ENHANCED RELEASE OF LIPOPHILIC INGREDIENTS FROM CHEWING GUM WITH HYDROCOLLOIDS
Disclosed herein are chewing gum compositions comprising a pectin and a lipophilic ingredient. It has been found that the use of the pectin in a chewing gum composition provides for an enhanced release of the lipophilic ingredient, such as lipophilic flavor and lipophilic sensate compounds.
1 . A chewing gum composition, comprising:
about 5% to about 90% by weight gum base;
about 5% to about 95% by weight bulking and sweetening agents;
about 0.001% to about 5.0% by weight of a lipophilic flavorant or lipophilic sensate; and
about 0.01% to about 10% by weight of pectin, wherein all weights are based on the total weight of the chewing gum composition; wherein the pectin is unswollen and unhydrated; and
wherein the pectin is incorporated directly into the chewing gum composition in a powder form and not as an encapsulant or an agglomerating agent.
2 . The chewing gum composition of claim 1 , wherein the chewing gum composition comprises a lipophilic sensate selected from the group consisting of a physiological cooling agent comprising, a warming agent, a tingling agent, and combinations thereof.
3 . The chewing gum composition of claim 1 , wherein the lipophilic sensate is capsaicin, N-(4-(cyanomethyl)phenyl)-2-isopropyl-5-methylcyclohexane-carboxamide, N-ethyl-2,2-diisopropylbutanamide, N-ethyl-p-menthane-3-carboxamide, ethyl 2-[(5-methyl-2-propan-2-ylcyclohexanecarbonyl)amino]acetate, jambu oleoresin, menthol, menthone, monomenthyl glutarate, menthyl lactate, trans-pellitorin, spilanthol, synthetic spilanthol, N,2,3-trimethyl-2-propan-2-ylbutanamide, vanillyl alcohol n-butylether, vanillyl alcohol ethylether, and combinations thereof.
4 . The chewing gum of claim 1 , wherein the chewing gum composition comprises N-ethyl-2,2-diisopropylbutanamide.
5 . The chewing gum of claim 1 , comprising about 0.1% to about 3.0% by weight of a lipophilic flavorant or lipophilic sensate.
6 . The chewing gum of claim 1 , comprising about 0.5% to about 1.0% by weight of a lipophilic flavor or lipophilic sensate.
7 .- 9 . (canceled)
10 . The chewing gum of claim 1 , comprising about 0.1% to about 7% by weight of pectin.
11 . The chewing gum of claim 1 , comprising about 0.15% to about 4% by weight of pectin.
12 . The chewing gum of claim 1 , comprising about 0.3% to about 1% by weight of pectin.
13 . The chewing gum of claim 1 , comprising about 0.05% to about 0.7% by weight of pectin.
14 . The chewing gum of claim 1 , comprising about 0.15% to about 0.6% by weight of pectin.
15 . The chewing gum of claim 1 , comprising about 0.25% to about 0.3% by weight of pectin.
16 . The chewing gum of claim 1 , comprising about 10% to about 70% by weight gum base.
17 .- 18 . (canceled)
19 . The chewing gum of claim 1 , comprising about 25% to about 85% by weight bulking and sweetening agents.
20 .- 21 . (canceled)
22 . The chewing gum of claim 1 , wherein the chewing gum comprises 0 to about 3% by weight of rubber.
23 . The chewing gum of claim 1 , wherein the pectin is in the form of particles consisting of pectin, particles of pectin coated with a polymer, or particles consisting of pectin dispersed in a polymer.
24 . The chewing gum of claim 1 , further comprising one or more of a high intensity sweetener, a colorant, an emulsifier, an additional flavorant, a food acid, an additional sensate, and a softener.
25 . The chewing gum of claim 1 , wherein the particle size of the pectin is greater than or equal to about 70 micrometers as determined by sieve analysis
26 . The chewing gum of claim 1 , wherein the chewing gum is not a center-fill chewing gum.
27 . A method of making a chewing gum composition, comprises:
melting a gum base to form a molten gum base;
mixing a bulking and sweetening agent with the molten gum base to form first mixture;
mixing a lipophilic sensate, a lipophilic flavorant, or a combination thereof into the first mixture to form a second mixture; and
mixing about 0.01% to about 10% by weight of powdered pectin into the molten gum base, the first mixture, or the second mixture,
wherein the pectin is unswollen and unhydrated, and
wherein the pectin is not as an encapsulant or an agglomerating agent.
28 .- 31 . (canceled)