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US 5,433,960 AGranted
Chewing gum including agent containing edible film
AssigneeWm. Wrigley Jr. Company
InventorMarc Meyers
Life of this patent
Estimating the term…
Abstract
Improved chewing gums and methods for manufacturing same. A chewing gum is provided comprising an edible film having sufficient barrier properties to provide the chewing gum with increased moisture stability at ambient conditions than a chewing gum without the edible film, the edible film including at least one active chewing gum agent.
Claims29
A stick of chewing gum comprising:
- a gum body in the shape of a stick
- a coating of an edible film that coats the stick of chewing gum, the edible film includes at least one material chosen from the group consisting of:
- cellulose derivatives;
- modified starch;
- maltodextrin;
- polyols;
- low calorie bulking agents;
- dextrin;
- gelatin;
- zein;
- soy proteins;
- gluten;
- whey proteins;
- vegetable gums;
- edible polymers;
- edible plastics;
- shellac;
- carbohydrates;
- modified carbohydrates;
- carbohydrate derivatives;
- proteins;
- lipids;
- pseudolatexes;
- colloidal dispersion;
- ethylcellulose emulsion;
- wax emulsions;
- and combinations thereof, the coating of edible film having sufficient barrier properties to provide the chewing gum with increased moisture stability at ambient conditions than a chewing gum without the coating of edible film, the edible film including at least one active chewing gum agent.
24 more elements
A stick chewing gum comprising:
- a gum body in the shape of a stick that includes an insoluble gum base and a water soluble portion;
- a coating of an edible film that coats the surface of the gum body, the edible film includes at least one material chosen from the group consisting of:
- cellulose derivatives;
- modified starch;
- maltodextrin;
- polyols;
- low calorie bulking agents;
- dextrin;
- gelatin;
- zein;
- soy proteins;
- gluten;
- whey proteins;
- vegetable gums;
- edible polymers;
- edible plastics;
- shellac;
- carbohydrates;
- modified carbohydrates;
- carbohydrate derivatives;
- proteins;
- lipids;
- pseudolatexes;
- colloidal dispersion;
- ethylcellulose emulsion;
- wax emulsions;
- and combinations thereof, the coating of edible film coats at least a substantial portion of the gum body and provides sufficient barrier properties to the gum body to provide the stick chewing gum with increased moisture stability at ambient conditions than a chewing gum without the edible film;
- and
- at least one active agent chosen from the group consisting of:
- sweeteners;
- flavor;
- dental agents;
- softeners;
- antioxidants;
- flavor enhancers;
- water;
- colors;
- and slip agents, that is located within the coating of edible film.
35 more elements
A method for manufacturing chewing gum comprising the steps of:
- creating a unit of chewing gum in the form of a stick;
- coating a surface of the unit of chewing gum with an edible film that includes at least one material chosen from the group consisting of:
- cellulose derivatives;
- modified starch;
- maltodextrin;
- polyols;
- low calorie bulking agents;
- dextrin;
- gelatin;
- zein;
- soy proteins;
- gluten;
- whey proteins;
- vegetable gums;
- edible polymers;
- edible plastics;
- shellac;
- carbohydrates;
- modified carbohydrates;
- carbohydrate derivatives;
- proteins;
- lipids;
- pseudolatexes;
- colloidal dispersion;
- ethylcellulose emulsion;
- wax emulsions;
- and combinations thereof, the coating of edible film providing barrier properties;
- and
- locating in the coating of edible film at least one active chewing gum agent chosen from the group consisting of:
- sweeteners;
- flavor;
- antioxidants;
- dental agents;
- softeners;
- flavor enhancers;
- water;
- colors;
- and slip agents.
35 more elements
A method for segregating in a chewing gum ingredients comprising the steps of:
- creating a chewing gum structure that has a stick shape;
- and
- coating a surface of the chewing gum structure with a coating of an edible film that includes one or more ingredients that interact with one or more ingredients located in the chewing gum structure, the edible film also including at least one material chosen from the group consisting of:
- cellulose derivatives;
- modified starch;
- maltodextrin;
- polyols;
- low calorie bulking agents;
- dextrin;
- gelatin;
- zein;
- soy proteins;
- gluten;
- whey proteins;
- vegetable gums;
- edible polymers;
- edible plastics;
- shellac;
- carbohydrates;
- modified carbohydrates;
- carbohydrate derivatives;
- proteins;
- lipids;
- pseudolatexes;
- colloidal dispersion;
- ethylcellulose emulsion;
- wax emulsions;
- and combinations thereof.
25 more elements
A method for providing improved processability to a chewing gum composition comprising the steps of:
- creating a unit of chewing gum having a stick shape;
- and
- coating a surface of the stick shape with a coating of edible film that includes a slip agent and least one material chosen from the group consisting of:
- cellulose derivatives;
- modified starch;
- maltodextrin;
- polyols;
- low calorie bulking agents;
- dextrin;
- gelatin;
- zein;
- soy proteins;
- gluten;
- whey proteins;
- vegetable gums;
- edible polymers;
- edible plastics;
- shellac;
- carbohydrates;
- modified carbohydrates;
- carbohydrate derivatives;
- proteins;
- lipids;
- pseudolatexes;
- colloidal dispersion;
- ethylcellulose emulsion;
- wax emulsions;
- and combinations thereof.
25 more elements
Dependencies are inferred from the claim text.