Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Dry flake – dry granular – or dry particulate material
Reexamination Certificate
1998-10-02
2001-05-15
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Dry flake, dry granular, or dry particulate material
C424S048000, C424S440000, C424S441000, C426S003000, C426S005000, C426S289000, C426S103000, C426S660000
Reexamination Certificate
active
06231900
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to confectionery products and more particularly to confectionery products having good throat soothing properties and improved taste. The invention further relates to methods for making such products.
BACKGROUND OF THE INVENTION
Coolant materials, especially menthol, have long been known for the soothing of sore throats and the relief of other symptoms of coughs and colds. Often, the material is administered by way of a throat drop or lozenge which releases the active agent upon sucking. The taste of the drop or lozenge may be made more palatable by supplementing the composition with a further flavourant such as a lemon, orange or cherry essence.
EP-A-431,376, for example, discloses hard confections for sustained release treatment of sore throats comprising hydrogenated isomaltulose and an active ingredient which can be an antitussive or antihistamine but can also be menthol or eucalyptus. The confection normally contains a further flavouring agent such as lemon, honey or cherry but which can also be menthol or eucalyptus.
Menthol containing gelatine gums are also known for the same purpose and it has further been recognised in the art that chewing gums can provide useful vehicles for sore throat treatment.
Several other compounds have been reported in the technical literature as having a cooling action similar to menthol. Carboxamides have been disclosed for use in a variety of compositions, including throat drops. Two patents describing such materials and compositions are U.S. Pat. No. 4,136,163, Jan. 23, 1979 to Watson et al. and U.S. Pat. No. 4,230,688, Oct. 28, 1980 to Rowsell et al.
It has now been found, however, that the use of such cooling agents can have a negative impact on flavour, particularly when citrus fruit flavour oils are used. It has further been found though, that the negative interaction can be reduced or even eliminated by incorporating the coolant and flavour into separate compositions within the same product, the compositions being adapted so that the coolant has a different release profile from the flavour.
Multi-component confectionery products are known.
EP-A-150,934, published Aug. 7, 1985, discloses a multi-layered chewing gum composition wherein the separate layers have different gum base content so that they release flavours at different rates. The flavours include orange and lemon oils, cherry essence and peppermint oil.
EP-A-267,160, published May 11, 1988, describes a shaped edible article of at least two discrete body parts joined together in a single compression step. One of the body parts differs from the other in at least one physical and/or chemical property. The article may be used for avoiding flavour-medicinal interactions such as antihistamines with aldehyde containing flavour components.
U.S. Pat. No. 4,762,719, published Aug. 9, 1988, describes a cough drop with a hard candy outer shell and a powdered centrefill. Both the outer shell and the centrefill composition comprise an active ingredient such as menthol and eucalyptus. The shell may further comprise a flavour such as cherry, lemon, orange, lime, etc.
However, none of the above references teach or suggest that there is an advantage to be derived from separating coolants and flavours into distinct compositions adapted so that the coolant has a different release profile from the flavour.
It is accordingly an object of this invention to provide confectionery products having good throat soothing properties and improved taste.
It is a further object of the invention to provide confectionery products comprising both a coolant and a flavour, having improved taste and that is straightforward to manufacture.
SUMMARY OF THE INVENTION
According to one aspect of the present invention there is provided a confectionery product, suitable for the relief of cough and cold like symptoms, comprising a coolant composition and a flavour composition in distinct and discrete regions thereof, the coolant and flavour compositions being adapted to provide different release profiles.
All levels and ratios are by weight, unless otherwise indicated. Percentages are by weight of the finished confectionery product unless otherwise indicated.
DETAILED DESCRIPTION OF THE INVENTION
The present invention provides a confectionery product, suitable for the relief of cough and cold like symptoms, comprising a coolant composition and a flavour composition in distinct and discrete regions thereof, the coolant and flavour compositions being adapted to provide different release profiles. The confectionery product can take various forms including hard and soft candies, chewing gum and pastilles. Preferably, it is a chewable pastille such as a gelatine gum.
At least one region consists of a coolant composition and at least one region consists of a flavour composition. Further regions, comprising neither flavour nor coolant can also be incorporated into the product. Preferably, the confectionery product consists of just one coolant composition and one flavour composition. The distinct and discrete regions can be separate layers, as described, for example, in EP-A-150,934. In which case, preferably the confectionery product is moulded with just two parts, one being the coolant composition, the other the flavour composition. The two parts are preferably, but not necessarily, of approximately equal size.
In an alternatively preferred embodiment the confectionery product can have an outer coating of either the coolant or flavour composition. The coating may be continuous, such as in a centre-filled candy or dragee, or alternatively it can consist of discrete particles such as in a sugar coating.
Coolant Compositions
The coolant composition generally comprises from about 0.5% to about 80%, preferably from about 1% to about 70%, and more preferably from about 5% to about 60% of the total confectionery product. An essential component of the coolant composition is a physiological cooling agent.
A test for physiological cooling agents is described in GB-A-1,452,291, published Oct. 13, 1976, reproduced herein below for convenience.
For the purpose of the present disclosure the following test procedure can be used as a means to identify compounds having a physiological cooling activity and herein referred to as cold receptor stimulants. This test is intended purely as a means for identifying compounds having a physiological cooling agent activity and useful in the present invention and for giving an indication of the different relative activities of the compounds, as between themselves and as compared with menthol, when applied in particular manner to a particular part of the body. The results are not necessarily indicative of the activity of these compounds in other formulations and other parts of the body where other factors come into play. For example, a controlling factor in the onset of cooling effect, its intensity and longevity will be the rate of penetration of the compounds through the epidermis and this will vary in different locations on the human body. The formulation of actual products according to this invention will therefore be done largely on an empirical basis although the test results and other figures given herein will be useful as a guide, particularly in the formulation of products for oral administration, since the test procedure to be described involves oral application of the compound. A similar test may, of course, be devised for the purposes of measuring the relative activities of the compounds of another area of the body, for example, the face or forearm, and this will be a useful guide in the choice of compounds to be used in preparations for external topical usage.
It will also be noted that the described test procedure is done on a statistical basis. This is necessary since sensitivity to these compounds will vary not only from compound to compound and from one part of the body to another, but also from one individual to another. Tests of this nature are commonly used in the testing of the organoleptic properties e.g. taste and smell of organic and
Clark Karen F.
Corbin Arthur L.
Howell John M.
The Procter & Gamble & Company
White Loy M.
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