Sensate compositions and delivery systems therefor

Abstract

The present invention includes compositions for imparting a controlled-release sensation to the oral receptor areas of a user. The oral, controlled-release compositions include a sensate and a hydrated or swollen food-grade polymer which forms a matrix with the sensate. Sensates may include warming, cooling and/or tingling agents. Also included are oral delivery systems for the compositions, methods for preparing same, and methods for imparting and sustaining a desired sensation in the mouth and upper portion of the gastrointestinal tract of the user.

1 . A chewing gum composition comprising:
 a) a tingling agent;   b) a food-grade polymer which forms a non-particulate matrix with said tingling agent; and   c) a carrier;   wherein said food-grade polymer comprises pectin and said pectin is present in an amount of 0.2 to 0.4% by weight of said chewing gum composition.   
     
     
         2 . The chewing gum composition of  claim 1 , wherein said food-grade polymer is present in an amount sufficient to produce a sensation in the mouth and upper gastrointestinal tract of a mammal extending from about 2 seconds to about 1 hour. 
     
     
         3 . The chewing gum composition of  claim 1 , wherein said food-grade polymer comprises a swollen food-grade polymer. 
     
     
         4 . The chewing gum composition of  claim 1 , further comprising a flavor in an amount of about 0.2% to about 5% by weight of said chewing gum composition. 
     
     
         5 . The chewing gum composition of  claim 1 , wherein the carrier is a gum base. 
     
     
         6 . The chewing gum composition of  claim 1 , wherein said tingling agent is present in an amount of about 0.001% to about 10% by weight of said composition. 
     
     
         7 . The chewing gum composition of  claim 6 , wherein said tingling agent is present in an amount of about 0.001% to about 5% by weight of said chewing gum composition. 
     
     
         8 . The chewing gum composition of  claim 1 , wherein said tingling agent is selected from the group consisting of Jambu oleoresin, Japanese pepper extract, black pepper extract, Echinacea extract, Northern Prickly Ash extract, red pepper oleoresin, effervescing agents, and combinations thereof. 
     
     
         9 . A polymer matrix comprising:
 a gum base and a non-particulate matrix comprising pectin and a dispersion of tingling agent therein; wherein said tingling agent is selected from the group consisting of Jambu oleoresin, Japanese pepper extract, black pepper extract, Echinacea extract, Northern Prickly Ash extract, red pepper oleoresin, effervescing agents, and combinations thereof; wherein the dispersion allows potential chemical and physical interactions between said pectin and said tingling agent, wherein said pectin is present in an amount of about 0.2% to about 0.4% by weight of said polymer matrix and wherein said amount of pectin is sufficient to extend an aftertaste sensation of said tingling agent for about one to three minutes after said composition is consumed.   
     
     
         10 . A polymer matrix comprising:
 a swollen food grade polymer comprising pectin in an amount of about 0.2 to about 0.4% by weight of said polymer matrix;   wherein a tingling agent and said pectin are dispersed throughout a gum base such that upon consumption of said polymer matrix, said pectin and said tingling agent interact chemically and/or physically to permit controlled release of said tingling agent from said polymer matrix;   wherein said amount of pectin is sufficient to extend an aftertaste sensation of said tingling sensate for about one to three minutes after said polymer matrix is consumed.   
     
     
         11 . The polymer matrix of  claim 10 , further comprising a flavor in an amount of about 0.2 to about 5% by weight of said polymer matrix. 
     
     
         12 . The polymer matrix of  claim 10 , wherein said tingling agent is present in an amount of about 0.001% to about 10% by weight of said polymer matrix. 
     
     
         13 . The polymer matrix of  claim 10 , wherein said tingling agent is present in an amount of about 0.001% to about 5% by weight of said polymer matrix. 
     
     
         14 . The polymer matrix of  claim 10 , wherein said tingling agent is selected from the group consisting of Jambu oleoresin, Japanese pepper extract, black pepper extract, Echinacea extract, Northern Prickly Ash extract, red pepper oleoresin, effervescing agents, and combinations thereof. 
     
     
         15 . A method of preparing a chewing gum which imparts a controlled release tingling sensation to the mouth and throat of a mammal, comprising the steps of:
 dispersing a tingling agent into a polymer to form a non-particulate matrix;   admixing a chewing gum base with said non-particulate matrix to form a pliable mixture; and   forming said pliable mixture into a chewing gum.