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WO1996013173A1 - Chewing gum ameliore contenant des lipides structures - Google Patents

Chewing gum ameliore contenant des lipides structures Download PDF

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Publication number
WO1996013173A1
WO1996013173A1 PCT/US1995/013951 US9513951W WO9613173A1 WO 1996013173 A1 WO1996013173 A1 WO 1996013173A1 US 9513951 W US9513951 W US 9513951W WO 9613173 A1 WO9613173 A1 WO 9613173A1
Authority
WO
WIPO (PCT)
Prior art keywords
gum
base
chewing gum
formulation
caprenin
Prior art date
Application number
PCT/US1995/013951
Other languages
English (en)
Inventor
Robert J. Yatka
David W. Record
Marc A. Meyers
Kevin B. Broderick
Philip Mazzone
Michael T. Bunczek
Original Assignee
Wm. Wrigley Jr. Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Priority to EP95939628A priority Critical patent/EP0789514A4/fr
Priority to AU41368/96A priority patent/AU714444B2/en
Publication of WO1996013173A1 publication Critical patent/WO1996013173A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base

Definitions

  • the present invention relates generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.
  • Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors. The water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers.
  • Elastomers can include synthetic elastomers including polyisobutylene, isobutylene- isoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate - vinyl laurate copolymers, and combinations thereof.
  • Natural elastomers that can be used include natural rubber.
  • the gum base can include elastomer plasticizers.
  • Such elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers.
  • the gum base can include fillers/texturizers and softeners/emulsifiers. Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, and combinations thereof.
  • a typical chewing gum composition includes a water soluble portion and one or more flavoring agents.
  • the water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desirable attributes.
  • a gum base that includes a structured lipid that contains caprylic or capric fatty acids, for example caprenin (caprocaprylobehenin) , as a plasticizer.
  • the structured lipid comprises only capric and caprylic fatty acids.
  • the structured lipid includes other fatty acids in addition to caprylic and/or capric fatty acids.
  • caprenin is added to gum base formulations replacing a small or large quantity of fats, oils, or waxes.
  • caprenin replaces, in a gum base formula, at least some of the conventional saturated fats.
  • the caprenin can also be used to improve flavor quality by replacing a portion or all of the other saturated fats in the base formula. Caprenin may also control flavor release and reduce harshness/bitterness of the flavor.
  • a variety of base and chewing gum formulations including structured lipids, such as caprenin, can be produced and/or utilized pursuant to the present invention.
  • the base formulations of the present invention may be conventional bases that include wax or are wax-free, tacky or non-tacky and/or bubble gum-type bases.
  • the gum formulations can be low or high moisture formulations containing low or high amounts of moisture- containing syrup.
  • Caprenin can also be used in low sugar and non-sugar containing gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates.
  • Non-sugar formulations can include low or high moisture sugar-free chewing gums.
  • caprenin is used in the chewing gum formulation to replace typical plasticizers that are used in chewing gum formulations.
  • caprenin can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di- glycerides.
  • the caprenin is used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, caprenin can be used alone or combined with an inert material which may be added in a dry form. The caprenin softener can also be added to the flavor as a carrier for its use in chewing gum.
  • caprenin when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though caprenin is similar to other fats and oils in some respects, caprenin has a lower caloric value and creates a resultant chewing gum product that has a high consumer- acceptability. It is an advantage of the present invention to provide an improved chewing gum formulation.
  • a further advantage of the present invention is to provide an improved base that can be used to create chewing gum.
  • an advantage of the present invention is that it provides an improved chewing gum plasticizer.
  • an advantage of the present invention is that it provides an improved method for creating chewing gum.
  • an advantage of the present invention is that it provides a chewing gum having improved texture.
  • An advantage of the present invention is that it provides a chewing gum having an improved shelf life.
  • an advantage of the present invention is that it provides a chewing gum having improved flavor quality.
  • the present invention provides improved chewing gum formulations and base formulations.
  • structured lipids that contain caprylic or capric fatty acids are added to chewing gum and base formulations.
  • caprocaprylobehenin hereinafter referred to as "caprenin"
  • Caprenin can be used in chewing gum formulations and/or bases.
  • the caprenin can be used as a plasticizer in the gum base.
  • Caprenin being a saturated fatty acid triglyceride can be used to replace other fats in gum base that are also saturated fatty acid triglycerides.
  • Most triglycerides used as fat in gum bases are from fatty acids such as stearic acid (C18) , palmitic acid (C16) , oleic acid (C18:l unsaturated) and linoleic acid (C18:2 unsaturated) .
  • These common fatty acids are derived from saturated soybean oil, olive oil, canola oil, cottonseed oil, coconut oil, palm oil, corn oil, palm kernel oil, safflower oil, lard, tallow, and a wide variety of short and long chain fatty acids.
  • these fats or lipids are hydrogenated to make them saturated for use in gum base. Saturation of the lipids significantly improves their oxidation stability, which is very important for shelf life of gum base and gum.
  • oil When oil is hydrogenated it becomes a solid at room temperature, thus a fat.
  • the above identified fats contain a natural fatty acid distribution dependent on its source.
  • the triglyceride is interesterified the triglyceride is broken down to glycerol and free fatty acids, and is then recombined to provide different triglyceride molecules. If the fatty acids are separated to specific fatty acids and recombined with glycerol, this is called a structured lipid.
  • One such structured lipid is Caprenin.
  • Caprenin is made with (C8) caprylic, (CIO) capric and behenic (C22) saturated fatty acids. This material is created by deriving from rapeseed oil a high quantity of tribehenin, from coconut or palm kernel oils medium chain triglycerides (MCT) are obtained. The tribehenin is interesterified with the medium chain triglycerides to 6/13173 PC17US95/13951
  • Caprenin is available from Procter & Gamble Co. of Cincinnati, Ohio.
  • caprenin is a fat, its unique chemical structure gives it unique properties. It has a low caloric value as compared to other fats. This is due to the fact that long chain behenic acid is only partially absorbed by the body and the two MCTs are metabolized like carbohydrates, affording caprenin a lower caloric value. The combination of these three fatty acids gives caprenin a caloric value of 5 calories per gram compared to 9 calories per gram of other dietary fats.
  • caprenin has no tropical oils. Caprenin is also not believed to increase blood cholesterol levels. In fact, the FDA has excluded these fatty acids from their definition of saturated fats for nutrition labeling.
  • Structured lipids such as Caprenin may have properties that are different than conventional saturated triglycerides. It has been surprisingly found that Caprenin is a better plasticizer of elastomers used in gum base as compared to conventional saturated triglycerides. It has also been found that fatty acid triglycerides C8 and CIO (Medium Chain Triglycerides or MCTs) are very good plasticizers for gum base elastomers. The triglycerides from these two fatty acids appear to not only soften the gum base, but also plasticize the rubber elastomer more effectively than conventional triglycerides.
  • MCTs Medium Chain Triglycerides
  • Caprenin comprises two parts medium chain triglycerides and one part larger fatty acid, that this allows Caprenin to be a more effective plasticizer than other conventional fats.
  • An FDA GRAS petition has been filed by Procter &
  • caprenin is currently being used in a chocolate bar on the market.
  • caprenin can be used in base formulations, and/or chewing gum formulations.
  • caprenin can be used as a plasticizer.
  • caprenin will comprise about 0.01% to approximately 5% by weight of the chewing gum formulation.
  • Caprenin can be used in a variety of different chewing gum and base formulations. Caprenin has a melting point of about 80-90°F, and would therefore typically be added to the gum base or a gum formulation in its liquid form.
  • Chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers.
  • the gum base may or may not include wax.
  • the insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
  • the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
  • the caprenin does not comprise more than 40% by weight of the gum base.
  • Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer) , styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
  • Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
  • Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, assaranduba balata, assaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof.
  • the preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discussed below.
  • Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
  • Elastomer plasticizers may include, but are not limited to, natural rosin esters, often called estergums, such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d-limonene; and any suitable combinations of the foregoing.
  • estergums such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pen
  • the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
  • Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
  • softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids) , and combinations thereof.
  • Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
  • the base may or may not include wax.
  • An example of a wax-free gum base is disclosed in U.S. Patent No. 5,286,500, the disclosure of which is incorporated herein by reference.
  • a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
  • the water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
  • the softeners which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum.
  • the softeners may, in addition to including caprenin, include glycerin, lecithin, and combinations thereof.
  • Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
  • Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, 30 to 60% by weight of the gum. Sugar sweeteners generally include saccharide- containing components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
  • Sorbitol can be used as a sugarless sweetener.
  • sugarless sweeteners can include, but are not limited to, other sugar alcohols such as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, lactitol, and the like, alone or in combination.
  • High intensity artificial sweeteners can also be used in combination with the above.
  • Preferred sweeteners include, but are not limited to sucralose, asparta e, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
  • Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
  • usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher.
  • Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
  • a low caloric bulking agent can be used.
  • low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora) ; Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) .
  • other low calorie bulking agents can be used.
  • flavoring agents can be used.
  • the flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about 5%.
  • Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like.
  • Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
  • the present invention can be used with a variety of processes for manufacturing chewing gum.
  • Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing 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.
  • the ingredients are mixed by first melting the gum base and adding it to the running mixer.
  • the gum base may alternatively be melted in the mixer.
  • Color and emulsifiers can be added at this time.
  • Molten caprenin in its liquid form may be added to chewing gum during manufacture of the base.
  • Molten caprenin may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
  • Caprenin may be added to conventional bases that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resins, or bases that contain natural gums or synthetic bases, bases that are non-tacky, or are bubble gum bases.
  • caprenin may replace some or most of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base. Caprenin may also be blended with the other softeners in the gum base and added during the base manufacturing process.
  • a chewing gum base made with caprenin will have greater oxidative stability due to the presence of caprenin, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.
  • a chewing gum softener such as glycerin can be added next along with part of the bulk portion. Further parts of the bulk portion may then be added to the mixer.
  • Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically takes from five to fifteen minutes, although longer mixing times are sometimes required.
  • Molten caprenin may also be added to a chewing gum formulation in its liquid form or may be mixed with other gum or base softeners and added to a gum formulation during processing. Molten caprenin may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base. Caprenin can be added to the chewing gum formulation so that it comprises approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, caprenin comprises approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation.
  • Caprenin may be blended with other softeners such as lecithin, glycerol triacetate, acetylated monoglycerides, mono- and di-glycerides, or other vegetable oils and fats that may be added to a gum formulation.
  • molten caprenin may act as a carrier or solvent for the particulate lecithin.
  • Lecithin when mixed with molten caprenin may allow for an easier dispersion of lecithin in a gum formulation. This should be contrasted with soy bean oil that is typically used as a carrier for lecithin.
  • Molten caprenin may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils.
  • Molten caprenin can be an excellent carrier for flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors.
  • the level of caprenin mixed with flavors can vary over a wide range from approximately 1% to about 99% by weight since most gum flavors are oil soluble.
  • Caprenin can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural colors like betacarotene. Caprenin can reduce the off-taste associated with some fat/oil carriers and allows higher usage of color.
  • Caprenin may also be used as a release agent for encapsulated flavors. Caprenin can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.
  • examples of the present invention will now be given:
  • Tg Glass Transition Temperature
  • the Tg of a mixture of 25 grams of butyl rubber and 24 grams of calcium carbonate, which is inert was -61.3'C.
  • the mixture was blended on a Haake Internal Mixer at 130"C, 60rpm for 20 minutes, and analyzed to obtain the Tg by DSC from -160"C to +100°C at 20"C/minute.
  • MCTs Medium Chain Triglycerides
  • elastomers would also be effected in a similar manner as butyl rubber, such as the synthetic elastomer, styrene butadine rubber (SBR) .
  • SBR styrene butadine rubber
  • Natural rubbers such as chicle, jelutong, sorva, and Massaranduba Balata would probably also be more plasticized with Caprenin.
  • Examples 13-18 are the same as Examples 7-12 except that caprenin is pre-blended with the peppermint flavor and added to the gum formulation.
  • Glycerin 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0
  • Glycerin and syrup can be blended and co-evaporated.
  • c Lecithin and Caprenin can be pre-blended.
  • Flavor and Caprenin can be pre-blended. Examples 24-28 in Table 5 demonstrate the use of caprenin in medium-moisture sugar formulations having about 2% to about 5% moisture.
  • Lecithin 0 0.1 0.1 0.1 0.2 _.
  • Caprenin 6 0.05 d 0.2" 0.5 d 1.0 d 2.0 d
  • Examples 29-33 in Table 6 demonstrate the use of caprenin in high moisture sugar formulations having more than about 5% moisture.
  • Lecithin* 0.1 0.1 0.1 —
  • Examples 34-38 in Table 7 and Examples 39-48 in Tables 8 and 9 demonstrate the use of caprenin in low- and high-moisture gums that are sugar-free. Low-moisture gums have less than about 2% moisture, and high-moisture gums have greater than 2% moisture.
  • Caprenin 0.05 0.2 0.5 1.0 2.0 'Lecithin and Caprenin can be pre-blended. "Flavor and Caprenin can be pre-blended.
  • Table 10 shows sugar chewing gum formulations that can be made with caprenin and various types of sugars. TABLE 10
  • Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.
  • Lycasin 5.0 5.0 5.0 10.0 10.0
  • Palm Oil — 2.3 —
  • Microcrystalline Wax (MP 180°F) 6.0 3.1 8.5
  • Talc 28.6 _ Calcium Carbonate — 23.0 14.9

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  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Cosmetics (AREA)

Abstract

L'invention, qui porte sur des améliorations apportées à des formulations de chewing gum et à des bases pour chewing gum, concerne également des procédés de fabrication de celles-ci. Le chewing gum comporte un lipide structuré tel que la caprenine, pouvant être utilisé en tant que ramollissant pour la base et/ou la gomme. Dans un mode de réalisation, le lipide structuré est ajouté à des préparations de gomme, se substituant à de petites ou de grandes quantités d'autres matières grasses, huiles et paraffines. Il est possible d'élaborer un certain nombre de formulations de base pour chewing gum et de chewing gum dans lesquelles figure la caprenine et/ou de les utiliser au titre de la présente invention.
PCT/US1995/013951 1994-11-01 1995-10-31 Chewing gum ameliore contenant des lipides structures WO1996013173A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP95939628A EP0789514A4 (fr) 1994-11-01 1995-10-31 Chewing gum ameliore contenant des lipides structures
AU41368/96A AU714444B2 (en) 1994-11-01 1995-10-31 Improved chewing gum containing structured lipids

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PCT/US1994/012548 WO1996013172A1 (fr) 1994-11-01 1994-11-01 Gomme a macher ameliorer contenant de la caprenine
USPCT/US94/12548 1994-11-01

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WO1996013173A1 true WO1996013173A1 (fr) 1996-05-09

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PCT/US1995/013951 WO1996013173A1 (fr) 1994-11-01 1995-10-31 Chewing gum ameliore contenant des lipides structures

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CN1084548C (zh) * 1997-05-20 2002-05-08 松下电器产业株式会社 带保护电路的高频放大器和包含该放大器的无线发射装置
US8623332B2 (en) 2011-07-06 2014-01-07 Fertin Pharma A/S Chewing gum having sustained release of nicotine

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US7041840B2 (en) 2002-12-18 2006-05-09 Alberta Research Council Inc. Antioxidant triacylglycerols and lipid compositions

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US3984574A (en) * 1975-04-11 1976-10-05 Wm. Wrigley Jr. Company Non-tack chewing gum composition
US5178889A (en) * 1990-10-05 1993-01-12 Wm. Wrigley Jr. Company Use of low fat cocoa powder in non-tack gum base
US5348758A (en) * 1992-10-20 1994-09-20 Fuisz Technologies Ltd. Controlled melting point matrix formed with admixtures of a shearform matrix material and an oleaginous material
US5376398A (en) * 1993-10-22 1994-12-27 Arco Chemical Technology, L.P. Reduced calorie food compositions containing fatty acid-esterified polytetramethylene ether glycol fat substitutes

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CA2190093C (fr) * 1994-05-27 1999-08-10 Michael T. Bunczek Chewing gum ayant des proprietes ameliorees et contenant des triglycerides a chaine moyenne

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US3984574A (en) * 1975-04-11 1976-10-05 Wm. Wrigley Jr. Company Non-tack chewing gum composition
US5178889A (en) * 1990-10-05 1993-01-12 Wm. Wrigley Jr. Company Use of low fat cocoa powder in non-tack gum base
US5348758A (en) * 1992-10-20 1994-09-20 Fuisz Technologies Ltd. Controlled melting point matrix formed with admixtures of a shearform matrix material and an oleaginous material
US5376398A (en) * 1993-10-22 1994-12-27 Arco Chemical Technology, L.P. Reduced calorie food compositions containing fatty acid-esterified polytetramethylene ether glycol fat substitutes

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* Cited by examiner, † Cited by third party
Title
See also references of EP0789514A4 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1084548C (zh) * 1997-05-20 2002-05-08 松下电器产业株式会社 带保护电路的高频放大器和包含该放大器的无线发射装置
US8623332B2 (en) 2011-07-06 2014-01-07 Fertin Pharma A/S Chewing gum having sustained release of nicotine

Also Published As

Publication number Publication date
CA2204141A1 (fr) 1996-05-09
AU714444B2 (en) 2000-01-06
AU1086495A (en) 1996-05-23
AU4136896A (en) 1996-05-23
EP0789514A4 (fr) 1998-09-09
EP0789514A1 (fr) 1997-08-20
WO1996013172A1 (fr) 1996-05-09

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