Chewing gums

Abstract

The present invention relates to chewing gum containing a synergic combination of zinc and vegetable extracts containing polyphenols. Said chewing gum is useful in treating the symptoms of halitosis.

1 . Method of treating halitosis symptoms in a patient in need thereof, said method comprising;
 placing in oral cavity of a patient with halitosis a piece of chewing gum comprising at least a first region with gum base and at least a second fully water-soluble region without gum base, said gum being characterized by the presence of a synergic combination of:   a) an effective amount of vegetable extracts selected from magnolia bark extract, green tea extract and combinations thereof;   b) an effective amount of zinc ions, at least partly contained in fully water-soluble microgranules; and   chewing said chewing gum.   
     
     
         2 . The method according to  claim 1 , wherein the vegetable extract is magnolia bark extract comprising magnolol and honokiol, in a concentration higher than 80% by weight of the extract. 
     
     
         3 . The method according to  claim 1 , wherein the vegetable extract is green tea extract comprising catechin in a concentration higher than 40% by weight of the extract. 
     
     
         4 . The method according to  claim 1 , wherein said vegetable extracts are contained in said second region. 
     
     
         5 . The method according to  claim 1 , wherein said vegetable extracts are contained in said first region. 
     
     
         6 . The method according to  claim 1 , wherein zinc in contained in said first region. 
     
     
         7 . The method according to  claim 1 , wherein said water-soluble microgranules comprise one or more polyalcohols, hydrocolloids, flavours, dyes, sweeting agents and excipients, alone or in mixture thereof, said microgranules having an average particle-size distribution lower than 1000 μm. 
     
     
         8 . The method according to  claim 1 , wherein the zinc ion content ranges from 0.0005% to 0.05% by weight and the vegetable extract content ranges from 0.02% to 2%. 
     
     
         9 . The method according to  claim 1  containing per single portion zinc ions from 0.012 mg to 1.2 mg, and magnolia bark extract from 0.5 mg to 50 mg. 
     
     
         10 . The method according to  claim 1 , wherein a single portion chewed for 10 minutes by a consumer with a minimum VSC value in the oral air of 75 ppb is capable of reducing, immediately after chewing, the average concentration of volatile sulfur compounds in the oral air by at least 40% compare to the value before chewing. 
     
     
         11 . The method according to  claim 1 , wherein a single portion chewed for 10 minutes by a consumer with a minimum VSC value in the oral air of 75 ppb is capable of reducing, one hour after starting chewing, the average concentration of volatile sulfur compounds in the oral air by at least 15% compared to the value before chewing. 
     
     
         12 . The method according to  claim 1 , wherein the zinc ion is present as a salt selected from the group consisting of zinc chloride, acetate, lactate, gluconate, butyrate, glycerate, glycolate, formate, picolinate, propionate, salicylate, tartrate, sulfate, ascorbate, bisglycinate, lysinate, malate, mono-L-methionine sulfate, pidolate and mixtures thereof. 
     
     
         13 . The method according to  claim 8  wherein an additional zinc salt is present, selected from the group consisting of zinc oleate, stearate, citrate, phosphate, carbonate, borate, oxalate, aspartate, oxide and mixtures thereof. 
     
     
         14 . The method according to  claim 13  wherein a single portion of chewing gum contains said additional zinc salt in such amounts as to supply 0.1 to 10 mg of zinc. 
     
     
         15 . The method according to  claim 1 , wherein said first region with gum base forms a core and said second fully water-soluble region, without gum base, forms a coating layer that at least partially coats the first region. 
     
     
         16 . The method according to  claim 15  wherein more than 70% by dry weight of the coating layer consists of maltitol or a mixture of glucopyranosyl-mannitol and glucopyranosyl-sorbitol. 
     
     
         17 . The method according to  claim 15  wherein a filling is also present inside said first region. 
     
     
         18 . The method according to  claim 17  wherein said filling contains one or more of polyalcohols, excipients, emulsifiers, vitamins, mineral salts, green tea extracts and magnolia bark extracts, dyes, acidifiers and flavours. 
     
     
         19 . The method according to  claim 1  wherein said first region and said second region are arranged in overlapping, alternating layers. 
     
     
         20 . The method according to  claim 1  comprising at least one flavour selected from the group consisting of the genera Mentha, Citrus, Spilanthes, menthol, artificial, natural flavours and combinations thereof, wherein said at least one flavour act as cooling and salivating agents.