WO1996013173A1

WO1996013173A1 - Improved chewing gum containing structured lipids

Info

Publication number: WO1996013173A1
Application number: PCT/US1995/013951
Authority: WO
Inventors: Robert J. Yatka; David W. Record; Marc A. Meyers; Kevin B. Broderick; Philip Mazzone; Michael T. Bunczek
Original assignee: WM Wrigley Jr Co
Current assignee: WM Wrigley Jr Co
Priority date: 1994-11-01
Filing date: 1995-10-31
Publication date: 1996-05-09
Anticipated expiration: 1997-05-01
Also published as: CA2204141A1; EP0789514A4; EP0789514A1; AU4136896A; AU714444B2; AU1086495A; WO1996013172A1

Abstract

Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes a structured lipid such as caprenin. The structured lipid can be used in the base and/or gum as a plasticizer. In an embodiment, the structured lipid is added to gum formulations replacing a small or large quantity of other fats, oils, and waxes. A variety of base and chewing gum formulations including caprenin 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 STRUCTURED LIPIDS"

BACKGROUND OF THE INVENTION Related Application

This is a continuation-in-part of PCT application No. PCT/US94/12548 filed on November l, 1994.

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, a gum base is provided that includes a structured lipid that contains caprylic or capric fatty acids, for example caprenin (caprocaprylobehenin) , as a plasticizer. In an embodiment, the structured lipid comprises only capric and caprylic fatty acids. However, in an embodiment, the structured lipid includes other fatty acids in addition to caprylic and/or capric fatty acids.

In an embodiment, caprenin is added to gum base formulations replacing a small or large quantity of fats, oils, or waxes.

In an embodiment, caprenin replaces, in a gum base formula, at least some of the conventional saturated fats. The caprenin can also be used to improve flavor quality by replacing a portion or all of the other saturated fats in the base formula. Caprenin may also control flavor release and reduce harshness/bitterness of the flavor. A variety of base and chewing gum formulations including structured lipids, such as caprenin, can be produced 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. Caprenin 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, caprenin is used in the chewing gum formulation to replace typical plasticizers that are used in chewing gum formulations. For example, caprenin can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di- glycerides. In an embodiment, the caprenin is used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, caprenin can be used alone or combined with an inert material which may be added in a dry form. The caprenin softener can also be added to the flavor as a carrier for its use in chewing gum.

The caprenin when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though caprenin is similar to other fats and oils in some respects, caprenin has a lower caloric value and creates 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.

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

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, structured lipids that contain caprylic or capric fatty acids are added to chewing gum and base formulations. In a preferred embodiment caprocaprylobehenin (hereinafter referred to as "caprenin") is used. Caprenin can be used in chewing gum formulations and/or bases. Preferably the caprenin can be used as a plasticizer in the gum base.

Caprenin being a saturated fatty acid triglyceride can be used to replace other fats in gum base that are also saturated fatty acid triglycerides. Most triglycerides used as fat in gum bases are from fatty acids such as stearic acid (C18) , palmitic acid (C16) , oleic acid (C18:l unsaturated) and linoleic acid (C18:2 unsaturated) . These common fatty acids are derived from saturated soybean oil, olive oil, canola oil, cottonseed oil, coconut oil, palm oil, corn oil, palm kernel oil, safflower oil, lard, tallow, and a wide variety of short and long chain fatty acids.

Generally, these fats or lipids are hydrogenated to make them saturated for use in gum base. Saturation of the lipids significantly improves their oxidation stability, which is very important for shelf life of gum base and gum. When oil is hydrogenated it becomes a solid at room temperature, thus a fat. The above identified fats contain a natural fatty acid distribution dependent on its source. When the triglyceride is interesterified the triglyceride is broken down to glycerol and free fatty acids, and is then recombined to provide different triglyceride molecules. If the fatty acids are separated to specific fatty acids and recombined with glycerol, this is called a structured lipid. One such structured lipid is Caprenin. Caprenin is made with (C8) caprylic, (CIO) capric and behenic (C22) saturated fatty acids. This material is created by deriving from rapeseed oil a high quantity of tribehenin, from coconut or palm kernel oils medium chain triglycerides (MCT) are obtained. The tribehenin is interesterified with the medium chain triglycerides to 6/13173 PC17US95/13951

- 6 -

form the caprenin material. Caprenin is available from Procter & Gamble Co. of Cincinnati, Ohio.

Although caprenin is a fat, its unique chemical structure gives it unique properties. It has a low caloric value as compared to other fats. This is due to the fact that long chain behenic acid is only partially absorbed by the body and the two MCTs are metabolized like carbohydrates, affording caprenin a lower caloric value. The combination of these three fatty acids gives caprenin a caloric value of 5 calories per gram compared to 9 calories per gram of other dietary fats.

Additionally, caprenin has no tropical oils. Caprenin is also not believed to increase blood cholesterol levels. In fact, the FDA has excluded these fatty acids from their definition of saturated fats for nutrition labeling.

Structured lipids such as Caprenin may have properties that are different than conventional saturated triglycerides. It has been surprisingly found that Caprenin is a better plasticizer of elastomers used in gum base as compared to conventional saturated triglycerides. It has also been found that fatty acid triglycerides C8 and CIO (Medium Chain Triglycerides or MCTs) are very good plasticizers for gum base elastomers. The triglycerides from these two fatty acids appear to not only soften the gum base, but also plasticize the rubber elastomer more effectively than conventional triglycerides.

Conventional triglyercides soften gum base by lubricating the rubber elastomers to make the elastomers workable. Plasticizers are more compatible with the elastomer and actually become part of the elastomer matrix to modify its physical properties. It is speculated that the lower molecular weight medium chain (C8 and CIO) triglycerides are able to enter the elastomer structure and modify it, whereas the larger fatty acid molecules (such as stearic and palmitic) are not.

It is believed since Caprenin comprises two parts medium chain triglycerides and one part larger fatty acid, that this allows Caprenin to be a more effective plasticizer than other conventional fats. An FDA GRAS petition has been filed by Procter &

Gamble Co. for use of caprenin in soft candy, and in confectionery coatings for nuts, fruits, cookies, and the like, including traditional chocolate candy bars. It is believed that caprenin is currently being used in a chocolate bar on the market.

Although the GRAS petition for caprenin does not include its use in chewing gum, the inventors believe that caprenin can be used in base formulations, and/or chewing gum formulations. In this regard, caprenin can be used as a plasticizer. Preferably, caprenin will comprise about 0.01% to approximately 5% by weight of the chewing gum formulation. Caprenin can be used in a variety of different chewing gum and base formulations. Caprenin has a melting point of about 80-90°F, and would therefore typically be added to the gum base or a gum formulation in its liquid form.

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. Preferably, the caprenin does not comprise more than 40% by weight of the gum base.

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, assaranduba balata, assaranduba 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 caprenin, 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 caprenin, 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, lactitol, 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, asparta e, 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.

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

Caprenin 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, caprenin 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. Caprenin 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 caprenin will have greater oxidative stability due to the presence of caprenin, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.

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.

Molten caprenin 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 processing. Molten caprenin 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. Caprenin can be added to the chewing gum formulation so that it comprises approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, caprenin comprises approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. Caprenin 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, molten caprenin may act as a carrier or solvent for the particulate lecithin. Lecithin when mixed with molten caprenin 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.

Molten caprenin may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils. Molten caprenin can be an excellent carrier for flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors. The level of caprenin mixed with flavors can vary over a wide range from approximately 1% to about 99% by weight since most gum flavors are oil soluble. Caprenin can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural colors like betacarotene. Caprenin can reduce the off-taste associated with some fat/oil carriers and allows higher usage of color.

Caprenin may also be used as a release agent for encapsulated flavors. Caprenin 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 Example No. 1 A method for measuring plasticization effect is the

Glass Transition Temperature (Tg) of a material or a blend of materials. If a material acts as a plasticizer to another material, the Tg will be modified accordingly.

In the case of the elastomer butyl rubber, which is an isobutyl-isoprene copolymer, the Tg of a mixture of 25 grams of butyl rubber and 24 grams of calcium carbonate, which is inert, was -61.3'C. The mixture was blended on a Haake Internal Mixer at 130"C, 60rpm for 20 minutes, and analyzed to obtain the Tg by DSC from -160"C to +100°C at 20"C/minute.

The results shown below are for various materials used as plasticizers added to the above mixture at a level of 11 grams of plasticizer. Tg

Comparison-butyl rubber only -61.3°C

Medium Chain Triglycerides (MCTs) -68.3^βC

Caprenin -64.1^βC

Coconut OH -63.3°C

Hydrogenated Cottonseed Oil -62.1 °C

| Structured Upid (C8/C10/C18:2) -66°C

The results indicate that a typical plasticizer/softener for gum base, hydrogenated cottonseed oil, reduces the Tg of butyl rubber by only 0.8'C. A better plasticizer/softener is coconut oil which contains a significant amount of MCTs and reduces the Tg by 2.0°C. The Caprenin material which takes its portion of MCT from coconut oil is still an even better plasticizer than coconut oil and hydrogenated cottonseed oil.

The results also show that other structured lipids such as Caprenin and C8/C10/C18:2 which contain caprylic and capric fatty acids are also effective as a rubber plasticizer. When the C22 fatty acid is replaced by a lower chain fatty acid such as C18:2,, butyl rubber is plasticized further.

In addition, other elastomers would also be effected in a similar manner as butyl rubber, such as the synthetic elastomer, styrene butadine rubber (SBR) . Natural rubbers such as chicle, jelutong, sorva, and Massaranduba Balata would probably also be more plasticized with Caprenin. Example No. 2

To demonstrate the plasticizing/softening effect of Caprenin, the following gum formulas were made and tested for Instron Hardness:

Ex. 1 Ex. 2 EX. 3 EX . 4

Base 19.2 19.2 19.2 19.2

Sugar 56.1 55.85 55.35 54.6

Syrup 12.9 12.9 12.9 12.9

Glycerin 1.0 1.0 1.0 1.0

Dextrose Monohydrate 9.9 9.9 9.9 9.9

Flavor 0.9 0.9 0.9 0.9

Caprenin - 0.25 0.75 1.5

Total 100.0 100.0 100.0 100.0

Instron Hardness 635.5 569.0 529.0 458.5

The results indicate that as more Caprenin is added, gum base and consequently the gum becomes significantly softer. Sensory tests indicate also that gums with higher levels of Caprenin have a much softer texture throughout the entire chewing period.

CONTEMPLATIVE 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 sugar formulas in which caprenin can be added at various levels to gum. TABLE 1

(WEIGHT PERCENT )

£S_L Ex. 2 Ex. 3 Ex. 4 S ≤ 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

Com 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

Caprenin 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 caprenin.

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

Caprenin 0.05 0.10 0.25 0.50 1.0 2.0

Examples 13-18 are the same as Examples 7-12 except that caprenin 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 molten caprenin, in the form of liquid oil, can be used. Examples 19-23 in Table 4 demonstrate the use of caprenin in low-moisture sugar formulations having less than 2% theoretical moisture:

TABLE4

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" 0.9"

Lecithin⁰ 0.1 0.1 0.1 0.2 —

Caprenin^c 0.05 0.2 0.5^d 1.0" 2.0"

'Com syrup is evaporated to 85% solids, 15% moisture.

"Glycerin and syrup can be blended and co-evaporated. ^c Lecithin and Caprenin can be pre-blended.

"Flavor and Caprenin can be pre-blended. Examples 24-28 in Table 5 demonstrate the use of caprenin 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

Com Syrup" 15.0 15.0 15.0 15.0 15.0

Dextrose

Monohydrate 10.0 10.0 10.0 10.0 10.0

Glycerin^b 1.4 1.4 1.4 1.4 1.4

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

Lecithin⁰ 0.1 0.1 0.1 0.2 _. Caprenin⁶ 0.05^d 0.2" 0.5^d 1.0^d 2.0^d

'Com syrup is evaporated to 85% solids, 15% moisture. "Glycerin and syrup can be blended and co-evaporated. ^cCaprenin and Lecithin can be pre-blended. ^dFlavor and Caprenin can be pre-blended.

Examples 29-33 in Table 6 demonstrate the use of caprenin 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

Com 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 —

Caprenin 0.05 0.2 0.5 1.0 2.0

* Lecithin and Caprenin can be pre-blended.

Examples 34-38 in Table 7 and Examples 39-48 in Tables 8 and 9 demonstrate the use of caprenin 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 — — —

Caprenin 0.05 0.2 0.5 1.0 2.0 'Lecithin and Caprenin can be pre-blended. "Flavor and Caprenin 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

Caprenin 0.05 0.2 0.5 1.0 2.0

*Sorbitol liquid contains 70% sorbitol, 30% water.

**Lecithin and Caprenin can be pre-blended.

***Flavor and Caprenin 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 — ~-

Caprenin**** 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 Caprenin can be pre-blended. ****Flavor and Caprenin can be pre-Wended.

Table 10 shows sugar chewing gum formulations that can be made with caprenin 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

Com 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 — — — — — -~

Co Syrup

Solids — — _ — — —

Peppermint

Flavor 0.9 0.9 0.9 0.9 0.9 0.9

Caprenin 0.1 1.0 0.1 1.0 0.1 1.0

Ex. 55 Ex. 56 Ex. 57 Ex. 59 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

Com 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 _. —

Com Syrup

Solids — — — — 5.0 5.0

Peppermint

Flavor 0.9 0.9 0.9 0.9 0.9 0.9

Caprenin 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

Com Syrup 11.0 11.0

Dextrose 5.0 5.0

Lactose

Fructose 5.0 5.0

Invert Sugar 5.0 5.0

Maltose — —

Com Syrup

Solids 5.0* 10.0*

Peppermint

Ravor 0.9 0.9

Caprenin 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)

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

Maltitoi 10.0 — -~ 10.0 — —

Xylitol — — — — 15.0 15.0

Lactitol — — — — — — Palatintt — — — _ — —

Ravor 1.5 1.5 1.5 1.5 1.5 1.5

Caprenin 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. 3 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

Maltitoi — 5.0 — — — _

Xylitol — — — 15.0 10.0 20.0

Lactitol 10.0 10.0 10.0 — — —

Palatintt — — 10.0 10.0 25.0 21.0

Ravor 1.5 1.5 1.5 1.5 1.5 1.5

Caprenin 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 caprenin can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softeners. TABLE 12

NATURAL AND SYNTHETIC BASES WITH WAX

(WEIGHT PERCENT)

Ex. 7$ 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 Polyvinyiacetate 21.2 23.2 24.6

High MW Polyvinyiacetate — ~- —

Talc _ -~ —

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 — — —

Caprenin 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) _3JΪ ~ — —

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 Polyvinyiacetate _ — —

High MW Polyvinyiacetate — 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 — — —

Caprenin 1.5 1.5 2.0

Lecithin — — 1.5

Glycerol Monostearate 1.1 — 7.1

Triacetin — 4.5 3.2

Microcrystalline Wax (MP 180°F) — — 1.2

Paraffin Wax (MP 135°F) 4.1 7.1 _5 2

100.0 100.0 100.0

Ex. 81 Ex. 82 Ex. 8?

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 Polyvinyiacetate 16.6 16.1 25.0

High MW Polyvinyiacetate — — —

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 —

Caprenin 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 2

100.0 100.0 100.0

Ex. 84

Bubble

Base E . 9 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 Polyvinyiacetate — 22.8 23.0

High MW Polyvinyiacetate 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

Caprenin 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^βF) _LS _L5 -J 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 Polyvinyiacetate 28.1 22.2 —

High MW Polyvinyiacetate — — 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

Caprenin 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.C 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-ISOBLTTYLENE) 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 CAPRENIN 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 4.0

PARTIALLY HYDROGENATED COTTONSEED OIL 3.0 9.6 ~

CAPRENIN 3.7 6.4 10.1

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 —

CAPRENIN 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 - - - - -

CAPRENIN 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 —

BLTTYL (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 6.0 9.0 3.7 5.0

PARTIALLY HYDROGENATED COTTONSEED OIL 5.0 CAPRENIN 5.8 3.6 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 9.0 5.0 CAPRENIN 3.1 1.5 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 CAPRENIN 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 **

CAPRENIN 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 **

CAPRENIN 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 — 15.0 — 7.0

PARTIALLY HYDROGENATED COTTON¬ SEED OIL — 10.0 — — 6.7

CAPRENIN 5.0 8.0 5.0 10.0 8.8 4.0

GLYCEROL MONOSTEARATE 10.0 — 5.0 5.0 1.7 3.7

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 3.0 — 10.0 — — 2.0

PARTIALLY HYDROGENATED COTTON¬ SEED OIL — — -- 9.8 — —

CAPRENIN 35.0 10.0 5.0 20.0 9.8 3.2

GLYCEROL MONOSTEARATE 2.0 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 of a structured lipid that contains a fatty acid selected from the group consisting of caprylic and capric.

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 wherein the structured lipid is caprocaprylobehenin.

6. The gum base of Claim 5 wherein the caprocaprylobehenin is blended with at least one other base component chosen from the group consisting of fats, oils and emulsifiers before it is added to the elastomer.

7. The gum base of Claim 1 wherein the gum base does not include any non structured lipid saturated fats.

8. The gum base of Claim 5 wherein the caprocaprylobehenin comprises not more than 40% by weight of the base.

9. The gum base of Claim 1 wherein the structured lipid includes only caprylic and capric fatty acids.

10. The gum base of Claim 1 wherein the structured lipid includes fatty acids in addition to capric and caprylic fatty acids.

11. A chewing gum formulation comprising: an insoluble gum base; a water soluble portion; a flavor; and at least 0.01% by weight of a structured lipid as a plasticizer.

12. The chewing gum formulation of Claim 11 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.

13. The chewing gum of Claim 11 wherein the structured lipid is caprocaprylobehenin .

14. The chewing gum formulation of Claim 13 wherein the caprocaprylobehenin comprise not more than 5% by weight of the chewing gum formulation.

15. The chewing gum formulation of Claim 11 wherein the caprocaprylobehenin is preblended with a softener before being added to the insoluble gum base.

16. The chewing gum formulation of Claim 11 wherein the caprocaprylobehenin is preblended with a flavor or color before it is added to the insoluble gum base.

17. The chewing gum formulation of Claim 11 wherein the formulation includes a bulk sweetener.

18. The chewing gum formulation of Claim 11 wherein the formulation includes a high intensity sweetener.

19. The chewing gum formulation of Claim 11 wherein the formulation includes an emulsifier.

20. The chewing gum formulation of Claim 11 wherein the formulation includes an elastomer plasticizer.

21. The chewing gum formulation of Claim 11 wherein the formulation includes an elastomer.

22. The chewing gum formulation of Claim 11 wherein the formulation includes lecithin.

23. A method for producing chewing gum comprising the step of substituting for a typical plasticizer, in a chewing gum formulation a structured lipid that contains a fatty acid chosen from the group consisting of caprylic and capric.

24. The method of Claim 23 wherein the structured lipid is caprocaprylobehenin.

25. The method of Claim 23 wherein the caprocaprylobehenin comprise approximately 0.01% to about 5% by weight of the chewing gum formulation.

26. A method for producing gum base comprising the step of using caprocaprylobehenin in a gum base formulation as a substitute for at least a portion of conventional saturated triglycerides that are typically used in gum base.