(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2014/128566 A2 28 August 2014 (28.08.2014) P O P C T (51) International Patent Classification: Not classified HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, (21) International Application Number: MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, PCT/IB20 14/000790 OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, (22) International Filing Date: SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, 20 February 2014 (20.02.2014) TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (25) Filing Language: English (84) Designated States (unless otherwise indicated, for every (26) Publication Language: English kind of regional protection available): ARIPO (BW, GH, (30) Priority Data: GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, 61/767,491 2 1 February 2013 (21.02.2013) US UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, (71) Applicant: MONDELEZ INTERNATIONAL [CH/CH]; EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, Route De Crassier 13, CH-1262 Eysins (VD) (CH). MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, (72) Inventors: BOUDY, Francois; Mondelez International, KM, ML, MR, NE, SN, TD, TG). Route de Crassier 13, CH-1262 Eysins (VD) (CH). VI- BEKE, Nissen; Mondelez International, Route de Crassier Declarations under Rule 4.17 : 13, CH-1262 Eysins (VD) (CH). MALENE, Sejr; — as to applicant's entitlement to applyfor and be granted a Mondelez International, Route de Crassier 13, CH-1262 patent (Rule 4.1 7(H)) Eysins (VD) (CH). RIGBY, Stuart; Mondelez Internation al, Route de Crassier 13, CH-1262 Eysins (VD) (CH). — as to the applicant's entitlement to claim the priority of the earlier application (Rule 4.1 7(in)) (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, Published: AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, — without international search report and to be republished BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, upon receipt of that report (Rule 48.2(g)) DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, < o- (54) Title: CHEWING GUM AND METHODS OF MAKING THEREOF FIELD (57) Abstract: A chewing gum product having a plurality of inclusions randomly distributed throughout a candy matrix provides im- proved and varied flavor release, a unique texture, and enhanced visual attributes. The inclusions comprise a chewing gum composi- tion, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof. The chewing gum product can be manufactured using candy equipment and requires less energy than conventional chewing gum processes. CHEWING GUM AND METHODS OF MAKING THEREOF FIELD [0001] This disclosure generally relates to chewing gum, more particularly to chewing gum containing a candy matrix. BACKGROUND [0002] Conventional chewing gum is prepared by melting a gum base containing a natural or synthetic elastomer and homogeneously mixing the melted gum base under high shear with sugar or sugar-free bulk sweeteners, flavors, and other chewing gum ingredients. The result is an intimate blend of gum base and the other chewing gum ingredients. As a conventional chewing gum is chewed, a portion of the flavors and other ingredients are released from the elastomer while a portion remains with the elastomer. This results in an inefficient release of chewing gum ingredients. [0003] Disadvantages with using the conventional chewing gum processes of melting and high shear mixing is that labile and temperature sensitive ingredients can be adversely affected by the process. Additionally, special processing equipment has been developed specifically for the conventional chewing gum production as candy processing equipment is insufficient. Furthermore, conventional chewing gum processes require higher amounts of energy that candy processes. [0004] There remains a need in the art for chewing gum having improved and varied flavor release, new textures, and new visual attributes. There also remains a need for improved chewing gum production that is simpler, more convenient, and economical. SUMMARY [0005] In an embodiment, a chewing gum product comprises a plurality of inclusions randomly distributed throughout a candy matrix; the candy matrix is a fondant, a chewy candy, a wine gum, or a hard boiled candy; and the plurality of inclusions comprises a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof. [0006] In an embodiment, a chewing gum product comprises a plurality of inclusions randomly distributed throughout a candy matrix, the candy matrix is present in an amount of about 50 to about 95 wt% and the plurality of inclusions is present in an amount of about 5.0 to about 50 wt% based on the combined weight of the candy matrix and plurality of inclusions; wherein the candy matrix is a fondant, a chewy candy, a wine gum, or a hard boiled candy; the plurality of inclusions comprises a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof; and the inclusions present in the chewing gum product have a longest dimension of about 0.5 to about 3.0 millimeters. [0007] In an embodiment, a method of making a chewing gum product comprising a plurality of inclusions randomly distributed throughout a candy matrix comprises blending a plurality of inclusions with a candy matrix composition to form a dough; and forming the dough by a laminating, calendaring, molding, stamping, compacting, or briquetting process to form a chewing gum product. [0008] In an embodiment, a method of making a chewing gum product comprising a plurality of inclusions randomly distributed throughout a candy matrix comprises blending a plurality of inclusions with a candy matrix composition to form a dough; and forming the dough by a laminating, calendaring, molding, stamping, compacting, or briquetting process to form a chewing gum product; wherein the candy matrix is present in an amount of about 50 to about 95 wt% and the plurality of inclusions is present in an amount of about 5.0 to about 50 wt% based on the combined weight of the candy matrix and plurality of inclusions; wherein the candy matrix is a fondant, a chewy candy, a wine gum, or a hard boiled candy; the plurality of inclusions comprises a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof; and the inclusions present the chewing gum product have a longest dimension of about 0.5 to about 3.0 millimeters. [0009] The above described and other features are exemplified by the following detailed description. DETAILED DESCRIPTION [010] Disclosed herein are chewing gum products comprising a plurality of inclusions randomly distributed throughout a candy matrix. The candy matrix can be characterized as a continuous phase while the inclusions are a discrete phase. [01 1] The candy matrix can be a fondant, a chewy candy, a wine gum, or a hard boiled candy, specifically a fondant. The candy matrix provides the majority of the flavor and sweetness delivered by the chewing gum product. The plurality of inclusions comprises a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof. The inclusions provide greater cud volume to the chewing gum product. Flavorants and sweeteners can be encapsulated in the inclusion to provide a longer lasting sweetness and flavor duration to the product. [012] The chewing gum product comprising a plurality of inclusions distributed throughout a candy matrix possesses advantages not provided by conventional chewing gum products and processes. These advantages include better and varied flavor release, better texture, improved visual aspects, and simplified processing. [013] Use of the candy matrix allows for the rapid dissolution of sweeteners and other water soluble ingredients from the product. Such rapid dissolution is not available for certain conventional chewing gum ingredients whose release can be reduced or delayed due to their being intimately mixed with hydrophobic gum base ingredients. When the candy matrix is prepared from sugar polyols having high negative heats of solution (e.g. erythritol, xylitol, and the like), the rapid dissolution of these sugar polyols provides a quick, refreshing cooling effect in the consumer's mouth. As the dissolution is rapid, a juicy sensation is experienced by the consumer. Additionally, the candy matrix can be formulated to have the same or different flavor than the inclusions, the same or different flavor intensity, or the same or different rates of release of flavor for varied flavor release patterns. [014] The texture of the chewing gum product, particularly when the candy matrix is fondant, has a soft feel in the mouth when consumed. [015] The inclusions can be formulated to provide a unique visual effect to the chewing gum product either by the use of colorants or by the use of ingredients. For example, inclusions prepared from polyisobutylene appear as transparent 'pearls' embedded within the candy matrix. [016] Processing advantages include a faster and cleaner production of chewing gum products with reduced energy requirements (thermal and mechanical) as elastomers or gum base do not need to be melted in the factory. Furthermore, it is easier to clean the lines without the melted gum base.