Wm Wrigley Jr Company

Firma Wilhelm Fette Gmbh

Mansukh M Patel

Michael A Reed

Robert J Yatka

Jayant C Dave

Edward S Dubina

Kevin B Broderick

Vasek J Kures

Joo H Song

Henry T Tyrpin

David L Witkewitz

William J Wokas

David W Record

Philip G Schnell

Steven E Zibell

Marc A Meyers

Jeffrey S Hook

Charles M Copper

Michael P Russell

Michael J Greenberg

Gordon N McGrew

Steven P Synosky

Ronald T Grey

Ronald L Ream

Donald J Townsend

Lindell C Richey

David G Barkalow

David R Phillips

Christine L Corriveau

Fred R Wolf

Sonya S Johnson

James Roy Maxwell

Albert H Chapdelaine

Daniel J Zyck

Chungsea Shen

Donald Arthur Seielstad

Victor V Gudas

Daniel J Sitler

Adebisi A Campbell

Rebecca Ann Aumann

Thomas M Tongue, Jr

Paul R Chisari

Kevin F Barrett

Michael S Chuu

Steve E Zibell

Steven F Zibell

Robert A Payne

Todd W Arnold

Kathryn T Nelson

Jack D Nimz

David Phillips

George W Iv Monen

Chungsea A Shen

David R Iii Phillips

A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent.

Chewing gum containing physiological cooling agents and method of making

A chewing gum base essentially free of non-silica fillers, comprising high molecular weight polyisobutylene, optionally amorphous silica and polyvinylacetate and powdered lecithin present in the chewing gum composition and optionally spray-dried flavor in the chewing gum composition.

Chewing gum base and chewing gum compositions

A method for producing a chewing gum with a controlled release active agent, as well as the chewing gum so produced, is obtained by physically modifying the release properties of the active agent, such as a nutraceutical or nutritional supplement, by coating and drying. The active agent is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated active agent is preferably then co-dried and particle sized to produce a release-modified active agent for use in chewing gum. The active agent may also be used in a coating on a chewing gum product, as part of a rolling compound applied to the chewing gum product, or as a part of the liquid in a liquid-center chewing gum product.

Nutraceuticals or nutritional supplements and method of making

Chewing gums containing erythritol and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% gum base, about 0.1% to about 10% flavoring agent and erythritol, the erythritol being the only bulk sweetener. The erythritol provides the gum with unique properties, and the gum may be non-cariogenic. In other embodiments, the erythritol is co-dried with other sweeteners or coevaporated with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum.

Chewing gum containing erythritol and method of making

A chewing gum composition which exhibits reduced squeakiness during chewing is disclosed. The chewing gum comprises a gum base which is prone to squeakiness during chewing and a minor amount of gluten which acts to reduce or eliminate the squeakiness.

Chewing gum having reduced squeakiness during chewing

A chewing gum composition is disclosed that contains about 0.1% to about 0.6% maltodextrin. The maltodextrin provides an initial stiffness so that the gum can be easily wrapped. However, at the low levels used, the maltodextrin does not have a significant impact on the chew properties of the gum.

Chewing gum containing low levels of maltodextrin

The present invention provides improved chewing gum formulations and bases including fine powder lecithin, as well as methods of producing chewing gum and bases that include fine powder lecithin. In an embodiment, the present invention provides a chewing gum formulation comprising an insoluble gum base, water soluble portion, a flavor, and at least 0.1% by weight of a blend of fine powder lecithin and glycerol triacetate.

Chewing gum containing a lecithin/glycerol triacetate blend

Wax-free chewing gum with improved processing properties

Improved chewing gum formulations and bases including lecithin, as well as methods of producing chewing gum and bases are provided. The chewing gum includes a blend of lecithin and medium chain triglycerides (MCTs). The blend can be used in the base and/or gum as a plasticizer, softener, and/or emulsifier. A variety of base and chewing gum formulations including the blend can be created and/or utilized pursuant to the present invention.

Chewing gum containing medium chain triglycerides

A method of making a hygroscopic chewing gum is provided which results in improved gum texture, better dimensional stability and reduced moisture pick-up by the hygroscopic ingredients. The hygroscopic ingredients are added and blended with the gum base in a mixer, for at least about one minute before the bulk sweeteners are added. Fats and/or emulsifiers, and colors, may be added along with the hygroscopic ingredients and blended with the gum base. After the hygroscopic ingredients have been mixed with the gum base, bulk sweeteners and other chewing gum ingredients are added to the mixer and blended.

Chewing gum containing stabilized hygroscopic ingredients

Molten sorbitol is disclosed as a humectant for chewing gum. The chewing gum is prepared by providing a chewing gum base at a level of about 5% to about 80% of the chewing gum composition; providing a bulking agent at a level of about 5% to about 80% of the chewing gum composition; providing a flavoring agent at a level of about 0.1% to about 10% of the chewing gum composition; providing molten sorbitol at a level of about 0.25% to about 2.7% of the chewing gum composition; and mixing the gum base, bulking agent, flavoring agent and molten sorbitol into the chewing gum composition. Chewing gum made with about 0.25% to about 2.7% molten sorbitol is also disclosed.

Methods of producing chewing gum using molten sorbitol and gum produced

A process is disclosed for making a chewing gum with a fast release, stabilized chewing gum. According to the method, a quantity of aspartame (APM) is mixed with an agglomerating agent, such as a modified cellulose, and a limited quantity of a solvent for the agglomerating agent, such as water. The quantity of solvent is limited so as to produce a mixture which is only moist or damp. This damp mixture is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then dried and the dried mixture is comminuted, e.g. by grinding, to produce particles of APM ingredient with essentially a maximum particle size of about 0.017 inches. These particles of APM ingredient are then added to a chewing gum formulation.

Method of making a fast release stabilized aspartame ingredient for

A rolling compound containing about 80-95 weight per cent mannitol and about 5-20 weight per cent sorbitol has improved flow and results in improved chewing gum quality. Initially, the sorbitol has been prepared into a fine powder that has a particle size distribution similar to that of mannitol. Chewing gum compositions which have been dusted with the rolling compound process well and possess excellent flavor and appearance.

Mannitol/sorbitol rolling compound blend

A method of manufacturing a chewing gum is disclosed wherein a first mixing step mixing an amount of either a low fat gum base or a non-tack gum base having a premix temperature of about 200.degree.-240.degree. F., an amount of HFO gum base having a temperature of about 60.degree.-80.degree. F. and a portion of the bulking agents are mixed until homogenous. In a final mixing step, the resulting gum base blend is mixed with an amount of flavor and the remaining portion of the bulking agent.

Method of manufacturing a chewing gum

Growing community of inventors

Downers Grove, IL, United States of America

Mansukh M Patel