WO1992018017A1

WO1992018017A1 - Method of making chewing gum with natural wax-coated delayed release sucralose

Info

Publication number: WO1992018017A1
Application number: PCT/US1992/004951
Authority: WO
Inventors: David W. Record; Philip G. Schnell; Steven E. Zibell; Kevin B. Broderick
Original assignee: Wm. Wrigley Jr. Company
Priority date: 1991-06-28
Filing date: 1992-06-11
Publication date: 1992-10-29

Abstract

A process is disclosed for making chewing gum with a natural wax-coated, delayed-release sucralose. According to the method, a quantity of powdered sucralose is heated and mixed with a quantity of molten natural wax, such as a carnauba wax. The mixture is then cooled in order to solidify. The cooled mix is then treated, e.g. by grinding and/or screening, to produce the desired particle size range in the coated sucralose particles. The natural wax coating has been found to delay the release of sucralose from gum using the natural wax-coated particles such that over 40 % of the sucralose remains in the gum after 10 minutes of chewing.

Description

METHOD OF MAKING CHEWING GUM WITH NATURAL WAX-COATED DELAYED RELEASE SUCRALOSE

BACKGROiπSTD OF THE INVENTION

The present invention relates to methods for making chewing gum with delayed release ingredients.

In recent years, various efforts have been devoted to controlling the release characteristics of various ingredients in chewing gum. Most notably, attempts have been made to delay the release of sweeteners and flavors in various chewing gum formulations to thereby lengthen the satisfactory chewing time of the gum. Delaying the release of sweeteners and flavors can also avoid an undesirable overpowering burst of sweetness or flavor during the initial chewing period. On the other hand, some ingredients have been treated so as to increase their rate of release in chewing gum. In addition, other efforts have been directed at delaying or preventing altogether the release of active ingredients in the chewing gum formulation during storage of the gum, to thereby^"increase the stability of the ingredient over time.

For example, U.S. Patent No. 4,597,970 to Sharma et al. , teaches a process for producing a coated sweetener wherein the sweetener is dispersed in a hydrophobic matrix consisting essentially of lecithin, a glyceride, and a fatty acid or wax having a melting point between 25 and 100°C. The method disclosed uses a spray congealing step to form the sweetener- containing matrix into droplets followed by a fluid bed second coating on the coated particles. U.S. Patent Nos. 4,515,769 and 4,386,106, both to Merrit et al., teach a two step process for preparing a delayed release flavorant, such as an essential oil, for chewing gum. In this process, the flavorant is prepared in an emulsion with a hydrophilic matrix. The emulsion is dried and ground and the particles are then coated with a water impermeable substance.

U.S. Patent No. 4,230,687, to Sair et al., teaches a process for encasing an active ingredient to achieve gradual release of the ingredient in a product such as chewing gum. The method described involves adding the ingredient to an encapsulating material in the form of a viscous paste. High shear mixing is used to achieve a homogeneous dispersion of the ingredient within the matrix, which is subsequently dried and ground.

U.S. Patent No. 4,139,639, to Bahoshy et al., teaches a process of "fixing" aspartame by co-drying (by spray or fluid bed drying) a solution containing aspartame and an encapsulating agent, such as gum arabic, to thereby surround and protect the aspartame during storage in the gum.

U.S. Patent No. 4,384,004, to Cea et al., teaches a method of encapsulating aspartame with various solutions of encapsulating agents using various encapsulation techniques, such as spray drying, in order to increase the shelf-stability of the aspartame.

U.S. Patent No. 4,634,593 to Stroz et al., teaches a method for producing delayed release sweeteners for confections, such as chewing gum. The method taught therein involves the use of an insoluble fat material which is mix mulled with the sweetener.

Naturally, the processes which use spray drying or fluid bed coating techniques for encapsulating the ingredients involve a relatively large investment in equipment and require skilled operating personnel and sophisticated process controls.

Recently, it was discovered that a delayed release ingredient could be produced by coating the ingredient with molten wax, hardening the mixture and grinding the hardened material. U.S. Patent-No. 4,885,175 to Zibell discloses the process and states that it may be applied to a number of gum ingredients, including sucralose and other high-potency sweeteners. A variety of waxes are disclosed, including natural and mineral waxes. Specific examples included aspartame and acesulfame coated with polyethylene wax, microcrystalline wax, paraffin waxes and blends of microcrystalline and paraffin wax.

PCT published application WO 90/07859 discloses methods of controlling the release of sucralose in chewing gum. Several examples include spray chilling and agglomerating sucralose and wax. No specific types of waxes are specified.

SUMMARY OF THE INVENTION

The present invention is directed to a method for producing chewing gum with improved delayed release sucralose. Briefly stated, the method of the present invention generally comprises the following steps. A quantity of a powdered sucralose is mixed with a molten natural wax. The mix is then allowed to cool and harden. The hardened mixture is treated, e.g. by grinding and/or screening, to produce the desired particle size range in the natural wax-coated sucralose particles. The natural wax-coated sucralose is then incorporated into a chewing gum formulation.

In accord with one preferred embodiment of the present invention, mixing is accomplished in a planetary or other type mixer which affects compressive forces between the components and which mixer is fitted with means such as a steam jacket for supplying heat to the mixing bowl. Preferably, the wax is melted before it is added to the mixing bowl. Also, the sucralose is preferably heated to the temperature of the molten wax before the wax is added.

The present invention has been found to produce surprising results. The natural wax-;coated sucralose has been found to have a delayed release far superior to sucralose coated with other waxes, and even superior to other sweeteners coated with natural waxes. For example, even after.10 minutes of chewing, it has been found that over 40% of the sucralose originally incorporated in the gum as a natural wax-coated ingredient still remains.

This relatively simple and inexpensive process thus produces coated sucralose with delayed release profiles similar to sucralose treated by more complicated and expensive processes. Moreover, although the present invention may be carried out in a continuous process, it is also well suited for batch processes. This is particularly important in view of the small quantities of the ingredients typically used. The above-described advantages of the present invention, as well as others, will become apparent from the following description, which discloses presently preferred methods of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

FIGURE 1 is a schematic representation of the preferred method of the present invention.

FIGURE 2 is a schematic representation of an alternative method of the present invention.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

Unless stated otherwise, all percentages used herein are percentages by weight.

Referring to the drawing, FIGURE 1 is a block diagram illustrating the steps of the process of the preferred embodiment of the present invention. First, a quantity of powdered sucralose is added to the bowl of a mixer.

Sucralose is a high-potency sweetener which is about 400-800 times sweeter than sugar. The taste properties of sucralose are considered good. At concentrations usually used, sucralose has a pure and rapidly perceptible sweet taste that does not linger.

The United States Food and Drug Administration is now considering sucralose as a food additive. The manufacturer of sucralose is Tate & Lyle, Inc. in the U.K. Sucralose is marketed in the United States by McNeil Specialty Products Co., Skillman, New Jersey.

When sucralose is added to chewing gum at a level of about 0.01% to 0.25%, the sweetener gives chewing gum a fast, intense sweetness that dissipates quickly, leaving a strong flavor character that is less pleasant. It would be considered a significant improvement to a chewing gum to have the sucralose sweetener release its sweetness as the flavor in the gum is released, thus balancing the overall taste perception.

It may also be preferred to blend sucralose with a bulking agent. Since sucralose has such a high sucrose equivalent, i.e. about 400-800, it may be desirable to add a bulking agent such as mannitol, maltodextrin, gum arabic, starch, sugar, or the like.

The percentage of sucralose in the granulated product will range from 5% to 75%, with 20% to 50% being preferred. Preferably, the amount of wax in the granulated product is between about 25% and about 95% of the mix, more preferably between about 50% and about 80%. Usage level in the gum will depend on the active sucralose level in the granulation, the desired level of sweetness in the finished chewing gum product and the presence or absence of other sweeteners. The optimum level will normally be determined empirically through trial and error testing, but will normally be such as to provide an active sucralose level in the gum of about 0.01% to about 0.35%. Most often, levels between about 0.03% and about 0.15% will be preferred.

As mentioned above, the powdered sucralose is placed in the bowl of a mixer. Preferably, the powdered sucralose is heated within the bowl to the temperature at which the molten wax will be added. It has been found that having the powdered ingredient at this temperature is beneficial to the process because the wax stays molten while the powdered sucralose is being coated. Naturally, it is difficult, if not impossible, to coat the powdered sucralose if the wax is not in a molten, i.e. liquid, state.

Once the powdered sucralose has been heated to the desired temperature, the molten natural wax is added to the bowl. The term "natural wax" as used herein refers to waxes derived from living organisms which contain significant quantities of oxygenated hydrocarbons. The most common components of such waxes are esters of fatty acids and long-chain monohydroxy alcohols, although they may also contain significant amounts of high molecular weight ketones and secondary alcohols. By contrast, paraffin waxes are comprised almost exclusively of long-chain-alkanes with essentially no oxygenation. Such alkanes may also be present in the natural waxes of the present invention, but the effectiveness of the natural waxes for the presently intended purpose is believed to be dependent on the presence of significant quantities of the oxygenated components. The precise reason for this requirement is not known. Natural waxes are produced by living organisms typically as protective coatings for skin, fur, feathers, leaves, fruits and insect exoskeletons. In the case of beeswax, it is used to construct casings for developing bee larvae. The natural wax used in this invention should have a melting point of greater than about 130°F. This relatively high melting point is important for at least three reasons. First, the higher melting point wax is better suited for grinding or other particle sizing operations. That is, the higher melting point waxes will be less likely to soften during a typical grinding operation.

A second reason why the melting point of the wax should be above about 130°F is that the higher melting point wax is necessary in order for the wax- coated particles to be incorporated during a conventional gum making process. In particular, chewing gum is typically manufactured by blending the various ingredients into melted gum base which is usually maintained at a temperature between about 110 and about 130°F. Accordingly, if a wax was used with a melting point below the gum manufacturing temperature, the benefits of the coating would be lost.

Finally, the higher melting point wax is important because it is less likely to interfere with the rheological properties, i.e. the chewing properties, of the final gum products. In particular, lower melting point wax are often used as softening or plasticizing agents in chewing gum formulations. A higher melting point wax, however, would be less likely to impact the rheological properties because it is more physically inert.

Examples of natural waxes from animal and plant sources which can be used with the present invention include, but are not limited to, beeswax, candelilla wax, sugarcane wax, and carnauba wax. All of these types of wax can be used so long as they have the appropriate melting point. In addition, it is also important that the wax not possess flavor or texture properties incompatible with the chewing gum. Beeswax and carnauba wax are most preferred. The present invention contemplates the simultaneous use of more than one natural wax. For example, two or more different types or grades of wax can be blended so as to modify the properties of the wax as a whole. Most typically, two natural waxes can be blended to achieve the particular melting .point desired for the blend. When two or more waxes are blended for use in the present invention, it is important that the melting point of the blend be above about 130°F.

The present invention also contemplates the use of more than one coating step whereby more than one layer of wax can be applied to the sucralose. Because the wax is added in a molten state, it is important for the wax in the first coat to have a melting point higher than the wax in the second coat. In addition, it may also be desirable to use the present invention to apply a coating of wax to particles which have previously been coated by a different type of coating material. Likewise, it may also be desirable to use the present invention to apply a coating of wax to particles in preparation for those particles be coated subsequently by a different type of coating material.

It is preferred that the coating be sufficient to delay the release of the sucralose such that at least 40% of the sucralose in the natural wax- coated ingredient mixed in the gum still remains in the gum after 10 minutes of chewing. More preferably, over 45% will remain, and most preferably, over 50% will remain after 10 minutes of chewing.

The preferred method of adding the molten wax to the powdered ingredient is to add it in small amounts in time spaced increments while continuously mixing. When adding the molten wax this way, it is desirable to allow the mix to become homogenous before the next addition of molten wax. In following this preferred method, the molten wax is allowed to be distributed evenly into the mixture without producing pools of molten wax which can result in large clay-like lumps in the mixture.

After the last of the molten wax is added, the combination is continuously mixed for a time sufficient to allow for a homogenous mass. In particular, the powdered sucralose and the molten wax should be evenly dispersed in the mix. The optimum time of mixing can be determined visually.

The type of mixing affected on the mix is believed to be important to the present invention. In particular, it is believed that a compressive type mixing is important in order to push the molten wax and the particles of sucralose together into clusters. This is contrasted with a high-shear mixing which would act to separate the components of the mix. Accordingly, the preferred type of mixer is a planetary mixer or other type mixer that would produce similarly compressive-type mixing.

It is preferable to continue to supply heat to the mixing bowl during this mixing process so that the molten wax is maintained above its melting point. Although, the mix can be allowed to cool some during the mixing, this would naturally increase the power needed to mix as the wax begins to solidify.

- After the final mixing, the mix is allowed to cool and harden. The cooling is preferably accomplished by taking the mix out of the mixer bowl and spreading it on trays. It has been found preferable to line the trays with paper to facilitate removal of the hardened product. In the most preferred embodiment, the mix is spread on trays at a depth of between about 1 and about 2 cm.

Preferably, the cooling is accomplished by leaving the trays in a room at ambient temperature for a time sufficient to completely solidify the wax. Naturally, the amount of time needed for cooling will depend on the specific wax and the temperature at which it was mixed. The trays are preferably cooled for about 4-6 hours at room temperature to thoroughly harden the mixture.

Alternatively, the trays can be placed in a refrigerated chamber in order to reduce the amount of time needed for cooling.

After cooling, the mix is generally characterized as being in the form of hard, dry lumps of various shapes and sizes. At this point, the hardened mix is ready to be treated to produce the desired range of particle sizes. This can be accomplished in various ways. Most preferably, the hardened mix is fed into a grinder which comminutes the mix into smaller particles. Other devices such as a roller mill can also be used to comminute the cooled mix. The grinder or other device is preferably equipped with a screen which will pass the desired particle size range. If desired, other techniques such as a second screen or a cyclone separator can be used to ensure a minimum particle size as well as a maximum particle size. Presently, a screen with 0.04 inch holes is used to produce the wax-coated sucralose particles of the most preferred embodiment.

In the most preferred embodiment, the milling is carried out to minimize small particle formation. Alternatively, the smaller particles could be sieved out. Preferably, particles that will pass through a #325 U.S. standard sieve will constitute below about 5% of the grind.

Where the wax-coated product includes small particles, the sucralose will be more exposed than the sucralose in large particles. This condition, however, may be preferable in certain gum formulations. For example, this would produce the effect of allowing some smaller and/or unbonded particles of the sucralose to be released more quickly when the gum is chewed than the sucralose which is bound with more wax into bigger clusters. As a result, the release profile may be such that the consumer experiences some sweetness from the- sucralose in the initial part of the chew. In those instances, up to 50% of the material may have a particle size such that it will pass through a #325 U.S. standard sieve.

It may be desirable to control the maximum and the minimum particle size to produce a narrow range of particle sizes. This may be desired when it is intended for all of the ingredient to have a more uniform delayed release. Moreover, it may be desired to separate out various particle sizes and then to include a predetermined blend of these sizes in the chewing gum in order to obtain a more closely controlled sweetness release profile.

After particle sizing, the above-described wax-coated powdered sucralose is ready to be incorporated into a chewing gum. The remainder of the chewing gum ingredients are seen to be noncritical to the present invention. That is, the wax-coated particles of ingredient can be incorporated into conventional chewing gum formulations in a conventional manner. Wax-coated sucralose may be used in sugarless or sugar-containing chewing gums to intensify and/or extend the sweetness thereof. The wax-coated ingredients may be used in either regular chewing gum or bubble gum.

In general, a chewing gum composition typically comprises a water soluble bulk portion and a water insoluble chewable gum base portion and, typically water insoluble flavoring agents. The water soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing. The gum base portion is retained in the mouth throughout the chew. The insoluble gum base generally comprises elastomers, resins, fats and oils, waxes, softeners and inorganic fillers. Elastomers may include polyisobutylene, isobutylene-isoprene copolymer, styrene butadiene rubber as well as natural latexes such as chicle. Resins include polyvinylacetate and terpene resins. Fats and oils may also be included in the gum base, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba. According to the preferred embodiment of the present invention, the insoluble gum base constitutes between about 5 to about 95 percent by weight of the gum. More preferably the insoluble gum base comprises between 10 and 50 percent by weight of the gum and most preferably about 20 to about 35 percent by weight of the gum.

The gum base typically also includes a filler component such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate and the like. The filler may constitute between about 5 to about 60 percent by weight of the gum base. Preferably, the filler comprises about 5 to about 50 percent by weight of the gum base.

Gum bases typically also contain softeners, including glycerol monostearate and glycerol triacetate. Further, gum bases may also contain optional ingredients such as antioxidants, colors, and emulsifiers. The present invention contemplates employing any commercially acceptable gum base.

The water soluble portion of the chewing gum may further comprise softeners, sweeteners, flavoring agents and combinations thereof. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners, also known in the art as plasticizers or plasticizing agents, generally constitute between about 0.5 to about 15.0 percent by weight of the chewing gum. Softeners contemplated by the present invention include glycerin, lecithin, and combinations thereof. Further, aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof may be used as softeners and binding agents in gum.

Sugar sweeteners generally include saccharide containing components commonly known in the chewing gum art which comprise but are not limited to sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in any combination.

Wax-coated sucralose of the present invention can also be used in combination with other sugarless sweeteners. Generally sugarless sweeteners include components with sweetening characteristics but are devoid of the commonly known sugars and comprise but are not limited to sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in any combination.

Depending on the particular sweetness release profile and shelf-stability needed, the wax-coated sucralose of the present invention can also be used in combination with uncoated high-potency sweeteners or with high-potency sweeteners coated with other materials and by other techniques.

A flavoring agent may be present in the chewing gum in an amount within the range of from about 0.1 to about 10.0 weight percent and preferably from about 0.5 to about 3.0 weight percent of the gum. Flavoring agents may comprise essential oils, synthetic flavors, or mixture thereof, including but not limited to oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like. Artificial flavoring components are also contemplated. Those skilled in the art will recognize that natural and artificial flavoring agents may be combined in any sensorally acceptable blend. All such flavors and flavor blends are contemplated by the present invention.

Optional ingredients such as colors, emulsifiers and pharmaceutical agents may be added to the chewing gum.

In general, chewing gum is manufactured by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding into chunks or casting into pellets.

Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The base may also be melted in the mixer itself. Color or emulsifiers may also be added at this time. A softener such as glycerin may also be added at this time, along with syrup and a portion of bulking agent. Further portions of the bulking agent may then be added to the mixer. A flavoring agent is typically added with the final portion of the bulking agent. The wax-coated sucralose of the present invention is preferably added after the final portion of bulking agent and flavor have been added.

The entire mixing procedure typically takes from five to fifteen minutes, but longer mixing times may sometimes be required. Those skilled in the art will recognize that many variations of the above- described procedure may be followed.

FIGURE 2 illustrates an alternative embodiment of the present invention. This embodiment is similar in all respects to that illustrated in FIGURE 1 with the exception that the wax is added to the mixing bowl in a particulate form. The wax and the powdered sucralose are blended together for a time sufficient to cause complete interdispersion of the two powders. Heat is supplied to the mixing bowl sufficient to cause the wax particles to melt. The mixing and heating are continued for a time sufficient to allow for total melting of the wax and for complete interdispersion of the molten wax with the powdered sucralose.

Example 1 (inventive) ;

150.Olg of sucralose was placed in a bowl and a heat gun was used to heat the bowl and its contents to about 115°F. Separately, a beaker of carnauba wax was heated to 155°F, just over its melting point.

265.lOg of the molten wax was added to the bowl containing the sucralose and the two ingredients were mixed using a Hobart mixer. The mixture was spread out on a tray and cooled at room temperature, then ground at medium speed with a 0.04 inch screen in a Fitzmill grinder. The particle size was such that about 8% passed through a #325 U.S. standard sieve. The final product had an active sucralose level of 36%. Chewing gum was prepared according to the following formula.

Sugar 53.588

Base 22.255

Corn syrup 5.130

Glycerin 2.000

Calcium carbonate 2.000

10% salt solution 0.100

Dextrose 13.410

Spearmint flavor 1.350

Wax granulated sucralose 0.167

The procedure of Example 1 was repeated with the following alterations.

Example 2 (inventive) :

Bleached beeswax was substituted for carnauba wax. Example 3 (comparative) :

Paraffin wax having a melting point of 135°F was substituted for carnauba wax.

Example 4 (comparative) :

Starwax 100 (a microcrystalline wax from Petrolite having a melting point of 190°F) was substituted for carnauba wax.

Example 5 (comparative) :

Acesulfame K was substituted for sucralose.

Example 6 (comparative) :

Acesulfame K was substituted for sucralose and bleached beeswax was substituted for carnauba wax.

Example 7 (comparative) ;

Acesulfame K was substituted for sucralose and paraffin wax with a melting point of 135°F was substituted for carnauba wax.

Example 8 (comparative) :

Acesulfame K was substituted for sucralose and Starwax 100 was substituted for carnauba wax. In Examples 2, 3, 4, 6, 7 and 8, which used waxes other than carnauba wax, the wax was heated to just above its melting point.

The gums of Examples 1 through 8 were chewed for 0, 2, 5, 10 and 20 minutes after which the cuds were analyzed for residual sweetener content by high pressure liquid chromatography (HPLC) . The following results were obtained. Table 1 % of Original Sucralose Remaining In Example:

As can be seen, the inventive compositions (Examples 1 and 2) release sucralose more slowly than when mineral waxes are used (Examples 3 and 4) . Furthermore, when the natural waxes are used with Acesulfame K (Examples 5 and 6) , the benefits are minimal compared to the mineral waxes (Examples 7 and 8) , and compared with sucralose coated by natural wax (Examples 1 and 2) .

Over 50% of the originally formulated sucralose remained in the gum in Examples 1 and 2, even after 10 minutes of chewing. Thus it can be seen that the unique combination of a natural wax and sucralose produces a surprising benefit compared with other waxes and sweeteners.

It should be appreciated that the compositions and methods of the present invention are capable of being incorporated in the form of a variety of embodiments, only a few of which have been illustrated and described above. The invention may be embodied in other forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in all respects only as illustrative and not restrictive, and the scope of the invention is, therefore, indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of

♦These values appear to be anomalous. equivalency of the claims are to be embraced within their scope.

Claims

WE CLAIM:

1. A method of making chewing gum with delayed release, natural wax-coated sucralose comprising the steps of: a) mixing a quantity of powdered sucralose with a quantity of molten natural wax, which wax has a melting point above about 130°F; and wherein the percentage of sucralose in the mixture is between about 5% and about 75%, and wherein the quantity of the powdered sucralose and the molten wax remain above the melting point of the wax until completely mixed; b) allowing the mix to harden; c) comminuting the hardened mix; and d) incorporating the natural wax-coated sucralose in a chewing gum formulation.

2. The method of claim 1 wherein the natural wax is selected from the group consisting of carnauba wax and beeswax.

3. The method of claim 1 wherein the sucralose comprises between about 20% and about 50% of the mixture.

4. The method of claim 1 wherein the level of sucralose in the gum is between about 0.01% and about 0.35%.

5. The method of claim 1 wherein the level of sucralose in the gum is between about 0.03% and above 0.15%.

6. The method of claim 1 wherein the sucralose is coated sufficiently such that at least 40% of the sucralose in the natural wax-coated ingredient mixed in the gum still remains in the gum after 10 minutes of chewing.

7. The method of claim 1 wherein the wax is melted before being mixed with the powdered sucralose.

8. The method of claim 1 wherein the wax is first combined with the powdered sucralose while the wax is in a particulate form and then melted.

9. The method of claim 1 wherein the hardened mix is comminuted to a size such that it will pass through a 0.04 inch screen.

10. A chewing gum made according to the method of claim 1.

11. A chewing gum made according to the method of claim 2.

12. A chewing gum made according to the method of claim 3.

13. A chewing gum made according to the method of claim 4.

14. A chewing gum made according to the method of claim 5.

15. A chewing gum made according to the method of claim 6.

16. A chewing gum made according to the method of claim 7.

17. A chewing gum made according to the method of claim 8. - 21 - 18. A chewing gum made according to the method of claim 9.