citric acid, malic acid, fumaric acid, succinic acid, tartaric acid and the like. Surprisingly, it has been found that the addition of an acidulant is particularly beneficial when the flavor is a fruit- flavored chewing gum.

Other optional ingredients that can be added to the second separate chewing gum include cooling compounds, such as WS3, WS23, cubebol, isopulegol takpil, menthol, Frescolat(RTM) and the like. Such compounds are found to prolong the flavor impact from the primary chewing gum especially where the primary chewing gum comprises a mint flavor. The cooling component is present in an amount below the threshold at which it delivers a flavour impact.

The quantity of sweetening component is preferably selected to match the strength of sweetness in chewing gum since it is found that this strongly enhances the perception of flavor impact.

The sweetening component in the separate second chewing gum is not necessarily the same product as the sweetener provided in the primary chewing gum. For instance, certain flavors in the primary chewing gum may be incompatible with the sweetener component in the separately-provided chewing gum. Notably, there may be reinforcement of unwanted flavor attributes if both components are present together initially in the same chewing gum. Nevertheless, it may still be desirable to use such an "incompatible" sweetener if it is found to deliver an increased or longer-lasting perception of the original now-diminished flavor.

For instance, it is known that Aspartame is not stable at high temperatures, high moisture content, and high pH and interacts with aldehyde-based flavors such as cinnamon flavor and/or other aldehyde-containing flavors (e.g. some fruit flavors containing benzaldehyde, acetaldehyde and the like). This causes loss of sweetness, as well as undesirable color changes (e.g. browning) during storage.

Nevertheless, Aspartame is a suitable sweetener for use in the present invention and by incorporating it into the separate sweetener component the undesirable interactions can be avoided.

The invention provides a kit comprising a primary chewing gum and a second separate chewing gum comprising a sweetener together with instructions for their use. In particular, the instructions inform the consumer to consume the second separate sweetened gum when the flavor impact from the primary chewing gum is significantly reduced.

As previously mentioned, the loss of flavor impact in chewing gum so prepared generally occurs within the first few minutes of chewing.

Therefore, it is preferable that the separate sweetener is consumed after about 2 to 10 minutes, more preferably 3 to 7 minutes after commencing chewing the gum. Of course, further separate sweeteners can be consumed to prolong the flavor impact even more. The consumer will be aware when the flavor impact is sufficiently reduced that a sweetener should be consumed and thus the preferred timing can be modified by the individual consumers to suit their personal needs and tastes.

Nevertheless, it is found that consuming small quantities regularly has a stronger impact on maintaining flavor perception that consuming larger quantities less often. The preparation of the flavored chewing gums according to the invention can be achieved via conventional methods known to the person skilled in the art and is not critical to the present invention.

Examples

The invention will now be described with reference to the following examples. It is to be understood that the examples are illustrative of the invention and that the scope of the invention is not limited thereto.

Samples according to the invention are denoted by a number and comparative examples by a letter. All amounts are % by weight unless otherwise indicated.

Example 1

Mint-flavored Chewing Gum with Separate Sweetening System

A separate sweetener was prepared having the following ingredients:

Table 1

The separate sweetener component was prepared as described below:

A Sigma-blade mixer was preheated to 40-50⁰C. The gum base mixture was heated to 60-65⁰C and introduced into the mixer. Mixing was carried out for 2 minutes. The sucralose was then introduced and mixing was continued for another 3 minutes. The final mixture was then removed from the mixer and flattened to a thickness of about 1 to 2mm. The flattened mixture was then cut into pieces of about 0.70cm x 0.70cm. A chewing gum was prepared having the following formula:

Table 2

The chewing gum was prepared as follows:

A Sigma-blade mixer was preheated to 40-50⁰C and half of the maltitol syrup, glycerine and sucralose were added. The gum base mixture was heated to 60-65⁰C and added to the mixer. Mixing was carried out for about 4 minutes. The remaining sweeteners and humectants were added to the mixer and mixing continued for a further 4 minutes. A flavor (Novamint(RTM) Peppermint Flavor, ex Firmenich ref. 506040T) was added in an amount to give a final product containing 98.60wt% gum base and 1.40% flavor and mixing was continued until homogeneous. The product was discharged from the mixer and flattened to a thickness of about l-2mm, after which it was cut into sticks of about 7cm x 2cm.

Example 2

Strawberry-flavored Chewing Gum with Separate Sweetening System

A separate sweetener was prepared having the following ingredients:

Table 3

The separate sweetener was prepared as follows:

A Sigma-blade mixer was preheated to 40-50⁰C. The gum base mixture was heated to 60-65⁰C and introduced into the mixer. Mixing was carried out for 2 minutes. The sweetener was then introduced and mixing was continued for another 2 minutes. The citric acid was added and mixing continued for a further 2 minutes. The final mixture was discharged from the mixer and flattened to a thickness of about 1 to 2mm. The flattened mixture was then cut into pieces of about 0.70cm x 0.70cm.

A chewing gum was prepared according to the method given in example 1 having the formula:

Table 4

*excluding Novamint(RTM) Peppermint Flavor

** added at stage when humectants added in example 1.

In order to measure the duration and intensity of flavor perception in a chewing gum during chewing, taste tests were conducted using trained personnel. Panel members are given a stick of the chewing gum prepared as above and asked to chew and record their values for flavor intensity at thirty second intervals over a period of 20 minutes. Comparisons are made between a sample of control gum and the same gum but with the separate source of sweetener added after 5, 10 and 15 minutes. The results show that use of the separate sweetener prolongs the perception of flavor over the 20 minute period whereas the control loses substantially all flavor perception after 5 to 10 minutes.

Claims

1. A kit comprising:

(i) a primary chewing gum comprising a gum base, a flavor component and a sweetening component; and

(ii) a second separate chewing gum comprising a sweetener, optionally together with an acidulant and/or a cooling agent, the second chewing gum being free of flavor.

2. A kit according to claim 1 wherein the sweetener in the second separate chewing gum comprises a high intensity sweetener selected from the group consisting of

Aspartame, Acesulfame K, Saccharine or its salt, sodium cyclamate, Sucralose®, disodium glycyrrhizinate, Alitame, Glycyrrhizin, Stevioside or derivatives thereof, Luo Han Guo extract, thaumatin, and mixtures thereof.

3. A kit according to claim 1 wherein the acidulant is selected from the group consisting of citric acid, malic acid, fumaric acid, succinic acid, tartaric acid and mixtures thereof.

4. A kit according to claim 1 comprising at least one cooling agent selected from the group consisting of WS3, WS23, cubebol, isopulegol takpil, menthol, Frescolat(RTM), the cooling agent being present at a level that does not provide a flavour impact.

5. A kit according to claim 1 wherein the second separate chewing gum comprises the combination of a sweetener, an acidulant is selected from the group consisting of citric acid, malic acid, fumaric acid, succinic acid, tartaric acid and mixtures thereof, and a cooling agent present in an amount below a flavour-imparting threshold.

6. A method of providing increased longevity of flavor perception in a chewing gum comprising: (i) providing a primary chewing gum comprising a gum base, a flavor component and a sweetening component;

(ii) providing a second separate chewing gum comprising a gum base and a sweetener, optionally together with an acidulant and/or a cooling agent; and (iii) providing instructions that the second separate chewing gum should be consumed at a time when the flavor perception has diminished significantly.

7. A method according to claim 6, wherein the instructions inform the consumer to consume the separate source of sweetener from 2 to 10 minutes after starting chewing the chewing gum.

8. A method according to claim 6 wherein the step of consuming a separate source of sweetener is repeated from 2 to 20 times at intervals sufficient to maintain the perception of flavor.

9. The use of a second chewing gum comprising a sweetener, optionally together with an acidulant and/or a cooling agent and being free of flavour to increase the longevity of flavor perception in a primary chewing gum.