Organogel compositions and their use as a controlled delivery system in confectionery products
AssigneeWm. Wrigley Jr. Company
InventorsArmando J. CASTRO, Michael SAUNDERS
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Abstract
The present disclosure is directed to edible organogel compositions that comprise an organogelator and a flavor component, and processes for preparing the organogel compositions. The organogelator is ethyl cellulose or a combination of ethyl cellulose and an edible wax, preferably candelilla wax, rice bran wax, carnauba wax, paraffin, beeswax, polyethylene wax or combinations thereof. The ethyl cellulose preferably has an average ethoxyl content of from 45.0% to 47.0% by weight of the ethyl cellulose or from 48.0% to 49.5% by weight of the ethyl cellulose. The organogel compositions may be included as the flavor component in confectionery products, such as chewing gums.
Claims22
An edible organogel composition comprising ethyl cellulose, a flavor component, and an edible wax.
A confectionery product comprising an edible organogel composition wherein the edible organogel composition comprises ethyl cellulose and a flavor component, wherein the ethyl cellulose has an average ethoxyl content of from about 45.0% to about 47.0% by weight of the ethyl cellulose.
A method of preparing an edible organogel composition, the method comprising:
- combining an ethyl cellulose, wherein the ethyl cellulose has an average ethoxyl content of from about 45.0% to about 47.0% by weight of the ethyl cellulose, a flavor component, and an edible wax to form a mixture;
- heating the mixture at a temperature above the glass transition temperature of the ethyl cellulose;
- and
- cooling the mixture to a temperature below the gel point of the mixture.
Dependencies are inferred from the claim text.