WO1995032634A1

WO1995032634A1 - Improved chewing gum containing medium chain triglycerides

Info

Publication number: WO1995032634A1
Application number: PCT/US1994/005771
Authority: WO
Inventors: Robert J. Yatka; Gordon Mcgrew; Michael J. Greenberg; Philip W. Uvrezis; Philip Mazzone; Pamela Mazurek; Michael T. Bunzcek; Mansukh Patel; Edward S. Dubina
Original assignee: Wm. Wrigley Jr. Company
Priority date: 1994-05-27
Filing date: 1994-05-27
Publication date: 1995-12-07
Also published as: RU2178650C2; AU7470594A; RU2201688C2

Abstract

Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes medium chain triglycerides (MCTs). The MCTs can be used in the base and/or gum as a plasticizer, softener, and emulsifier. In an embodiment, MCTs are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers. A variety of base and chewing gum formulations including MCTs can be created and/or utilized pursuant to the present invention.

Description

S P E C I F I C A T I O N

TITLE IMPROVED CHEWING GUM CONTAINING MEDIUM CHAIN TRIGLYCERIDES BACKGROUND OF THE INVENTION

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. Additionally, 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.

In addition to a water insoluble gum base portion, 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.

SUMMARY OF THE INVENTION The present invention provides improved chewing gum formulations and bases, as well as methods .of producing chewing gum and bases. Pursuant to the present invention, chewing gum is provided that includes medium chain triglycerides (MCTs) . The MCTs can be used in the base and/or gum formulations as a plasticizer, softener, and/or emulsifier. In an embodiment, MCTs are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers.

A variety of base and chewing gum formulations including MCTs can be created 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. MCTs 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. In an embodiment, the MCTs are used as a softener and are combined with other base softeners for use in chewing gum base. Such other softeners include, but are not limited to, fats and oils, such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glycerideε, acetylated monoglycerideε, softeners such as glycerol triacetate, waxes such as paraffin and microcrystalline waxes, and emulsifiers such as lecithin. In an embodiment, the MCTs are used as a softener in chewing gum formulations to replace typical chewing gum softeners. In an embodiment, the MCTs are used in the chewing gum formulation to replace typical plasticizers and emulsifying agents that are used in chewing gum formulations. For example, the MCTs can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di-glycerides.

In an embodiment, the MCT softener is used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If^' desired, the MCTs can be used alone or combined with an inert material which may be added in a dry form. The MCT softener can also be added to the flavor as a carrier for its use in chewing gum. The MCT softener, when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though MCTs are similar to other fats and oils in some respects, MCTs are easily digested and provide other health attributes that create 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.

Another advantage of the present invention is that it provides an improved chewing gum softener.

Still further, an advantage of the present invention is that it provides an improved chewing gum plasticizer.

Additionally, an advantage of the present invention is that it provides an improved emulsifying agent for chewing gum.

Moreover, an advantage of the present invention is that it provides an improved method for creating chewing gum.

Furthermore, 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.

Still further, an advantage of the present invention is that it provides a chewing gum having improved flavor quality.

Additional features and advantages of the present invention are described in, and will be apparent from, the detailed description of the presently preferred embodiments.

DETAILED DESCRIPTION

OF THE PRESENTLY PREFERRED EMBODIMENTS

The present invention provides improved chewing gum formulations and base formulations. Pursuant to the present invention, medium chain triglycerides (MCTs) are used. The MCTs can be used in chewing gum formulations and/or bases. Specifically, the MCTs can be used as softeners, plasticizers, and/or emulsifying agents.

Medium chain triglycerides (MCTs) are fat/oil substances that can be obtained from the fractionation of coconut oil. MCTs are made up of a mixture of medium chain fatty acids (MCFA) ranging from caproic to lauric (C₆-C₁₂) in its triglyceride form. Fractionated coconut oil is generally about 95% caproic (C_β:0) and caprylic (C₁₀:0) . The triglycerides of coconut oil are heat hydrolyzed to form free fatty acid and glycerol, and to methyl esters of fatty acids. The esters are fractionally distilled to separate the medium chain fatty acids and reesterified with glycerol to form MCTs.

MCTs are a clear, tasteless, odorless product that has a low viscosity and good spreadability. MCTs are somewhat more soluble in water than long chain triglycerides. Due to MCTs tasteless and odorless properties MCTs provide a good flavor carrier and solvent and can be used in candy as a release agent. The United States Food & Drug Administration is now considering MCTs under a GRAS Affirmation petition. Currently, its unique easy digestibility as a vegetable oil makes it useful as a component in medical foods.

Medium chain triglycerides (MCTs) are available from Stepan Company of Maywood, New Jersey under the tradename NEOBEE^® M-5, as well as from Karlshamns of Columbus, Ohio under the tradename CAPTEX^® .

Pursuant to the present invention, MCTs can be used in base formulations and/or chewing gum formulations. In this regard, the MCTs can be used as softeners, plasticizers, and/or emulsifying agents. The MCTs can be used in a variety of different chewing gum and base formulations. As previously noted, 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.

In an embodiment, 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.

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, massaranduba balata, massaranduba 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. 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.

In an embodiment, in addition to the MCTs, pursuant to the present invention, 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.

In addition to a water insoluble gum base portion, 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 MCTs, 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. Additionally, sugarless sweeteners can include, but are not limited to, other sugar alcohols such as annitol, xylitol, hydrogenated starch hydrolysates, altitol, 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, aspartame, salts of aceεulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination. In order to provide longer lasting sweetness and flavor perception, it may be desirable to encapsulate or otherwise control the release of at least a portion of the artificial sweetener. 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.

If a low calorie gum is desired, a low caloric bulking agent can be used. Example of low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora) ; Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) . However, other low calorie bulking agents can be used.

A variety of 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, it is believed, 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.

Generally, 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.

MCTs in its typical liquid form may be added to chewing gum during manufacture of the base. MCTs may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.

MCTs 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.

At levels of approximately 0.02% to about 20% by weight of the gum base, MCTs may replace some or most of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerideε, acetylated monoglycerides, or other softeners used in the gum base. MCTs may also be blended with the other softeners in the gum baεe and added during the base manufacturing procesε. A chewing gum base made with MCTs will have greater oxidative stability due to the presence of MCTs, and will give chewing gum a cleaner taste due to a reduction of off- tasting fats and oils.

MCTs 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 procesεing. MCTs may be added during the gum manufacturing at any time during procesεing, but preferably, early in the batch to allow thorough mixing with the gum base.

MCTs can be added to the chewing gum formulation so that they comprise approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, the MCTs comprise approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. MCTs may be blended with other softenerε 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. When a solid softener is used, such as lecithin, MCTs may act as a carrier or solvent for the particulate lecithin. It has been found that lecithin when mixed with MCTs will 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. Unfortunately, soy bean oil has some off-taste and becomes rancid with time; but particulate lecithin in MCTε gives a clean taεte with good oxidation stability. MCTs may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils. The clean, tasteless, and odorless properties of MCTs makes it an excellent carrier for flavorε such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors. The level of MCTs mixed with fruit flavorε can vary over a wide range from approximately 1% to about 99% by weight since most gum flavors are oil soluble.

MCTs can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural esters like betacarotene and MCTs eliminates the off-taste aεsociated with fat/oil carriers and allows higher usage of color.

MCTs may also be used as a release agent for encapsulated flavors. MCTs can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media. MCTs may also have some effect as an emulsifier since MCTs have a slight water solubility unlike concentrated fats and oils. Thus, MCTs can be mixed with the flavor and carrier to provide an easier encapsulation of flavors. By way of example, and not limitation, examples of the present invention will now be given:

EXAMPLES ^" The following contemplative examples of the invention and comparative examples are provided by way of explanation and illustration.

The formulas listed in Table I comprise various contemplative εugar formulas in which MCT can be added at various levels to gum. TABLE 1 (WEIGHT PERCENT)

Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6

Sugar 61.55 61.5 61.35 62.5 62.0 61.0

Base 19.2 19.2 19.2 19.2 19.2 19.2

Corn Syrup 16.9 16.9 16.9 16.9 16.9 16.9

Peppermint

Flavor 0.9 0.9 0.9 0.9 0.9 0.9

Glycerin 1.4 1.4 1.4 0.0 0.0 0.0

Neobee M-5 0.05 0.10 0.25 0.50 1.0 2.0

In Table 2, dextrose monohydrate is added to a sugar formula with various levels of MCT.

TABLE 2

Ex. 7 Ex. 8 Ex. 9 Ex. 10 Ex. 11 Ex. 12

Sugar 55.65 55.6 55.45 56.2 55.7 54.7

Base 19.2 19.2 19.2 19.2 19.2 19.2

Corn Syrup 12.9 12.9 12.9 12.9 12.9 12.9

Glycerin 1.4 1.4 1.4 0.4 0.4 0.4

Dextrose

Monohydrate 9.9 9.9 9.9 9.9 9.9 9.9

Peppermint

Flavor 0.9 0.9 0.09 0.9 0.9 0.9

Neobee M-5 0.05 0.10 0.25 0.50 1.0 2.0

Exampleε 13-18 are the same as Examples 7-12 except that Neobee M-5 is pre-blended with the peppermint flavor and added to the gum formulation.

• The following Tables 4 through 11 give examples of gum formulations demonstrating formula variations in which MCT, in the form of liquid oil, can be uεed.

Examples 19-23 in Table 4 demonstrate the use of MCT in low-moisture sugar formulations having less than 2% theoretical moisture: TABLE 4

Ex. 19 Ex. 20 Ex. 21 Ex. 22 Ex. 23

Sugar 58.75 58.6 58.3 52.7 51.9

Gum Base 19.2 19.2 19.2 19.2 19.2

Corn Syrup" 6.0 6.0 6.0 6.0 6.0

D e x t r o s e

Monohydrate 10.0 10.0 10.0 10.0 10.0

Lactose 0.0 0.0 0.0 5.0 5.0

Glycerin^b 5.0 5.0 5.0 5.0 5.0

Flavor 0.9 0.9 0.9^d 0.9^d 0.9^d

Lecithin 0.1 0.1 0.1 0.2 —

Neobee M-5^C 0.05 0.2 0.5^d 1.0^d 2.0^d

'Corn syrup is evaporated to 85% solids, 15% moisture. ^bGlycerin and syrup can be blended and co-evaporated. ^cLecithin and Neobee M-5 can be pre-blended. ^dFlavor and Neobee M-5 can be pre-blended.

Examples 24-28 in Table 5 demonstrate the use of MCT in medium-moisture sugar formulations having about 2% to about 5% moisture.

TABLE 5

Ex. 24 Ex. 25 Ex. 26 Ex. 27 Ex. 28

Sugar 53.35 53.2 52.9 52.3 51.5

Gum Base 19.2 19.2 19.2 19.2 19.2

Corn Syrup³ 15.0 15.0 15.0 15.0 15.0

Dextrose

Monohydrate 10.0 10.0 10.0 10.0 10.0

Glycerin¹³ 1.4 1.4 1.4 1.4 1.4

Flavor 0.9^d 0.9^d 0.9^d 0.9^d 0.9^d

Lecithin^c 0.1 0.1 0.1 0.2 —

Neobee M-5^C 0.05^d 0.2^d 0.5^d 1.0^d 2.0^d

"Corn syrup is evaporated to 85% solids, 15% moisture. "Glycerin and syrup can be blended and co-evaporated. ^cNeobee M-5 and Lecithin can be pre-blended. ^dFlavor and Neobee M-5 can be pre-blended.

Examples 29-33 in Table 6 demonstrate the use of MCTs in high moisture sugar formulations having more than about 5% moisture.

TABLE 6

Ex. 29 Ex. 30 Ex. 31 Ex. 32 Ex. 33

Sugar 50.95 50.7 50.4 48.9 48.0

Gum Base 24.0 24.0 24.0 24.0 24.0

Corn Syrup 24.0 24.0 24.0 24.6 24.6

Glycerin 0.0 0.0 0.0 0.4 0.4

Flavor 1.0 1.0 1.0 1.0 1.0

Lecithin* — 0.1 0.1 0.1 —

Neobee M-5 0.05 0.2 0.5 1.0 2.0 *Lecithin and Neobee M-5 can be pre-blended.

Examples 34-38 in Table 7 and Examples 39-48 in

Tables 8 and 9 demonstrate the use of MCTs 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.

TABLE 7

Ex. 34 Ex. 35 Ex. 36 Ex. 37 Ex. 38

Base 25.5 25.5 25.5 25.5 25.5

Sorbitol 50.85 50.7 50.5 50.0 48.0

Mannitol 12.0 12.0 12.0 12.0 13.0

Glycerin 10.0 10.0 10.0 10.0 10.0

Flavor 1.5 1.5 1.5 1.5 1.5

Lecithin* 0.1 0.1 — — —

Neobee M-5 0.05 0.2 0.5 ^' 1.0 2.0

*Lecithin and Neobee M-5 can be pre-blended.

**Flavor and Neobee M-5 can be pre-blended. TABLE 8

Ex. 39 Ex. 40 Ex. 41 Ex. 42 Ex. 43

Base 25.5 25.5 25.5 25.5 25.5

Sorbitol 50.95 50.8 50.5 51.9 49.8

Sorbitol

Liquid* 10.0 10.0 10.0 10.0 11.0

Mannitol 10.0 10.0 10.0 10.0 10.0

Glycerin 2.0 2.0 2.0 0.0 0.0

Flavor 1.5 1.5 1.5 1.5 1.5

Lecithin** — — — 0.1 0.2

Neobee M-5 0.05 0.2 0.5 1.0 2.0

*Sorbitol liquid contains 70% sorbitol, 30% water. **Lecithin and Neobee M-5 can be pre-blended.

***Flavor and Neobee M-5 can be pre-blended.

TABLE 9

Ex. 44 Ex. 45 Ex. 46 Ex. 47 Ex. 48

Base 25.5 25.5 25.5 25.5 25.5

Sorbitol 50.95 50.7 50.4 52.0 51.0

HSH Syrup* 10.0 10.0 10.0 10.0 10.0

Mannitol 8.0 8.0 8.0 8.0 9.0

Glycerin** 4.0 4.0 4.0 2.0 1.0

Flavor 1.5 1.5 1.5 1.5 1.5

Lecithin*** — 0.1 0.1 — —

Neobee M-5**** 0.05 0.2 0.5 1.0 2.0

*Lycasin brand hydrogenated starch hydrolyzate syrup. **Glycerin and HSH syrup may be blended or co-evaporated. ***Lecithin and Neobee M-5 can be pre-blended. ****Flavor and Neobee M-5 can be pre-blended.

• Table 10 shows sugar chewing gum formulations that can be made with MCTs and various types of sugars. TABLE 10

Ex. 49 Ex. 50 Ex. 51 E . 52 Ex. 53 Ex. 54

Gum Base 19.2 19.2 19.2 19.2 19.2 19.2

Sucrose 49.4 48.5 44.4 43.5 34.4 43.5

Glycerin 1.4 1.4 1.4 1.4 1.4 1.4

Corn Syrup 14.0 14.0 14.0 14.0 14.0 14.0

Dextrose 5.0 5.0 — — 10.0 5.0

Lactose 5.0 5.0 10.0 10.0 — —

Fructose 5.0 5.0 10.0 10.0 10.0 5.0

Invert Sugar — — — — 10.0 10.0

Maltose — — — — — —

Corn Syrup

Solids — — — — —

Peppermint

Flavor 0.9 0.9 0.9 0.9 0.9 0.9

Neobee M-5 0.1 1.0 0.1 1.0 0.1 1.0

Ex. 55 Ex. 56 Ex. 57 E . 58 Ex. 59 Ex. 60

Gum Base 19.2 19.2 19.2 19.2 19.2 19.2

Sucrose 34.4 43.5 34.4 43.5 42.4 46.5

Glycerin 1.4 1.4 1.4 1.4 1.4 1.4

Corn Syrup 14.0 14.0 14.0 14.0 11.0 11.0

Dextrose 10.0 5.0 10.0 5.0 10.0 5.0

Lactose — ... — — — —

Fructose 10.0 5.0 10.0 5.0 5.0 5.0

Invert Sugar 10.0 10.0 — — 5.0 5.0

Maltose — ... 10.0 10.0 — —

Corn Syrup

Solids — — — — 5.0 5.0

Peppermint

Flavor 0.9 0.9 0.9 0.9 0.9 0.9

Neobee M-5 0.1 1.0 0.1 1.0 0.1 1.0 Ex. 61 Ex. 62

Gum Base 19.2 19.2

Sucrose 42.4 36.5

Glycerin 6.4 6.4

Corn Syrup 11.0 11.0

Dextrose 5.0 5.0

Lactose

Fructose 5.0 5.0

Invert Sugar 5.0 5.0

Maltose — —

Corn Syrup

Solids 5.0* 10.0*

Peppermint

Flavor 0.9 0.9

Neobee M-5 0.1 1.0

*5-25DE maltodextrin can be used.

Table 11 εhows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols. TABLE 11

(WEIGHT PERCENT)

Ex. 63 Ex. 64 Ex. 65 Ex. 66 Ex. 67 Ex. 68

Gum Base 25.5 25.5 25.5 25.5 25.5 25.5

Glycerin 2.0 2.0 2.0 2.0 2.0 2.0

Sorbitol 43.9 43.0 43.9 38.0 37.9 39.0

Mannitol — 10.0 10.0 10.0 10.0 6.0

Sorbitol

Liquid 17.0 17.0 ... — — —

Lycasin — — 17.0 12.0 8.0 10.0

Maltitol 10.0 ... ... 10.0 ... —

Xylitol — ... — ... 15.0 15.0

Lactitol — — — — — — Palatinit ... — — — ... —

Flavor 1.5 1.5 1.5 1.5 1.5 1.5

Neobee M-5 0.1 1.0 0.1 1.0 0.1 1.0

TABLE 11 (Cont'd)

(WEIGHT PERCENT)

Ex. 69 Ex. 70 Ex. 71 Ex. 72 Ex. 73 Ex. 74

Gum Base 25.5 25.5 25.5 25.5 25.5 25.5

Glycerin 8.0 8.0 8.0 2.0 1.0 0.0

Sorbitol 41.9 36.0 31.9 40.0 26.9 21.0

Mannitol 8.0 8.0 8.0 — — —

Sorbitol

Liquid 5.0 — — — — ...

Lycasin ... 5.0 5.0 5.0 10.0 10.0

Maltitol ... 5.0 — ... — —

Xylitol ... — — 15.0 10.0 20.0

Lactitol 10.0 10.0 10.0 ... ... —

Palatinit ... ... 10.0 10.0 25.0 21.0

Flavor 1.5 1.5 1.5 1.5 1.5 1.5

Neobee M-5 0.1 1.0 0.1 1.0 0.1 1.0

The following examples of the invention are also shown in Table 12 for natural and synthetic gum bases with wax, Table 13 for chewing gum bases that are wax- free and have some reduced tack properties, Table 14 for wax free bubble gum bases. Theεe examples illustrate how MCTs can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softenerε. TABLE 12

NATURAL AND SYNTHETIC BASES WITH WAX

(WEIGHT PERCENT)

Ex. 75 Ex. 76 Ex. 77

Butyl Rubber 11.7 10.0 9.0

Styrene Butadiene Rubber ... ... ...

Polyisobutylene ... 10.4 5.3

Jelutong — ... —

Ester Gum 14.8 ... ...

Terpene Resin 9.9 6.8 16.7

Low MW Polyvinylacetate 21.2 23.2 24.6

High MW Polyvinylacetate „. ... ...

T 1 a OiInL.

Calcium Carbonate 11.2 14.7 20.1

Acetylated Monoglyceride ... ... ...

Hydrogenated Cotton Seed Oil — 10.0 3.3

Hydrogenated Soybean Oil 9.0 11.1 3.3

Partially Hydrogenated Soybean and

Palm Oil — 2.3 ...

Partially Hydrogenated Cottonseed Oil — ... ...

Neobee M-5 5.7 4.3 4.2

Lecithin 2.7 — 0.8

Glycerol Monostearate 4.8 4.1 4.2

Triacetin ... ... ...

Microcrystalline Wax (MP 180°F) 6.0 3.1 8.5

Paraffin Wax (MP 135°F) 3.0 — —

100.0 100.0 100.0 BUBBLE BASES

Ex. 78 Ex. 79 Ex. 80

Butyl Rubber ... ... 2.5

Styrene Butadiene Rubber 10.3 1.6 ...

Polyisobutylene ... 9.1 9.0

Jelutong ... ... ...

Ester Gum 24.7 22.5 15.0

Terpene Resin ... ... —

Low MW Polyvinylacetate — ... —

High MW Polyvinylacetate — 30.0 24.1

Taic ... ... 25.4

Calcium Carbonate 56.8 21.7 —

Acetylated Monoglyceride ... ... 4.0

Hydrogenated Cotton Seed Oil 1.5 ... ...

Hydrogenated Soybean Oil ... ... ...

Partially Hydrogenated Soybean and

Palm Oil ... 2.0 ...

Partially Hydrogenated Cottonseed Oil ... ... ...

Neobee M-5 1 1..55 1 1..55 2 2..00

Lecithin — — . ..... 1 1..55

Glycerol Monostearate 1 1..11 . ..... 7 7..11

Triacetin . ..... 4 4..55 3 3..22

Microcrystalline Wax (MP 180°F) . ..... . ..... 1 1..22

Paraffin Wax (MP 135°F) 4 4..11 7 7..11 5 5..00

100.0 100.0 100.C Ex. 81 Ex. 82 Ex. 83

Butyl Rubber 6.8 6.8 8.8

Styrene Butadiene Rubber ... — ...

Polyisobutylene 3.0 3.2 4.1

Jelutong 21.1 18.2 4.0

Ester Gum 16.7 16.6 ...

Terpene Resin ... ... 17.3

Low MW Polyvinylacetate 16.6 16.1 25.0

High MW Polyvinylacetate ... ... ...

Talc ... ... 18.1

Calcium Carbonate 13.2 19.7 ...

Acetylated Monoglyceride ... ... ...

Hydrogenated Cotton Seed Oil 2.3 ... 4.5

Hydrogenated Soybean Oil ... 3.2 2.7

Partially Hydrogenated Soybean and

Palm Oil ... ... ...

Partially Hydrogenated Cottonseed Oil ... 2.0 ...

Neobee M-5 3.0 1.8 3.3

Lecithin ... — ...

Glycerol Monostearate 2.1 4.5 4.1

Triacetin ... ... —

Microcrystalline Wax (MP 180°F) 15.2 6.8 6.1

Paraffin Wax (MP 135°F) — 1.1 2.0

100.0 100.0 100.0 Ex. 84

Bubble

Base Ex. 85 Ex. 86

Butyl Rubber ... 9.1 9.3

Styrene Butadiene Rubber ... ... ...

Polyisobutylene 8.0 3.5 10.5

Jelutong ... 3.1 ...

Ester Gum 14.7 1.5 ...

Terpene Resin ... 15.0 13.0

Low MW Polyvinylacetate ... 22.8 23.0

High MW Polyvinylacetate 34.5 ... ...

Talc 28.6 — ...

Calcium Carbonate ... 23.0 14.9

Acetylated Monoglyceride 2.5 — ...

Hydrogenated Cotton Seed Oil ... 4.6 8.0

Hydrogenated Soybean Oil ... 2.9 5.2

Partially Hydrogenated Soybean and

Palm Oil ... ... 3.1

Partially Hydrogenated Cottonseed Oil ... ... 1.5

Neobee M-5 0.9 2.4 2.1

Lecithin ... 0.8 ...

Glycerol Monostearate 4.4 2.8 4.5

Triacetin 4.6 ... ...

Microcrystalline Wax (MP 180°F) ... 7.0 4.4

Paraffin Wax (MP 135°F) 1.8 1.5 0.5

100.0 100.0 100.0 Ex. 89

Bubble

Ex. 87 Ex. 88 Base

Butyl Rubber 6.1 8.1 ...

Styrene Butadiene Rubber ... ... 6.0

Polyisobutylene 7.1 5.5 7.5

Jelutong ... ... ...

Ester Gum ... 7.1 12.2

Terpene Resin 14.1 7.1 ...

Low MW Polyvinylacetate 28.1 22.2 ...

High MW Polyvinylacetate ... ... 29.0

Talc ... ... 28.9

Calcium Carbonate 18.9 25.6 ...

Acetylated Monoglyceride ... ... 3.7

Hydrogenated Cotton Seed Oil 10.1 13.2 2.7

Hydrogenated Soybean Oil 5.1 5.1 —

Partially Hydrogenated Soybean and

Palm Oil — — ...

Partially Hydrogenated Cottonseed Oil ... ... ...

Neobee M-5 4.1 4.1 1.3

Lecithin 0.7 0.5 —

Glycerol Monostearate 1.5 1.5 3.1

Triacetin ... ... 1.2

Microcrystalline Wax (MP 180°F) 3.1 ... 4.4

Paraffin Wax (MP 135°F) 1.1 — —

100.0 100.0 100.0 TABLE 13: WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVING SOME REDUCED TACK CHARACTERISTICS (EXAMPLES 90-119)

EXAMPLES 90-94

IDENTIFICATION - EXAMPLES #: 90 91 92 93 94 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER 5.3 — 2.1 1.8 —

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 8.6 7.9 7.2 - 8.1

POLYISOBUTYLENE ELASTOMER 7.1 — 7.4 24.8 3.6

POLYVINYL ACETATE 10.5 27.2 15.3 10.1 27.3

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN 2.1 — 19.0 3.7 —

GLYCEROL ESTERS OF PART HYD ROSIN 4.3 18.2 - 7.9 -

TERPENE RESINS 10.8 — ~ 7.1 26.8

** FILLER **

CALCIUM CARBONATE — 15.9 20.7 17.7 11.4

TALC 25.5 ~ — — —

** SOFTENER **

HYDROGENATED COTTONSEED OIL — 6.0 -- 7.0 —

HYDROGENATED SOYBEAN OIL 4.3 ~ 6.1 — —

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 3.3 - 6.0 - 9.1

PARTIALLY HYDROGENATED COTTONSEED OIL 5.3 7.0 NEOBEE M-5 7.7 11.3 12.2 7.0 5.2

GLYCEROL MONOSTEARATE 8.2 7.4 4.0 3.5 4.8

LECITHIN 2.3 0.8 ~ 2.4 3.7

TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0

EXAMPLES 95-97

IDENTIFICATION - EXAMPLES #: 95 96 97 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER 5.2 2.1 5.9

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.1 7.2 6.9

POLYISOBUTYLENE ELASTOMER 5.9 7.3 2.0

POLYVINYL ACETATE 25.7 15.3 24.8

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN 23.5 19.1 8.6

GLYCEROL ESTERS OF PART HYD ROSIN -- — 8.0

TERPENE RESINS 3.2 — 1.9

** FILLER **

CALCIUM CARBONATE 15.1 20.7 9.9

TALC — — 7.2

** SOFTENER **

HYDROGENATED COTTONSEED OIL — ~ 7.0

HYDROGENATED SOYBEAN OIL — ~ —

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 5.5 8.3 10.1

PARTIALLY HYDROGENATED COTTONSEED OIL 3.0 9.6 ~

NEOBEE M-5 3.7 6.4 4.0

GLYCEROL MONOSTEARATE 5.1 4.0 3.7

LECITHIN — — ~

TOTAL PERCENT 100.0 100.0 100.0 EXAMPLES 98-101

IDENTIFICATION - EXAMPLES #: 98 99 100 101 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER 3.9 2.1 — -"

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 5.3 6.0 8.9 3.6

POLYISOBUTYLENE ELASTOMER 12.7 8.5 10.0 11.1

POLYVINYL ACETATE 14.9 15.3 21.3 21.9

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN — 10.1 — 19.6

GLYCEROL ESTERS OF PART HYD ROSIN ~ 8.9 — 11.2

TERPENE RESINS 21.4 — 9.7 3.7

** FILLER **

CALCIUM CARBONATE 13.7 20.9 21.5 6.4

TALC 1.4 — — —

** SOFTENER **

HYDROGENATED COTTONSEED OIL ~ 4.2 — 5.0

HYDROGENATED SOYBEAN OIL 1.7 ~ 5.0 —

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - - - 10

PARTIALLY HYDROGENATED COTTONSEED OIL ~ — 15.0 —

NEOBEE M-5 17.0 20.0 3.2 4.2

GLYCEROL MONOSTEARATE 5.7 4.0 5.4 3.3

LECITHIN 2.3 — ~ —

TOTAL PERCENT 100.0 100.0 100.0 100.0 EXAMPLES 102-106

IDENTIFICATION - EXAMPLES #: 102 103 104 105 106 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER — 3.2 4.1 — "

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 7.4 7.3 11.3 10.0 8.3

POLYISOBUTYLENE ELASTOMER 1.9 7.5 7.9 1.9 3.6

POLYVINYL ACETATE 24.8 21.1 18.2 27.6 27.5

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN — 15.3 — — ~

GLYCEROL ESTERS OF PART HYD ROSIN - 2.4 26.2 - -

TERPENE RESINS 25.8 5.8 1.4 25.3 25.3

** FILLER **

CALCIUM CARBONATE 18.6 — 13.6 11.3 11.3

TALC — 14.8 — — —

** SOFTENER **

HYDROGENATED COTTONSEED OIL 2.0 4.4 1.2 — —

HYDROGENATED SOYBEAN OIL — " — 2.4 4.0

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - 4.0 - - 4.2

PARTIALLY HYDROGENATED COTTONSEED OIL - - - - -

NEOBEE M-5 10.3 11.4 7.0 13.0 8.3 GLYCEROL MONOSTEARATE 4.4 2.8 5.2 4.8 4.8

LECITHIN 4.8 — 3.9 3.7 2.7

TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0

EXAMPLES 107-110

IDENTIFICATION - EXAMPLES #: 107 108 109 110 GENERIC INGREDIENTS

** NATURAL ELASTOMER **

NATURAL GUM 22.0 25.1 22.8 17.6

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER — 1.9 2.6 —

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.8 2.1 4.1 10.2

POLYISOBUTYLENE ELASTOMER 5.7 4.7 3.2 2.1

POLYVINYL ACETATE 16.4 24.8 16.3 26.9

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN 3.8 3.2 6.9 11.3

GLYCEROL ESTERS OF PART HYD ROSIN 12.3 12.6 11.8 4.8

METHYL ESTERS OF ROSIN — 2.1 1.7 —

TERPENE RESINS — — — —

** FILLER **

CALCIUM CARBONATE — 4.4 9.3 —

TALC 7.1 -- — 4.6

** SOFTENER **

HYDROGENATED COTTONSEED OIL — — 10.0 —

HYDROGENATED SOYBEAN OIL 5.0 — ~ 5.6

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 11.0 12.0 3.7 5.0

PARTIALLY HYDROGENATED COTTONSEED OIL 5.0 NEOBEE M-5 0.8 0.6 4.5 5.6

GLYCEROL MONOSTEARATE 6.1 3.8 .. 6.3

LECITHIN — 2.7 3.1 —

TOTAL PERCENT 100.0 100.0 100.0 100.0

EXAMPLES 111-114

IDENTIFICATION - EXAMPLES #: 111 112 113 114 GENERIC INGREDIENTS

** NATURAL ELASTOMER **

NATURAL GUM 15.7 22.6 22.2 21.1

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER 1.9 ~ — —

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.7 5.8 5.7 6.1

POLYISOBUTYLENE ELASTOMER 4.1 3.1 3.1 2.8

POLYVINYL ACETATE 26.2 20.4 22.0 18.0

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN ~ — — 15.7

GLYCEROL ESTERS OF PART HYD ROSIN 15.3 11.7 15.2 -

METHYL ESTERS OF ROSIN — 4.0 — --

TERPENE RESINS ~ — — —

** FILLER **

CALCIUM CARBONATE 12.2 11.6 11.4 —

TALC "" " " 15.4

** SOFTENER **

HYDROGENATED COTTONSEED OIL " 2.0 — 9.1

HYDROGENATED SOYBEAN OIL 3.0 " 6.2 —

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - 15.0 - -

PARTIALLY HYDROGENATED

COTTONSEED OIL 12.0 -- 6.0 NEOBEE M-5 0.1 0.5 4.9 6.0

GLYCEROL MONOSTEARATE 5.8 3.3 3.3 5.8

LECITHIN — — — —

TOTAL PERCENT 100.0 100.0 100.0 100.0

EXAMPLES 115-119

IDENTIFICATION - EXAMPLES #: 115 116 117 118 119 GENERIC INGREDIENTS

** NATURAL ELASTOMER **

NATURAL GUM 23.8 18.7 14.4 18.2 25.2

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER — — — — ~

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.1 6.0 9.1 6.8 2.4

POLYISOBUTYLENE ELASTOMER 7.7 5.5 3.6 5.4 4.9

POLYVINYL ACETATE 20.5 14.8 18.1 15.5 19.9

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN ~ — 11.9 — 15.6

GLYCEROL ESTERS OF PART HYD ROSIN 10.4 15.5 13.0 12.7 -

METHYL ESTERS OF ROSIN 2.0 — — 2.6 ~

TERPENE RESINS 5.1 — ~ — 2.1

** FILLER **

CALCIUM CARBONATE — 18.8 14.1 15.7 —

TALC 5.3 — — — 7.1

** SOFTENER **

HYDROGENATED COTTONSEED OIL — 6.5 7.0 — —

HYDROGENATED SOYBEAN OIL 7.9 — ~ 5.0 10.0

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - - 2.0 - -

PARTIALLY HYDROGENATED COTTONSEED OIL 6.0 NEOBEE M-5 7.9 6.5 6.8 5.0 8.4

GLYCEROL MONOSTEARATE 6.3 7.7 — 7.1 4.4

LECITHIN — ~ — — —

TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0

TABLE 14: WAX-FREE GUM BASES FOR USE IN BUBBLE GUM (EXAMPLES 120-128)

EXAMPLES 120-123

IDENTIFICATION - EXAMPLES #: 120 121 122 123 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

POLYISOBUTYLENE ELASTOMER 17.1 11.7 11.6 5.4

POLYVINYL ACETATE 24.9 29.4 31.5 34.8

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN 6.8 10.7 19.8 16.3

GLYCEROL ESTERS OF PART HYD ROSIN

** FILLER **

CALCIUM CARBONATE — — — 30.2

TALC 34.7 34.1 21.9 --

** SOFTENER **

NEOBEE M-5 1.1 3.4 3.0 2.0

GLYCEROL TRIACETATE 4.6 4.4 5.0 5.3

GLYCEROL MONOSTEARATE 5.8 4.3 4.9 3.9

ACETYLATED MONOGLYCERIDE 5.0 2.0 2.3 2.1

TOTAL PERCENT 100.0 100.0 100.0 100.0 EXAMPLES 124-128

IDENTIFICATION - EXAMPLES #: 124 125 126 127 128 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

POLYISOBUTYLENE ELASTOMER 7.9 13.0 7.9 11.6 11.8

POLYVINYL ACETATE 34.2 37.1 34.2 37.8 35.6

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN 14.8 — -- — —

GLYCEROL ESTERS OF PART HYD ROSIN - 19.8 14.8 19.8 19.8

** FILLER **

CALCIUM CARBONATE 29.8 16.5 29.8 — —

TALC ~ — — 17.0 19.7

** SOFTENER **

NEOBEE M-5 0.5 1.5 1.0 2.6 0.8

GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 4.0

GLYCEROL MONOSTEARATE 4.5 6.5 5.0 3.2 2.3

ACETYLATED MONOGLYCERIDE 3.0 — 3.0 5.0 6.0

TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0

It should be underεtood that variouε changeε and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and εcope of the present invention and without diminishing itε attendant advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims

WE CLAIM:

1. A gum base comprising: an elastomer; and at least 0.02% by weight medium chain triglycerides.

2. The gum baεe of Claim 1 wherein the base is wax-free.

3. The gum base of Claim 1 wherein the base is non-tacky.

4. The gum baεe of Claim 1 wherein the base is a bubble gum-type base.

5. The gum base of Claim 1 including at least one resin.

6. The gum base of Claim 1 including at leaεt one softener chosen from the group consisting of: tallow; hydrogenated tallow; hydrogenated and partially hydrogenated vegetable oils; cocoa butter; glycerol monostearate; glycerol triacetate; and lecithin.

7. The gum base of Claim 1 wherein the medium chain triglycerides comprise not more than 20% by weight of the base.

8. A chewing gum formulation comprising: an insoluble gum base; a water εoluble portion; a flavor; and at leaεt 0.01% by weight medium chain triglycerideε.

9. The chewing gum formulation of Claim 8 including at leaεt one εoftener chosen from the group consiεting of: tallow; hydrogenated tallow; hydrogenated and partially hydrogenated vegetable oilε; cocoa butter; glycerol monostearate; glycerol triacetate; and lecithin.

10. The chewing gum formulation of Claim 8 wherein the medium chain triglycerides comprise not more than 5% by weight of the chewing gum formulation.

11. The chewing gum formulation of Claim 8 wherein the formulation includes a bulk εweetener.

12. The chewing gum formulation of Claim 8 wherein the formulation includes a high intensity sweetener.

13. The chewing gum formulation of Claim 8 wherein the formulation includes an emulsifier.

14. The chewing gum formulation of Claim 8 wherein the formulation includeε an elaεtomer plasticizer.

15. The chewing gum formulation of Claim 8 wherein the formulation includes an elaεtomer.

16. The chewing gum formulation of Claim 8 wherein the formulation includeε lecithin.

17. A method for creating chewing gum compriεing the εtep of substituting for a typical plasticizer, softener, or emulsifier in a chewing gum formulation medium chain triglycerides.

18. The method of Claim 17 wherein the medium chain triglycerides comprise approximately 0.01% to about 5% by weight of the chewing gum formulation.

19. The method of Claim 17 wherein the chewing gum includes medium chain triglycerides and another softener.

20. The method of Claim 17 wherein the chewing gum includes lecithin.