WO2025032120A1 - Chewing gum comprising fiber; methods of making the same; and methods of use thereof - Google Patents

Abstract

Disclosed are methods of increasing shelf life of chewing gum containing liquid flavor by incorporation of a dietary fiber into the chewing gum composition. Also disclosed are methods of modifying flavor release of liquid flavor from a chewing gum.

Description

CHEWING GUM COMPRISING FIBER; METHODS OF MAKING THE SAME; AND

METHODS OF USE THEREOF

BACKGROUND

Chewing gum is generally prepared with gum base, sweeteners, softeners, flavors, colors, and other ingredients. The gum base commonly contains elastomers, resin, and other water-insoluble ingredients and provides the chewing gum with its chewy property. Many flavor compounds are hydrophobic (lipophilic) and get trapped in the elastomers found in gum, making them unavailable to the consumer during the chew process. During chewing, the water- soluble ingredients are dissolved in the saliva and released while the gum base portion and insoluble ingredients are retained in the mouth. Nevertheless, a portion of the flavor compounds can be retained in the gum bolus during mastication and not fully released due to strong interactions with gum base ingredients (hydrophobic interactions). One approach to compensate for the inefficient flavor release is to prepare the chewing gum with a higher loading of flavor. However, flavors are expensive ingredients, making higher loadings undesirable from a cost perspective.

There remains a need in the art for new chewing gum that has improved flavor release profile.

SUMMARY

In one embodiment, a method of improving retention of a liquid flavorant in a chewing gum composition during storage, comprising: incorporating a fiber ingredient into a chewing gum composition in an amount of about 0.1 to about 15 wt% based on the total weight of the chewing gum composition, the chewing gum composition further comprising gum base, a bulk sweetener, and a liquid flavorant; wherein the fiber ingredient has a water holding capacity of greater than 5, or a combined water holding capacity and oil binding capacity of greater than 5.

In another embodiment, a method of modifying release of a liquid flavorant from a chewing gum composition during mastication, comprising: combining a pre-mix comprising a fiber ingredient and a liquid flavorant with gum base and a bulk sweetener to form a chewing gum composition comprising the fiber ingredient in an amount of about 0.1 to about 15 wt% based on the total weight of the chewing gum composition; and wherein the fiber has a water holding capacity of less than 5.

In yet another embodiment, a method of reducing the level of liquid flavorant in a chewing gum without reducing the level of flavor release within the first 5 minutes of chewing, comprising: incorporating a fiber ingredient into a chewing gum composition in an amount of about 0.1 to about 15 wt% based on the total weight of the chewing gum composition, the chewing gum composition further comprising gum base, a bulk sweetener, and a liquid flavorant.

The above described and other features are exemplified by the following detailed description.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. l is a graph showing flavor content in Control chewing gum (free of fiber) and Test chewing gum (containing 2% citrus fiber and 20% less flavor than Control) after storage for 6 weeks.

FIG. 2 is a graph showing flavor content in Control chewing gum (free of fiber) and two Test chewing gums (one containing 4% oat fiber and a second containing 4% oat fiber and 20% less flavor than Control) after storage for 6 weeks.

FIG. 3 is a graph showing the amount of flavor release in milligrams (mg) after 5-minutes of mechanical mastication for a Control chewing gum and two Test chewing gums, one containing Orafti HPX fiber (chicory fiber) and the second containing REMY B7 fiber (rice flour).

FIG. 4 are graphs showing the amount of flavor release (in mg) after 5-minutes of mechanical mastication for a Control chewing gum compared to a Test chewing gum containing 2% Oat Fiber and 20% less flavor than Control; and for a Control chewing gum compared to a Test chewing gum containing 2% CitriFI Fiber and 20% less flavor than Control.

FIG. 5 is a graph showing the effect of Citrus fiber and Oat fibers on chewing gum water up-take after 10 minutes of mastication (human).

FIG. 6 is a graph showing the amount of flavor release from 2% Orafti HPX fibercontaining spearmint chewing gum sample after 15 minutes of mechanical mastication; “Fiber added alone” sample was prepared by separately adding fiber and flavor to the chewing gum composition and “Pre-mix flavor + fiber” sample was prepared by adding a pre-mix of fiber and flavor to the chewing gum composition.

FIG. 7 is a graph showing the amount of flavor release from 2% REMY B7 fibercontaining spearmint chewing gum sample after 15 minutes of mechanical mastication; “Fiber added alone” sample was prepared by separately adding fiber and flavor to the chewing gum composition and “Pre-mix flavor + fiber” sample was prepared by adding a pre-mix of fiber and flavor to the chewing gum composition.

DETAILED DESCRIPTION

Disclosed herein are chewing gum compositions comprising a fiber ingredient and a liquid flavorant. Also disclosed herein are methods of modifying the flavor release of chewing gum by the addition of a fiber ingredient. Other methods of modifying the flavor release of chewing gum comprises incorporating a pre-mix with gum base and bulk sweetener, wherein the pre-mix comprises a fiber ingredient and a liquid flavor. Further described are methods of enhancing the shelf life of chewing gum comprising a liquid flavor by incorporating a fiber ingredient into the chewing gum composition.

It has been found that incorporating a certain type of fiber in a chewing gum composition results in an increased retention of flavor in the chewing gum during storage. Fiber ingredients having a high water holding capacity, i.e. greater than 5, or a combined water holding capacity and oil binding capacity of greater than 5, minimize flavor loss from the chewing gum composition during storage compared to a corresponding chewing gum free of the fiber ingredient. In an example of a fiber ingredient having “a combined water holding capacity and oil binding capacity of greater than 5,” a fiber having a water holding capacity of 2 and an oil binding capacity 4 has a combined water holding capacity and oil binding capacity of 6, the sum of 2 + 4. In an embodiment, a method of increasing flavor retention in a chewing gum composition during storage (e.g., for storage of 6 weeks, or more) and thus improving shelflife of the chewing gum comprises incorporating a fiber ingredient into the chewing gum composition comprising a liquid flavorant, wherein the fiber ingredient has a water holding capacity of greater than 5, or a combined water holding capacity and oil binding capacity of greater than 5. In an embodiment, a method of reducing flavor loss in a chewing gum composition during storage (e.g., for storage of 6 weeks, or more) comprises incorporating a fiber ingredient into the chewing gum composition comprising a liquid flavorant, wherein the fiber ingredient has a water holding capacity of greater than 5, or a combined water holding capacity and oil binding capacity of greater than 5.

Also disclosed herein are chewing gum compositions having increased flavor release due to the presence of a fiber ingredient, specifically a water-insoluble or substantially waterinsoluble fiber ingredient. Further disclosed are methods of making such chewing gum. Without wishing to be bound by theory, an increase in water up-take of the chewing gum bolus throughout the chew process will assist flavor partition with saliva in the mouth and enhance flavor release from the chewing gum composition. Adding to the chewing gum composition ingredients with a large water holding capacity, such as fiber, to chewing gum will assist with water up-take (more saliva into the bolus) allowing for an increase in the extraction (partition) of flavor while chewing.

Also disclosed herein is a method of increasing a masticated bolus size of a chewing gum composition comprising incorporating a fiber ingredient in a chewing gum composition, wherein the chewing gum composition exhibits a greater masticated bolus size, beyond the volume added by fiber, compared to the chewing gum composition free of the fiber ingredient.

A method of modifying release of a liquid flavorant from a chewing gum composition during mastication comprises combining a pre-mix comprising a fiber ingredient and a liquid flavorant with gum base and a bulk sweetener to form a chewing gum composition, wherein the fiber ingredient has a water holding capacity of less than 5. In an embodiment, chewing gum of this method provides a substantially linear flavor release during a chewing process.

Also disclosed herein is a method of reducing the level of liquid flavorant in a chewing gum composition without reducing the level of flavor release within the first 5 minutes of chewing, comprising incorporating a fiber ingredient into a chewing gum composition in an amount of about 0.1 to about 15 wt% based on the total weight of the chewing gum composition, the chewing gum composition further comprising gum base, a bulk sweetener, and a liquid flavorant.

Addition of the fiber ingredient to a chewing gum composition allows for a reduction in liquid flavor of up to about 30%, specifically a reduction about 15% to about 30% flavor compared to control chewing gum compositions without the fiber ingredient. Although the amount of flavor is reduced, the chewing gum composition maintains or even increases in overall flavor perception compared to control as a consequence of increasing the amount of flavor released from the masticated chewing gum composition during mastication. The reduction in liquid flavor generates significant cost savings.

The fiber-containing chewing gum composition comprises a gum base, a bulk sweetener, a flavorant, a fiber ingredient, and optionally one or more additional chewing gum ingredients. The flavorant can be a liquid flavorant.

It has been found that adding an edible fiber ingredient to chewing gum can enhance the flavor experience of the consumer in several ways, depending on the fiber’s properties and the process of addition in the gum making process. Most flavors are oils. Fibers will hold both water and oil and the holding capacity generally ranges from 1 to >20 times the weight of the fiber. When a fiber captures a liquid, such as a liquid flavor, the liquid is trapped between the molecular chains of the fiber so there is no molecular change to that liquid. Thus, the unaltered liquid flavor can be liberated from the fiber by compression, e.g., by a chewing process. The removal and/or modification of components naturally found in a fiber can be a means to enable different functionalities such as varying water holding capacity and oil binding capacity of the fiber ingredient. As will be described herein, a fiber ingredient having a high Water Holding Capacity will result in a chewing gum composition comprising that fiber ingredient with a greater masticated bolus size compared to the chewing gum composition free of the fiber ingredient. The chewing gum composition comprising a fiber ingredient with a large water holding capacity will allow for water up-take in the bolus during the chewing process and increase flavor release during the chewing process.

The fiber ingredient can be a water-insoluble fiber, a water-soluble fiber, or a combination thereof, and specifically a water-insoluble fiber, or a combination of a waterinsoluble and a water-soluble fiber. Suitable fiber ingredients are dietary fibers including oligosaccharides (having 3-9 sugar units) and polysaccharides (having 10 or more sugar units), which are neither digested nor absorbed in the human small intestine.

Exemplary dietary fiber includes arbinogalacatan, fructans, fructoses, fructooligosaccharides (FOS) (e.g., oligofructose), galactooligosaccharide (GOS), beta-glucan, glucomannan, inulin, maltoses, raffinoses, resistant dextrins, resistant maltodextrins, modified starch, resistant starch, non-starch polysaccharides, xylo-oligosaccharide (XOS), or a combination thereof.

Suitable fiber ingredients for use in the chewing gum composition include water insoluble or substantially water insoluble cereal grain, fruit, and vegetable fiber. Exemplary cereal grain fiber includes whole grain fiber, (amaranth, barley, buckwheat, bulgur, corn/maize, einkorn, farro, millet, oat, quinoa, rice, rye, sorghum, spelt, teff, triticale, wheat, wheat bran, wild rice), a combination thereof, and the like. Exemplary fruit fiber includes citrus pulp fiber such as orange, lemon, or grapefruit pulp fiber, a combination thereof, and the like. These waterinsoluble fibers may be combined with water soluble-fiber including a hydrocolloid, a pectin, a plant gum such as leguminous seed plant (guar, locust bean), seaweed extract (carrageenan, alginate), and microbial gum (xanthan, gellan), mucilage including plant extract (gum acacia, gum karaya, gum tragacanth), or a combination thereof, and the like. “Substantially waterinsoluble fiber ingredient” means the ingredient may contain a small amount of a component generally regarded as water soluble, such as the hydrocolloid, pectin, and plant gum described herein.

In an embodiment the fiber ingredient is a fruit fiber such as an orange pulp fiber.

In another embodiment the fiber ingredient is a cereal grain fiber such as an oat fiber.

Many commercially available fibers are made up of various amounts of water soluble and non-soluble components. The ratio of these soluble and non-soluble components can be determined by a standardized Water Holding Capacity (WHC) methodology to determine the composition ratio of these components. In an embodiment, the fiber ingredient has a water holding capacity of less than 5, specifically less than 4, more specifically less than 3, and yet more specifically less than 2.

In an embodiment, the fiber ingredient has a water holding capacity of 5 or greater. In an embodiment, the fiber ingredient has a combined water holding capacity and oil binding capacity of 5 or greater.

The fiber ingredient can be present in the chewing gum composition in an amount of about 0.1 weight % (wt%) to about 15wt%, specifically about 0.5 wt% to about 10 wt%, more specifically about 1 wt% to about 8 wt%, still more specifically about 1.5 wt% to about 5 wt %, and still yet more specifically about 2 wt% to about 4 wt%.

In another embodiment, a method of making a chewing gum composition comprises combining a fiber ingredient with a gum base, a bulking agent, a liquid flavorant, and optionally one or more additional chewing gum ingredients.

In another embodiment, a method of increasing the release of a flavorant from a chewing gum during the chewing process, comprises providing a fiber in a chewing gum composition.

In another embodiment, a method of reducing the amount of flavorant used in a chewing gum composition without reducing the release of flavorant during the chewing process, comprises providing a fiber in the chewing gum composition.

In addition to the fiber ingredient, the chewing gum composition comprises a bulk sweetener, which can be a saccharide, a sugar alcohol, or a combination thereof. As used herein, the bulk sweetener does not include the dietary fiber.

Saccharides that can be used as the bulk sweetener include mono-saccharides, disaccharides and poly-saccharides, for example, sucrose (sugar), dextrose/glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, invert sugar, partially hydrolyzed starch, corn syrup solids, such as high fructose corn syrup, glucose syrup, or a combination thereof.

Sugarless bulk sweetener can include a sugar alcohol or sugar alcohol syrups such as erythritol, galactitol, isomalt (hydrogenated isomaltulose), a hydrogenated starch hydrolysate, lactitol, maltitol, maltitol syrup, mannitol, polyglycitol, sorbitol, sorbitol syrups, xylitol, or a combination thereof. As used herein, the term “sugar alcohol” is interchangeable with “sugar polyol”. The sugarless bulk sweetener can be a single sugarless bulk sweetener or a mixture of two or more sugarless bulk sweeteners.

In an embodiment, the bulk sweetener is sorbitol, mannitol, xylitol, or a combination thereof, specifically sorbitol.

In an embodiment, the bulk sweetener is isomalt. Isomalt is disaccharide alcohol. Isomalt can be prepared by hydrogenating isomaltulose. Products of the hydrogenation can include 6-O-a-D-glucopyranosyl-D-sorbitol (1,6-GPS); 1-O-a-D-glucopyranosyl-D-sorbitol (1,1-GPS); 1-O-a-D-glucopyranosyl-D-mannitol (1,1-GPM); 6-O-a-D-glucopyranosyl-D- mannitol (1,6-GPM); and mixtures thereof. Some commercially available isomalt materials include an almost equimolar mixture of 1,6-GPS, and 1,1-GPM. Other isomalt materials can include pure 1,6-GPS; 1,1-GPS; 1,6-GP; and 1,1-GPM. Still other isomalt materials can include mixtures of 1,6-GPS; 1,1-GPS; 1,6-GPM; and 1,1-GPM at any ratio. Exemplary commercially available isomalt includes Isomalt ST, Isomalt GS, Isomalt M, Isomalt DC, and Isomalt LM available from BENEO-Palatinit, Siidzucker Group.

The amount of bulk sweetener present in the chewing gum composition can be about 30 wt% to about 90 wt% based on the total weight of the chewing gum composition, specifically about 40 wt% to about 80 wt%, yet more specifically about 50 wt% to about 70 wt%, and still more specifically about 55 wt% to about 65 wt%.

The chewing gum composition comprises a gum base which generally comprises low water soluble or water insoluble, masticable ingredients. The fiber ingredient is not a part of the gum base.

The amount of gum base present in the chewing gum composition can be about 5 wt% to about 60 wt% based on the total weight of the chewing gum composition, specifically about 10 wt% to about 50 wt%, more specifically about 15 wt% to about 40 wt%, and yet more specifically about 20 wt% to about 30 wt%.

The gum base can comprise an elastomer and one or more additional chewing gum base ingredients, for example, a vinyl polymer or other gum base polymer, a fat, an emulsifier, a wax, a filler, a plasticizer or softener, elastomer solvent, an antioxidant, and a combination thereof.

Exemplary elastomers include both natural and synthetic elastomers and rubbers, for example, substances of vegetable origin such as chicle, crown gum, nispero, rosadinha, jelutong, perillo, niger gutta, tunu, balata, gutta-percha, lechi-capsi, sorva, gutta kay, and the like. Synthetic elastomers such as butadiene-styrene copolymers, polyisobutylene, isobutyleneisoprene copolymers, polyethylene, a combination thereof, and the like are also useful.

Exemplary non-toxic vinyl polymers that can be used in the gum base include polyvinyl acetate and its partial hydrolysate, polyvinyl alcohol or a combination thereof. Additional useful polymers include crosslinked polyvinyl pyrrolidone, polymethylmethacrylate; copolymers of lactic acid, polyhydroxyalkanoates, plasticized ethylcellulose, polyvinyl acetatephthalate, or a combination thereof.

Exemplary plasticizers and softeners that can be used in the gum base include, for example, lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglyceride, glycerine, or a combination thereof.

Exemplary waxes that can be used in the chewing gum base include, for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, or a combination thereof. Specific waxes include beeswax, vegetable wax, candelilla wax, carnauba wax, petroleum wax, and the like, or a combination thereof.

Exemplary elastomer solvents include, for example, trepanned resins such as polymers of alpha-pinene or beta-pinene, methyl, glycerol or pentaerythritol esters of rosins or modified rosins and gums, such as hydrogenated, dimerized or polymerized rosins, or a combination thereof, the pentaerythritol ester of partially hydrogenated wood or gum rosin, the pentaerythritol ester of wood or gum rosin, the glycerol ester of wood rosin, the glycerol ester of partially dimerized wood or gum rosin, the glycerol ester of polymerized wood or gum rosin, the glycerol ester of tall oil rosin, the glycerol ester of wood or gum rosin, the partially hydrogenated wood or gum rosin, the partially hydrogenated methyl ester of wood or rosin, and the like, or a combination thereof.

The gum base can include a filler as a bulking agent, such fillers include, for example, mineral adjuvants. Suitable mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, a calcium phosphate such as dicalcium phosphate, tricalcium phosphate, and the like, or a combination thereof.

Exemplary emulsifiers include distilled monoglycerides, acetic acid esters of mono and diglycerides, citric acid esters of mono and diglycerides, lactic acid esters of mono and diglycerides, mono and diglycerides, polyglycerol esters of fatty acids, ceteareth-20, polyglycerol polyricinoleate, propylene glycol esters of fatty acids, polyglyceryl laurate, glyceryl cocoate, gum arabic, acacia gum, sorbitan monostearates, sorbitan tristearates, sorbitan monolaurate, sorbitan monooleate, sodium stearoyl lactylates, calcium stearoyl lactylates, diacetyl tartaric acid esters of mono- and diglycerides, glyceryl tricaprylate-caprate / medium chain triglycerides, glyceryl dioleate, glyceryl oleate, glyceryl lacto esters of fatty acids, glyceryl lacto palmitate, glyceryl stearate, glyceryl laurate, glycerly dilaurate, glyceryl monoricinoleate, triglyceryl monostearate, hexaglyceryl di stearate, decaglyceryl monostearate, decaglyceryl dipalmitate, decaglyceryl monooleate, polyglyceryl 10 hexaoleate, medium chain triglycerides (MCT), caprylic/capric triglyceride, propylene glycol monostearate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80, polysorbate 65, hexylglyceryl distearate, triglyceryl monostearate, tweens, spans, stearoyl lactylates, calcium stearoyl-2-lactylate, sodium stearoyl-2-lactylate, lecithin, ammonium phosphatide, sucrose esters of fatty acids, sucroglycerides, propane- 1 ,2-diol esters of fatty acids, or a combination thereof.

The chewing gum composition further comprises a flavorant (also referred to herein as flavor or flavoring agent), specifically a liquid flavor. The overall flavor profile of the product may be a sweet flavor, a fruit flavor, a savory flavor, a chocolate or cocoa flavor, a dairy flavor (milk, butter, cheese, cream, yogurt), a vanilla flavor, a tea or coffee flavor (green tea, oolong tea), a mint flavor (peppermint, spearmint), a spice flavor (anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, juniper berry, ginger, star anise, horseradish, capsicum, nutmeg, wasabi), an herb flavor (thyme, tarragon, dill, nutmeg, basil, maijoram, rosemary, bay leaf), a floral or vegetable flavor (onion, garlic, cabbage, carrot, celery, mushroom, tomato), or a combination thereof.

Flavorants that can be used include those artificial or natural flavors known in the art, for example synthetic flavor oils, natural flavoring aromatics and/or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, and the like, or a combination thereof. Nonlimiting representative flavors include oils such as spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, cassia oil, and citrus oils including lemon, orange, lime, grapefruit, vanilla, fruit essences, including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruit, mango, mangosteen, pomegranate, papaya, honey lemon, and the like, or a combination thereof. Specific flavorants are mints such as peppermint, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors.

Other types of flavorants include various aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin).

The chewing gum composition may optionally further comprise a flavorant in solid form. When used in solid (dry) form, suitable drying means such as spray drying a flavor oil can be used. Alternatively, the flavorant can be encapsulated, absorbed onto water soluble materials by means known in the art, for example onto cellulose, starch, sugar, maltodextrin, gum arabic, and the like. In some embodiments, each individual or combination of solid flavorant is encapsulated or unencapsulated (or “free”).

The flavorant can be used in an amount sufficient to provide a desirable flavor profile to the chewing gum composition. Exemplary amounts of liquid flavorant that can be used include about 0.1 to about 5.0 wt% based on the total weight of the chewing gum composition, specifically about 0.5 to about 4.0 wt%, more specifically about 1.0 to about 3.0 wt%, and yet more specifically about 1.5 to about 2.0 wt%.

Besides the fiber ingredient, bulk sweetener, gum base, and liquid flavorant, the chewing gum composition can further comprise one or more additional chewing gum ingredients such as a colorant including speckles, a dried fruit or vegetable, a flavor modulator or potentiator, a food acid or a salt thereof, a functional ingredient, a high-intensity sweetener, a salt, a sensate (e.g., cooling agent, warming agent, tingling agent), a combination thereof, and the like.

The chewing gum composition can optionally further comprise a colorant. Coloring agents (colors, colorants, colorings) can be used in amounts effective to produce a desired color for the product. Suitable coloring agents include pigments, which can be incorporated in amounts up to about 6 wt% based on the total weight of the composition. For example, titanium dioxide can be incorporated in amounts up to about 2 wt%, and specifically less than about 1 wt%. Suitable coloring agents also include natural food colors and dyes suitable for food, drug, and cosmetic applications. Suitable colors include annatto extract (El 60b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red/betanin (El 62), ultramarine blue, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a-d)), P-apo-8'-carotenal (E160e), P-carotene (E160a), alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal (E160f), flavoxanthin (El 6 la), lutein (El 6 lb), cochineal extract (El 20), carmine (El 32), carmoisine/azorubine (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), toasted partially defatted cooked cottonseed flour, ferrous gluconate, ferrous lactate, grape color extract, grape skin extract (enocianina), anthocyanins (E163), haematococcus algae meal, synthetic iron oxide, iron oxides and hydroxides (E172), fruit juice, vegetable juice, dried algae meal, tagetes (Aztec marigold) meal and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin, phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), capsanthin/capsorbin (E160c), lycopene (E160d), FD&C blue #1, FD&C blue #2, FD&C green #3, FD&C red #3, FD&C red #40, FD&C yellow #5 and FD&C yellow #6, tartrazine (E102), quinoline yellow (E104), sunset yellow (El 10), ponceau (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminium (E173), silver (E174), gold (E175), pigment rubine/lithol rubine BK (E180), calcium carbonate (E170), carbon black (El 53), black PN/brilliant black BN (El 51), green S/acid brilliant green BS (El 42), or a combination thereof. In some embodiments, certified colors can include FD&C aluminum lakes, or a combination thereof. A full recitation of all FD& C colorants and their corresponding chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 4th Edition, in volume 1 at pages 492-494, which text is incorporated herein by reference.

The colorant may optionally be in the form of a particulate, speckles, or flake such as an edible glitter.

The food acid or salt thereof that can be used in the chewing gum composition includes acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or a combination thereof, and alkali metal salts thereof (e.g., sodium citrate). The food acid or salt thereof may be encapsulated or unencapsulated (or “free”). If more than one food acid or salt thereof is used, any combination of encapsulated or unencapsulated ingredients may be used.

The food acid or salt thereof can be present in the chewing gum composition in an amount of about 0.01 to about 2.0 wt% based on the total weight of the chewing gum composition, specifically about 0.1 to about 1.5 wt%, and more specifically about 0.3 to about 1.0 wt%.

The chewing gum composition can optionally further comprise a high intensity sweetener. A “high intensity sweetener” as used herein means agents having a sweetness greater than the sweetness of sucrose. In some embodiments, a high intensity sweetener has a sweetness that is at least 100 times that of sugar (sucrose) on a per weight basis, specifically at least 500 times that of sugar on a per weight basis. In one embodiment the high intensity sweetener is at least 1,000 times that of sugar on a per weight basis, more specifically at least 5,000 times that of sugar on a per weight basis. The high intensity sweetener can be selected from a wide range of materials, including water-soluble sweeteners, water-soluble artificial sweeteners, water- soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, protein based sweeteners, or a combination thereof. Without being limited to particular sweeteners, representative categories and examples include: water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, rebaudiosides, glycyrrhizin, dihydroflavenol, monatin, and L-aminodicarboxylic acid aminoalkenoic acid ester amides, such as those disclosed in U.S. Pat. No. 4,619,834, or a combination thereof; water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfame salts, such as the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-l,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 (Acesulfame-K), the free acid form of saccharin, or a combination thereof; dipeptide based sweeteners, for example the L- aspartic acid derived sweeteners such as L-aspartyl-L-phenylalanine methyl ester (Aspartame) and materials described in U.S. Pat. No. 3,492, 131, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3- thietanyl)-D-alaninamide hydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycerine and

L-aspartyl-L-2,5-dihydrophenyl -glycine, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl- L-(l-cyclohexen)-alanine, neotame, or a combination thereof; water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as steviosides and stevia derived compounds such as but not limited to steviol glycosides such as rebaudiocides including rebaudiocide A, and the like, lo han quo and lo han quo derived compounds such as iso-mogroside V and the like, chlorinated derivatives of ordinary sugar (sucrose), e.g., chlorodeoxy sugar derivatives such as derivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example, under the product designation of Sucralose; examples of chlorodeoxy sucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: 1 -chloro- l'-deoxy sucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D- fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D- galactopyranosyl-l-chloro-l-deoxy-beta-D-fructo-furanoside, or 4,l'-dichloro-4,l'- dideoxygalactosucrose; r,6'-dichlorol',6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-D- galactopyranosyl- 1 ,6-dichl oro-1, 6-dideoxy-beta-D- fructofuranoside, or 4, 1 ', 6' -tri chi oro-4, 1 ' , 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,l',6'-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-l,6- dichloro-l,6-dideox y-beta-D-fructofuranoside, or 4,6, l',6'-tetrachloro4,6, l',6'- tetradeoxygalacto-sucrose; 4,6,l',6'-tetradeoxy-sucrose, or a combination thereof; protein based sweeteners such as thaumaoccous danielli, talin, or a combination thereof; and amino acid based sweeteners.

The high intensity sweetener can be used in a variety of distinct physical forms, for example those known in the art to provide an initial burst of sweetness and/or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms (e.g., spray dried or powdered), beaded forms, encapsulated forms, or a combination thereof.

Specific high intensity sweeteners for use in the chewing gum composition include aspartame, neotame, sucralose, monatin, acesulfame potassium, an encapsulated form of the foregoing high intensity sweetener, or a combination thereof.

The amount of high intensity sweetener used can be about 0.01 to about 6 wt% based on the total weight of the chewing gum composition, specifically about 1 to about 3 wt%.

The chewing gum composition can optionally further comprise a sensate. Sensates can include cooling agents, warming agents, tingling agents, or a combination thereof.

Cooling agents are additives that provide a cooling or refreshing effect in the mouth, in the nasal cavity, or on skin. For example, among the useful cooling agents are included menthane, menthone, ketals, menthone ketals, menthone glycerol ketals, substituted p-menthanes, acyclic carboxamides, mono menthyl glutarate, substituted cyclohexanamides, substituted cyclohexane carboxamides, substituted ureas and sulfonamides, substituted menthanols, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthyl salicylate, N,2, 3 -trimethyl -2 -isopropyl butanamide (WS-23), N-ethyl-2,2-diisopropylbutanamide,

N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl ester of N-[[5-methyl-2-(l- methylethyl)cyclohexyl]carbonyl]glycine (WS-5), as well as the substantially pure ethyl ester of N-[[5-methyl-2-(l-methylethyl)cyclohexyl]carbonyl]glycine as disclosed in U.S. Patent No. 7,189760 to Erman, et al which is incorporated in its entirety herein by reference, isopulegol, menthyloxy propane diol, 3-(l-menthoxy)propane-l,2-diol, 3-(l-menthoxy)-2-methylpropane- 1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-l,4- dioxaspiro[4,5]decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint oil, peppermint oil, 3-(l-menthoxy)ethan-l-ol, 3-(l-menthoxy)propan-l-ol, 3-(l- menthoxy)butan-l-ol, 1-menthylacetic acid N-ethylamide, l-menthyl-4-hydroxypentanoate, 1- menthyl-3 -hydroxybutyrate, N,2,3-trimethyl-2-(l-methylethyl)-butanamide, n-ethyl-t-2-c-6 nonadi enami de, N,N-dimethyl menthyl succinamide, substituted p-menthanes, substituted p- menthane-carboxamides, 2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter “isopregol”); menthone glycerol ketals (FEMA 3807, tradename FRESCOLAT® type MGA); 3-l-menthoxypropane-l,2-diol (from Takasago, FEMA 3784); and menthyl lactate; (from Haarman & Reimer, FEMA 3748, tradename FRESCOLAT® type ML), WS-30, WS-14, Eucalyptus extract (p-Mehtha-3,8-Diol), Menthol (its natural or synthetic derivatives), Menthol PG carbonate, Menthol EG carbonate, Menthol glyceryl ether, N- tertbutyl-p-menthane-3 -carboxamide, P-menthane-3 -carboxylic acid glycerol ester, Methyl-2- isopryl-bicyclo (2.2.1), Heptane-2-carboxamide; Menthol methyl ether, menthyl pyrrolidone carboxylate; 2,5-dimethyl-4-(l-pyrrolidinyl)-3(2H)-furanone; cyclic a-keto enamines, cyclotene derivatives such as cyclopentenes including 3-methyl-2-(l-pyrrolidinyl)-2- cyclopenten-l-one and 5-methyl-2-(l-pyrrolidinyl)-2-cyclopenten-l-one, compounds of the formula:

wherein B is selected from H, CH3, C2H5, OCH3, OC2H5; and OH; and wherein A is a moiety of the formula-CO-D, wherein D is selected from the following moieties: (i)-NR¹R², wherein R¹ and R² are independently selected from H and Ci-Cs straight or branched-chain aliphatic, alkoxyalkyl, hydroxyalkyl, araliphatic and cycloalkyl groups, or R¹ and R² together with the nitrogen atom to which they are attached form part of an optionally-substituted, five- or six-membered heterocyclic ring; (ii)-NHCH2COOCH2CH3,-NHCH2CONH2,- NHCH2CH2OCH3,-NHCH2CH2OH,-NHCH2CH(OH)CH₂OH and (iii) a moiety selected from the group consisting of:

as disclosed in PCT Patent Application WO2006/125334 to Bell et al. which is incorporated in its entirety herein by reference, among others. Other compounds include the alpha-keto enamines disclosed in U.S. Patent Number 6,592,884 to Hofmann et al. which is incorporated in its entirety herein by reference. These and other suitable cooling agents are further described in the following U.S. patents, all of which are incorporated in their entirety by reference hereto: U.S. 4,230,688; 4,032,661; 4,459,425; 4,178,459; 4,296,255; 4,136,163; 5,009,893; 5,266,592; 5,698,181; 6,277,385; 6,627,233; 7,030,273. Still other suitable cooling agents are further described in the following U.S. Published Patent Applications, all of which are incorporated in their entirety by reference hereto: U.S. 2005/0222256; 2005/0265930.

Warming agents can be selected from a wide variety of compounds known to provide the sensory signal of warming to the user. These compounds offer the perceived sensation of warmth, particularly in the oral cavity, and often enhance the perception of flavors, sweeteners and other organoleptic components. Among the useful warming compounds included are vanillyl alcohol n-butylether (TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-aminoether, vanillyl alcohol isoamylether, vanillyl alcohol n- hexylether, vanillyl alcohol methylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, or a combination thereof.

Tingling agents may be employed to provide a tingling, stinging or numbing sensation to the user. Tingling agents include, but are not limited to: Jambu Oleoresin or para cress (Spilanthes sp.), in which the active ingredient is Spilanthol; Japanese pepper extract (Zanthoxylum peperitum), including the ingredients known as Saanshool-I, Saanshool-II and Sanshoamide; perillartine; 4-(l-menthoxymethyl)-2-phenyl-l,3-dioxolane; black pepper extract (piper nigrum), including the active ingredients chavicine and piperine; Echinacea extract; Northern Prickly Ash extract; trans-pellitorin, and red pepper oleoresin. In some embodiments, alkylamides extracted from materials such as jambu or sanshool may be included. Examples of “tingling” type sensates include those disclosed in U.S. Patent Nos. 6,780,443, 6,159,509, 5,545,424, and 5,407,665, each of which is incorporated by reference herein in its entirety.

The amount of sensate present in the chewing gum composition can be 0.001 to about 5.0 wt% based on the total weight of the chewing gum composition, specifically about 0.01 to about 3.0 wt%, and more specifically about 0.1 to about 1 wt%.

The chewing gum composition can optionally further comprise a flavor modulator or potentiator. A sweet taste can be imparted by flavor modulators or potentiators and/or from flavorants as well as from sweeteners. Flavor potentiators can consist of materials that intensify, supplement, modify or enhance the taste or aroma perception of an original material without introducing a characteristic taste or aroma perception of their own. Flavor modulators can impart a characteristic of their own that complements or negates a characteristic of another component. In some embodiments, flavor modulators or potentiators are designed to intensify, supplement, modify, or enhance the perception of flavor, sweetness, tartness, umami, kokumi, saltiness or a combination thereof can be included. Thus, the addition of flavor modulators or potentiators can impact the overall taste of the composition. For example, flavors can be compounded to have additional sweet notes by the inclusion of flavor modulators or potentiators, such as vanilla, vanillin, ethyl maltol, furfual, ethyl propionate, lactones, or a combination thereof.

Exemplary flavor modulators or potentiators include monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, alapyridaine, alapyridaine (N-( 1 -carboxy ethyl)-6- (hydroxymethyl)pyridinium-3-ol) inner salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium-betain compounds, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (alcoholic extract), sugarcane leaf essence (alcoholic extract), compounds that respond to G-protein coupled receptors (T2Rs and TIRs), or a combination thereof. In some embodiments, sugar acids, sodium chloride, potassium chloride, sodium acid sulfate, or a combination thereof are used. In other embodiments, glutamates such as monosodium glutamate, monopotassium glutamate, hydrolyzed vegetable protein, hydrolyzed animal protein, yeast extract, or a combination thereof are included. Further examples include adenosine monophosphate (AMP), glutathione, and nucleotides such as inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylate monophosphate, or a combination thereof. Further examples of flavor potentiator compositions that impart kokumi are also included in U.S. Patent No. 5,679,397 to Kuroda et al.

When used, the amount of flavor modulators or flavor potentiators can be a matter of preference subject to such factors as the type of final product composition, the individual flavor, the strength of flavor desired, and the location of the ingredient (core; and if used, coating). Thus, the amount of flavor modulators or flavor potentiators can be varied in order to obtain the result desired in the final product and such variations are within the capabilities of those skilled in the art without the need for undue experimentation.

The chewing gum composition can optionally further include a functional ingredient such as a breath freshener, a dental care component, a pharmaceutically active agent, a vitamin, a micronutrient, a mouth moistening component, a throat care component, an energy boosting agent, a concentration boosting agent, or a combination thereof. The chewing gum composition can optionally further comprise a dried fruit or vegetable. The dried fruit for vegetable can be in the form of a powder, small particulates, or larger sized pieces. A fruit or vegetable juice powder, including freeze-dried or spray-dried fruit or vegetable juice powder may be used.

The chewing gum composition may optionally further comprise glycerin, propylene glycol, or combination thereof.

The chewing gum composition comprising fiber can be prepared using methods and techniques in the art, which include batch and continuous processes. For methods of increasing flavor retention in a chewing gum composition during storage, improving shelf life of the chewing gum, increasing the release of a flavorant from a chewing gum during the chewing process, reducing the amount of flavorant used in a chewing gum without reducing the release of flavorant during a chewing process, or increasing a masticated bolus size of a chewing gum composition during a chewing process, the fiber ingredient can be introduced at any step in the chewing gum making process, for example the fiber ingredient can be introduced with the bulk sweetener or at a stage earlier or later in the chewing gum making process.

For methods of modifying the flavor release of a chewing gum to provide a substantially linear flavor release during a chewing process, the fiber ingredient and flavorant, specifically a liquid flavorant, are combined to form a pre-mix and the pre-mix is introduced in the chewing gum making process, for example the fiber ingredient can be introduced with the bulk sweetener or at a stage earlier or later in the chewing gum making process. The process of preparing the pre-mix can involve mixing the fiber ingredient and flavorant under conditions to form a uniform blend of the two ingredients, specifically under mixing with shear. In an embodiment the pre-mix is prepared in an extruder or a high shear mixer.

In another embodiment, a method of preparing the pre-mix, alternatively referred to as a flavor delivery system, comprises mixing a liquid flavorant and a fiber ingredient to homogeneously distribute the flavorant in the fiber ingredient. In an embodiment, the mixing may be conducted with shear, e.g., in an extruder or high shear mixer. When an extruder is used to prepare the flavor delivery system, the extruder can be configured as a closed system to minimize the potential for flavor flash off during the incorporation of flavor into the fiber. The flavor delivery system can optionally further comprise an emulsifier, a surfactant, an antioxidant, a solvent, or a combination thereof. The selection of fiber ingredient can be made based on a fiber’ s water holding capacity and oil binding capacity in order to trap and retain hydrophilic and hydrophobic flavor components. Flavor compounds trapped into a fiber matrix are less likely to be lost during storage and/or during the process of making chewing gum compositions.

In an embodiment, the chewing gum product may be a coated product. Chewing gum coating materials known in the art may be used. Suitable coatings include a hard panned coating, a soft panned coating, a sanded coating, and the like.

In an embodiment, the chewing gum product may include a center-fill. The center-fill may be liquid, solid, or semi-solid; the solid center-fill may be a powder.

The chewing gum product can have any shape or dimension, e.g, in stick, slab, chunk, ball, pellet, etc. form. The general shape of the chewing gum product can be a geometric shape such as a circle, oval, square, rectangle, triangle, trapezoid, hexagon, octagon, star, crescent, and the like; alternatively, it can be in the shape of a silhouette of a cartoon character, person, and the like.

The features and advantages are more fully shown by the following examples which are provided for purposes of illustration, and are not to be construed as limiting the invention in any way.

EXAMPLES

Example 1 : Chewing Gum containing fiber

Spearmint-flavored and Watermelon-flavored chewing gum formulations were prepared in slab form, each formulation contained either a water-insoluble fiber or substantially water-insoluble fiber (Fiber Containing Samples) or no fiber (Control Samples). Four different fibers were used as set out in Table 1 at fiber loadings of 2 wt% or 4 wt%. Liquid flavors used: Spearmint and Watermelon. The remaining ingredients included gum base, sugar polyol, and high intensity sweeteners; the watermelon formulation further contained a food acid.

Testing was conducted on all the samples, including a Sensory evaluation; and flavor load and release at 5 and 15-minutes after mechanical mastication were measured.

Test: Fiber Water Holding Capacity (“WHC”)/Solubility Procedure

Perform moisture test using a moisture analyzer, Flour Method. Record % moisture. Weigh 2.0 +/- 0.05g of sample material into a 50ml centrifuge tube “Sample Weight : Mass of material”. Calculate “Dried Solids Sample weight: Mass of dried solids” (Taking into account for moisture). “Dried Solids Sample weight”= (1 - % moisture) x sample weight. In a separate 50ml tube, weigh 40 +/- 0.05g deionized water.

Conduct each sample in triplicate.

• Combine water with sample, cap tube and shake vigorously (20 strokes) to evenly suspend material.

• Verify that all solids have been hydrated. Allow to sit undisturbed for 5 minutes. Fibers will settle out.

Shake vigorously again (10 strokes) to allow fiber to recombine.

• Allow to sit undisturbed for 5 minutes. Fibers will settle out.

• Program centrifuge to 2000 x g for 10 minutes at 20-25C, load tubes, ensure rotor is balanced, and start centrifuge.

• Once centrifuge has stopped, remove tubes and decant supernatant into preweighed tubes.

• Do not allow solids to flow out of tube; the supernatant can be used to calculate % solubility of material.

To calculate WHC, expressed as g EEO/g dry solids (DS): WHC = (Mass of pellet - Mass of material)/Mass of dry solids Test: Fiber Oil Binding Capacity (“OBC”)

Perform moisture test using a moisture analyzer, Flour Method. Record % moisture. Weigh 4.0 +/- 0.05g of sample material into 50ml centrifuge tube “Sample Weight = Mass of material”. Calculate “dried solids sample weight” (Taking into account for moisture). “Dried Solids Sample weight: Mass of dried solids” = (1 - % moisture) x sample weight. In a separate 50ml tube, measure 20 +/- 0.1 ml of vegetable/canola oil.

Conduct each sample in triplicate.

• Combine oil with sample, cap tube and shake vigorously (30s - vortex) to evenly suspend material.

• Repeat shaking (vortex) until solids are not visible. Allow to sit undisturbed for 5 minutes. Fibers will settle out.

• Shake vigorously again (30s vortex) to allow fiber to recombine.

• Allow to sit undisturbed for 30 minutes. Fibers will settle out.

• Program centrifuge to 1600 x g for 25 minutes at 20-25C, load tubes, ensure rotor is balanced, and start centrifuge.

• Once centrifuge has stopped, remove tubes, and decant supernatant.

• Do not allow solids to flow out of tube.

• Weight the material left in centrifuge tube (fiber + oil). This is the mass of pellet.

To calculate OBC, expressed as g Oil/g dry solids (DS):

OBC = (Mass of pellet - Mass of material)/Mass of dry solids

Fibers used in Experiments:

Table 1.

*water holding capacity

^A oil binding capacity

Test: Mechanical Mastication

The chewing gum samples were submitted to mechanical mastication for 5 and 15- minutes using a mechanical mastication device to simulate mastication of chewing gum. The bolus was analyzed for flavor release and used for determining flavor concentration. Flavor compounds were extracted from the masticated bolus using an organic solvent. The extracted flavor compounds were measured by gas chromatography -flame ionization detection (GC-FID) analysis. Flavor release was calculated based on flavor left in bolus (Flavor in un-chewed slab - Flavor left in bolus).

Example 2: Flavor retention study

A flavor retention study was conducted on chewing gum samples to determine the amount of flavor in samples of slab chewing gum after storage for 6 weeks. Samples containing fiber were compared to control chewing gum not containing fiber. For the fiber containing samples, the fiber was added in the gum making process separate from the addition of liquid flavor.

Flavor compounds extracted from chewing gum and/or masticated bolus were measured by gas chromatography-flame ionization detection (GC-FID) analysis. Data show that addition of fiber influences flavor retention in the chewing gum composition over storage (6 weeks) (See FIG. 1 and FIG. 2, y-axes “amount/milligram”). Flavor retention: amount of flavor in unchewed slab of gum after storage. The results in FIG. 1 show after 6 weeks of storage a larger amount of flavor was found in the Watermelon formulation containing 2% Citri-FI compared to Control; it is noted the 2% Citri-FI formulation was prepared to contain 20% less flavor than Control.

The results in FIG. 2 show that after 6 weeks of storage a larger amount of flavor was found in the Watermelon formulations containing 4% Oat fiber compared to Control. FIG. 2 reports the results for an Oat fiber formulation prepared with the same level of flavor as Control and an Oat fiber formulation prepared with the 20% less flavor than Control (“4% Oat Fiber/20% flavor red”).

The results of the data show the addition of Citri-FI at 2% and Oat fiber at 4% to chewing gum increased the flavor retention in chewing gum (slab) and reduced flavor loss during storage. Not wishing to be bound by theory, but it is believed that a portion of the liquid flavor is trapped in the fiber and this portion is not mobile. Thus, the flavor is retained in the chewing gum and the gum product exhibits improved shelf life. When the gum is chewed, the portion of flavor trapped in the fiber is released and experienced by the consumer. It was further surprisingly found that flavor retention during storage was best with a fiber having high WHC (> 5) or high combined holding capacity (WHC + OBC) of > 5. The improved liquid flavor retention during storage effect was not seen with chewing gum formulations prepared with Orafti HPX and REMY B7, fibers having WHC (< 5) and low combined holding capacity (WHC + OBC) of < 5.

A method of incorporating such fiber ingredient to a chewing gum composition has been found to minimize liquid flavorant loss from chewing gum compositions during storage compared to compositions free of the fiber ingredient. Minimizing flavor loss thus improves the shelf life of the chewing gum.

Example 3: Release of Flavor Study, early in the chew process

Studies on liquid flavor release from chewing gum in the early stages of a chewing process were conducted between Control chewing gums and fiber-containing chewing gums after 5-minutes of mechanical mastication.

The amount of flavor released is determined by the flavor remaining in the chewed bolus after 5-minutes of mechanical mastication. The results show a larger amount of flavor release from Test chewing gum containing fiber compared to Control chewing gum free of fiber.

The results of amount released in milligram (mg) are shown in FIG. 3 for Spearmint flavored samples: a Control sample free of fiber, a fiber-containing chewing gum containing 2% Orafti HPXS, and a fiber-containing chewing gum containing 2% REMY B7. Both fibercontaining Spearmint samples exhibited greater flavor release after 5 minutes of mechanical mastication compared to the fiber-free Control samples.

The results for Watermelon flavored samples are shown in FIG. 4. A Control sample was compared to a 2% oat fiber containing chewing gum having a 20% flavor reduction. A Control sample was compared to a 2% CitriFI fiber containing chewing gum also having a 20% flavor reduction. The results show that after 5 minutes of mechanical mastication, representing the early timeframe of a chewing process, a larger amount of flavor release from the chewing gum formulations containing fiber compared to Control even though the fiber-containing samples contained 20% less flavor compared to Control.

In general, chewing gums contain about 30% gum base, > 50% bulk sweetener, emulsifier, and small amounts of other ingredients such as flavor, color, and high intensity sweeteners. Many of the ingredients other than the gum base are generally water soluble. When fiber is mixed in the chewing gum it will distribute proportionately into the gum base and the remainder of the gum matrix. When a flavor is added and mixed with a chewing gum, the flavor will be partitioned into a portion that goes into the gum base (elastomer) and a portion which goes into the remainder of the gum matrix. The portion of flavor that goes into the fiber located in the remainder of the gum matrix, i.e., not trapped in the gum base, is available for early flavor release through the chewing process. This effect was observed with all the fiber types tested, i.e., fibers having high WHC, fibers having high combined WHC + OBC, fibers having low WHC, and fibers having low combined WHC + OBC.

Example 4: Water Uptake and Bolus Size Study

Samples of fiber-containing chewing gum (Test A -4% Oat fiber OF-112 Vitacel; Test B - 2% orange pulp Citri-FI FiberStar) and corresponding Control chewing gum samples were each masticated for ten minutes and then measured for moisture increase by Karl Fischer analysis. The size of the masticated bolus increases with chewing when fiber is added to the chewing gum composition. The water holding capacity and the amount of water soluble components influence the water up-take of the bolus during mastication and thus the bolus size.

The addition of fiber to chewing gum impacted the amount of water up-take on the masticated bolus. The increase on water up-take (saliva) of the bolus from chewing gum containing a fiber ingredient was found to be associated with the increase of weight after mastication. FIG. 5 shows the effect that fiber has on the bolus’ moisture content after 10 minutes of mastication. Masticated boluses from chewing gum containing a fiber (Citri-Fi and Oat fibers at 2% and 4%, respectively) showed higher moisture content than Control samples based on Karl Fischer titration. This evidence supports the hypothesis about the effect of fiber on water up-take during mastication. Both fiber types tested have high Water Holding Capacity (Oat fiber 5.8 gram water/ gram fiber; orange pulp - 6.0 gram water / gram fiber).

While chewing the gum samples, the participants noted there was an increase in bolus size. This can be partially explained by the existence of the insoluble fiber in the masticated gum bolus. However, the increase was more than the 2% to 4% added by the fiber. Fiber is hydrophilic and will naturally capture water. Since the fiber will capture water many times its weight (e.g., 5 to 6 times in the samples used) the increase in bolus size will be much greater than the amount of fiber added. In the examples the increase in bolus weight was 20% to 50%. This effect was most pronounced with fiber that has a large Water Holding Capacity such as oat fiber and citrus fiber.

Example 5 : Modification of Chewing Gum Flavor Release Profile

It was found that it is possible to modify the flavor release profile of a chewing gum sample by the method of addition of the fiber and flavor. Results are shown FIG. 6 and FIG. 7. This study involved conducting a 15-minute mechanical mastication on chewing gum samples containing liquid spearmint flavor where carvone and menthol flavor compounds were measured by gas chromatography-flame ionization detection (GC-FID) analysis. Each sample chewing gum contained 2% fiber, either Orafti HPX or REMY B7. In the non-pre mix samples, the fiber-containing chewing gums were prepared by adding the fiber (2%) and the flavor as individual ingredients during the gum making process, similar to the process used to prepare gum samples in Examples 1-4. However, when fiber and flavor were pre-mixed prior to addition in the gum making process, a different release profile was unexpectedly obtained (“Pre-mix flavor + fiber” traces in FIG. 6 and FIG. 7). With addition of fiber and flavor as separate ingredients, there was an early rate of flavor release and the rate of release slowed as the chewing progressed. Such a release profile is beneficial in situations where an early release (“quick hit”) of flavor is desired. When pre-mixing the fiber and flavor before adding the mixture to the gum, the resulting composition exhibits a rate of flavor release that is slower at the beginning of mastication process (5-minutes) without compromising the overall flavor release up to 15 minutes. This release profile is beneficial when a modulated or sustained flavor release experience is desired. The sustained release profile was most pronounced with a premix employing fiber having a low WHC (<5). Not wishing to be bound by theory, but it is believed that a large amount of the liquid flavor is captured by the fiber during pre-mixing, which may mean that flavor migration into the gum base (elastomer) could be reduced with the benefit of delayed release during mastication.

As shown in FIGs. 6-7, the samples prepared with the fiber and flavor pre-mix appear to have a linear release profile (“Pre-mix flavor + fiber” traces), which would give a consistent, sustained flavor experience. A more consistent rate of flavor release would result in the consumer experiencing a more uniform flavor profile during the chew process.

As used herein the terms “comprising” (also “comprises,” etc.), “having,” and “including” is inclusive (open-ended) and does not exclude additional, unrecited elements or method steps. The singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. The endpoints of all ranges directed to the same component or property are inclusive of the endpoints, are independently combinable, and include all intermediate points and ranges (e.g., ranges of “up to 25 wt%, or more specifically 5 to 20 wt%” is inclusive of the endpoints and all intermediate values of the ranges of “5 to 25 wt%,” such as “10 to 23 wt%,” “20 to 24,” “1 to 5 wt%,” etc.). Disclosure of a narrower range or more specific group in addition to a broader range is not a disclaimer of the broader range or larger group. The term “combination” is inclusive of a homogenous or non-homogenous blend, or mixture of the named components into an integrated whole. The term “homogenous” refers to a uniform blend of the components. The word “or” means “and/or.” The terms “front”, “back”, “bottom”, and/or “top” are used herein, unless otherwise noted, merely for convenience of description, and are not limited to any one position or spatial orientation. “Optional” or “optionally” means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where the event occurs and instances where it does not. Reference throughout the specification to “one embodiment”, “another embodiment”, “an embodiment”, and so forth, means that a particular element (e.g., feature, structure, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the described elements may be combined in any suitable manner in the various embodiments. In general, the compositions or methods may alternatively comprise, consist of, or consist essentially of, any appropriate components or steps herein disclosed. The invention may additionally, or alternatively, be formulated so as to be devoid, or substantially free, of any components, materials, ingredients, adjuvants, or species, or steps used in the prior art compositions or that are otherwise not necessary to the achievement of the function and/or objectives of the present claims.

While the invention has been described with reference to an exemplary embodiment, it will be understood by those skilled in the art that various changes can be made and equivalents can be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications can be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention will include all embodiments falling within the scope of the appended claims.

Claims

1. A method of improving retention of a liquid flavorant in a chewing gum composition during storage, comprising: incorporating a fiber ingredient into a chewing gum composition in an amount of about 0.1 to about 15 wt% based on the total weight of the chewing gum composition, the chewing gum composition further comprising gum base, a bulk sweetener, and a liquid flavorant; wherein the fiber ingredient has a water holding capacity of greater than 5, or a combined water holding capacity and oil binding capacity of greater than 5.

2. The method of claim 1, wherein the fiber ingredient is present in the chewing gum composition in an amount of about 0.5 to about 10 wt%, more specifically about 1 to about 8 wt%, still more specifically about 1.5 to about 5 wt %, and still yet more specifically about 2 to about 4 wt% based on the total weight of the chewing gum composition.

3. The method of claim 1 or 2, wherein the fiber ingredient is an arbinogalacatan, a fructan, a fructose, a fructooligosaccharide, a galactooligosaccharide, a beta-glucan, a glucomannan, an inulin, a maltose, a raffinose, a resistant dextrin, a resistant maltodextrin, a modified starch, a resistant starch, a non-starch polysaccharide, a xylooligosaccharide, or a combination thereof.

4. The method of claim 1 or 2, wherein the fiber ingredient is a water-insoluble or substantially water-insoluble fiber derived from cereal grain, vegetable, fruit, or a combination thereof.

5. The method of any one of the previous claims, wherein the fiber ingredient is a citrus pulp fiber (orange, lemon, grapefruit), a cereal grain fiber (amaranth, barley, buckwheat, bulgur, corn/maize, einkorn, farro, millet, oat, quinoa, rice, rye, sorghum, spelt, teff, triticale, wheat, wheat bran, wild rice), or a combination thereof; specifically an orange pulp fiber or an oat fiber.

6. The method of any one of the previous claims, wherein the fiber ingredient is a water-insoluble or substantially water-insoluble fiber derived from cereal grain, vegetable, fruit, or a combination thereof, and further comprises a hydrocolloid, a pectin, a plant gum, a seaweed extract, a microbial gum, a mucilage, or a combination thereof.

7. The method of any one of the previous claims, wherein the gum base is present in an amount of about 5 to about 60 wt% based on the total weight of the chewing gum composition, specifically about 10 to about 50 wt%, more specifically about 15 to about 40 wt%, and yet more specifically about 20 to about 30 wt%.

8. The method of any one of the previous claims, wherein the bulk sweetener is a saccharide, a sugar alcohol, or a combination thereof; specifically a sugar alcohol or a combination of sugar alcohols.

9. The method of any one of the previous claims, wherein the bulk sweetener is present in an amount of about 30 to about 90 wt% based on the total weight of the chewing gum composition, specifically about 40 to about 80 wt%, yet more specifically about 50 to about 70 wt%, and still more specifically about 55 to about 65 wt%.

10. A method of modifying release of a liquid flavorant from a chewing gum composition during mastication, comprising: combining a pre-mix comprising a fiber ingredient and a liquid flavorant with gum base and a bulk sweetener to form a chewing gum composition comprising the fiber ingredient in an amount of about 0.1 to about 15 wt% based on the total weight of the chewing gum composition; and wherein the fiber has a water holding capacity of less than 5.

11. The method of claim 10, wherein the fiber ingredient has a water holding capacity of less than 4, specifically less than 3, and more specifically less than 2.

12. The method of claim 10 or 11, wherein the pre-mix ingredient is present in an amount of about 0.11 to about 20 wt% based on the total weight of the chewing gum composition.

13. The method of any one of claims 10-12, wherein the fiber ingredient is an arbinogalacatan, a fructan, a fructose, a fructooligosaccharide, a galactooligosaccharide, a beta-glucan, a glucomannan, an inulin, a maltose, a raffinose, a resistant dextrin, a resistant maltodextrin, a modified starch, a resistant starch, a non-starch polysaccharide, a xylo-oligosaccharide, or a combination thereof.

14. The method of any one of claims 10-12, wherein the fiber ingredient is an inulin, a beta-glucan, a fructan, a modified starch, or a combination thereof

15. The method of any one of claims 10-14, wherein the chewing gum composition exhibits a linear flavor release profile when chewed.

16. A method of reducing the level of liquid flavorant in a chewing gum without reducing the level of flavor release within the first 5 minutes of chewing, comprising: incorporating a fiber ingredient into a chewing gum composition in an amount of about 0.1 to about 15 wt% based on the total weight of the chewing gum composition, the chewing gum composition further comprising gum base, a bulk sweetener, and a liquid flavorant.

17. The method of claim 16, wherein the fiber ingredient is present in the chewing gum composition in an amount of about 0.5 to about 10 wt%, more specifically about 1 to about 8 wt%, still more specifically about 1.5 to about 5 wt %, and still yet more specifically about 2 to about 4 wt% based on the total weight of the chewing gum composition.

18. The method of claim 16 or 17, wherein the fiber ingredient is an arbinogalacatan, a fructan, a fructose, a fructooligosaccharide, a galactooligosaccharide, a beta-glucan, a glucomannan, an inulin, a maltose, a raffinose, a resistant dextrin, a resistant maltodextrin, a modified starch, a resistant starch, a non-starch polysaccharide, a xylooligosaccharide, or a combination thereof.

19. The method of claim 16 or 17, wherein the fiber ingredient is a water-insoluble or substantially water-insoluble fiber derived from cereal grain, vegetable, fruit, or a combination thereof.

20. The method of any one of claims 16-19, wherein the fiber ingredient is a citrus pulp fiber (orange, lemon, grapefruit), a cereal grain fiber (amaranth, barley, buckwheat, bulgur, corn/maize, einkorn, farro, millet, oat, quinoa, rice, rye, sorghum, spelt, teff, triticale, wheat, wheat bran, wild rice), or a combination thereof; specifically an orange pulp fiber or an oat fiber.

21. The method of any one of claims 16-20, wherein the fiber ingredient is a waterinsoluble or substantially water-insoluble fiber derived from cereal grain, vegetable, fruit, or a combination thereof, and further comprises a hydrocolloid, a pectin, a plant gum, a seaweed extract, a microbial gum, a mucilage, or a combination thereof.

22. The method of any one of claims 16-21, wherein the gum base is present in an amount of about 5 to about 60 wt% based on the total weight of the chewing gum composition, specifically about 10 to about 50 wt%, more specifically about 15 to about 40 wt%, and yet more specifically about 20 to about 30 wt%.

23. The method of any one of claims 16-22, wherein the bulk sweetener is a saccharide, a sugar alcohol, or a combination thereof; specifically a sugar alcohol or a combination of sugar alcohols.

24. The method of any one of claims 16-23, wherein the bulk sweetener is present in an amount of about 30 to about 90 wt% based on the total weight of the chewing gum composition, specifically about 40 to about 80 wt%, yet more specifically about 50 to about 70 wt%, and still more specifically about 55 to about 65 wt%.