50 mins of fresh: Perfetti Van Melle develops chewing gum for lasting cooling

By Oliver Nieburg

- Last updated on GMT

Perfetti Van Melle files patent for long lasting cooling sensation gum
Perfetti Van Melle files patent for long lasting cooling sensation gum

Related tags Perfetti van melle Taste Confectionery

Dutch-Italian confectioner Perfetti Van Melle has filed a patent for a process to produce chewing gum that imparts a long-lasting cooling sensation.

The method uses a combination of two ingredients that are separated from one another. The first is a cooling flavor made up of vinyl polymer, a dipeptide sweetener and at least one N-substituted methane-carboxamide. The second is a cooling mixture made up of organic mono-and-di acids esterified (combined with an acid or alcohol) with one or two menthol groups.

Perffeti said in its patent application: “The applicant has found that chewing gum containing the synergistic combination provides a more intense and long lasting cooling sensation than a chewing gum with its constituents when administered to a consumer, even after 20 minutes or more of chewing, for example after 30, 40 or 50 minutes chewing.”

Mixed with the gum dough

Chewing gum manufactures often use menthol to provide a natural cooling sensation. But menthol has a strong mint flavor and bitter taste, so cooling agents - often mixtures of carboxamides  -are used to enhance the cooling sensation.

“Although different types of cooling agents are known, and although controlled-release systems of intensive sweeteners and flavours are known, it is still necessary to find formulations that guarantee a long-lasting cooling sensation, and are simple and cheap to make,”​ said Perfetti.

Perfetti’s longer lasting coolness gum is manufactured according to conventional techniques. The cooling premix – in liquid form – is mixed with the gum dough.

Tasting panel

Five expert tasters were asked to evaluate the cooling effect of the created gum as compared to gums with either only a cooling mixture or a cooling flavor.

They used values of “no cooling” to “unbearable cooling” on a scale of 0-100 and chewed the gums for one hour.

The invented gum maintained cooling levels above 14 after 50 mins , while the control gums exhibited no cooling or levels around 1 during the same period.

The invented gum stayed in the range of 34-53 for the first 30 mins and had a score of 11.6 after an hour.

WIPO Publication No.: WO/2014/173922
Published: 30.10.2014 Filed: 23.04.2014 
‘Chewing gum with long-lasting freshness and its manufacturing process '
Inventors: Perfetti Van Melle - Roberto Colle, Gianni Baldi, Maurizio Deleo

Related topics R&D Gum Ingredients

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