Chewing gum containing physiological cooling agents

Abstract

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. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated. In addition, the preferred inventive gum provides a clean, high-quality, cooling chewing gum coating with xylitol or other polyols where xylitol has been reduced in concentration or eliminated.

1 - 11 . (Cancelled)  
     
     
         12 . A coated chewing gum, the coating comprising: 
 a) a coating material and    b) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide.    
     
     
         13 - 14 . (Cancelled)  
     
     
         15 . The coated chewing gum of  claim 12  wherein the coating comprises about 0.001% to about 1.0% physiological cooling agent.  
     
     
         16 . The coated chewing gum of  claim 12  wherein the coating comprises about 0.01% to about 0.5% physiological cooling agent.  
     
     
         17 . The coated chewing gum of  claim 12  wherein the coating comprises about 0.02% to about 0.2% physiological cooling agent.  
     
     
         18 . The coated chewing gum of  claim 12  wherein the coating further comprises a flavor.  
     
     
         19 . The coated chewing gum of  claim 18  wherein the flavor is selected from the group consisting of spearmint, peppermint, cinnamon, eucalyptus, fruity-mint, menthol, wintergreen and combinations thereof.  
     
     
         20 . The coated chewing gum of  claim 12  wherein the coating is a soft coating.  
     
     
         21 . A coated chewing gum, the coating comprising: 
 a) a coating material;    b) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide; and    c) a cooling flavor.    
     
     
         22 . The coated chewing gum of  claim 21  wherein the coating comprises about 0.001% to about 1.0% physiological cooling agent and about 0.1% to about 1.0% cooling flavor.  
     
     
         23 . The coated chewing gum of  claim 21  wherein the coating comprises about 0.02% to about 0.2% physiological cooling agent.  
     
     
         24 . The coated chewing gum of  claim 21  wherein the cooling flavor is selected from the group consisting of peppermint, eucalyptus, fruity-mint, menthol, wintergreen and combinations thereof.  
     
     
         25 . A coated chewing gum, the coating comprising 
 a) a coating material comprising a polyol; and    b) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide.    
     
     
         26 . The coated chewing gum of  claim 25  wherein the polyol is selected from the group consisting of xylitol, maltitol, lactitol, erythritol, sorbitol, hydrogenated isomaltulose and combinations thereof.  
     
     
         27 . The coated chewing gum of  claim 25  wherein the polyol is selected from the group consisting of maltitol, lactitol, erythritol, sorbitol, hydrogenated isomaltulose and combinations thereof.  
     
     
         28 . A method of improving the flavor impact of a coated chewing gum comprising the step of adding a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide to the coating.  
     
     
         29 . The method of  claim 28  further comprising the step of adding a cooling flavor to the coating.  
     
     
         30 . (Cancelled)  
     
     
         31 . The method of  claim 28  further comprising the step of adding to the coating a material selected from the group consisting of maltitol, lactitol, erythritol, sorbitol, hydrogenated isomaltulose and combinations thereof.  
     
     
         32 . The method of  claim 29  wherein the cooling flavor is selected from the group consisting of peppermint, eucalyptus, fruity-mint, menthol, wintergreen and combinations thereof.  
     
     
         33 . (Cancelled)  
     
     
         34 . A method of coating a chewing gum comprising the steps of: 
 a) providing a chewing gum center; and    b) coating the center with a coating comprising: 
 i) a coating material; and  
 ii) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide.  
   
     
     
         35 . The method of  claim 34  wherein the coating material is a polyol other than xylitol.  
     
     
         36 . A coated chewing gum having a clean cooling sensory perception comprising: 
 a) a chewing gum center; and    b) a coating comprising: 
 i) a coating material; and  
 ii) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide.  
   
     
     
         37 . The coated chewing gum of  claim 36  wherein the coating material is a polyol other than xylitol.  
     
     
         38 . A method of replacing xylitol in a sugarless coated chewing gum comprising the steps of: 
 a) replacing at least some of the xylitol in the coating with a polyol that is less expensive than xylitol; and    b) adding a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide to the coating.    
     
     
         39 . A high flavor-impact coated chewing gum comprising: 
 a) a chewing gum center; and    b) a coating comprising: 
 i) a coating material;  
 ii) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide; and  
 iii) a cooling flavor.  
   
     
     
         40 . The coated chewing gum of  claim 39  wherein the concentration of cooling flavor is reduced from conventional concentrations such that harsh notes are substantially reduced or eliminated.  
     
     
         41 . A chewing gum composition comprising: 
 a) about 5% to about 95% gum base;    b) about 5% to about 95% bulking and sweetening agent; and    c) about 0.1 to about 10% flavoring agent wherein the flavoring agent comprises N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide.    
     
     
         42 - 52 . (Canceled)  
     
     
         53 . A confectionery comprising N-2,3-trimethyl-2-isopropyl butanamide, N-ethyl-p-menthane-3-carboxamide and menthol.  
     
     
         54 . The confectionery of  claim 53  wherein the menthol is provided in part by peppermint oil.  
     
     
         55 . A confectionery comprising N-2,3-trimethyl-2-isopropyl butanamide, N-ethyl-p-menthane-3-carboxamide and menthone.  
     
     
         56 . A chewing gum comprising N-2,3-trimethyl-2-isopropyl butanamide, N-ethyl-p-menthane-3-carboxamide and menthol.  
     
     
         57 . A chewing gum composition comprising N-2,3-trimethyl-2-isopropyl butanamide, N-ethyl-p-menthane-3-carboxamide and menthone.