Texture Hardness and Thermomechanical Properties of Nicotine Gum Products.

A move to offer alternatives to traditional smokeless tobacco and/or cigarettes has led to the development of oral tobacco-derived nicotine (OTDN) products. One such product that has garnered popularity with adult nicotine users is nicotine gum. Nicotine gums have been identified by many as a potential reduced risk option. Understanding the texture and thermomechanical properties of these products is essential for ensuring product quality, manufacturing efficiency, product development, and compliance with standards. In this study, we present a comprehensive texture hardness and thermomechanical characterization of three commercially available 4 mg nicotine gum brands, each made in two flavors. The products are referred to throughout this article as Brand A-Mint, Brand A-Cinnamon, Brand B-Wintergreen, Brand B-Peppermint, Brand C-Cinnamon, and Brand C-Original. Thermal properties were assessed using Differential Scanning Calorimetry (DSC) and Thermogravimetric Analysis (TGA), while mechanical properties were evaluated via Dynamic Mechanical Analysis (DMA) and Texture Analysis. DSC analysis revealed distinct melting behavior across all nicotine gums. Brand C-Cinnamon showed a single, intense melting peak, while Brand A and Brand B exhibited two to three lower-intensity peaks between 30°C and 100°C. These differences suggest variations in gum matrix crystallinity, likely influenced by composition, sweeteners, and flavoring agents. Texture hardness and viscoelastic analyses showed that Brand A-Cinnamon, Brand B-Wintergreen, and Brand B-Peppermint required more work to chew and break down than Brand A-Mint, Brand C-Cinnamon, and Brand C-Original. Using first-order polynomial extrapolation, we established a robust correlation between texture hardness and storage modulus (R