Warming compositions and delivery systems therefor

Abstract

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

1 . A chewing gum composition comprising:
 a) a warming agent;   b) a food-grade polymer which forms a non-particulate matrix with said warming 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 said carrier is a gum base. 
     
     
         6 . The chewing gum composition of  claim 1 , wherein said warming agent is present in an amount of about 0.001% to about 10% by weight of said chewing gum composition. 
     
     
         7 . The chewing gum composition of  claim 6 , wherein said warming 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 warming agent is selected from the group consisting of vanillyl alcohol n-butylether, vanillyl alcohol n-propylether, vanillyl alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol isoamylether, vanillyl alcohol n-hexylether, vanillyl alcohol methylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, phosphate derivatives of the foregoing, and combinations thereof. 
     
     
         9 . A polymer matrix comprising:
 a gum base and a non-particulate matrix comprising pectin and a dispersion of warming agent therein; wherein said warming agent is selected from the group consisting of vanillyl alcohol n-butylether, vanillyl alcohol n-propylether, vanillyl alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol isoamylether, vanillyl alcohol n-hexylether, vanillyl alcohol methylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, phosphate derivatives of the foregoing, and combinations thereof; wherein the dispersion allows potential chemical and physical interactions between said pectin and said warming 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 warming 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 warming agent and said pectin are dispersed throughout a gum base such that upon consumption of said polymer matrix, said pectin and said warming agent interact chemically and/or physically to permit controlled release of said warming agent from said polymer matrix;   wherein said amount of pectin is sufficient to extend an aftertaste sensation of said warming agent 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 warming 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 warming 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 warming agent is selected from the group consisting of vanillyl alcohol n-butylether, vanillyl alcohol n-propylether, vanillyl alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol isoamylether, vanillyl alcohol n-hexylether, vanillyl alcohol methylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, phosphate derivatives of the foregoing, and combinations thereof. 
     
     
         15 . A method of preparing a chewing gum which imparts a controlled release warming sensation to the mouth and throat of a mammal, comprising the steps of:
 dispersing a warming 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.