the method of the present invention contemplates the treatment of any flavor or flavor blend comprising spearmint or blends thereof . the present invention contemplates the blending of the aforesaid flavor with any other flavor of food - acceptable quality , with the subsequent treatment of the resulting blend according to the method of the present invention . examples of flavors which may be blended with spearmint and subsequently treated according to the method of the present invention 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 , methyl salicylate , clove oil , anise and the like . artificial flavoring components are also contemplated for blending with spearmint and subsequent treatment according to the method of the present invention . those skilled in the art will recognize that natural and artificial flavors may be combined with spearmint containing flavors in any manner . all such flavors and blends are contemplated for use in the method of the present invention . in accordance with the method of the present invention , the flavor is mixed with the alditol . the solution should be sufficiently concentrated so as to efficiently remove the unwanted impurities responsible for the undesirable off - notes . various solutions are contemplated for use in the method of the present invention . examples of such combinations include sorbitol , mannitol , xylitol , lactitol and hydrogenated isomaltulose . preferably sorbitol would be mixed with the flavor oil . the amount of alditol necessary to reduce the off - notes may vary . it may vary with the alditol selected or with the flavor oil to be modified . preferably , the alditol would be present at a concentration of at least about 10 %. more preferably , the alditol would be present at a concentration of at least about 20 weight percent . most preferably , the alditol would be present at a concentration of at least about 25 weight percent . the flavor may be mixed with the alditol pursuant to any method known by those skilled in the art . for example , the mixing can be carried out on a small scale by gently shaking the beaker containing the flavor oil and the alditol . after mixing , the residual alditol in the flavor mixture may be removed by any means of physical separation known by those skilled in the art . preferably , the residual alditol would be removed before adding the flavor oil to chewing gum or any other confectionary product to which it is to be introduced . because the undissolved alditol settles to the bottom of the container , most of the flavor oil can be decanted with little difficulty . the remainder of the flavor oil could be obtained by centrifugation or by filtration . any commercially available centrifuge known in the art is contemplated for use in the method of the present invention . any filtering method known by those skilled in the art is contemplated for use in the method of the present invention . such methods include , for example , gravity filtration , vacuum filtration , and pressure filtration through suitable filter media . in some cases it may be desirable to use both methods of removing residual alditol . in these cases , the modified flavor should be decanted first , then filtered as described above . the treated flavor is then ready for use in all types of confectionary and medicinal products . a presently preferred use for the flavor treated according to the method of the present invention is the incorporation of the treated flavor into chewing gum . the treated flavor may be mixed with the chewing gum ingredients at any time during the manufacturing process . in general , a chewing gum composition comprises a water soluble bulk portion , a water insoluble chewable gum base portion , and typically water insoluble flavors . the water - soluble portion dissipates with a portion of the flavor over a period of time during chewing . the gum base portion is retained in the mouth throughout the chew . the insoluble gum base generally comprises elastomers , resins , fats and oils , waxes , softeners and inorganic fillers . elastomers may include polyisobutylene , isobutylene - isoprene copolymer , styrene butadiene rubber , as well as natural latexes such as chicle . resins include polyvinylacetate and terpene resins . fats and oils may also be included in the gum base including tallow , hydrogenated and partially hydrogenated vegetable oils and cocoa butter . commonly employed waxes include paraffin , microcrystalline , and natural waxes such as beeswax and carnauba . the insoluble gum base constitutes between about 5 and about 95 weight percent of the gum . preferably , the insoluble gum base comprises about 10 to about 50 weight percent of the gum , and more preferably about 20 to about 30 weight percent . the gum base typically also includes a filler component . the filler component may be calcium carbonate , magnesium carbonate , talc , dicalcium phosphate , and the like . the filler may constitute between about 5 to about 60 weight percent of the gum base . preferably , the filler comprises about 5 to about 50 weight percent of the chewing gum base . the gum base typically also contains softeners , including glycerol monostearate and glycerol triacetate . further , gum bases may also contain optional ingredients such as antioxidants , colors and emulsifiers . the present invention contemplates employing any commercially acceptable gum base . the water - soluble portion of chewing gum may further comprise softeners , sweeteners , flavors and combinations thereof . the softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum . softeners , also known in the art as plasticizers or plasticizing agents , generally constitute between about 0 . 1 to about 15 weight percent of the chewing gum . softeners contemplated by the present invention include glycerin , lecithin and combinations thereof . further , aqueous sweetener solutions such as those containing sorbitol , hydrogenated starch hydrolysates , corn syrup and combinations thereof may be used as softeners and binding agents in gum . sweeteners contemplated by the present invention for use in chewing gum include both sugar and sugarless components . sugar sweeteners generally include saccharide - containing components commonly known in the chewing gum art which comprise but are not limited to sucrose , dextrose , maltose , dextrin , dried invert sugar , fructose , levulose , galactose , corn syrup solids , and the like , alone or in any combination . sugarless sweeteners include components with sweetening characteristics but are devoid of the commonly known sugars and comprise but are not limited to sugar alcohols such as sorbitol , mannitol , xylitol , hydrogenated starch hydrolysates , maltitol and the like , alone or in any combination . also contemplated for direct addition to the gum are high - intensity sweeteners such as aspartame , sucralose , acesulfame - k , alitame and saccharin . those skilled in the art will recognize that any combination of sugar and / or sugarless sweeteners may be employed in the chewing gum . further , those skilled in the art will recognize a sweetener may be present in a chewing gum in whole or in part as a water soluble bulking agent . in addition , the softener may be combined with a sweetener such as an aqueous sweetener solution . the treated flavor can be used in a chewing gum in amounts of about 0 . 1 to about 10 weight percent , and preferably from about 0 . 5 to about 3 weight percent of the gum . flavors contemplated by the present invention include any liquid flavoring which is of food acceptable quality . more precisely , the present invention contemplates the use of flavors of food acceptable quality that contain at least in part either natural or artificial spearmint oil and blends thereof . the aforesaid flavor may be blended with other 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 , clove oil , methyl salicylate , anise , and the like . artificial flavoring components are also contemplated by the present invention . those skilled in the art will recognize that the natural and artificial flavors may be combined in any manner . ingredients such as colors , emulsifiers , and pharmaceutical agents may be added to the chewing gum . in general , chewing gum is manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art . after the ingredients have been thoroughly mixed , the gum mass is discharged from the mixer and shaped into the desired forms 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 base may also be melted in the mixer itself . color may also be added at this time . a softener such as glycerin may then be added next along with syrup and a portion of bulking agent . further portions of the bulking agents may be added to the mixer . it is to be understood that under proper conditions , the treated flavor of the present invention may be added at any time during the gum manufacturing process . the entire mixing procedure typically takes from about 5 minutes to about 15 minutes , but longer mixing times may sometimes be required . those skilled in the art will recognize that variations of the above - described procedure may be followed . it is to be understood that an equivalent of changes and modifications of the embodiments described above are also contemplated by the present invention . the following examples are not to be construed as limitations upon the present invention , but are included merely as an illustration of the various embodiments . into a glass , one - ounce bottle , 5 grams of sorbitol was weighed . next 15 grams of spearmint flavor was added to the sorbitol . the bottle was capped and shaken for approximately one minute . about 25 % of the volume of the bottle was deadspace . the capped mixture was held at room temperature for 72 hours . after 3 days the aroma was judged to be lighter and less harsh than untreated spearmint in a blind test . using the same procedure as in example 1 , less sorbitol ( 2 . 5 grams ) was added to 15 grams of spearmint flavor . the aroma was judged to be heavier than that of example 1 , but better than control flavor . using the same procedure as in example 1 , more sorbitol ( 10 grams ) was added to 15 of spearmint flavor . the aroma was judged to be light and slightly harsh . using the same procedure as in example 1 , 3 . 75 grams sorbitol and 1 . 25 grams calcium carbonate were mixed with 15 grams spearmint flavor . the aroma was judged to be sweet and light . using the same procedure as in example 1 , 5 grams sorbitol having been passed through a u . s . standard sieve # 100 was added to 15 grams spearmint flavor . the aroma was judged to be sweet and light . using the same procedure as in example 1 , except that the mixture was only stored 4 hours , a 1 / 3 ratio of sorbitol to flavor ( spearmint ) was prepared . the aroma was judged to be unchanged . using the same procedure as in example 6 , a 1 / 5 . 25 ratio of sorbitol to flavor was prepared and stored 4 hours . the aroma was judged to be unchanged . using the same procedure as in example 6 , a 1 / 11 . 25 ratio of sorbitol to flavor was prepared and stored 4 hours . the aroma was judged to be unchanged . using the same procedure as in example 6 , a 1 / 3 ratio of sorbitol to flavor ( spearmint ) was prepared and stored 24 hours . the aroma was judged to be light . using the same procedure as in example 6 , a 1 / 5 . 25 ratio of sorbitol to flavor was prepared and stored 24 hours . the aroma was judged to be lighter . using the same procedure as in example 6 , a 1 / 11 . 5 ratio of sorbitol to flavor was prepared and stored 24 hours . the aroma was judged to be unchanged . using the same procedure as in example 6 , a 1 / 3 ratio of sorbitol to flavor was prepared and stored 16 hours . the aroma was judged to be lighter . using the same procedure as in example 6 , a 1 / 5 . 25 ratio of sorbitol to flavor was prepared and stored 16 hours . the aroma was judged to be lighter . using the same procedure as in example 6 , a 1 / 4 . 5 ratio of sorbitol to flavor was prepared and stored 16 hours . the aroma was judged to be unchanged . the preceding data were developed at room temperature ( approximately 70 ° f .). additional experiments were undertaken at 85 ° and 100 ° f . using the same procedure as in example 6 , a 1 / 3 ratio of sorbitol to flavor was prepared and stored 24 hours at 85 ° f . the aroma was judged to be lighter . using the same procedure as in example 6 , a 1 / 3 ratio of sorbitol to flavor was prepared and stored 4 hours at 85 ° f . the aroma was judged to be unchanged . using the same procedure as in example 6 , a 1 / 5 . 25 ratio of sorbitol to flavor was prepared and stored 24 hours at 85 ° f . the aroma was judged to be unchanged . using the same procedure as in example 6 , a 1 / 3 ratio of sorbitol to flavor was prepared and stored 24 hours at 100 ° f . the aroma was judged to be lighter . using the same procedure as in example 6 , a 1 / 3 ratio of sorbitol to flavor was prepared and stored 4 hours at 100 ° f . the aroma was judged to be unchanged . using the same procedure as in example 6 , 1 / 5 . 25 ratio of sorbitol to flavor was prepared and stored 24 hours at 100 ° f . the aroma was judged to be lighter . in a separate experiment , sorbitol a was compared with xylitol and mannitol . three different mixtures were prepared in which the alditol - to - spearmint oil weight ratio was one - to - three . the mixtures were vigorously agitated and then incubated at room temperature for 24 hours . the flavors mixed with xylitol and mannitol formed a thicker slurry than did the flavor mixed with sorbitol . any of the preceding modified spearmint formulas may be used in the following chewing gum composition , which is only one example of many different possible gum formulations : ______________________________________ingredient % by weight in the final composition______________________________________sugar 56 . 15base 2 . 0corn syrup 5 . 1glycerin 2 . 0flavor 1 . 35dextrose 13 . 4 100 % ______________________________________ the precise gum formula employed is not critical to this invention . flavor levels also may vary . the present invention may be used in sugar or sugarless formulas . mixing schedules of gum manufacture may be varied .
a method of treating flavors comprising spearmint is provided by the instant disclosure . the method comprises mixing the flavor oil with an alditol comprising sorbitol for a time sufficient to modify the flavor by reducing its harshness and separating the modified flavor from the alditol .