WO1996013987A1

WO1996013987A1 - Improved chewing gum containing fully esterified polyglycerol esters

Info

Publication number: WO1996013987A1
Application number: PCT/US1995/014185
Authority: WO
Inventors: Michael T. Bunczek; Philip W. Urnezis; Philip Mazzone
Original assignee: Wm. Wrigley Jr. Company
Priority date: 1994-11-08
Filing date: 1995-11-03
Publication date: 1996-05-17
Also published as: EP0788315A1; EP0789515A1; AU1172095A; WO1996013986A1; EP0789515A4; AU4500996A; CA2213406A1; EP0788315A4

Abstract

Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes fully esterified polyglycerol esters. Fully esterified polyglycerol esters can be used in the base and/or gum as a softener. A variety of base and chewing gum formulations including fully esterified polyglycerol esters 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 FULLY ESTERIFIED

POLYGLYCEROL ESTERS" RELATED APPLICATION

This is a continuation-in-part of PCT application PCT/US94/12761 filed on November 8, 1994. 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 onostearate, 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 fully esterified polyglycerol esters (FEPGEs) . Preferably the FEPGEs are used in the base formulations as a softener. In an embodiment, FEPGEs are added to base formulations replacing a small or large quantity of typically used fats, oils, or waxes.

Examples of FEPGE materials include: triglycerol pentastearate; triglycerol pentamyristate,* triglycerol pentapalmitate ; triglycerol pentaesters of capric/caprylic acids; hexaglycerol octaesters of capric/caprylic acids,- hexaglycerol octastearate,- and hexaglycerol octaoleate.

A variety of base and chewing gum formulations including FEPGEs 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. FEPGEs 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 FEPGEs 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-glycerides, acetylated monoglycerides, softeners such as glycerol triacetate, waxes such as paraffin and microcrystalline waxes, and emulsifiers such as lecithin.

In an embodiment, the FEPGEs are used as a softener in chewing gum formulations to replace typical chewing gum softeners. The FEPGE softener, when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though FEPGEs are similar to other fats and oils in some respects, FEPGEs have significant softening effects that create a resultant chewing gum product that has a high consumer-acceptability.

In an embodiment, the present invention provides a gum base comprising an elastomer and at least 0.02% by weight of fully esterified polyglycerol esters. In an embodiment, the present invention provides a chewing gum formulation comprising an insoluble gum base, a water soluble portion, a flavor, and at least 0.01% by weight of fully esterified polyglycerol esters. 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.

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, fully esterified polyglycerol esters (FEPGEs) are used. The fully esterified polyglycerol esters can be used in chewing gum formulations and/or bases. Specifically, the fully esterified polyglycerol esters can be used as softeners.

Polyglycerol esters (PGEs) are a group of compounds that contain 2-10 glycerol oligomers esterified with various fatty acids. Polyglycerol esters are made by a two-step process. First, glycerol is polymerized by using heat and an alkaline catalyst with removal of the water that is formed. This is followed by reacting the polyglycerol with fatty acid to obtain the polyglycerol esters. Glycerol is polymerized at each of the end hydroxyl groups leaving only the middle hydroxyl to be esterified. If only one fatty acid is esterified in polyglycerol, this is called a monoester. If two molecules of fatty acid are esterified, then it is a diester, etc. When the end groups at each glycerol polymer are esterified in addition to the middle hydroxyl groups, this provides a fully esterified polyglycerol ester. It has been found that a fully esterified polyglycerol ester of a fatty acid provides a softer gum base than the triglyceride of that fatty acid. For example, triglyceride pentapalmitate gives a softer gum base than glycerol tripalmitate . Other fatty acids may be used as well, such as capric, caprylic, lauric, myristic, palmitic, stearic, and oleic acids to obtain fully esterified polyglycerol ester. Also, combinations of fatty acids may be used to esterify the polyglycerol, as long as all hydroxyl groups of the oligomer is esterified.

FEPGEs are generally not available commercially, but can be obtained from various polyglycerol ester suppliers such as from Stepan Co. under the tradename of Drewpol^® and Abitec Corporation formerly Karlshamms of Columbus Ohio. Polyglycerol esters are FDA approved as food ingredients and covered under FDA 21 C.F.R. 172.854.

Generally, polyglycerol esters are considered emulsifiers that can have a wide variety of emulsifying properties. This is due to three degrees of freedom in building polyglycerol esters. These variables are: 1) degree of glycerol polymerization; 2) degree of esterification; and 3) choice of single or combination of fatty acids of varying chain length.

The classic way to characterize polyglycerol esters is by HLB (hydrophilic/lipophilic balance) . The HLB of polyglycerol esters can range from approximately 1 to about 18. Polyglycerol esters that have a high HLB are more hydrophilic, and those with a low HLB are lipophilic. Generally, the longer polyglycerol oligomers with few fatty acids and more hydroxyl groups, such as monoesters, are more hydrophilic. Polyglycerol esters that have a low HLB are esterified with more fatty acids. Fully esterified polyglycerol esters (FEPGEs) are the most lipophilic and generally have an HLB of about 1, although they are still not as lipophilic wner. corr.pared to fats and oils. Fully esterified polyglycercl ester? α e to their low HLB and large molecular size car. be used in chewing gum as fat/lipid substitutes. It has been found that fully esterified polyglycerol esters give a softer gum base than corresponding fatty acid triglycerides . Some of these materials are: triglycerol pentastearate; triglycerol pentamyristate; triglycerol pentapalmitate; triglycerol pentaesters of capric/caprylic acids; hexaglycerol octaesters of capric/caprylic acids; hexaglycerol octastearate; and hexaglycerol octaoleate. Pursuant to the present invention, the fully esterified polyglycerol esters can be used in base formulations and/or chewing gum formulations. In this regard, the fully esterified polyglycerol esters can be used as softeners. The fully esterified polyglycerol esters 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 fully esterified polyglycerol esters, 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 polyglycerol esters, 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 mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, 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 acesulfame, 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. 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.

Fully esterified polyglycerol esters in its liquid or solid form may be added to chewing gum during manufacture of the base. Fully esterified polyglycerol esters may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener. Fully esterified polyglycerol esters 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 40% by weight of the gum base, fully esterified polyglycerol esters 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. Fully esterified polyglycerol esters 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 some fully esterified polyglycerol esters will have greater oxidative stability due to the presence of fully esterified polyglycerol esters, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.

Fully esterified polyglycerol esters may also be added to a chewing gum formulation in its liquid or solid form or may be mixed with other gum or base softeners and added to a gum formulation during processing. Fully esterified polyglycerol esters 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.

Fully esterified polyglycerol esters 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 fully esterified polyglycerol esters comprise approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. Fully esterified polyglycerol esters 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. When a solid softener is used, such as lecithin, fully esterified polyglycerol esters may act as a carrier or solvent for the particulate lecithin. Lecithin when mixed with molten fully esterified polyglycerol esters 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. Fully esterified polyglycerol esters may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils. Some fully esterified polyglycerol esters can be an excellent carrier for flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors. The level of fully esterified polyglycerol esters mixed with flavors can vary over a wide range from approximately 1% to about

99% by weight since most gum flavors are oil soluble.

Fully esterified polyglycerol esters can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural colors like betacarotene . Some fully esterified polyglycerol esters may eliminate the off-taste associated with fat/oil carriers and allows higher usage of color. Fully esterified polyglycerol esters may also be used as a release agent for encapsulated flavors. Fully esterified polyglycerol esters can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.

By way of example, and not limitation, examples of the present invention will now be given:

EXAMPLES A base concentrate was prepared to evaluate the effects of fully esterified polyglycerol esters and to compare formulas with standard bases. The base concentrate formula was:

PERCENT

Isobutylene isoprene copolymer 10.52

Polyisobutylene 7.35

Polyvinyl Acetate 30.07

Terpene Resins 20.88

Lecithin 4.17

Calcium Carbonate 26.23

Color 0.75

BHT 0.03

100.00

The followi ng formulat ions were made with so f teners :

Comparative Inventive Comparative Inventive Example A Example C Example B Example D

Base 79 76 79 76 79 76 79 76

Concentrate

Glycerol 4 79 4 79 4 79 4 79 Monostearate

Hydrogenated 4 53 4 53 4 53 4 53 Soybean Oil

Partially 320 3 20 3 20 3 20 Hydrogenated Cottonseed Oil

Hydrogenated 7 72 - - - Cottonseed Oil

Triglycerol - 7 72 - Pentapalmitate

MCTs - - 7 72

Triglycerol - - - 7 72 PentaMCTs

100 00 100 00 10000 100 00

Instron Yield, psi 435 212 95 7 61 3

The base concentrate was made at a temperature of 115°C and allowed to cool and solidify. The concentrate was portioned and remelted to add softeners. The base was then allowed to cool and again solidify. At room temperature, Instron Hardness was measured on the bases to obtain an Instron Yield value. Gum base of comparative Example A which contains hydrogenated cottonseed oil, which is mostly triglycerides of palmitic and stearic acid, had a high yield of 435, whereas the base of Example C with triglycerol pentapalmitate was much softer with a Yield of 212. When medium chain triglycerides (MCTs) were used, which are triglycerides of capric and caprylic fatty acids, the yield for comparative Example B was typically much lower than Example A at 95.7. However, the fully esterified polyglycerol ester of triglycerol penta MCTs of Example D was still lower at a yield of 61.3. This demonstrates that the fully esterified polyglycerol ester gives a softer gum base than the same fatty acid triglycerides when used at the same levels. CONTEMPLATIVE EXAMPLES

The following contemplative and comparative examples are provided by way of explanation and illustration with respect to FEPGEs.

The formulas listed in Table I comprise various contemplative sugar formulas in which FEPGEs can be added at various levels to gum. Fully esterified polyglycerol esters may be any fully esterified polyglycerol ester having a 2-10 glycerol oligomer with fatty acids having short, medium, and long chain length. 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

FEPGE 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 fully esterified polyglycerol esters.

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

FEPGE 0.05 0.10 0.25 0.50 1.0 2.0

Examples 13-18 are the same as Examples 7-12 except that fully esterified polyglycerol esters are 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 fully esterified polyglycerol esters, in the form of liquid or solid, can be used.

Examples 19-23 in Table 4 demonstrate the use of FEPGE in low-moisture sugar formulations having less than 2% theoretical moisture: TABl -E 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" 5.0 5.0 5.0 5.0 5.0

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

Lecithin⁰ 0.1 0.1 0.1 0.2 —

FEPGE⁰ 0.05 0.2 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. ^cLecithin and FEPGE can be pre-blended. "Flavor and FEPGE can be pre-blended.

Examples 24-28 in Table 5 demonstrate the use of fully esterified polyglycerol esters 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 Syrup⁸ 15.0 15.0 15.0 15.0 15.0

Dextrose

Monohydrate 10.0 10.0 10.0 10.0 10.0

Glycerin⁰ 1.4 1.4 1.4 1.4 1.4

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

Lecithin⁰ 0.1 0.1 0.1 0.2 —

FEPGE⁰ 0.05^d 0.2^d 0.5 1.0^d 2.0^d ^■Corn syrup is evaporated to 85% solids, 15% moisture. "Glycerin and syrup can be blended and co-evaporated. °FEPGE and Lecithin can be pre-blended. "Flavor and FEPGE can be pre-blended.

Examples 29-33 in Table 6 demonstrate the use of fully esterified polyglycerol esters 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 —

FEPGE 0.05 0.2 0 5 1.0 2 0

"Lecithin and FEPGE can be pre-blended.

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

Tables 8 and 9 demonstrate the use of fully esterified polyglycerol esters 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

FEPGE 0.05 0.2 0.5 1.0 20

^•Lecithin and FEPGE can be pre-blended. "Flavor and FEPGE can be pre-blended.

TABLE 8

Ex 39 Ex.40 Ex 41 Ex 42 Ex 43

Base 255 25.5 255 255 255

Sorbitol 5095 508 505 519 498

Sorbitol

Liquid^* 10.0 10.0 100 100 110

Mannitol 100 10.0 10.0 100 100

Glycerin 20 2.0 20 00 00

Flavor 15 1.5 15 15 15

Lecithin^** — — — 01 02

FEPGE 005 02 05 10 20

'Sorbitol liquid contains 70% sorbitol, 30% water

"Lecithin and FEPGE can be pre -blended

^•"Flavor and FEPGE can be pre- blended

TABLE 9

Ex 44 Ex 45 Ex 46 Ex 47 Ex 48

Base 255 25.5 255 25.5 255

Sorbitol 5095 507 504 520 510

HSH Syrup^* 100 100 100 100 100

Mannitol 80 80 80 80 90

Glycerin" 4.0 40 40 2.0 10

Flavor 1.5 1.5 1.5 1.5 1.5

Lecithin"* — 0.1 0.1 __ --

FEPGE"** 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 FEPGE can be pre-blended. 7 PCMJS95/14185

22

Flavor and FEPGE can be pre-blended.

Table 10 shows sugar chewing gum formulations that can be made with fully esterified polyglycerol esters and various types of sugars.

TABLE 10

Ex. 49 Ex. 50 Ex. 51 Ex. 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

FEPGE 0.1 1.0 0.1 1.0 0.1 1.0

Ex. 55 Ex. 56 Ex. 57 Ex. 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

FEPGE 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

FEPGE 0.1 1.0

^*5-25DE maltodextrin can be used.

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

TABLE 11 WEIGHT PERCENT.

E Exx..6633 E Exx.. 6644 Ex. 65 Ex. 66 Ex. 67 Ex. 68

Gum Base 25.5 2 255..55 25.5 25.5 25.5 25.5

Glycerin 2.0 2 2..00 2.0 2.0 2.0 2.0 Sorbitol 43.S 43.0 43.9 38.0 37.9 39.0

Mannitol — 10.0 10.0 10 0 10.0 6.0

Sorbitol

Liquid 17.C 17.0

Lycasin — 170 120 80 10.0

Maltitol 10.C 100

Xylitol — 150 150

Lactitol —

Palatinit —

Flavor 1.5 1.5 15 15 15 15

FEPGE 0 1 10 01 10 01 10

TABLE 11 (Cont'd) (WEIGHT PERCENT)

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

Gum Base 25 5 255 255 255 25 5 25 5

Glycerin 8 0 80 80 20 1 0 0 0

Sorbitol 41 9 360 319 400 26 9 21 0

Mannitol 8 0 80 80 —

Sorbitol

Liquid 5 0

Lycasin — 50 50 50 100 100

Maltitol — 50

Xy tol — 150 100 200

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

FEPGE 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 and Table 15 for wax-free gum bases having non-tack characteristics. These examples illustrate how fully esterified polyglycerol esters can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softeners.

TABLE 12

NATURALAND 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 — —

Talc — —

Calcium Carbonate 11.2 14 7 20 1

Acetylated Monoglyceπde — —

Hydrogenated Cotton Seed Oil — 10 0 5 3

Hydrogenated Soybean Oil 10 0 11 1 3 3

Partially Hydrogenated Soybean and

Palm Oil — 2 3

Partially Hydrogenated Cottonseed Oil — —

FEPGE 5 7 4 3 4 2

Lecithin 2 7 — 0 8

Glycerol Monostearate 3.8 4 1 2 2

Tnacetin — —

Microcrystal ne 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

Talc — — 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 — — -—

FEPGE 1.5 1.5 2.0

Lecithin — — 1.5

Glycerol Monostearate 1 1 — 7 1

Tπacetin — 4.5 3 2

Microcrystalline Wax (MP 180°F) — — 1 2

Paraffin Wax (MP 135°F) 4 1 7 1 5 0

100 0 100 0 100 0

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 —

FEPGE 3 0 1 8 3 3

Lecithin _ _ _

Glycerol Monostearate 2 1 4 5 4 1 Tπacetin — — --

Microcrystalline Wax (MP 180°F) 15 2 6 8 6 1 Paraffin Wax (MP 135°F) ^-l~~ 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 FEPGE 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 3 7

Hydrogenated Soybean Oil 5.1 5.1 —

Partially Hydrogenated Soybean and

Palm Oil — — —

Partially Hydrogenated Cottonseed Oil — _ —

FEPGE 4.1 4.1 1.3

Lecithin 0.7 0.5 __

Glycerol Monostearate 1.5 1.5 2.1

Triacetin — — 1.2

Microcrystalline Wax (MP 180°F) 3.1 — 4.4

Paraffin Wax (MP 135°F) 1.1 100.0 ϊoo.o ΪOO.O 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 6.3 - 7.1 - -

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 3.3 - 7.0 - 9.1

PARTIALLY HYDROGENATED COTTONSEED OIL 8.3 - 8.0 -

FEPGE 7.7 11.3 12.2 7.0 5.2

GLYCEROL MONOSTEARATE 6.2 4.4 2.0 2.5 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 5.0

PARTIALLY HYDROGENATED COTTONSEED OIL 3.0 10.6 -

FEPGE 3.7 6.4 10.0

GLYCEROL MONOSTEARATE 5.1 3.0 2.7

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 5 7 2 0 - 10

PARTIALLY HYDROGENATED COTTONSEED OIL -- - 15 0 -

FEPGE 17 0 20 0 3 2 4 2

GLYCEROL MONOSTEARATE 2 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 4.0 4.4 3.2 - 3.0

HYDROGENATED SOYBEAN OIL - - - 2.4 4.0

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 5.0 4.2

PARTIALLY HYDROGENATED COTTONSEED OIL - - - 4.0 -

FEPGE 10.3 11.4 7.0 13.0 8.3

GLYCEROL MONOSTEARATE 2.4 1.8 3.2 0.8 1.8

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 8.0

PARTIALLY HYDROGENATED COTTONSEED OIL 5.0

FEPGE 0.8 0.6 4.5 5.6

GLYCEROL MONOSTEARATE 6.1 3.8 - 3.3

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 157 226 222 211

" SYNTHETIC ELASTOMER "

STYRENE-BUTADIENE ELASTOMER 19 - - -

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 37 58 57 61

POLYISOBUTYLENE ELASTOMER 41 31 31 28

POLYVINYL ACETATE 262 204 220 180

^** ELASTOMER PLASTICIZERS ^**

GLYCEROL ESTERS OF ROSIN - - - 157

GLYCEROL ESTERS OF PART HYD ROSIN 153 117 152 -

METHYL ESTERS OF ROSIN - 40 - -

TERPENE RESINS - - - -

" FILLER "

CALCIUM CARBONATE 122 116 114 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 - 2.0

PARTIALLY HYDROGENATED COTTONSEED OIL 12.0 - 6.0 -

FEPGE 0.1 0.5 4.9 6.0

GLYCEROL MONOSTEARATE 5.8 3.3 3.3 3.8

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 8.5 7.0 - -

HYDROGENATED SOYBEAN OIL 8.9 - - 6.0 10.0

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - 2.0 - -

PARTIALLY HYDROGENATED COTTONSEED OIL 6.0 2.0

FEPGE 7.9 6.5 6.8 5.0 8.4

GLYCEROL MONOSTEARATE 5.3 5.7 - 6.1 2 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 "

FEPGE 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 "

FEPGE 1.0 3.5 3.0 2.6 0.8

GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 4.0 GLYCEROL MONOSTEARATE 4.0 4.5 3.0 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

TABLE 15: WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVING NON-TACK CHARACTERISTICS (EXAMPLES 129- 140)

EXAMPLES 129-134

IDENTIFICATION - EXAMPLES #: 129 130 131 132 133 134 GENERIC INGREDIENTS

" SYNTHETIC ELASTOMER "

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER — — 25.0 9.0 14.1

POLYISOBUTYLENE 35.0 17.0 20.0 — 16.9 12.1

POLYVINYL ACETATE — 17.0 30.0 5.0 22.8 20.8

^** FILLER "

CALCIUM CARBONATE 25.0 40.0 5.0 25.0 — 13.9

TALC — — — — 12.0 —

** SOFTENERS *^*

HYDROGENATED SOYBEAN OIL 5.0 — 15.0 — 14.8 7.7

HYDROGENATED COTTONSEED OIL -~ 8.0 — 15.0 14.0 10.0

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 20.0 2.0 — 17.0 — 7.0 PARTIALLY HYDROGENATED COTTON¬ SEED OIL 3.0 — 10.0 — — 7.7

FEPGE 5.0 8.0 5.0 10.0 8.8 4.0

GLYCEROL MONOSTEARATE 7.0 — 5.0 2.0 1.7 2.7

LECITHIN — 8.0 —

EXAMPLES 135-140

IDENTIFICATION - EXAMPLES #: 135 136 137 138 139 140 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER "

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 16.0 9.9 9.9 10.0 10.0 13.3

POLYISOBUTYLENE 10.0 15.5 15.5 15.9 15.9 21.2

POLYVINYL ACETATE 14.0 22.0 22.0 21.7 21.6 29.1

" FILLER "

CALCIUM CARBONATE 5.0 12.9 12.9 13.3 — 17.7

TALC 10.0 — — - 13.1 —

" SOFTENERS "

HYDROGENATED SOYBEAN OIL — 14.0 9.0 3.3 13.5 6.1

HYDROGENATED COTTONSEED OIL — 13.0 13.0 3.3 13.5 6.1 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 5.0 — 10.0 -- — 2.0

PARTIALLY HYDROGENATED COTTON¬ SEED OIL — — — 9.8

FEPGE 35.0 10.0 5.0 20.0 9.8 3.2

GLYCEROL MONOSTEARATE — 2.7 1.7 2.7 2.6 1.3

LECITHIN — — 1.0 — —

It should be understood that various changes 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 scope of the present invention and without diminishing its 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 fully esterified polyglycerol esters.

2. The gum base 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 base 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 wherein the fully esterified polyglycerol esters are chosen from the group consisting of: triglycerol pentastearate; triglycerol pentamyristate; triglycerol pentapalmitate; triglycerol pentaesters of capric/caprylic acids; hexaglycerol octaesters of capric/caprylic acids; hexaglycerol octastearate; and hexaglycerol octaoleate.

7. The gum base of Claim 1 wherein the fully esterified polyglycerol esters comprise not more than 40% by weight of the base.

8. The gum base of Claim 1 including at least 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.

9. A chewing gum formulation comprising: an insoluble gum base; a water soluble portion; a flavor; and at least 0.01% by weight fully esterified polyglycerol esters.

10. The chewing gum formulation of Claim 9 wherein the fully esterified polyglycerol esters are chosen from the group consisting of: triglycerol pentastearate; triglycerol pentamyristate; triglycerol pentapalmitate; triglycerol pentaesters of capric/caprylic acids; hexaglycerol octaesters of capric/caprylic acids; hexaglycerol octastearate; and hexaglycerol octaoleate.

11. The chewing gum formulation of Claim 9 wherein the fully esterified polyglycerol esters comprise not more than 5% by weight of the chewing gum formulation.

12. The chewing gum formulation of Claim 9 wherein the formulation includes a bulk sweetener.

13. The chewing gum formulation of Claim 9 wherein the formulation includes a high intensity sweetener.

14. The chewing gum formulation of Claim 9 wherein the formulation includes an emulsifier.

15. The chewing gum formulation of Claim 9 wherein the formulation includes an elastomer plasticizer.

16. The chewing gum formulation of Claim 9 wherein the formulation includes an elastomer.

17. The chewing gum formulation of Claim 9 wherein the formulation includes lecithin.

18. The chewing gum of Claim 9 wherein the fully esterified polyglycerol ester is blended with at least one softener chosen form the group consisting of lecithin, glycerol triacetate; acetylated monoglycerides; mono- and di-glycerides; vegetable oils; and fats.

19. A method for creating chewing gum comprising the step of at least partially substituting for a typical softener in a gum base formulation fully esterified polyglycerol esters.

20. The method of Claim 19 wherein the fully esterified polyglycerol esters comprise approximately 0.01% to about 5% by weight of a resultant chewing gum formulation.

21. A gum base comprising: an elastomer; and at least one fully esterified polyglycerol esters chosen from the group consisting of : triglycerol pentastearate; triglycerol pentamyristate; triglycerol pentapalmitate; triglycerol pentaesters of capric/caprylic acids; hexaglycerol octaesters of capric/caprylic acids; hexaglycerol octa stearate; and hexaglycerol octaoleate.

22. A chewing gum formulation comprising: an insoluble gum base; a water soluble portion; a flavor; and at least one fully esterified polyglycerol esters chosen from the group consisting of: triglycerol pentastearate; triglycerol pentamyristate; triglycerol pentapalmitate; triglycerol pentaesters of capric/caprylic acids; hexaglycerol octaesters of capric/caprylic acids; hexaglycerol octa stearate; and hexaglycerol octaoleate.