US3920849A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Chewing gum containing flavor composition
Assignee: International Flavors and Fragrances Inc
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Filing: 1974-10-15
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Granted: 1975-11-18
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Expires: 1994-10-15
Abstract
Abstract Orally utilizable compositions which may be either chewing gum compositions, chewable medicinal tablets, chewing tobacco or toothpaste having, on oral intake, a high flavor intensity release substantially evenly and uniformly, over an extended oral utilization time in the mouth cavity; the orally utilizable compositions containing a non-confined flavor oil, a flavor oil which is physically entrapped in solid particles and a suspending agent such as silica, xanthan gum and ethyl cellulose; the nonconfined flavor oil, the entrapped flavor oil and the suspension agent being premixed prior to addition to either of the chewing gum base, the chewing tobacco or the chewable medicinal tablet base, or to the toothpaste base.
Inventors
- 👤 Don Marmo
- 👤 Frank Louis Rocco
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 16:40
CPC Classifications
A; A23; A23G; A23G4/00; A23G4/06; A23G4/064; A23G4/18; A23G4/20; A23L; A23L27/00; A23L27/70; A23L27/77
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
203 words
A CHEWING GUM COMPRISING PARTICLES OF A COMPOSITION CONSISTING ESSENTIALLY OF: A. FROM ABOUT 3 UP TO ABOUT 7 PARTS BY WEIGHT OF A NON-CONFINED HYDROPOBIC FLAVOR OIL; B. FROM ABOUT 3 UP TO ABOUT 7 PARTS BY WEIGHT OF A HYDROLYTICALLY RELEASABLE FLAVOR OIL PHYSICALLY ENTRAPPED IN AN EDIBLE SOLID MATERIAL SELECTED FROM THE GROUP CONSISTING OF GELATIN, DEXTRIN, GUM ACACIA AND MODIFIED FOOD STARCH. SAID SOLID MATERIAL HAVING A PARTICLE SIZE OF FROM ABOUT 5 MICRONS UP TO ABOUT 400 MICRONS, SAID PHYSICALLY ENTRAPPED FLAVOR OIL BEING ORGANOLEPTICALLY COMPATIBLE WITH SAID NON-CONFINED HYDROPHOBIC FLAVOR OIL; C. FROM ABOUT 0.1 UP TO ABOUT 1 PART BY WEIGHT OF A SOLID SUSPENDING AGENT SELECTED FROM THE GROUP CONSISTING OF COLLOIDAL SILICA, XANTHAN GUM AND ETHYL CELLYLOSE HAVING A PARTICLE SIZE OF FROM ABOUT 0.008 UP TO ABOUT 0.030 MICRONS, A SURFACE AREA OF FROM ABOUT 150 UP TO 400 M2/GM AND A DENSITY OF FROM ABOUT 2.0 UP TO ABOUT 3.0 LBS./CU.FT/ AND AN ALL-ENVELOPING MASS OF A CHEWABLE GUM BASE WITHIN WHICH SAID PARTICLES ARE SUBSTANTIALLY UNIFORMLY DISTRIBUTED WHEREBY, AS THE CHEWING GUM IS CHEWED, THE FLAVOR IS RELEASED AT HIGH FLAVOR INTENSITY SUBSTANTIALLY EVENYL AND UNIFORMLY OVER AN EXTENDED CHEWING TIME.
Claim 2
Dependent Claim
203 words
A CHEWING GUM COMPRISING PARTICLES OF A COMPOSITION CONSISTING ESSENTIALLY OF: A. FROM ABOUT 3 UP TO ABOUT 7 PARTS BY WEIGHT OF A NON-CONFINED HYDROPOBIC FLAVOR OIL; B. FROM ABOUT 3 UP TO ABOUT 7 PARTS BY WEIGHT OF A HYDROLYTICALLY RELEASABLE FLAVOR OIL PHYSICALLY ENTRAPPED IN AN EDIBLE SOLID MATERIAL SELECTED FROM THE GROUP CONSISTING OF GELATIN, DEXTRIN, GUM ACACIA AND MODIFIED FOOD STARCH. SAID SOLID MATERIAL HAVING A PARTICLE SIZE OF FROM ABOUT 5 MICRONS UP TO ABOUT 400 MICRONS, SAID PHYSICALLY ENTRAPPED FLAVOR OIL BEING ORGANOLEPTICALLY COMPATIBLE WITH SAID NON-CONFINED HYDROPHOBIC FLAVOR OIL; C. FROM ABOUT 0.1 UP TO ABOUT 1 PART BY WEIGHT OF A SOLID SUSPENDING AGENT SELECTED FROM THE GROUP CONSISTING OF COLLOIDAL SILICA, XANTHAN GUM AND ETHYL CELLYLOSE HAVING A PARTICLE SIZE OF FROM ABOUT 0.008 UP TO ABOUT 0.030 MICRONS, A SURFACE AREA OF FROM ABOUT 150 UP TO 400 M2/GM AND A DENSITY OF FROM ABOUT 2.0 UP TO ABOUT 3.0 LBS./CU.FT/ AND AN ALL-ENVELOPING MASS OF A CHEWABLE GUM BASE WITHIN WHICH SAID PARTICLES ARE SUBSTANTIALLY UNIFORMLY DISTRIBUTED WHEREBY, AS THE CHEWING GUM IS CHEWED, THE FLAVOR IS RELEASED AT HIGH FLAVOR INTENSITY SUBSTANTIALLY EVENYL AND UNIFORMLY OVER AN EXTENDED CHEWING TIME.
Claim 3
Dependent Claim
36 words
The chewing gum of claim 1 wherein the non-confined hydrophobic flavor oil is selected from the group consisting of cherry flavor oil, lemon flavor oil, lime flavor oil, orange oil, peppermint oil and oil of wintergreen.
Claim 4
Dependent Claim
79 words
Admixing said first suspension with from about 3 up to about 7 parts by weight of a hydrolytically releaseable flavor oil physically entrapped in an edible solid material, selected from the group consisting of gelatin, dextrin, gum acacia and modified food starch, said solid material having a particle size of from about 5 microns up to about 400 microns thereby forming a second suspension, said physically entrapped flavor oil being organoleptically compatible with said non-confined hydrophobic flavor oil; and
Claim 5
Dependent Claim
79 words
Admixing said first suspension with from about 3 up to about 7 parts by weight of a hydrolytically releaseable flavor oil physically entrapped in an edible solid material, selected from the group consisting of gelatin, dextrin, gum acacia and modified food starch, said solid material having a particle size of from about 5 microns up to about 400 microns thereby forming a second suspension, said physically entrapped flavor oil being organoleptically compatible with said non-confined hydrophobic flavor oil; and
Claim 6
Dependent Claim
16 words
Substantially uniformly distributing said second suspension with in an all-enveloping mass of a chewable gum base.
Claim 7
Dependent Claim
16 words
Substantially uniformly distributing said second suspension with in an all-enveloping mass of a chewable gum base.
Claim 8
Dependent Claim
213 words
The chewing gum of claim 1 wherein the flavor oil physically entrapped in the edible solid material is selected from the group consisting of: a. Cherry oil physically entrapped in modified food starch; b. Cherry oil encapsulated in gelatin capsules; c. Cherry flavor oil entrapped in gum acacia; d. Lemon oil physically entrapped in modified food starch; e. Lemon oil encapsulated in gelatin capsules; f. Lemon flavor oil entrapped in gum acacia; g. Lime oil physically entrapped in modified food starch; h. Lime oil encapsulated in gelatin capsules; i. Lime flavor oil entrapped in gum acacia; j. Peppermint oil physically entrapped in modified food starch; k. Peppermint oil encapsulated in gelatin capsules; l. Peppermint flavor oil entrapped in gum acacia; m. Oil of wintergreen physically entrapped in modified food starch; n. Oil of wintergreen encapsulated in gelatin capsules; o. Flavor oil of wintergreen entrapped in gum acacia; p. Orange oil physically entrapped in modified food starch; q. Orange oil encapsulated in gelatin capsules; r. Orange flavor oil entrapped in gum acacia; s. Cherry flavor oil entrapped in dextrin; t. Lemon oil encapsulated in dextrin; u. Lime flavor oil entrapped in dextrin; v. Peppermint flavor oiL entrapped in dextrin; w. Oil of wintergreen entrapped in dextrin; and x. Orange flavor oil entrapped in dextrin.
Claim 9
Dependent Claim
24 words
The chewing gum of claim 1 wherein the composition has additionally added thereto from 0.03 up to 0.07 parts by weight of propylene glycol.
Claim 10
Independent Claim
8 words
The method of preparing a chewing gum comprising:
Claim 11
Independent Claim
8 words
The method of preparing a chewing gum comprising:
Claim 12
Independent Claim
124 words
The method of preparing chewing gum comprising the steps of: i. Forming an aqueous solution of a solid flavor entrapment material; selected from the group consisting of gelatin, dextrin, gum acacia and modified food starch; ii. Mixing therewith a first portion of a volatile, water immiscible flavoring agent thereby forming an emulsion; iii. Drying said emulsion thereby forming a solid flavoring agent; iv. Admixing a suspension agent therewith, selected from the group consisting of silica, xanthan gum and ethyl cellulose with a second portion of said flavor agent to form a first suspension; v. Admixing said solid flavoring agent with said first suspension thereby forming a second suspension; and vi. Substantially uniformly distributing said second suspension within an all-enveloping mass of chewing gum base.
Claim 13
Independent Claim
124 words
The method of preparing chewing gum comprising the steps of: i. Forming an aqueous solution of a solid flavor entrapment material; selected from the group consisting of gelatin, dextrin, gum acacia and modified food starch; ii. Mixing therewith a first portion of a volatile, water immiscible flavoring agent thereby forming an emulsion; iii. Drying said emulsion thereby forming a solid flavoring agent; iv. Admixing a suspension agent therewith, selected from the group consisting of silica, xanthan gum and ethyl cellulose with a second portion of said flavor agent to form a first suspension; v. Admixing said solid flavoring agent with said first suspension thereby forming a second suspension; and vi. Substantially uniformly distributing said second suspension within an all-enveloping mass of chewing gum base.
References Cited (Backward Citations)
US2906626A
Cited
US3795744A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-11-17 | 1979-05-19 | 1979-11-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-11-17 | 1983-05-19 | 1983-11-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-11-17 | 1987-05-19 | 1987-11-18 | $7700.00 | Window Closed / Lapsed |