Wm Wrigley Jr Company

John W Foster

Charles P Orfan

Steven P Synosky

Jingping Liu

Weisheng Li

Scott E Hartman

Michael A Reed

Jayant C Dave

Archie L Hightower

Daniel A Vento

Leonard Haring, Jr

Gerard Mey

An animal digestible chewing gum composition is provided comprising a water soluble gum portion and water insoluble gum base portion including an animal digestible elastomer. Additionally, a method for creating an animal digestible chew gum is provided comprising the steps of creating a chewing gum base that includes a sufficient amount of an animal digestible elastomer to create a resultant chewing gum that is more digestible by an animal than a chewing gum without such an elastomer, and adding to the chewing gum base a water soluble portion to create a resultant chewing gum.

Ingestible chewing gum for animals

Chewing gum bases, and resultant chewing gums, that are environmentally friendly are provided. The chewing gum base comprising approximately 1 to about 99% by weight polyhydroxyalkanoates having side chain lengths of C,to C,.

Environmentally friendly chewing gum bases including polyhydroxyalkanoates

A gum base, as well as methods for making same, is provided which is free of wax, but has an increased glass transition temperature. It has been found by removing or reducing gum base vinyl polymer softeners that the glass transition temperature of the gum base can be raised to a temperature wherein even at elevated ambient temperatures, blocking (agglomeration) does not occur.

Wax-free chewing gum base

A chewing gum elastomer is stabilized with a specific mixture of tocopherol homologs, thereby eliminating the need for synthetic antioxidants. The mixture of tocopherol homologs falls within the range of 7-20% by weight alpha tocopherol, 45-75% by weight gamma tocopherol, 18-32% by weight delta tocopherol and, optionally, 0-3% by weight beta tocopherol.

Use of tocopherol to stabilize chewing gum rubber

Aspartame in chewing gum is stabilized by acidifying the humectant which is then added to the chewing gum. Enough food acid is added to the humectant to cause the pH of the humectant to remain between about 3.0-5.0, in order to create the most stable environment for the aspartame. Because the acidified humectant is dispersed substantially uniformly throughout the chewing gum, aspartame located anywhere in the gum is stabilized.

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Piscataway, NJ, United States of America

John W Foster