Wm Wrigley Jr Company

Steven P Synosky

Michael A Reed

Gordon N McGrew

Scott E Hartman

Michael J Greenberg

Mansukh M Patel

John W Foster

Dinah Diaz

Kenneth W Laughlin

Scott R Hartman

Philip G Schnell

Jayant C Dave

Charles P Orfan

Gerard Mey

A chewing gum base is provided which is free of wax as well as a method of producing same. In an embodiment, a wax-free gum base is provided having flavor release characteristics at least as good as similar bases including wax comprising an elastomer, polyvinyl acetate, an elastomer plasticizer, and a sufficient amount of oil chosen from the group consisting of: cottonseed; soybean; canola; safflower; sunflower; palm; and coconut oil to achieve flavor release characteristics that are at least as good as a similar gum base including wax.

Wax-free chewing gum base that includes oil

A wax-free abhesive chewing gum is provided which uses a gum base devoid or substantially free of wax and elastomer plasticizer. The gum base includes about 20 to about 75 weight percent synthetic elastomer, about 4 to about 45 weight percent, filler, about 5 to about 55 weight percent gum base softener, and optional minor amounts of miscellaneous ingredients such as colors, antioxidants, etc. The abhesive wax-free chewing gum further comprises at least one flavoring agent, at least one bulk sweetener; and at least one controlled release sweetener. The controlled release sweetener is a sweetener whose release rate has been modified, preferably to provide a sweetness release profile similar to the release profile of at least one flavoring agent present in the abhesive chewing gum.

Abhesive chewing gum with improved sweetness profile

Wax-free chewing gum with improved processing properties

Wax-free chewing gum with initial soft bite

Wax-free chewing gums with controlled sweetener release

Wax-free low moisture chewing gum

Process for manufacturing wax-free chewing gums with fast set-up times

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

The present invention provides a low calorie, high base chewing gum and methods for making same. The low calorie, high base chewing gum will include at least 70%, by weight, of a wax-free, or substantially wax-free, gum base. In an embodiment, a low calorie, high base chewing gum is provided comprising: at least 70% of a wax-free base; less than 30% bulking agent; and less than or equal to 7% flavor. Pursuant to the present invention, reduced levels of flavoring agents, as compared to typical low calorie, high base chewing gums can be used.

Wax-free low calorie, high base chewing gum

A chewing gum base is provided which is free of wax as well as a method for producing same. In an embodiment, a wax-free gum base is provided having flavor release characteristics at least as good as similar bases including wax comprising an elastomer, polyvinyl acetate, an elastomer plasticizer, and a sufficient amount of oil to achieve flavor release characteristics that are at least as good as a similar gum base including wax.

A universal gum base concentrate is provided which contains about 15-25 weight percent synthetic elastomer, about 40-70 weight percent synthetic elastomer plasticizer including a terpene resin, about 10-25 weight percent wax, about 1-12 weight percent softener and about 0-3 weight percent filler. Minor quantities of antioxidants and other ingredients may also be present. The universal gum base concentrate can separately be blended with various fillers and other chewing gum ingredients to produce a wide variety of gum bases, bubble gums and other chewing gums.

Universal gum base concentrate

A chewing gum base is provided which has a high fat and oil content for improved non-tack properties, and which contains a minor amount of low fat cocoa powder having no more than about 1.0 weight per cent fat content. Minor amounts of low fat cocoa powder constituting about 0.3 to about 2.4 weight per cent of the gum base, significantly reduce or eliminate the fat and oil tastes resulting from the inclusion of up to about 50 weight per cent fat and oil containing substances. An improved chewing gum is also provided which has a higher quality taste and which contains the gum base of the invention.

Use of low fat cocoa powder in non-tack gum base

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.

Stabilized chewing gum containing acidified humectant

Chewing gum and chewing gum bases containing vinyl laurate/vinyl acetate copolymer as a primary elastomer component are provided. The gum compositions also contain certain elastomer plasticizers, softeners, and low melting point waxes. The chewing gum bases provided are substantially free of polyvinyl acetate and glycerol triacetate, and are particularly useful in bubble gum compositions.

Growing community of inventors

Green Brook, NJ, United States of America

Steven P Synosky