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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 5402. Отображено 100.
19-01-2012 дата публикации

Sustained release of nutrients in vivo

Номер: US20120015039A1
Автор: Frederick A. Sexton, Sitaraman Krishnan, Venkat Kalyan Vendra
Принадлежит: NEW WORLD PHARMACEUTICALS LLC

Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.

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Номер записи: 1
16-02-2012 дата публикации

Chewing Gum And Particulate Material For Controlled Release Of Active Ingredients

Номер: US20120039981A1
Автор: Jette Baek Andersen, Kurt Moller Pedersen
Принадлежит: Fertin Pharma AS

A particulate material for controlled release of active ingredients includes a combination of one or more active ingredients, including nicotine, and an inorganic mineral filler, in which the active ingredient is reversibly absorbed into and/or adsorbed onto the inorganic mineral filler, and the BET specific surface area of the inorganic mineral filler is above 15 m 2 /g, the BET specific surface area measured in accordance with ISO 9277. Further, a chewing gum having the particulate material includes a combination of one or more active ingredients, such as nicotine or a flavoring agent, and an inorganic mineral filler. Finally, the method of producing the chewing gum is provided. The invention is particularly advantageous for controlled release of active ingredients.

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Номер записи: 2
01-03-2012 дата публикации

Inverse emulsion and use thereof

Номер: US20120052154A1
Автор: Alan Parker, Eric Doelker, Sandrine Cudre
Принадлежит: Individual

The present invention relates to the flavors industry. More particularly, it relates to an inverse emulsion that includes a hydrophilic flavor or sweetener, lecithin, thaumatin, a polar solvent and a hydrophobic component. The invention also relates to the use of such an emulsion in flavored products and to a method for stabilizing an inverse emulsion by adding thaumatin to the dispersed phase of the emulsion.

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Номер записи: 3
24-05-2012 дата публикации

Novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids and their uses as cooling compounds

Номер: US20120129827A1
Автор: Arkadiusz Kazimierski
Принадлежит: International Flavors and Fragrances Inc

The present invention relates to novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids represented by Formula I: wherein n is an integer of 1 or 2; R 1 , R 2 , R 3 , and R 4 are each independently selected from the group consisting of hydrogen and methyl; X is selected from the group consisting of oxygen and nitrogen; and R 5 is hydrogen or a C 1 -C 7 linear or branched acyclic hydrocarbon group, or R 5 together with X form a 3- to 8-membered heterocyclic hydrocarbon group, and their uses as cooling compounds.

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Номер записи: 4
24-05-2012 дата публикации

Tingling and salivating compositions

Номер: US20120129953A1
Автор: Anh Le, Catherine Maurel
Принадлежит: FIRMENICH SA

A sensate composition comprises a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or of their salts, and the tingling component being formed of an ingredient selected from the group consisting of Jambu oleoresin, spilanthol, any extract containing either or both, and their mixtures. The sensate composition allows the preparation of consumer products having improved salivating properties.

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Номер записи: 5
20-12-2012 дата публикации

Process for producing (3s)-i-menthyl 3-hydroxybutyrate and sensate composition

Номер: US20120321773A1
Автор: Kazuma HOJO, Kenya Ishida, Takashi Aida
Принадлежит: Takasago International Corp

Disclosed is a cooling component or sensate component which does not have undesirable stimulus feeling, bitterness and the like and is excellent in the persistence of refresh-feeling and cool-feeling, a sensate composition which comprises the same, and various products that comprise said sensate composition. Also disclosed is a cooling agent comprising (3S)-l-menthyl 3-hydroxybutyrate represented by the following formula (I)

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Номер записи: 6
10-01-2013 дата публикации

Chewing gum having sustained release of nicotine

Номер: US20130011343A1
Автор: Bruno Provstgaard Nielsen, Jesper Neergaard
Принадлежит: Fertin Pharma AS

The present invention relates to a chewing gum having a high Surface Area to Volume ratio (SAV ratio), wherein said chewing gum comprises a water insoluble gum base matrix, a water soluble bulk portion and nicotine, wherein the gum base matrix, nicotine and the bulk portion are mixed and extruded to form a final extruded chewing gum product having a SAV ratio above 0.7, and wherein sustained release of nicotine is facilitated by adding 0.1-10% of C8-C10 triglycerides by weight of the chewing gum.

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Номер записи: 7
04-04-2013 дата публикации

Low Calorie Composite Sweetener As Sugar Alternative And Methods For Producing The Same

Номер: US20130084317A1
Автор: Avetik Markosyan, Siddhartha Purkayastha
Принадлежит: PureCircle Sdn Bhd

The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

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Номер записи: 8
02-05-2013 дата публикации

Biodegradable Chewing Gum

Номер: US20130108732A1
Автор: Helle Wittorff, Henriette Sie Woldum, Jesper Neergaard
Принадлежит: Gumlink AS

A chewing gum includes a polyester having as polyester-forming components in condensed form: (a) a dicarboxylic acid, (b) a diol and (c) a compound having at least three groups capable of ester formation in an amount of from 0.1 to 10.0% by weight, based on the total weight of components (a), (b) and (c). The polyester includes components (a) and (b) in an amount of at least 90% by weight, based on the total weight of the polyester. The chewing gum includes the polyester in an amount of at least 5% by weight of the chewing gum. The chewing gum further includes a sweetening agent and/or a flavoring agent in an amount of 10 to 95% by weight of the chewing gum. The molar ratio between aromatic acids and aliphatic acids of the dicarboxylic acid is between 0 and 1:4.2.

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Номер записи: 9
02-05-2013 дата публикации

Chewing gum containing a cross-linked gelatin matrix gum base

Номер: US20130108733A1
Автор: Jingping Liu, Julie Hassler, Michael J Greenberg, Minmin Tian, Xiaoqun Mo
Принадлежит: Wm Wrigley Jr Co

A chewing gum product containing a cross-linked gelatin matrix gum base and a bulking agent of erythritol, mannitol, or mixtures thereof. The cross-linked gelatin matrix can make up all or a portion of the gum base and still be comparable to that of a traditional elastomeric chewing gum product in its elasticity, cohesiveness, and feel in the mouth. The chewing gum of the present invention is also more environmentally friendly because it can be digestible and partially replace the need for petroleum-derived elastomers.

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Номер записи: 10
23-05-2013 дата публикации

Compressed Chewing Gum

Номер: US20130129640A1
Автор: Andersen Rita Bøge, Boesen Dorthe Schackinger, Nissen Vibeke, Schmidt Niels Ravn
Принадлежит:

A compressed chewing gum tablet including a chewing gum center, the gum center including a compression of gum base granules and chewing gum additives. The chewing gum additives include sweeteners and flavors. At least a first part of the gum base granules have granules of flavor incorporated gum base and at least a second part of the gum base granules have granules of conventional gum base. 1. A compressed chewing gum tablet comprising compressed gum base granules and chewing gum additives , wherein the gum base granules are composed ofa first part of gum base granules consisting of a hydrophobic gum base, anda second part of gum base granules consisting of a hydrophobic gum base and at least one of a flavor or an active ingredient.2. The compressed chewing gum tablet according to claim 1 , wherein the chewing gum additives comprise sweeteners and flavors.3. The compressed chewing gum tablet according to claim 1 , wherein the chewing gum additives comprise sweeteners in an amount of 20 to 80% by weight of the chewing gum tablet.4. The compressed chewing gum tablet according to claim 1 , wherein the content of gum base is between 15 and 50% by weight of the chewing gum tablet.5. The compressed chewing gum tablet according to claim 1 , wherein the hydrophobic gum base of the second part of gum base granules comprises a synthetic resin.6. The compressed chewing gum tablet according to claim 5 , wherein the synthetic resin comprises at least one of a polyvinyl acetate polymer claim 5 , a vinyl acetate-vinyl laurate polymer claim 5 , and mixtures thereof.7. The compressed chewing gum tablet according to claim 1 , wherein the hydrophobic gum base of the second part of gum base granules comprises a natural resin.8. The compressed chewing gum tablet according to claim 1 , wherein the compressed chewing gum tablet comprises 0.5 to 30% by weight of elastomers.9. The compressed chewing gum tablet according to claim 1 , wherein the compressed chewing gum tablet comprises 3 to ...

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Номер записи: 11
23-05-2013 дата публикации

HARD COATING WITH ERYTHRITOL

Номер: US20130129806A1
Автор: Cortebeeck Bart, Vercauteren Ronny Leontina Marcel
Принадлежит: Carglil Incorporated

The present invention relates to a coated product comprising a core and a hard coating surrounding the core, wherein the hard coating is composed of at least one coating layer, which comprises erythritol, maltodextrin and one or more crystallization modifiers, preferably carrageenan. 110.-. (canceled)11. A coated product comprising:a core; anda hard coating surrounding the core,wherein the hard coating includes at least one coating layer, the at least one coating layer comprising:at least 85% erythritol by weight of the at least one coating layer;maltodextrin; anda crystallization modifier,wherein the crystallization modifier is selected from the group consisting of a microbial gum, agar agar, pectin, alginic acid, sodium alginate, beta-glucan, carrageenan, glucomannan, guar gum, gum ghatti, gum tragacanth, karaya gum, tara gum, fenugreek gum, locust bean gum, and mixtures thereof.12. The coated product of claim 11 , wherein the crystallization modifier is carrageenan.13. The coated product of claim 11 , wherein the maltodextrin is present in an amount of from 1% to 12% by weight of the at least one coating layer.14. The coated product of claim 11 , wherein the carrageenan is present in an amount of from 0.2% to 3% by weight of the at least one coating layer.15. The coated product of claim 11 , wherein the erythritol is present in an amount of 90% by weight of the at least one coating layer.16. The coated product of claim 11 , wherein erythritol is present in an amount of 94% by weight of the at least one coating layer.17. The coated product of claim 11 , wherein the hard coating comprises 1 to 100 coating layers.18. The coated product of claim 11 , wherein the core is selected from the group consisting of a pharmaceutical preparation claim 11 , a chewable product claim 11 , and an edible product.19. The coated product of claim 11 , wherein the core is a confectionery product.20. The coated product of claim 11 , wherein the at least one coating layer further ...

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Номер записи: 12
23-05-2013 дата публикации

PEARLESCENT PIGMENT SURFACE TREATMENT FOR CHEWABLE CONFECTIONERY AND METHODS OF MAKING THE SAME

Номер: US20130129861A1
Автор: Campomanes Marin Juan Pablo, Schmitz Kristen, Shetty Aditi
Принадлежит:

Disclosed herein are particulate coating compositions comprising a powdered carrier and a pearlescent pigment. Also disclosed herein are pearlescent, coated chewing gum compositions comprising the particulate coating composition and methods for making the pearlescent coated chewing gum compositions. 1. A particulate coating composition comprising:a powdered carrier and a pearlescent pigment.2. The coating composition of claim 1 , wherein the weight ratio of powdered carrier to pearlescent pigment is about 40:60 to about 95:5.3. The coating composition according to claim 1 , wherein the pearlescent pigment is present in an amount of about 5% to about 60% by weight of the particulate coating composition4. The coating composition according to claim 1 , wherein the powdered carrier is present in an amount of about 40% to about 95% by weight of the particulate coating composition.5. The coating composition according to claim 1 , wherein the powdered carrier is selected from the group consisting of mannitol claim 1 , talc claim 1 , isomalt claim 1 , polyglycitol claim 1 , lactitol claim 1 , erythritol claim 1 , sucrose and combinations thereof.6. The coating composition according to claim 1 , wherein the powdered carrier is talc or mannitol.7. The coating composition according claim 1 , wherein the average particle size of the pearlescent pigment is about 10 μm to about 250 μm.8. The coating composition according to claim 1 , wherein the pearlescent pigment comprises titanium dioxide deposited on mica platelets.9. The coating composition according to claim 1 , wherein the average particle size of the powdered carrier is about 0.5 μm to about 500 μm.10. A coated chewing gum composition comprisinga gum core comprising a gum base, anda particulate coating composition at least partially surrounding the gum core;wherein the particulate coating composition comprises a powdered carrier and a pearlescent pigment.11. The coated chewing gum of claim 10 , wherein the powdered ...

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Номер записи: 13
30-05-2013 дата публикации

CHEWING GUM BASES CONTAINING SOY PROTEIN BASED ELASTOMERS AND METHODS OF MAKING SAME

Номер: US20130136822A1
Автор: Greenberg Michael J., Liu Jingping, Mo Xiaoqun, Qi Guangyan, Sun Xiuzhi, Venkateshan Karthik, Zhang Lu
Принадлежит: WM. WRIGLEY JR. COMPANY

An elastomer is prepared from fractions of soy protein. Methods for producing the elastomer and chewing gum bases containing the soy protein elastomer are provided. 1. A soy protein elastomer comprising a fraction of protein extracted from soy.2. The elastomer of wherein the elastomer is enriched in α and α′ subunits of β-conglycinin as compared to soy protein.3. A method of preparing a soy protein elastomer comprising the steps of extracting a protein fraction from a native soy protein source using an aqueous solvent of pH between about 5.2 and about 5.7.4. The method of claim 1 , the pH of the aqueous solvent is between 5.3 and 5.6.5. The method of claim 1 , the pH of the aqueous solvent is between 5.3 and 5.5.6. The method of claim 1 , the pH of the aqueous solvent is about 5.4.7. The method of any of to further comprising the step of collecting the soy protein elastomer at a pH at or below the isoelectric point.87. A soy protein based elastomer which is the product of the method of any of to .9. A chewing gum base comprising a soy protein elastomer of any of claims 3 , or . This application claims benefit to U.S. Provisional Application No. 61/452,782 filed Mar. 15, 2011, incorporated by reference herein.As a natural polymer, soybean protein has been used extensively as an ingredient in food products such as beverages, whipped toppings, sausages, baking products, and tofu due to its functional properties, high nutritional value, and low cost.It is well known that the dominant storage protein in soy bean is globulins, accounting for 50-90% of the protein. Soy globulins comprise two major components: glycinin (11S) and β-conglycinin (7S). The relative proportion of 11S to 7S ranges from 1:3 to 3:1 depending on the cultivar and growing condition. 11S globulin is a hexamer with molecular weight of about 350 kDa and consists of an acidic and basic polypeptide linked by disulfide bond. 7S is a trimer with molecular weight of 150-200 kDa, composed of three subunits: α, ...

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Номер записи: 14
13-06-2013 дата публикации

AMORPHOUS CHEWING GUM BULK MATERIAL

Номер: US20130149412A1
Автор: Mazurek Pamela M., REED Michael A., Tiere Dominic
Принадлежит:

A bulk material suitable for use in a chewing gum contains at least about 40 wt. % dry basis sorbitol, at least about 7 wt. % dry basis other than sorbitol, and no more than about 10 wt. % water, wherein the bulk material is amorphous and remains amorphous with shear. A chewing gum, comprising: a) a gum base; b) a flavor; and c) a bulk material contains at least 40 wt. % dry basis sorbitol, at least 7 wt. % dry basis polyol other than sorbitol and no more than 10 wt. % water. 135-. (canceled)2. A bulk material of claim 1 , wherein the bulk material is amorphous.3. A bulk material of claim 1 , wherein the bulk material has a Tg of 30-80° C. as measure by differential scanning calorimetry.4. A bulk material of claim 1 , wherein the bulk material has a Tg of 45-60° C. as measured by differential scanning calorimetry.5. A bulk material of claim 1 , wherein the bulk material comprises not more than 6 wt. % water.6. A bulk material of claim 1 , wherein the bulk material comprises a refractive index of 1.3-1.8 at 20° C.7. A bulk material of claim 1 , wherein the bulk material comprises a refractive index of 1.5-1.6 at 20° C.8. A bulk material of claim 1 , wherein the bulk material comprises no more than 0.5 wt. % dry basis solids glycerin.9. A bulk material of claim 1 , wherein the bulk material will not crystallize in less than 10 hours when stored at not less than 70° C.10. A bulk material of claim 1 , wherein the bulk material has a viscosity of 10 claim 1 ,000 cps-15 claim 1 ,000 cps at 140° F.11. A bulk material of claim 1 , wherein the bulk material has a viscosity of 30 claim 1 ,000 cps-50 claim 1 ,000 cps at 130° F.12. A chewing gum claim 1 , comprising:a) a gum base;b) a flavor; and{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'c) a bulk material of .'}13. A chewing gum claim 1 , comprising:a) a gum base;b) a flavor; andc) a bulk material comprising at least 65 wt. % dry basis solids sorbitol, no more than 6 wt. % water;wherein the bulk material has a Tg or 45 ...

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Номер записи: 15
20-06-2013 дата публикации

CHEWING GUM CONTAINING COMBINATIONS OF PHYSIOLOGICAL COOLING AGENTS

Номер: US20130156885A1
Автор: CASTRO Armando J., Johnson Sonya S., Sheldon Gloria T., Yatka Robert
Принадлежит:

A method for producing a chewing gum and confections, as well as the chewing gum and confections so produced, incorporates combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum and confections, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release. In another embodiment, coated chewing gum has a coating that comprises combinations of physiological cooling agents. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated. 1. A method of producing chewing gum with combinations of physiological cooling agents comprising the steps of:a) mixing at least two physiological cooling agents together with a release modification material;b) treating the cooling agents to provide a modified release; andc) adding a quantity of the modified release cooling agents to a chewing gum composition to provide a cooling agent level in the gum of from about 0.001% to about 2%.2. The method of wherein the physiological cooling agents are selected from the group consisting of N-substituted p-menthane carboxamides claim 1 , p-menthane carboxylic acids claim 1 , and other p-menthane carboxamides claim 1 , acyclic carboxamides claim 1 , menthol esters claim 1 , acids claim 1 , and menthol salts claim 1 , menthol derivatives claim 1 , other physiological cooling agents and combinations thereof.3. The method of wherein the cooling agents are treated by an encapsulation process.4. The method of wherein the cooling agents are encapsulated by a spray drying process.5. The method of wherein the cooling agents are encapsulated by a fluid bed ...

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Номер записи: 16
11-07-2013 дата публикации

Bio-Available Chlorogenic Acid Preparations for Supplemental Human Consumption and Use

Номер: US20130177506A1
Автор: Donald J. Wold, Parker E. Atkins
Принадлежит: Individual

A chewing gum, creamer, powdered supplement or other confection, as a food supplement formulated to combine natural or artificial sweeteners and flavorings with CGA, packaged for retail sale to consumers, for providing an ideal bio-available delivery mode for CGA, a recognized antioxidant and natural metabolic stimulant, as a ready supplement for bioactive immune support and to aid users in management of weight loss, obesity and/or glucose management, or for general health and well-being of users.

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Номер записи: 17
11-07-2013 дата публикации

SOLIDIFIED SUGAR ALCOHOL MIXTURE

Номер: US20130177668A1
Автор: Fuchs Roland, Gonze Michel Henri Andre, Küsters Christof, Lüssem Bernhard Johannes, Potthoff Volker, Uklei Amo, Ulrich Heinz Josef
Принадлежит: CARGILL ,INCORPORATED

The present invention relates to solidified sugar alcohol mixture containing maltitol characterized in that the mixture is comprising more than 70% w/w maltitol and less than 95% w/w maltitol based on dry matter of mixture and it is comprising from 2-10% w/w mannitol based on dry matter of the mixture and upon tabletting said mixture, a hardness of from 70 N to 220 N is obtained at a compression force of 5 kN to 25 kN. It further describes the process for preparing solidified sugar alcohol mixtures and the chewing gum and tablets containing the solidified sugar alcohol mixture of the present invention. 111.-. (canceled)12. A solidified sugar alcohol mixture containing maltitol , wherein the mixture comprises more than 70% w/w and less than 95% w/w maltitol based on dry matter of mixture and from 2 to 10% w/w mannitol based on dry matter of the mixture , and upon tabletting a fraction of the mixture having an average particle size of from 150 to 250 microns , a hardness of from 70 N to 220 N is obtained at a compression force of 5 kN to 25 kN.13. The mixture of claim 12 , wherein the mixture comprises from 3 to 6% w/w mannitol based on dry matter of the mixture.14. The mixture of claim 12 , wherein the mixture has an average particle size diameter of smaller than 90 microns.15. The mixture of claim 12 , wherein the mixture has a specific surface area greater than 0.40 m/g.16. The mixture of claim 12 , wherein the mixture has an apparent density of from 0.45 to 0.65 g/ml.17. The mixture of claim 12 , wherein the mixture has a heat of fusion of 135 to 145 J/g.18. The mixture of claim 12 , wherein the mixture has an average particle size diameter of from 150 to 250 microns.19. The mixture of claim 18 , wherein the mixture has an apparent density of from 0.65 to 0.75 g/ml.201. A process for preparing the solidified sugar alcohol mixture of claim claim 18 , the process comprising:a) bringing a mixture of sugar alcohols to a moisture content of below 5%;b) kneading the ...

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Номер записи: 18
11-07-2013 дата публикации

CHEWING GUM PRODUCTS CONTAINING ETHYL ESTER OF N-[[5-METHYL-2-(1-METHYLETHYL)-CYCLOHEXYL] CARBONYL] GLYCINE

Номер: US20130177669A1
Автор: Held Derek, Johnson Sonya S., Sheldon Gloria T., Zyck Daniel J.
Принадлежит: WM. WRIGLEY JR. COMPANY

A chewing gum composition includes gum base, flavor, sweetening agent, and about 0.3% to about 0.6% ethyl ester of N-[[5-methyl-2-(1-methylethyl)-cyclohexyl]carbonyl]glycine, commonly known as WS-5. 1. A chewing gum composition comprising:a) gum base,b) flavor,c) sweetening agent, andd) about 0.3% to about 0.6% ethyl ester of N[[5-methyl-2-(1-methylethyl)-cyclohexyl]carbonyl]glycine (WS-5).2. The chewing gum composition of wherein the composition comprises at least 0.4% WS-5.3. The chewing gum composition of wherein the composition comprises no more than 0.5% WS-5.4. The chewing gum composition of wherein the composition further comprises an additional physiological cooling agent.5. The chewing gum composition of wherein the additional physiological cooling agent is selected from the group consisting of menthyl succinate; menthyl lactate; 3-I-menthoxypropane-1 claim 4 ,2-diol; N-substituted p-menthane carboxamides; acyclic carboxamides; menthone glycerol ketals claim 4 , menthyl glutarate claim 4 , I-isopulegol and mixtures thereof.5. (canceled)6. The chewing gum composition of wherein the sweetening agent comprises: a) at least one sweetening agent selected from the group consisting of sugars claim 1 , sugar alcohols claim 1 , and mixtures thereof claim 1 , and b) at least one high-intensity sweetener.7. The chewing gum composition of wherein the flavor is selected from the group consisting of mint flavor claim 1 , spice flavor claim 1 , and fruit flavor.8. A chewing gum product comprising a gum composition made from gum base claim 1 , flavor claim 1 , and sweetening agent claim 1 , and wherein the gum product includes about 0.3% to about 0.6% ethyl ester of N-[[5-methyl-2-(1-methylethyl)-cyclohexyl]carbonyl]glycine (WS-5) by weight of the gum product.9. The chewing gum product of wherein the product comprises at least 0.4% WS-5 by weight of the gum product.10. The chewing gum product of wherein the product comprises no more than 0.5% WS-5 by weight of the gum ...

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Номер записи: 19
25-07-2013 дата публикации

Oral composition

Номер: US20130189202A1
Автор: Takanori Tsugane, Yoki Saeki
Принадлежит: Individual

In the conventional methods for suppressing dental caries using antibacterial agents, enzyme inhibitors or antibiotics, exocellular polysaccharides in oral biofilm prevent the permeation of antibacterial agents, enzyme inhibitors, antibiotics, or the like, and it is thus difficult to render intended suppressive effects on dental caries. Further, use of antibacterial agents or the like involves a high risk of resistant bacteria emergence, and thus it is not preferable. Thus, there remains a need for the development of a safer and more effective method for suppressing dental caries by regulating biofilm formation caused by dental caries causative bacteria instead of controlling the dental caries causative bacteria. A composition which regulates a quorum sensing according to the present invention can provide the inhibition of the tooth decay biofilm formation.

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Номер записи: 20
08-08-2013 дата публикации

System and method of forming and sizing chewing gum and/or altering temperature of chewing gum

Номер: US20130202734A1
Автор: Bharat Jani, Vesselin D. Miladinov
Принадлежит: KRAFT FOODS GLOBAL BRANDS LLC

Gum manufacturing methods and systems are provided including a set of rollers for compressive forming and sizing of a chewing gum in a single step. Heat transfer systems and methods for altering a temperature of chewing gum are also provided.

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Номер записи: 21
08-08-2013 дата публикации

Toffee Gum Comprising Chocolate

Номер: US20130202735A1
Автор: Kirsten Lund, Martin Topsøe
Принадлежит: Gumlink AS

The invention relates to toffee gum comprising a polymer system, and at least 1% by weight of chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising polyvinyl acetate, said polyvinyl acetate having a glass transition temperature (T g ) in the range of 0 to 60° C., and said chocolate constituting at the most 90% by weight of said toffee gum.

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Номер записи: 22
08-08-2013 дата публикации

Food composition

Номер: US20130202773A1
Автор: Andrew Bufton
Принадлежит: Cadbury UK Ltd

A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In one aspect, the foodstuff is chocolate, and at least one of the strands of chocolate is convoluted. In a second aspect, at one of the strands of foodstuff is transversely convoluted. Also provided are methods for making the food bar.

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Номер записи: 23
22-08-2013 дата публикации

CHEWING GUM COMPOSITIONS PROVIDING FLAVOR RELEASE PROFILES

Номер: US20130216648A1
Автор: Beam Matthew Allen, Guan Junjie, Harvey Joan E., Kar Simkie, Lenzi Sandra, Levenson Deborah, Marin Juan Pablo Campomanes, McCormick Demetrius Torino, Michaelidou Tasoula A., Wong Simman
Принадлежит: KRAFT FOODS GLOBAL BRANDS LLC

A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer. 1. A chewing gum composition , comprisinga gum base and at least a first, second and third flavor compositionwhereinthe at least one first flavor composition begins to release from the chewing gum composition when the chewing gum composition is masticated,the at least one second flavor composition begins to release after the at least one first flavor composition has begun to release, andthe at least one third flavor composition releases after the second flavor composition begins to release, wherein the third flavor composition comprises a particulate delivery system comprising a polymeric encapsulating material and a flavor and having a particle size distribution of at least 80% of particles greater than 425 μm and at least 80% of particles less than 1000 μm.2. The chewing gum composition of claim 1 , wherein the at least one first flavor composition has at least one first peak flavor intensity after the chewing gum composition is masticated and wherein the at least one second flavor composition reaches at least a second peak flavor intensity after the at least one first flavor composition reaches the at least one first peak flavor intensity.3. The chewing gum composition of claim 2 , wherein the at least one third flavor composition reaches at least one third peak flavor intensity after the at least one second flavor composition reaches the at least one second peak flavor intensity.4. The chewing gum composition of claim 1 , wherein the at least one second flavor composition begins to release when the at least one second flavor composition has released for from 15 to 40 seconds.5. The chewing gum composition of claim 1 , wherein the at least one third flavor composition begin to release when the at least one second flavor composition has released for from 15 to 40 seconds.6. The chewing gum composition of claim 1 , wherein ...

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Номер записи: 24
22-08-2013 дата публикации

Mouth-moistening gum compositions and products containing the same

Номер: US20130216649A1
Автор: Aditi Shetty, Claudia L. Froebe, Deborah Ann Levenson, Deborah Lynn Osborne, Dino Carlo Ferri, Dorothy Ellen Euan, Joycelyn P. May, Junjie Guan, Tasoula A. Michaelidoa, Theodore James Anastasiou, Tinyee Hoang
Принадлежит: KRAFT FOODS GLOBAL BRANDS LLC

A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising spilanthol to reduce or eliminate the perception of mouth dryness in an individual. The chewing gum composition can further include such components as a sweetening composition, a food-grade acid composition, and a cooling agent composition.

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Номер записи: 25
12-09-2013 дата публикации

Food And Beverage Products Containing 1,3-Propanediol And Methods Of Suppressing Bitterness And Enhancing Sweetness In Food And Beverage Products Using 1,3-Propanediol

Номер: US20130236597A1
Автор: Barber Deborah D., Dierbach Lisa Ann, Topinka John B.
Принадлежит:

Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride. 1. A method for reducing bitterness in a food or beverage comprising a high intensity sweetener , the method comprising preparing a food or beverage comprising 1 ,3-propanediol in an amount effective to provide a ratio of 1 ,3-propanediol to the high intensity sweetener in the food or beverage of about 0.01:8 to about 0.6:8.2. The method according to claim 1 , wherein 1 claim 1 ,3-propanediol is included in an amount effective to provide a ratio of 1 claim 1 ,3-propanediol to high intensity sweetener of about 0.1:5 to about 0.6:5.3. The method according to claim 1 , wherein 1 claim 1 ,3-propanediol is included in an amount effective to provide a ratio of 1 claim 1 ,3-propanediol to high intensity sweetener of about 1:5 to about 2:5.4. The method according to claim 1 , wherein the high intensity sweetener is selected from the group consisting of sucralose claim 1 , aspartame claim 1 , saccharine claim 1 , monatin claim 1 , peptide-based high intensity sweeteners claim 1 , cyclamates claim 1 , Luo Han Guo claim 1 , acesulfame potassium claim 1 , alitame claim 1 , saccharin claim 1 , neohesperidin dihydrochalcone claim 1 , cyclamate claim 1 , N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl]-L-10 phenylalanine 1-methyl ester claim 1 , N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3- ...

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Номер записи: 26
26-09-2013 дата публикации

CHEWING GUM BASE CONTAINING POLYFARNESENE AND CHEWING GUM PRODUCTS MADE THERE FROM

Номер: US20130251846A1
Автор: Greenberg Michael J., Mo Xiaoqun
Принадлежит: WM. WRIGLEY JR. COMPANY

A chewing gum base comprises food acceptable polyfarnesene wherein the polyfarnesene has a weight average molecular weight above 100,000 daltons. A chewing gum composition comprises about 5% to about 95% chewing gum base comprising food acceptable polyfarnesene wherein the polyfarnesene has a weight average molecular weight above 100,000 daltons; about 5% to about 95% bulking and sweetening agent; and about 0.1 to about 10% flavoring agent. 1. A chewing gum base comprising food acceptable polyfarnesene wherein the polyfarnesene has a weight average molecular weight above 100 ,000 daltons.2. The chewing gum base of wherein the polyfarnesene has a weight average molecular weight above 400 claim 1 ,000 daltons.3. The chewing gum base of wherein the polyfarnesene has a weight average molecular weight above 900 claim 1 ,000 daltons.4. The chewing gum base of wherein the polyfarnesene has a weight average molecular weight above 1 claim 1 ,500 claim 1 ,000 daltons.5. The chewing gum base of wherein the gum base comprises from 5 to 95% polyfarnesene by weight of the gum base.6. The chewing gum base of any one of to wherein the gum base comprises from 30 to 60% polyfarnesene by weight of the gum base.7. The chewing gum base of wherein the gum base comprises from 1 to 30% by weight of at least one elastomer other than polyfarnesene.8. The chewing gum base of wherein the gum base comprises from 1.5 to 11% by weight of at least one elastomer other than polyfarnesene.9. The chewing gum base of wherein the at least one elastomer other than polyfarnesene comprises polyisobutylene.10. The chewing gum base of further comprising from 3 to 8% by weight of emulsifier.11. The chewing gum base of further comprising from 20 to 30% by weight of polyvinyl acetate having a weight average molecular weight between 8 claim 1 ,000 daltons and 150 claim 1 ,000 daltons.12. The chewing gum base of further comprising from 1 to 50% by weight of wax.13. The chewing gum base of wherein the wax has a ...

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Номер записи: 27
21-11-2013 дата публикации

CONFECTION COMPOSITION

Номер: US20130309291A1
Автор: Stoll Andrea
Принадлежит: SNAP INFUSION LLC

The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional ingredient vehicle can include, for example, vitamins, antioxidants and/or electrolytes. The vehicle also provides at least one sensory signal to the consumer, such as a snap, crunch or pop, characterized by a hard bite-through. 2. The edible snack confectionery composition of claim 1 , wherein the functional ingredient provides electrolytes and is at least one of potassium claim 1 , sodium claim 1 , calcium claim 1 , or magnesium.3. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized by heart-healthy benefit claim 1 , selected from Omega 3 fatty acids claim 1 , flax seed oil claim 1 , hemp oil claim 1 , or chia oil.4. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized as supporting the immune system claim 1 , selected from Vitamin A claim 1 , Vitamin B12 claim 1 , Vitamin B6 claim 1 , Vitamin C claim 1 , zinc claim 1 , honey claim 1 , or lemon.5bauhinia. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized by inducing satiety or appetite suppression claim 1 , selected from Slimaluma claim 1 , carraluma fimbriata claim 1 , extract claim 1 , una de vaca claim 1 , protein claim 1 , nopal cactus extract claim 1 , or prickly pear cactus extract.6. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized a providing natural energy claim 1 , selected from taurine claim 1 , caffeine claim 1 , guarana claim 1 , ginseng claim 1 , cordyceps claim 1 , maca claim 1 , reishi claim 1 , maitake claim 1 , Vitamin B12 claim 1 , or Vitamin B6.7. ...

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Номер записи: 28
21-11-2013 дата публикации

GUM BASE, CHEWING GUM PREPARATION PRODUCED THEREFROM AND METHODS FOR PRODUCTION THEREOF

Номер: US20130309352A1
Автор: DAUTH Jochen, WIMMER Thomas
Принадлежит: Wacker Chemie AG

The invention relates to a gum base which, in comparison with known gum bases, has an improved aroma, taste and improved oxidation stability, has only low stickiness, and in addition is simple to process. It is a homogeneous composition containing 15-45% by weight of polyvinyl acetate, 10-30% by weight of vinyl laurate-vinyl acetate copolymers, 15-45% by weight of fillers, 5-30% by weight of waxes or fats, 1-10% by weight of plasticizers and 1-10% by weight of emulsifiers. 1. A homogeneous composition comprising 15-45% by weight of polyvinyl acetate , 10-30% by weight of vinyl laurate-vinyl acetate copolymers , 15-45% by weight of fillers , 5-30% by weight of waxes or fats , 1-10% by weight of plasticizers and 1-10% by weight of emulsifiers.2. The homogeneous composition as claimed in claim 1 , comprising 20-35% by weight of polyvinyl acetate claim 1 , 12-25% by weight of vinyl laurate-vinyl acetate copolymer claim 1 , 20-30% by weight of fillers claim 1 , 10-20% by weight of waxes or fats claim 1 , 2-8% by weight of plasticizers and 2-8% by weight of emulsifiers.3. The homogeneous composition as claimed in claim 1 , wherein the polyvinyl acetate has a weight-average molecular weight Mw from 10 claim 1 ,000 to 60 claim 1 ,000 claim 1 , and the vinyl acetate-vinyl laurate copolymer has a weight-average molecular weight Mw from 50 claim 1 ,000 to 600 claim 1 ,000.4. The homogeneous composition as claimed in claim 1 , wherein: (a) the fillers are selected from the group consisting of calcium carbonate claim 1 , magnesium carbonate claim 1 , talcum and dicalcium phosphate; and/or (b) the waxes are selected from the group consisting of paraffin waxes claim 1 , microcrystalline waxes claim 1 , polyethylene waxes and natural waxes; and/or (c) the fats are selected from the group consisting of animal fats and vegetable fats; and/or (d) the plasticizer is selected from the group consisting of diacetin and triacetin; and/or (e) the emulsifiers are selected from the group ...

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Номер записи: 29
19-12-2013 дата публикации

Chewing gum alternative bulking agents

Номер: US20130337107A1
Автор: Chia-Hua Hsu, David G. Barkalow, Gwendolyn Graff, John Hammond, Joseph Bell
Принадлежит: Wm Wrigley Jr Co

A chewing gum composition containing at least 25 wt. % water-soluble portion containing a least one simple sugar and at least one water-soluble fiber; and at least 25 wt. % water-insoluble portion containing at least 10 wt. % chewing gum base filler and at least 10 wt. % chewing gum non-filler base composition. Such a combination of water-soluble and water-insoluble materials produces a healthy amount of fiber, while creating a chewing gum with an acceptable mass duration, elasticity, cohesion, flavor delivery, and sweetness delivery.

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Номер записи: 30
02-01-2014 дата публикации

Mouth-moistening gum compositions and products containing the same

Номер: US20140004223A1
Автор: Aditi Shetty, Claudia L. Froebe, Deborah Ann Levenson, Deborah Lynn Osborne, Dino Carlo Ferri, Dorothy Ellen Euan, Joycelyn P. May, Junjie Guan, Tasoula A. Michaelidoa, Theodore James Anastasiou, Tinyee Hoang
Принадлежит: Three Parkway North

A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising affinin to reduce or eliminate the perception of mouth dryness in an individual. The chewing gum composition can further include such components as a sweetening composition, a food-grade acid composition, and a cooling agent composition.

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Номер записи: 31
09-01-2014 дата публикации

Flavoring ingredient in oral compositions

Номер: US20140010768A1
Автор: Deven Holmgren, Dino C. Ferri, Joan E. Harvey, Mark Morris, Naeemah Hall, Ross Sheldon, Timothy Chambers
Принадлежит: Wild Flavors Inc

An oral composition containing an essential oil that provides a physical warming sensation when administered to the oral cavity and a method for achieving a physical warming sensation by administering the oral composition. The essential oil is rich in cis and trans-Piperitone Oxide and Piperitenone Oxide that impart unique organoleptic characteristics when the essential oil is used as the primary flavoring ingredient or as an additive in flavor compositions for chewing gum, confections, oral care applications, beverages, and general food applications.

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Номер записи: 32
06-03-2014 дата публикации

Biodegradable Chewing Gum Comprising At Least One High Molecular Weight Biodegradable Polymer

Номер: US20140065242A1
Автор: Andersen Lone, Wittorff Helle
Принадлежит:

A chewing gum including at least one biodegradable polymer, wherein the molecular weight of the polymer is at least 105,000 g/mol (Mn). According to the invention, it has moreover been realized that various problems associated with the prior art may be effectively dealt with by increasing the molecular weight of at least one of the biodegradable polymers in the chewing gum when compared to conventional chewing gum polymers and thereby increasing the robustness of the chewing gum with respect to softeners, emulsifiers and e.g. flavor. 1. Chewing gum comprising:at least one biodegradable polymer having a molecular weight within the range of 105,000 g/mol (Mn) to 350,000 g/mol (Mn); andat least one softener in an amount of less than 12% by weight of the chewing gum;wherein the chewing gum is free of non-biodegradable polymers.2. Chewing gum according to claim 1 , wherein the molecular weight of said at least one biodegradable polymer is within the range of 150 claim 1 ,000 g/mol (Mn) to 350 claim 1 ,000 g/mol (Mn).3. Chewing gum according to claim 1 , wherein the molecular weight of said at least one biodegradable polymer is within the range of 105 claim 1 ,000 g/mol (Mn) to 250 claim 1 ,000 g/mol (Mn).4. Chewing gum according to claim 1 , wherein the polydispersity of said at least one biodegradable polymer is within the range of 1 to 5.5. Chewing gum according to claim 1 , wherein the polydispersity of said at least one biodegradable polymer is within the range of 1 to 2.5.6. Chewing gum according to claim 1 , wherein said chewing gum comprises flavoring agents.7. Chewing gum according to claim 6 , wherein said chewing gum comprises flavoring agents in an amount of 0.2 to about 4 wt % claim 6 , said percentage being based on the total weight of the chewing gum.8. Chewing gum according to claim 1 , wherein the at least one softener comprises tallow claim 1 , hydrogenated tallow claim 1 , hydrogenated and partially hydrogenated vegetable oils claim 1 , cocoa butter ...

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Номер записи: 33
07-01-2016 дата публикации

MANGO FLAVOR COMPOSITIONS

Номер: US20160000127A1
Автор: Didzbalis John, Munafo John P.
Принадлежит: MARS, INCORPORATED

The presently disclosed subject matter is directed to a flavor system, where by specific base flavors are created and manipulated with specific cultivar character components to establish a spectrum of flavors within a target flavor. Specifically, the presently disclosed subject matter discloses mango base flavor compositions containing (a) a furanone compound, (b) an ester compound, (c) an aldehyde compound, (d) a hydrocarbon compound, and (e) a lactone compound. The base flavor compositions can be used alone or in combination with specific cultivar character components to meet flavor preferences across different regions. 1. A flavor composition comprising:a. a furanone compound,b. an ester compound,c. an aldehyde compound,d. a hydrocarbon compound, ande. a lactone compound.2. The flavor composition of claim 1 , wherein the furanone compound is selected from the group consisting of 4-methoxy-2 claim 1 ,5-dimethyl-3(2H)-furanone claim 1 , 4-hydroxy-2 claim 1 ,5-dimethyl-3(2H)-furanone claim 1 , 3-hydroxy-4 claim 1 ,5-dimethyl-2(5H)-furanone claim 1 , and combinations thereof.3. The flavor composition of claim 1 , wherein the furanone compound is present at an amount of from about 0.6% to about 0.8% w/w claim 1 , or from about 0.7% to about 0.8% w/w in the composition.4. (canceled)5. The flavor composition of claim 1 , wherein the ester compound is selected from the group consisting of ethyl-2-methypropanote claim 1 , ethyl butanoate claim 1 , ethyl-2-methybutanoate claim 1 , ethyl-3-methylbutanoate claim 1 , and combinations thereof.6. The flavor composition of claim 1 , wherein the ester compound is present at an amount of from about 0.02% to about 0.04% w/w claim 1 , or from about 0.03% to about 0.04% w/w in the composition.7. (canceled)8. The flavor composition of claim 1 , wherein the aldehyde compound is selected from the group consisting of (E)-3-hexenal claim 1 , (Z)-3-hexenal claim 1 , (E)-2-nonenal claim 1 , (E claim 1 ,Z)-2 claim 1 ,6-nonadienal claim 1 , ...

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Номер записи: 34
04-01-2018 дата публикации

DUAL STRUCTURE CRUNCHY GUM PELLET

Номер: US20180000110A1
Автор: BOGDAN-SMIGIELSKA Ewelina, DETAVERNIER Alexis, Elejalde Cesar Carlos, Hansen Joern Holm, Husz Zoltan, Keegan Sam, Mueller Serena, Wieland Simone
Принадлежит:

A coated confectionery is provided including a confectionery core and a shell surrounding said confectionery core. The shell includes a soft coating including at least one layer of a first coating material and a hard coating including at least one layer of a second coating material. The soft coating forms at least 25% of a total weight of said shell. 1. A coated confectionery , comprising:a confectionery core; and a soft coating including at least one layer of a first coating material; and', 'a hard coating including at least one layer of a second coating material, wherein said soft coating forms at least 25% of a total weight of said shell., 'a shell surrounding said confectionery core, said shell including2. The coated confectionery according to claim 1 , wherein said hard coating forms at least 55% of said shell total weight.3. (canceled)4. (canceled)5. The coated confectionery according to claim 1 , wherein said first coating material includes a first syrup and said second coating material includes a second syrup.6. The coated confectionery according to claim 5 , wherein at least one of said first syrup and second syrup includes a sugar alcohol.7. The coated confectionery according to claim 1 , wherein said coated confectionery has at least 80% hardness of a conventional hard pan-coated confectionery having a similar or identical coating composition and the same total coating thickness.8. The coated confectionery according to claim 7 , wherein said coated confectionery has at least 90% hardness of a conventional hard pan-coated confectionery having a similar or identical coating composition and the same total coating thickness.9. The coated confectionery according to claim 1 , wherein said confectionery core is conditioned between application of said soft coating and said hard coating.10. A method of forming a coated confectionery claim 1 , comprising:providing a confectionery core;forming a soft coating about an exterior surface of said confectionery core; ...

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Номер записи: 35
04-01-2018 дата публикации

A METHOD OF RAPIDLY COATING A CONFECTIONERY AND THE COATED CONFECTIONERY

Номер: US20180000112A1
Автор: BOGDAN-SMIGIELSKA Ewelina, DETAVERNIER Alexis, Elejalde Cesar Carlos, Hansen Joern Holm, Husz Zoltan, Müller Serena Melanie, Wieland Simone
Принадлежит:

A method of rapidly coating a confectionery is described. The method includes the steps of providing a confectionery core, forming a first-coating surrounding the confectionery core by applying at least one layer of a first syrup followed by a first coating powder to the confectionery core to form the first-coating, and forming a final coating surrounding the first-coating by applying at least one layer of a finishing syrup to the first-coating to form the final-coating. 2. The method of claim 1 , further comprising 'applying at least one layer of a second syrup followed by a second coating-powder to the first-coating to form the second-coating.', 'forming a second-coating surrounding the first-coating comprising'}3. (canceled)4. The method of claim 2 , wherein each of the first syrup claim 2 , the second syrup claim 2 , and the finishing-syrup comprises a sugar alcohol and water.5. The method of claim 2 , wherein each of the first syrup claim 2 , the second syrup claim 2 , and the finishing-syrup comprises a sugar alcohol claim 2 , at least one binding agent claim 2 , and water.67.-. (canceled)8. The method of claim 4 , wherein the sugar alcohol is selected from the group consisting of maltitol claim 4 , isomalt claim 4 , sorbitol claim 4 , xylitol claim 4 , erythritol claim 4 , mannitol claim 4 , polyglucitols claim 4 , polyglycitols claim 4 , hydrogenated starch hydolysates claim 4 , and combinations thereof.9. The method of claim 5 , wherein the first syrup further comprises about 0.001 to 10 weight percent of an emulsifier.10. (canceled)11. The method of claim 5 , wherein the first syrup comprises about 10 to 50 weight percent binding agent.12. The method of claim 5 , wherein each of the second syrup and the finishing-syrup comprises about 0.001 to 50 weight percent binding agent.13. (canceled)14. The method of claim 4 , wherein each of the first coating-powder and the second coating-powder comprises a sugar alcohol independently selected from the group ...

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Номер записи: 36
04-01-2018 дата публикации

ORAL PH AND BUFFERING CAPACITY MODIFIERS

Номер: US20180000392A1
Автор: Cao Densen, Jensen Steven D
Принадлежит: CAO GROUP, INC.

Example embodiments of the present invention include various compositions that include a pH modifier composition and/or a buffering capacity modifier composition. In some examples, the pH modifier compositions include a dose of pH modifier to raise the pH in a patient's mouth from about 1 to about 2 pH levels. The compositions are then incorporated into various confections for oral ingestion or application that allow a patient to easily use the composition with the pH and/or buffering capacity modifiers. For example, compositions with the pH and/or buffering capacity modifiers can be incorporated within chewing gum, tablets, lozenges, breath strips, hard candy, oral sprays, and other confections. Another embodiment of the invention includes a testing device to test the pH and buffering capacity within a patient's mouth. 1. A dental treatment system for directly controlling the pH environment within a patient's oral cavity , comprising: a testing strip;', "a pH testing pad attached to the testing strip and configured to test the pH level of a patient's saliva; and", 'a buffering capacity testing pad attached to the testing strip and configured to test the buffering capacity of a patients saliva; and, 'a testing device, comprising an oral pH modifier composition; and', 'an oral buffering capacity modifier composition,, 'a delivery device, comprisingwherein the testing device is used to determine the dosage of the delivery device such that the patient can customize the use of the delivery device to control the pH within the patient's oral cavity.2. The dental treatment system recited in claim 1 , wherein the delivery device is in the form of a confection.3. The dental treatment system recited in claim 2 , wherein the buffering capacity modifier composition comprises calcium ascorbate.4. The dental treatment system recited in claim 3 , wherein the calcium ascorbate has a weight percentage within the range of about 1% to about 10% of the overall weight of the confection. ...

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Номер записи: 37
07-01-2016 дата публикации

SOFT, CHEWABLE AND ORALLY DISSOLVABLE AND/OR DISINTEGRABLE PRODUCTS

Номер: US20160000708A1
Автор: BAREN Randall, CHOUCHANE Salem, COLASSACO Darin, Gao Feng, Gedevanishvili Shalva, Li Qinglin, Liu Shengsheng, Mishra Munmaya K., Sweeney William R.
Принадлежит: Philip Morris USA Inc.

A soft, chewable and orally dissolvable and/or disintegrable product includes a biopolymer-sugar based matrix and botanical powder dispersed throughout the biopolymer-sugar based matrix. The biopolymer-sugar based matrix includes at least one biopolymer, at least one sugar and optional additives. Soft, chewable and orally dissolvable and/or disintegrable product can also include flavor beads. 1. A method of making a pre-portioned , soft , chewable and orally dissolvable and/or disintegrable product comprising:dissolving a biopolymer and a sugar in water to form a solution;adding botanical powder to the solution;stirring the solution to form a suspension;gelling the suspension to form a gel;drying the gel to form a dried gel; andportioning the dried gel to form a pre-portioned, soft, chewable and orally dissolvable and/or disintegrable product,wherein the botanical powder is distributed in a biopolymer-sugar based matrix.2. The method of claim 1 , wherein the solution is heated to a temperature of about 40° C. to about 95° C. and wherein the solution is stirred for about 15 minutes to about 45 minutes.3. The method of claim 1 , wherein the soft claim 1 , chewable and orally dissolvable and/or disintegrable product comprises about 30 wt % to about 75 wt % botanical powder claim 1 , about 1 wt % to about 35 wt % biopolymer claim 1 , about 2 wt % to about 60 wt % sugar and up to about 10 wt % additives.4. The method of claim 1 , wherein the at least one sugar is included in an amount sufficient to substantially inhibit cross-linking between the botanical powder and the biopolymer binder.5. The method of claim 1 , wherein the sugar is selected from the group consisting of monosaccharides claim 1 , such as fructose claim 1 , glucose and xylose claim 1 , disaccharides claim 1 , such as sucrose claim 1 , trehalose and lactose claim 1 , trisaccharides claim 1 , polysaccharides claim 1 , oligosaccharides claim 1 , such as fructan and inulins claim 1 , sugar alcohols claim 1 , ...

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Номер записи: 38
03-01-2019 дата публикации

ANTI-NOROVIRUS COMPOSITION AND UTILIZATION THEREOF

Номер: US20190000796A1
Автор: ANDO TAKAYUKI, ASAI Akira, OGO Naohisa, OHBA Mai
Принадлежит:

Provided are: a composition having an excellent anti-norovirus effect; use of a theaflavin compound for the preparation of the composition; and a method for preventing infection with a norovirus using a theaflavin compound. A theaflavin compound is used as an active ingredient for preventing infection with a norovirus. The theaflavin compound is preferably used together with an alcohol. The theaflavin compound is preferably one or more members selected from the group consisting of theaflavin, theaflavin-3-O-gallate, theaflavin-3′-O-gallate and theaflavin-3,3′-O-digallate that are derived from tea components. 16-. (canceled)7. A method for preventing infection with a norovirus , comprising applying or administering a theaflavin compound to an object to be prevented from being infected with the norovirus , excluding medical practice.8. The method according to claim 7 , wherein the theaflavin compound is applied or administered to the object further with an alcohol.9. The method according to claim 7 , wherein the theaflavin compound is one or more members selected from the group consisting of theaflavin claim 7 , theaflavin-3-O-gallate claim 7 , theaflavin-3′-O-gallate and theaflavin-3 claim 7 ,3′-O-digallate that are derived from tea components.10. The method according to claim 8 , wherein the theaflavin compound is one or more members selected from the group consisting of theaflavin claim 8 , theaflavin-3-O-gallate claim 8 , theaflavin-3′-O-gallate and theaflavin-3 claim 8 ,3′-O-digallate that are derived from tea components. The present invention relates to a composition having an excellent anti-norovirus effect, use of a theaflavin compound for preparation thereof, and a method for preventing infection with a norovirus using the theaflavin compound.A norovirus categorized in species Norwalk virus, genus Norovirus, family Caliciviridae, enters into a human body by oral infection through fingers, foods, cookware and the like, and grows in an intestinal tract cell to ...

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Номер записи: 39
05-01-2017 дата публикации

PHARMACEUTICAL FORMULATION FOR ADMINISTRATION OF MEDICINES

Номер: US20170000890A1
Автор: DE ALMEIDA SANTOS Paulo
Принадлежит:

The formulation of medicines based on healthy, natural, gluten-free, lactose-free excipients without coloring agents or artificial preservatives is provided. 1. Pharmaceutical formulation comprising comprises at least one active substance and a pharmaceutically effective and acceptable excipient , comprising natural and/or innocuous ingredients.2. Pharmaceutical formulation according to claim 1 , further comprising gum claim 1 , lollipops claim 1 , sweets claim 1 , tablets claim 1 , lozenges claim 1 , chocolates claim 1 , pills claim 1 , capsules claim 1 , gels claim 1 , elixirs and syrups.3. Pharmaceutical formulation according to claim 1 , wherein the excipient is a gum and comprises sweetener claim 1 , gelatine or jelly claim 1 , acidulant claim 1 , fruit concentrate claim 1 , coloring agents claim 1 , vegetable oil claim 1 , coating agents and vitamins.4. Pharmaceutical formulation according to claim 1 , wherein the excipient is chocolate.5. Pharmaceutical formulation according to claim 3 , wherein the sweetener is maltitol syrup.6. Pharmaceutical formulation according to claim 3 , wherein the sweetener is stevia.7. Pharmaceutical formulation according to claim 3 , wherein the acidulant is citric acid.8. Pharmaceutical formulation according to claim 3 , wherein the coloring agents are selected from nettle claim 3 , spinach extract claim 3 , turmeric extract claim 3 , currant claim 3 , carrot claim 3 , pumpkin and apple concentrate.9. Pharmaceutical formulation according to claim 3 , wherein the coating is selected from beeswax and carnauba.11. Medicament wherein it comprises the formulation according to .12. Method of manufacturing the formulation according to claim 1 , adding claim 1 , at least one claim 1 , active substance to the excipient during claim 1 , at least one claim 1 , stage of production of said excipient and the degree of dissolution of said formulation is variable claim 1 , according to the desired level and time of absorption for each active ...

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Номер записи: 40
01-01-2015 дата публикации

LOW DENSITY CHEWING GUM AND METHOD OF MAKING SAME

Номер: US20150004281A1
Автор: Mo Xiaoqun, Seielstad Donald A, Song Joo H.
Принадлежит:

Low density chewing gums having a density of less than 0.60 g/cc comprise at least 50% polymer and less than 40% bulking agent and filler combined. The low density chewing gum may be produced by mixing the ingredients with supercritical fluid carbon dioxide and cooling the mixture. The mixture may optionally be cut into pieces and coated. 1. A chewing gum comprising at least 50 wt. % polymer , less than 40 wt. % of bulking agent and filler combined wherein the chewing gum has an envelope density of less than 0.60 g/cc.2. The chewing gum of wherein the chewing gum comprises at least 60 wt. % polymer.3. The chewing gum of wherein the chewing gum comprises at least 70 wt. % polymer.4. The chewing gum of wherein the polymer comprises a hydrophilic polymer.5. The chewing gum of wherein the polymer comprises a polymer having a Tgreater than 30° C.6. The chewing gum of wherein the polymer comprises a food grade polymer.7. The chewing gum of wherein the polymer comprises polyvinyl acetate claim 1 , poly(vinyl acetate-co-vinyl laurate) claim 1 , or combinations thereof.8. The chewing gum of wherein the polymer further comprises polyethylene.9. The chewing gum of comprising 0 to 5% of at least one of a bulking agent and a filler.10. The chewing gum of further comprising at least one bulking agent or filler selected from the group consisting of sugars claim 1 , sugar alcohols claim 1 , fruit powders claim 1 , calcium carbonate claim 1 , talc claim 1 , insoluble fiber claim 1 , cellulose claim 1 , or combinations thereof.11. The chewing gum of further comprising a flavor.12. The chewing gum of wherein the flavor is encapsulated.13. The chewing gum of further comprising a high-intensity sweetener.14. The chewing gum of wherein the high intensity sweetener is encapsulated.15. The chewing gum of wherein the chewing gum further comprises a hydrocolloid claim 1 , a protein or a combination thereof.16. The chewing gum of further comprising a lubricant.17. The chewing gum of wherein ...

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Номер записи: 41
12-01-2017 дата публикации

Method Of Protecting Teeth Against Erosion

Номер: US20170007514A1
Автор: Arif Ali Baig, Donald James White, Jr., Robert Vincent Faller
Принадлежит: Procter and Gamble Co

Disclosed are methods of treating and protecting teeth against erosion by use of oral compositions comprising polymeric mineral surface active agents, metal ions such as stannous and zinc and combinations thereof. The present methods provide improved resistance of teeth to erosive demineralization or dissolution and prevention of tooth damage by subsequent exposure of teeth to erosive chemicals such as acidic foods and beverages.

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Номер записи: 42
10-01-2019 дата публикации

Process for producing a chewing-gum pellet

Номер: US20190008180A1
Автор: Christian BASILICO, Enrico Pavesi
Принадлежит: Soremartec SA

Described herein is a process for producing a chewing-gum pellet, which includes a step of granulation of the gum that is carried out in a flow of cryogenic gas.

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Номер записи: 43
03-02-2022 дата публикации

Method for manufacturing chewing gum with scoring

Номер: US20220030904A1
Автор: Arturo Perez, Fernando Alvarez Peredo, Marcos Adolfo Perez Castillo, Margarita Tecanhuey Gutierrez
Принадлежит: FAMA, Intercontinental Great Brands LLC

A method for separating a comestible structure into a plurality of comestible structures includes providing at least one comestible structure including at least one score line to a clamping device, clamping a portion of said at least one comestible structure in said clamping device, and separating said portion from a remainder of said at least one comestible structure at said at least one score line via said clamping device.

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Номер записи: 44
21-01-2016 дата публикации

CHEWING GUM SNACKS; AND METHODS OF MAKING THEREOF

Номер: US20160015053A1
Автор: Amoako-Poku Francis, Kabse Kishor, Pettigrew Susan, Tancredi Doris, Ueminami Atsushi, Yang Zi
Принадлежит: Intercontinental Great Brands LLC

Disclosed herein are chewing gum snack products having multi-sensorial attributes of flavor, texture, and visual appeal which provides a snack-like quality at the initial stage of chewing that then transitions to chewing gum-like qualities at later stages of chewing.

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Номер записи: 45
17-01-2019 дата публикации

REDUCED SALT MIXTURES FOR CONFECTIONS

Номер: US20190014792A1
Автор: RAMIREZ Lilian, TRAN Lisa
Принадлежит:

Improved confectionary compositions using a reduced salt mixture comprising at least one salt substitute, modified salt or modified salt substitute having at least two different particle sizes which give an acceptable texture, stability, clarity and flavor delivery, while having less sodium chloride than traditional salted confectionary compositions. 1. A reduced salt mixture comprising at least two or more different particle sizes selected from the group consisting of:a. fine, very fine, coarse, moderately coarse, and very coarse; and,b. at least one salt substitute, modified salt, modified salt substitute or combinations thereof, to reduce the sodium content of a salted confectionary composition by at least 50%.2. The reduced salt mixture of claim 1 , wherein the reduced salt mixture reduces the sodium content of a salted confectionary composition by at least 85%.3. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.4. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain very fine and fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute containing coarse claim 1 , moderately coarse and coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.5. The reduced salt mixture of claim 1 , comprising:a. from about 20 wt. % to 50 wt. % of 75 to 180 micron size particles selected from the group consisting of salt substitute, modified salt, modified salt substitute, and combinations thereof; and,b. from about ...

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Номер записи: 46
16-01-2020 дата публикации

Novel Triterpene-Glycoside as Sweetener or Sweetener Enhancer

Номер: US20200017541A1
Автор: Fotini TSCHIRINTZI, Gregor HETTERLING, Grit KLUGE, Karsten Siems, Sven Jakupovic
Принадлежит: ANALYTICON DISCOVERY GMBH

What claimed is a method of sweetening or enhancing sweetening effect of a composition that is administered orally to an individual by adding a specific triterpene glycoside obtained from Momordica grosvenorii ( Siraitia grosvenori ).

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Номер записи: 47
28-01-2016 дата публикации

CHEWING GUM WITH LONG-LASTING FRESHNESS AND ITS MANUFACTURING PROCESS

Номер: US20160021908A1
Автор: Baldi Gianni, Colle Roberto, Deleo Maurizio
Принадлежит:

The present invention relates to chewing gums that impart a long-lasting cooling sensation during chewing. Said chewing gums comprise a refreshing synergistic combination of two ingredients which are separated from one another: a cooling your in the form of solid particulate matter, and a cooling mixture. The invention also relates to methods of obtaining said chewing gums. 2. Chewing gum according to claim 1 , wherein said N-substituted p-menthane carboxamide is selected from N-ethyl-p-menthane carboxamide (WS3) claim 1 , N-ethoxycarbonylmethyl-p-menthane carboxamide (WS5) claim 1 , N-p-methoxyphenyl-p-menthane carboxamide (WS 12) claim 1 , N-p-benzeneacetonitrile-menthanecarboxamide claim 1 , N-(2-(pyridin-2-yl)ethyl)-3-p-menthanecarboxamide and combinations thereof.3. Chewing gum according to claim 1 , wherein said solid particulate cooling flavor has an N-substituted p-menthane-carboxamide: dipeptide sweetener: polyvinyl acetate ratio ranging from a minimum of 0.02:1:0.75 to a maximum of 8:1:9.4. Chewing gum according to claim 1 , wherein said solid particulate cooling flavor comprises 1% to 10% of said N-substituted p-menthane-carboxamide claim 1 , 5% to 50% of said dipeptide sweetener and 30% to 90% of said vinyl polymer claim 1 , expressed as a percentage of said particulate.5. Chewing gum according to claim 1 , wherein said chewing gum comprises 0.1% to 10% of said solid particulate cooling flavor claim 1 , preferably 1% to 5% thereof claim 1 , expressed as a percentage of said chewing gum.6. Chewing gum according to wherein said cooling mix contains claim 1 , as organic acids esterified with one or more menthol groups claim 1 , one or more of the following: monomenthyl glutarate claim 1 , dimenthyl glutarate claim 1 , monomenthyl succinate and mixtures thereof.7. Chewing gum according to claim 6 , wherein said cooling mix comprises 1% to 70% monomenthyl glutarate claim 6 , 1% to 70% dimenthyl glutarate and 0.5% to 50% monomenthyl succinate claim 6 , ...

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Номер записи: 48
28-01-2016 дата публикации

LOW DENSITY CHEWING GUM AND SYSTEMS AND PROCESSES FOR MAKING SUCH

Номер: US20160021909A1
Автор: BROWN Scott G., LETTIERE Dominic, SONG Joo
Принадлежит:

Systems and methods are provided for making a shaped gum product composed of agglomerated individual strands of gum. The gum product is induced through a plurality of apertures in a forming die to form individual strands of extruded gum product. The individual strands of gum product are then cooled by a cooling system, such as a blower and/or a cooled conveyor and form an agglomerated mass of cooled individual strands of gum product. Agglomerated mass of gum product is then formed into a predetermined shape and configuration, for example by slicing and/or scoring. 1. A method for forming a chewing gum product , said method including:inducing a gum product through a plurality of apertures in an shape former to form a plurality of individual strands of extruded gum product;cooling said plurality of individual strands of extruded gum product to form a plurality of individual cooled strands of gum product;agglomerating said plurality of individual cooled strands of gum product into a mass of individual cooled strands of gum product; andforming said mass of individual cooled strands of gum product into a shaped gum product having a predetermined shape.2. The method of further including stretching said gum product after it passes through said plurality of apertures.3. The method of wherein said stretching stretches said gum product into thin strands.4. The method of wherein said stretching occurs using airflow.5. The method of wherein said airflow is provided by an air knife.6. The method of wherein said airflow is provided by a jet air blower.7. The method of wherein said airflow is provided by a fan.8. The method of wherein said airflow is provided by a venturi air blower.9. The method of wherein said airflow is provided by a venturi ring.10. The method of wherein said agglomerating said plurality of individual cooled strands of gum product is performed by collecting them in a container.11. The method of wherein said agglomeration of said individual cooled strands of ...

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Номер записи: 49
26-01-2017 дата публикации

COATED COMESTIBLES AND PROCESS FOR THEIR PREPARATION

Номер: US20170020158A1
Автор: HASSLINGER Bernd, Kowalczyk Jorg, PETERS Siegfried, Willibald-Ettle Ingrid
Принадлежит:

Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles. 1. Coated comestibles comprising a core of a comestible and a first coating wherein the first coating comprises isomaltulose and at least 5 weight-% (based on the total dry weight of the first coating) of a binding agent.2. The coated comestibles according to claim 1 , which comprises a first coating comprising isomaltulose and a binding agent claim 1 , and a second coating comprising isomaltulose and a binding agent claim 1 , wherein the amount of the binding agent in the second coating is higher than in the first coating.3. The coated comestibles according to claim 1 , wherein the first coating is free of food colors claim 1 , while the second coating comprises at least one food color.4. The coated comestibles according to claim 2 , wherein the first coating comprises 5 to 10 weight-% of the binding agent (based on the total dry weight of the first coating) and the second coating comprises 11 to 20 weight-% (based on the total dry weight of the second coating) of the binding agent.5. The coated comestibles according to claim 1 , wherein the first coating includes at least one panning additive.6. The coated comestibles according to claim 2 , wherein the second coating includes at least one panning additive.7. Coated comestibles comprising:(a) a core of a comestible;(b) 20 to 100 layers of a first coating of a first liquid medium, wherein the first medium comprises 70 to 95 weight-% of isomaltulose (based on the total dry weight of the first coating) and 5 to 8 weight-% of a binding agent (based on the total dry weight of the first coating) wherein the binding agent is a water soluble hydrocolloid, and(c) 10 to 100 layers of a second coating of a second liquid medium, wherein the second liquid medium comprises 70 to 85 weight-% of isomaltulose (based on the total dry weight of the second coating) and 13 to 17 weight-% of a binding agent (based on the total dry ...

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Номер записи: 50
26-01-2017 дата публикации

Tobacco Raw Material

Номер: US20170020183A1
Автор: BJÖRKHOLM Lars
Принадлежит:

An oral smokeless tobacco product comprises bleached tobacco raw material with less than about 4 weight-% fermentable carbohydrates, calculated on dry total weight of the bleached tobacco raw material, with an ISO brightness not less than about 60; nicotine selected from nicotine from tobacco plants and/or synthetic nicotine; and an alginate composition. The alginate composition is distributed in the product and comprises at least water, alginate and an added substance intended to be released from the product when used. The composition contains an alginate matrix that retains at least a major proportion of the added substance so long as the matrix is intact, the alginate matrix being formed so as to disintegrate and/or dissolve in the chemical and physical environment existing in a user's mouth. The alginate contains an alginate salt of monovalent cations and is soluble in cold water. The product has a water content of 5 to 55%. 1. An oral smokeless tobacco product comprising:bleached tobacco raw material with less than about 4 weight-% fermentable carbohydrates, calculated on the dry total weight of the bleached tobacco raw material and with an ISO brightness that is not less than about 60;nicotine selected from nicotine from tobacco plants, or synthetic nicotine or a combination thereof;an alginate composition, distributed in the product and comprising at least water, alginate and an added substance intended to be released from the product when said product is used, said composition containing an alginate matrix that retains at least a major proportion of the added substance so long as the matrix is intact, and the alginate matrix being formed so as to disintegrate and/or dissolve in the chemical and physical environment that exists in a user's mouth;wherein said alginate contains an alginate salt of monovalent cations and is soluble in cold water; andwherein the product has a water content of 5 to 55%.2. The product according to claim 1 , wherein the bleached ...

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Номер записи: 51
26-01-2017 дата публикации

MEDICAL CHEWING GUM

Номер: US20170020812A1
Автор: Neergaard Jesper
Принадлежит:

The invention relates to a medical chewing gum comprising gum base polymers and an active pharmaceutical ingredient, the gum base polymers comprising polyvinyl acetate and vinyl laurate-vinyl acetate copolymer in an amount of more than 90% by weight, wherein the gum base polymers include 20-95% by weight of polyvinyl acetate and -80% by weight of vinyl laurate-vinyl acetate copolymer, and wherein the chewing gum contains no polyterpene resins and no resins based on gum rosin, wood rosin or tall oil resin. 162-. (canceled)63. A medical chewing gum comprising gum base polymers and an active pharmaceutical ingredient ,the gum base polymers comprising polyvinyl acetate and vinyl laurate-vinyl acetate copolymer in an amount of more than 90% by weight,wherein the gum base polymers include 20-95% by weight of polyvinyl acetate and 5-80% by weight of vinyl laurate-vinyl acetate copolymer, andwherein the chewing gum contains no polyterpene resins and no resins based on gum rosin, wood rosin or tall oil resin.64. The medical chewing gum according to claim 63 , the medical chewing gum comprising gum base polymers and an active pharmaceutical ingredient claim 63 ,the gum base polymers consisting of synthetic gum base polymers, andthe gum base polymers comprising polyvinyl acetate and vinyl laurate-vinyl acetate copolymer in an amount of more than 90% by weight,wherein the gum base polymers include 20-95% by weight of polyvinyl acetate and 5-80% by weight of vinyl laurate-vinyl acetate copolymer, andwherein the chewing gum contains no polyterpene resins and no resins based on gum rosin, wood rosin or tall oil resin.65. The medical chewing gum according to claim 63 , the medical chewing gum comprising gum base polymers claim 63 , an active pharmaceutical ingredient and buffer claim 63 ,the gum base polymers comprising polyvinyl acetate and vinyl laurate-vinyl acetate copolymer in an amount of more than 90% by weight,wherein the gum base polymers include 20-95% by weight of ...

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Номер записи: 52
25-01-2018 дата публикации

SYNERGISTIC COMPOSITION COMPRISING PROPOLIS AND CARNOSIC ACID FOR USE IN THE PREVENTION AND TREATMENT OF CANDIDIASIS

Номер: US20180021389A1
Автор: ARGUELLES ORDONEZ Juan Carlos, ARGUELLES PRIETO Alejandra, GUIRAO ABAD Jose Pedro, LOZANO TERUEL Jose Antonio, SANCHEZ-FRESNEDA PINTO Ruth
Принадлежит:

Synergistic composition comprising propolis and carnosic acid for use in the prevention and treatment of candidiasis. The invention relates to a synergistic composition comprising propolis that comprises polyphenols at a concentration between 70 and 90% by weight of propolis and carnosic acid, for use in the prevention and treatment of candidiasis in humans and/or animals. The invention also relates to a synergistic pharmaceutical and/or veterinary composition and a synergistic food product. 1. A synergistic composition comprising:propolis comprising polyphenols at a concentration between 70 and 90% by weight of the propolis andcarnosic acid,for use in the prevention and treatment of candidiasis in humans and/or animals.2. Synergistic composition for use according to claim 1 , wherein the candidiasis is epithelial candidiasis.3. Synergistic composition for use according to claim 1 , wherein the concentration of propolis is between 20 and 80% by weight relative to the total of the synergistic composition.4. Synergistic composition for use according to claim 1 , wherein the concentration of carnosic acid is between 10 and 60% by weight relative to the total of the synergistic composition.5. Synergistic composition for use according to claim 1 , wherein the synergistic composition is provided in the form selected from the group consisting of cream claim 1 , gel claim 1 , ointment claim 1 , vaginal suppositories claim 1 , sprays claim 1 , tablets claim 1 , powders for topical use claim 1 , capsules claim 1 , powder for oral suspension claim 1 , ear drops claim 1 , toothpaste claim 1 , mouthwash claim 1 , perfusion claim 1 , syrup claim 1 , wipes claim 1 , dental thread claim 1 , dental floss claim 1 , toothbrush and interdental brush.6. Synergistic pharmaceutical and/or veterinary composition comprising:propolis comprising polyphenols at a concentration between 70 and 90% by weight of the propolis andcarnosic acid,together with pharmaceutically and/or veterinarily ...

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Номер записи: 53
23-01-2020 дата публикации

CONSUMABLES

Номер: US20200022387A1
Автор: GRAY Kimberley, HANSEN Chad Allen, JIA Zhonghua, NAMAN Charles Benjamin, SIMONS Christopher Todd, SLACK Jay Patrick, YANG Xiaogen
Принадлежит:

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), 1. A method of sweetening consumables comprising admixing to a consumable:a) at least 0.0001% (w/w) of at least one sweetener, including natural and artificial sweeteners, wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof,wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration isosweet from 2% to 15% sucrose, andb) hesperitin dihydrochalcone 4″-beta-D-glucoside (HDG) in a concentration near its sweetness detection threshold.2. The method according to claim 1 , wherein the HDG concentration is from 0.3 to 20 ppm.3. The method according to claim 1 , wherein the consumable is selected from dairy product claim 1 , dairy-derived product and dairy-alternative product and wherein the HDG concentration is from 1 to 75 ppm.4. The method according to claim 1 , wherein the consumable has a pH below 6.5 and the HDG concentration is from 0.6 to 30 ppm.5. The method according to claim 1 , wherein the consumable has a pH below 5 and the HDG concentration is from 0.6 to 40 ppm.6. The method according to claim 1 , wherein the consumable is a water-based consumable selected from the group consisting of water claim 1 , aqueous beverage claim 1 , enhanced/slightly sweetened water drink claim 1 , mineral water claim 1 , carbonated beverage claim 1 , non-carbonated beverage claim 1 , carbonated water claim 1 , still water claim 1 , soft drink claim 1 , non-alcoholic drink claim 1 , alcoholic drink claim 1 , beer claim 1 , wine claim 1 , liquor claim 1 , fruit drink claim 1 , juice claim 1 , fruit juice claim 1 , vegetable juice claim 1 ...

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Номер записи: 54
23-01-2020 дата публикации

METHYLMENTHOL DERIVATIVE AND COOL-SENSATION IMPARTER COMPOSITION CONTAINING SAME

Номер: US20200024221A1
Автор: Harada Makoto, ITOH Hisanori, Matsumoto Takaji, OTAKE Masaya, OTSUKA Masashi, Sato Tomoharu
Принадлежит: TAKASAGO INTERNATIONAL CORPORATION

A cooling agent composition includes a methyl menthol derivative represented by the following general formula (1). In the formula (1), a symbol * indicates an asymmetric carbon atom, X represents a hydrogen atom or a substituent, and Y represents an aryl group having 6 to 20 carbon atoms which may have a substituent. 2. The cooling agent composition according to claim 1 , wherein X in the general formula (1) represents a hydrogen atom claim 1 , a hydroxyl group claim 1 , an acetoxy group claim 1 , an oxo group claim 1 , or a methyl group claim 1 , and Y in the general formula (1) represents a phenyl group which may have a substituent.4. The cooling agent composition according to claim 1 , further comprising at least one kind of cooling substance other than the methyl menthol derivative.5. The cooling agent composition according to claim 4 , wherein the cooling substance other than the methyl menthol derivative is at least one cooling substance selected from the group consisting of:one or more kinds of compounds selected from menthol, menthone, camphor, pulegol, isopulegol, cineole, cubenol, menthyl acetate, pulegyl acetate, isopulegyl acetate, menthyl salicylate, pulegyl salicylate, isopulegyl salicylate, 3-(1-menthoxy)propane-1,2-diol, 2-methyl-3-(1-menthoxy)propane-1,2-diol, 2-(1-menthoxy)ethane-1-ol, 3-(1-menthoxy)propane-1-ol, 4-(1-menthoxy)butan-1-ol, menthyl 3-hydroxybutanoate, menthyl glyoxylate, p-menthane-3,8-diol, 1-(2-hydroxy-4-methylcyclohexyl)ethanone, menthyl lactate, menthone glycerin ketal, menthyl-2-pyrrolidone-5-carboxylate, monomenthyl succinate, alkali metal salts of monomenthyl succinate, alkaline earth metal salts of monomenthyl succinate, monomenthyl glutarate, alkali metal salts of monomenthyl glutarate, alkaline earth metal salts of monomenthyl glutarate, N-{[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl}glycine, p-menthane-3-carboxylic acid glycerol ester, menthol propylene glycol carbonate, menthol ethylene glycol carbonate, p-menthane-2,3 ...

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Номер записи: 55
02-02-2017 дата публикации

CAPSULES WITH A HIGH ACTIVE INGREDIENT CONTENT

Номер: US20170027823A1
Автор: Aickele Frank, WEISSBRODT Jenny
Принадлежит:

The invention relates to (dried) capsules with a high active-ingredient or active-substance content, to the use of the capsules in cosmetic and/or pharmaceutical compositions and to the production of said capsules. 1. A capsule , comprising(a) at least one gelable substance,(b) at least one emulsifier,(c) at least one filler and(d) at least one active ingredient or active substance which is to be encapsulated,with the active ingredient or active substance (d) being dispersed in an emulsion comprising the gelable substance (a), the emulsifier (b) and the filler (c).2. The capsule as claimed in claim 1 , whereinthe gelable substance (a) is selected from the group consisting composed of alginate, pectin, agar-agar, carrageenan, gellan gum, gelatins, modified cellulose, proteins and mixtures thereof,the emulsifier (b) is selected from the group consisting of polysorbates, sugar esters, saponins, gum arabic, modified gum Arabic, modified starch and mixtures thereof, andthe filler (c) is selected from the group consisting of vegetable fibers, microcrystalline cellulose, silica gels, native starch, silicates and mixtures thereof.3. The capsule as claimed in claim 1 , wherein the gelable substance is selected from the group consisting of alginate claim 1 , pectin claim 1 , gellan gum and mixtures thereof.4. The capsule as claimed in claim 1 , wherein the filler is a vegetable fiber which is selected from the group consisting of apple fibers claim 1 , bamboo fibers claim 1 , oat fibers claim 1 , pea fibers claim 1 , potato fibers claim 1 , wheat fibers and mixtures thereof.5. The capsule as claimed in claim 1 , wherein the emulsifier is selected from the group consisting of gum arabic claim 1 , modified gum arabic claim 1 , modified starch and mixtures thereof.6. The capsule as claimed in claim 1 , wherein the active ingredient or the active substance is selected from the group consisting of flavorings claim 1 , fragrances claim 1 , dietary supplements such as vitamins claim ...

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Номер записи: 56
02-02-2017 дата публикации

Composition containing ginsenoside f1 for removing amyloid plaques

Номер: US20170027969A1
Автор: Jin Hee Han, Suk Chae Jung, Sun Chang Kim
Принадлежит: Intelligent Synthetic Biology Center

Provided are a food composition and a feed composition for removing amyloid plaques, each composition including ginsenoside F1, in which ginsenoside F1 is effective for removing amyloid plaques in the hippocampal area of the brain.

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Номер записи: 57
01-02-2018 дата публикации

FRAGRANCE AND FLAVOR COMPOSITIONS CONTAINING ISOMERIC ALKADIENYL ESTERS

Номер: US20180027845A1
Автор: BEDOUKIAN Matthew
Принадлежит: BEDOUKIAN RESEARCH, INC.

A composition containing at least one isomeric alkadienyl ester in an amount effective to impart a fragrance or flavor to the composition. A fragrance or flavor composition containing at least one isomeric alkadienyl ester in an amount effective to impart a fragrance or flavor to the composition. A consumer product containing the fragrance or flavor composition having at least one isomeric alkadienyl ester in an amount effective to impart a fragrance or flavor to the composition. A method of imparting a fragrance or flavor to a consumer product by adding to the consumer product a fragrance or flavor composition containing at least one isomeric alkadienyl ester in an amount effective to impart a fragrance or flavor to the consumer product. 1. A composition comprising at least one isomeric alkadienyl ester in an amount effective to impart a fragrance or flavor to the composition.2. The composition of wherein the at least one isomeric alkadienyl ester is selected from the group consisting of Z claim 1 ,E-3 claim 1 ,5-heptadienyl formate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl acetate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl propionate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl butyrate claim 1 , and Z claim 1 ,E-3 claim 1 ,5-heptadienyl isobutyrate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl valerate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl isovalerate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl hexanoate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl benzoate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl lactate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl pyruvate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl salicylate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl tiglate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl methyl carbonate claim 1 , Z claim 1 ,E-3 claim 1 ,5-heptadienyl cis-3-hexenoate claim 1 , and Z claim 1 ,E-3 claim 1 ,5-heptadienyl alpha methyl butyrate.3. The composition of wherein the at least one ...

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Номер записи: 58
01-02-2018 дата публикации

SPRAY-DRIED COMPOSITIONS CAPABLE OF RETAINING VOLATILE COMPOUNDS AND METHODS OF PRODUCING THE SAME

Номер: US20180027855A1
Автор: Hans Keith Thomas, Henson Lulu, LAVALLEE Christopher Thomas, Popplewell Lewis Michael, Wolff Eric Jesse, Wright Maria
Принадлежит: International Flavors and Fragrances Inc.

The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods. 1. A method for producing a spray-dried flavor composition capable of retaining volatile compounds comprising spray drying a flavor containing volatile compounds in a spray dryer , the spray dryer having an inlet temperature of less than 100° C. and an inlet air humidity of 0-4 g HO/kg dry air and having an outlet temperature between 35° C. and 55° C. and an outlet air humidity of 10- 20 g HO/kg dry air to obtain a spray-dried flavor composition , wherein the volatile compounds are present in the spray-dried flavor composition in an amount that is at least 20% of the volatile compounds originally contained in the flavor.2. The method of claim 1 , further comprising drying the spray-dried flavor composition in a fluid-bed chamber attached at the spray dryer outlet claim 1 , wherein the temperature of the air of the fluid-bed unit is at or below the outlet temperature of the spray dryer.3. The method of claim 1 , wherein the volatile compounds are acetaldehydes claim 1 , dimethyl sulfides claim 1 , ethyl acetates claim 1 , ethyl propionates claim 1 , methyl butyrates claim 1 , or ethyl butyrates.4. The method of claim 1 , wherein the volatile compounds have a boiling point of less than 200° C.5. The method of claim 1 , wherein the flavor emulsion further comprises a carrier material.6. The method of claim 1 , wherein the flavor further comprises a solvent.7. The method of claim 6 , wherein the solvent is a volatile solvent.8. The method of claim 5 , wherein the flavor and carrier material comprise 40% and 70% as dry solid material of the total composition.9. The method of claim 1 , wherein air of the spray dryer is partially or wholly nitrogen or carbon dioxide.10. The method of claim 1 , wherein the water activity of the composition is in the range of 0.1 to 0.6. ...

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Номер записи: 59
02-02-2017 дата публикации

NOVEL TRITERPENE-GLYCOSIDES AS SWEETENERS OR SWEETENER ENHANCERS

Номер: US20170029458A1
Автор: Hetterling Gregor, Jakupovic Sven, Kluge Grit, Siems Karsten, Tschirintzi Fotini
Принадлежит: ANALYTICON DISCOVERY GMBH

Suggested are triterpene-glycoside compounds, which are obtainable by the extraction of () which are useful as a sweetener or sweetener enhancer in preparations and compositions, especially oral edible compositions. 2. A compound of formula (I) according to claim 1 , wherein{'sub': 1', '2, 'Rand Rare independently of one another and denote hydroxyl or a sugar moiety selected from the group consisting of a monosaccharide, an oligosaccharide and mixtures thereof,'}wherein the monosaccharide and/or the monosaccharide units of the oligosaccharide are selected from the group consisting of glucose, 2-glucopyranosyl-glucose, 3-glucopyranosyl-glucose, 4-glucopyranosyl-glucose, 6-glucopyranosyl-glucose, glucopyranosyl-(1→2)-[glucopyranosyl-(1→6)]-glucose and mixtures thereof, and{'sub': '3', 'wherein in the case of the oligosaccharide, the monosaccharide units of the oligosaccharide are linked via glycosidic bonds to each other, and Rdenote hydrogen, hydroxyl or carbonyl.'}3. A compound of formula (I) according to claim 1 , wherein in the case where Ris an oligosaccharide with 2 monosaccharide units (disaccharide) claim 1 , the monosaccharide units of the disaccharide of Rare linked via glycosidic bonds together claim 1 , which is not a 1→6 linking.4. A compound of formula according to claim 1 , wherein{'sub': '2', 'Ris an oligosaccharide with 2 monosaccharide units (disaccharide), and'}{'sub': '3', 'Rdenote hydrogen or carbonyl.'}5. A compound of formula (I) according to claim 1 , wherein{'sub': '1', 'Rdenotes hydrogen, hydroxyl carbonyl or an oligosaccharide with 2, 3, 4 or 5 monosaccharide units,'}{'sub': '2', 'Ris an oligosaccharide with 2 monosaccharide unit (disaccharide), and'}{'sub': '3', 'Rdenotes hydroxyl.'}6. A compound of formula (I) according to claim 1 , wherein in the case where Ris an oligosaccharide with 3 monosaccharide units (trisaccharide) claim 1 , then{'sub': '1', 'Ris carbonyl, and/or'}{'sub': '3', 'Ris not hydroxyl or carbonyl, or'}{'sub': 3', '1, ' ...

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Номер записи: 60
30-01-2020 дата публикации

GUM BASES INCORPORATING POLYMERS DERIVED FROM RUSSIAN DANDELION

Номер: US20200029587A1
Автор: PHILLIPS David R., Xia Xiaohu
Принадлежит:

A chewing gum base comprises rubber derived from Russian Dandelion (TKS). Methods of extracting and purifying the rubber are provided. Gum base compositions and methods of compensating for variable ratios of elastomer: resin in the rubber are disclosed. 1. A chewing gum base comprising 1 to 30 wt. % TKS rubber , 0 to 20 wt. % synthetic elastomer , 0 to 20 wt. % natural elastomer other than TKS rubber , about 0 to about 40% by weight resin , about 0 to about 35 wt. % filler , about 0 to about 35 wt. % softener , 0 to 5 wt. % emulsifier , and 0 to 40 wt. % hydrophilic modifier.2. The gum base of wherein the TKS rubber is extracted by a blender method using only food acceptable solvents and reagents.3. The gum base of wherein the TKS rubber is extracted by a flow method using only food acceptable solvents and reagents.4. The gum base of wherein the TKS rubber is extracted by a water milling method using only food acceptable solvents and reagents.5. The gum base of wherein the TKS rubber is extracted by a green dry-milling method using only food acceptable solvents and reagents.6. The gum base of wherein the TKS rubber is ground to reduce its molecular weight prior to incorporation into the gum base.7. A method of producing compositionally consistent chewing gum bases comprising the steps ofa. creating a master formula for a gum base having a desired texture and containing at least TKS rubber and a terpene resin using a first TKS rubber batch having a known ratio of elastomer:resin;b. analyzing a second batch of TKS Rubber to determine its elastomer:resin ratio;c. adjusting the levels of TKS rubber and terpene resin in the formula to compensate for the difference in elastomer:resin ratios of the second batch of TKS rubber compared to the first batch of TKS rubber such that the final elastomer level and resin level in the gum base match those of the master formula; andd. preparing at least one batch of gum base using the adjusted formula.8. A method of producing ...

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Номер записи: 61
04-02-2021 дата публикации

CONFECTIONERY COMPOSITIONS CONTAINING STEVIA LEAVES

Номер: US20210030018A1
Автор: Hsu Chia-Hua, Mo Xiaoqun, Xia Xiaohu
Принадлежит:

Confectionery compositions which comprise leaves for use in confectionery products are disclosed. In certain non-limiting embodiments of the disclosed formulations, the confectionery composition containing leaves exhibits little to no bitterness and a sugar-like taste. 1SteviaStevia. A confectionery composition comprising leaves , wherein the leaves are present in an amount of from about 0.5% to about 5.0% by weight of the confectionery composition.2Stevia. The confectionery composition of claim 1 , wherein the leaves are present in an amount of from about 1.0% to about 2.5% by weight of the confectionery composition.3SteviaStevia. The confectionery composition of claim 1 , wherein the leaves are ground leaves.4. The confectionery composition of claim 1 , further comprising a sweetener selected from the group consisting of aspartame claim 1 , neotame claim 1 , advantame claim 1 , sucralose claim 1 , acesulfame potassium claim 1 , sodium saccharin claim 1 , glycyrrhizin claim 1 , neohysperidine dihydrochalcone claim 1 , neotame claim 1 , luo han guo claim 1 , brazzein claim 1 , monatin claim 1 , thaumatin claim 1 , alitame claim 1 , saccharin and its salts claim 1 , cyclamic acid and its salts claim 1 , monellin claim 1 , and combinations thereof.5. The confectionery composition of claim 1 , wherein the confectionery is chewing gum.6. The confectionery composition of claim 1 , wherein the confectionery is a chewy confection.7Stevia. The confectionery composition of claim 1 , wherein the leaves are freeze dried.8Stevia. The confectionery composition of claim 1 , wherein the leaves have an average particle size of from about 0.5 mm to about 2 mm.9Stevia. The confectionery composition of claim 1 , wherein the leaves have an average particle size of from about 0.01-0.5 mm.10Stevia. The confectionery composition of claim 1 , wherein the leaves have an average particle size of from about 0.03-0.15 mm.11. A method of making the chewing gum comprising:{'i': 'Stevia', '(a) ...

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Номер записи: 62
04-02-2021 дата публикации

D-PSICOSE-CONTAINING SWEETENER AND FOODS AND DRINKS AND THE LIKE OBTAINED BY USING SAME

Номер: US20210030037A1
Автор: Fujihara Hideki, FUKADA Kazuhiro, Iida Tetsuo, Izumori Ken, Okuma Kazuhiro, Tokuda Masaaki
Принадлежит:

A D-psicose-containing sweetener with the modification of the taste of D-psicose includes D-psicose, a sugar alcohol and/or a high intensity sweetener, preferably containing D-psicose as the main component, particularly a low-calorie sweetener and/or a sweetener giving refreshing feel in the oral cavity, as well as foods and drinks obtained by using the D-psicose-containing sweetener with the modification of the taste of D-psicose, and other products given with sweetness. The sugar alcohol is one or more sugar alcohols selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol, while the high intensity sweetener is one or more high intensity sweeteners as selected from aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, neotame and monellin. 1. A method of producing a sweetener , the method comprising:combining D-psicose as a main component with at least one of:a sugar alcohol selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol; ora high intensity sweetener selected from the group consisting of aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, Neotame and monellin,wherein the sweetener comprises 30 parts or more of the sugar alcohol in relation to 100 parts of D-psicose, or the sweetener comprises 0.008 parts or more of the high intensity sweetener in relation to 100 parts of D-psicose, such that a taste of the sweetener is comparable to a taste of sucrose.2. The method according to claim 1 , wherein the sweetener comprises an effective amount of the sugar alcohol or the high intensity sweetener to change sweetness onset and heaviness of the sweetener such that the taste of the sweetener is comparable to the taste of sucrose.3. The method according to claim 1 , wherein D-psicose is combined with acesulfame K.4. The method ...

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Номер записи: 63
05-02-2015 дата публикации

Tobacco Chewing Gum Formulation

Номер: US20150034111A1
Автор: Andersen Carsten
Принадлежит:

A chewing gum formulation including tobacco particles and a gum base, where the gum base includes one or more hydrophobic gum base polymers, and where the tobacco particles are made from tobacco leaves. The amount of tobacco particles is between 0.5 and 30% by weight of the chewing gum formulation, and nicotine is released from the tobacco particles when chewing the chewing gum formulation. 1. Chewing gum formulation comprising tobacco particles and a gum base , wherein the gum base comprises one or more hydrophobic gum base polymers , and wherein the tobacco particles are made from tobacco leaves ,wherein the amount of tobacco particles is between 0.5 and 30% by weight of the chewing gum formulation,wherein nicotine is released from the tobacco particles when chewing the chewing gum formulation.275-. (canceled) The present invention relates to the field of chewing gum. In particular the present invention relates to a tobacco chewing gum formulation.It is well known to use chewing gum comprising nicotine or complexes of nicotine to provide a user with appropriate doses of nicotine.Considerable effort has been put into formulating chewing gum that can deliver nicotine to a user in a way close to what is experienced by a person when smoking a cigarette.Different ways of incorporating the nicotine into the chewing gum by mixing or initial preparation of the nicotine have been disclosed in the prior art.One of these prior art disclosures includes U.S. Pat. No. 5,488,962 specifically dealing with the problem of simulating the cigarette smoking with respect to the level of nicotine retention in the blood and saliva. According to the disclosure, an initial peak of nicotine level in the blood is obtained more similar to the corresponding absorption of nicotine when smoking a cigarette. The levels reached after a certain time corresponds to conventional nicotine-containing chewing gums.A problem is, however, that the modification of the initial release may typically result ...

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Номер записи: 64
24-02-2022 дата публикации

ORAL COMPOSITIONS

Номер: US20220053790A1
Автор: Arnold Michael
Принадлежит:

A chewable composition for teeth-whitening comprising a first region and a second region separated by a barrier layer; the first region comprising carbamide peroxide having water content of about 2% or less, a wetting agent (e.g., glycerin), an anhydrous chewing gum base having water content of about 1% or less, an anhydrous fruit acid, and one or more gum additives; and the second region comprising a chewable composition comprising a gum base, a source of bicarbonate ion, and one or more gum additives. A kit comprising separate chewable compositions corresponding to the first and second regions, and methods for whitening teeth using the chewable composition are also provided. 19-. (canceled)10. A chewable composition for teeth-whitening , comprising a first and a second region separated by a barrier layer ,the first region comprising an anhydrous chewing gum base having water content of about 1% or less, an anhydrous fruit acid, carbamide peroxide having water content of about 2% or less, and one or more gum additives, wherein, the ratio of gum base:carbamide peroxide:fruit acid, in percent weight relative to the first region, is about 10-50:1-20:0.5-8, and the one or more gum additives are present in an amount sufficient to reach 100% of the weight of the first region; andthe second region comprising a chewable composition comprising a source of bicarbonate ion, a gum base, and one or more gum additives,wherein the source of bicarbonate ion and the gum base, respectively, are present in a ratio of about 5-30:15-50 in percent weight relative to the second region, and the one or more gum additives are present in an amount sufficient to reach 100% of the weight of the second region, wherein the source of bicarbonate ion is sodium bicarbonate and the ratio of fruit acid:carbamide peroxide:sodium bicarbonate, by mass, is about 0.5-5:5-30:15-45.11. The chewable composition of claim 10 , wherein barrier layer comprises one or more components selected from the group ...

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Номер записи: 65
24-02-2022 дата публикации

STEVIA EXTRACTS

Номер: US20220053809A1
Автор: MARKOSYAN Avetik, Prakash Indra
Принадлежит:

A extract made from leaves of the plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products. 2SteviaStevia. The process of further comprising purification of the extract solution and drying to obtain extract with total steviol glycoside content of at least 6.9% (wt/wt on dry basis).3Stevia rebaudianaStevia rebaudiana. The process of wherein leaves are obtained from at least one cultivar selected from the group consisting of: ‘807086’ wherein a representative sample of live plant tissue of said ‘807086’ cultivar has been deposited under CGMCC No. 9702; ‘814011’ wherein a representative sample of live plant tissue of said ‘814011’ cultivar has been deposited under CGMCC No. 9701; and ‘817096’ wherein a representative sample of live plant tissue of said ‘817096’ cultivar has been deposited under CGMCC No. 9703.4Stevia rebaudianaStevia rebaudiana. The process of wherein leaves are obtained from a cultivar generated using at least one cultivar selected from group consisting of: ‘807086’ wherein a representative sample of live plant tissue of said ‘807086’ cultivar has been deposited under CGMCC No. 9702; ‘814011’ wherein a representative sample of live plant tissue of said ‘814011’ cultivar has been deposited under CGMCC No. 9701; and ‘817096’ wherein a representative sample of live plant tissue of said ‘817096’ cultivar has been deposited under CGMCC No. 9703.5Stevia. An untreated aqueous extract prepared by the process of claim 1 , wherein RebM is present in the extract at or above its common relative concentration.6Stevia. A food claim 5 , beverage or other consumable comprising extract of . This utility patent application claims the benefit of priority from: U.S. Provisional Patent Application No. 62/044,626, filed on Sep. 2, 2014; U.S. Provisional Application No. 62/059,562, filed on Oct. 3, 2014; U.S. Provisional Patent Application No. 62/061,363, filed on Oct. 8, 2014; and U.S. ...

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Номер записи: 66
07-02-2019 дата публикации

COOLING FORMULATIONS

Номер: US20190037896A1
Автор: JOHNSON Sonya, SHELDON Gloria, Tian Minmin
Принадлежит: WM. WRIGLEY JR. COMPANY

The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain, non-limiting embodiments of the disclosed formulations, the cooling agent is WS-30 (glycerol ester of p-menthane-3-carboxylic acid) In certain embodiments, the disclosed formulations provide enhanced cooling attributes for mints and chewing gum. 2. The flavor composition of claim 1 , further comprising one or more cooling compounds selected from the group consisting of WS-23 (N claim 1 ,2 claim 1 ,3-Trimethyl-2-isopropylbutamide) claim 1 , WS-5 (N-(Ethoxycarbonylmethyl)-3-p-menthanecarboxamide) claim 1 , WS-12 ((1R claim 1 ,2S claim 1 ,5R)—N-(4-Methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide) claim 1 , menthyl glutarate claim 1 , menthyl succinate claim 1 , isopulegol claim 1 , menthyl lactate claim 1 , menthol claim 1 , WS-3 (N-Ethyl-p-menthane-3-carboxamide) claim 1 , menthol EG carbonate claim 1 , menthol PG carbonate claim 1 , and menthol glycerol ether.3. The flavor composition of claim 1 , further comprising WS-5.4. The flavor composition of claim 1 , further comprising WS-12.5. The flavor composition of claim 1 , further comprising WS-23.6. The flavor composition of claim 1 , further comprising WS-5 claim 1 , WS-12 and WS-23.7. A food product comprising the flavor composition of .9. The food product of claim 8 , wherein the concentration is about 0.05% claim 8 , about 0.1% or about 0.2% weight/weight of the food product.10. The food product of claim 8 , wherein the food product is a confectionery product.11. The food product of claim 8 , wherein the food product is selected from the group consisting of cakes claim 8 , cookies claim 8 , pies claim 8 , hard candies claim 8 , soft candies claim 8 , compressed mints claim 8 , chewing gums claim 8 , chewy candies claim 8 , gelatins claim 8 , ice creams claim 8 , sorbets claim 8 , jams claim 8 , jellies claim 8 , chocolates ...

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Номер записи: 67
06-02-2020 дата публикации

Method Of Protecting Teeth Against Erosion

Номер: US20200038298A1
Автор: BAIG Arif Ali, Faller Robert Vincent, JR. Donald James, White
Принадлежит:

Disclosed are methods of treating and protecting teeth against erosion by use of oral compositions comprising polymeric mineral surface active agents, metal ions such as stannous and zinc and combinations thereof. The present methods provide improved resistance of teeth to erosive demineralization or dissolution and prevention of tooth damage by subsequent exposure of teeth to erosive chemicals such as acidic foods and beverages. 1. A single-phase dentifrice composition comprising:a. stannous fluoride;b. tripolyphosphate;c. a silica abrasive;d. a humectant selected from the group consisting of glycerin, sorbitol, polyethylene glycol, propylene glycol, and mixtures thereof;e. from about 0.25% to about 12%, by weight of the composition, of cocamidopropyl betaine;f. from about 0.25% to about 12%, by weight of the composition, of sodium lauryl sulfate; andg. from about 10% to about 50%, by weight of the composition, of water.2. The single-phase dentifrice composition of claim 1 , wherein the composition comprises from about 0.005% to about 5% claim 1 , by weight of the compositions claim 1 , of a sweetening agent.3. The single-phase dentifrice composition of claim 1 , wherein the humectant comprises glycerin.4. The single-phase dentifrice composition of comprising from about 1% to about 35% claim 1 , by weight of the composition claim 1 , of the tripolyphosphate.5. The single-phase dentifrice composition of claim 1 , comprising about 0.454% claim 1 , by weight of the composition claim 1 , of stannous fluoride.6. The single-phase dentifrice composition of claim 1 , wherein the composition has a pH of from about 4 to about 10.7. The single-phase dentifrice composition of claim 1 , wherein the composition comprises sodium carboxymethylcellulose.8. The single-phase dentifrice composition of claim 2 , wherein the sweetening agent comprises saccharin.9. The single-phase dentifrice composition of claim 8 , wherein the composition comprises from about 0.25% to about 5% claim 8 ...

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Номер записи: 68
06-02-2020 дата публикации

CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE

Номер: US20200038421A1
Автор: Anastassov George, Changoer Lekhram
Принадлежит:

The present invention generally relates to a sugar alcohol and cannabinoid complex, and methods to prepare this complex from cannabinoid oil comprising at least one cannabinoid. The complex is in solid form and may be used in food, pharmaceutical, cosmetic formulations, and medical devices wherein solid forms of cannabinoid are desirable. This complex also enhances release of active cannabinoids in oral consumption. Methods to make this complex are also disclosed. 1. A method to prepare a cannabinoid and sugar or cannabinoid and sugar alcohol complex comprising the steps of:adding at least one cannabinoid into a solvent and stir into a mixture;adding sugar alcohol or mixture of sugar alcohols into the cannabinoid-solvent mixture above to form a cannabinoid and sugar alcohol slurry;placing the cannabinoid and sugar alcohol slurry in a container;stirring the cannabinoid and sugar alcohol slurry for at least 15 minutes to form a uniform mixture;applying heat to the container to raise temperature while applying vacuum to reduce the internal pressure in the container;collecting evaporated solvent in a cold trap;stopping the heat and vacuum application; andharvesting the cannabinoid and sugar alcohol solid mixture.2. The method of claim 1 , wherein the solvent is selected from the group consisting of isopropyl alcohol and ethanol.3. The method of claim 1 , wherein the sugar alcohol is selected from the group consisting of isomalt claim 1 , mannitol claim 1 , sorbitol claim 1 , xylitol claim 1 , lactitol claim 1 , maltitol claim 1 , and erythritol.4. The method of claim 1 , wherein the at least one cannabinoid is selected from the group consisting of Δ-tetrahydrocannabinol claim 1 , cannabidiol claim 1 , cannabinol claim 1 , and cannabigerol.5. The method of claim 1 , wherein the temperature is between 45° C. to 60° C.6. The method of claim 1 , wherein the internal pressure in the container is between 100 mmHg to 300 mmHg.7. The method of claim 1 , wherein the at least one ...

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Номер записи: 69
15-02-2018 дата публикации

DENTAL PRODUCT, USE OF A DENTAL PRODUCT AND METHODS OF USE OF A DENTAL PRODUCT

Номер: US20180042262A1
Автор: EDWARDS-LUNN TOBY, HEFFERNAN MICHAEL JOSEPH
Принадлежит: DR HEFF'S PRODUCTS LIMITED

A dental product () including a foodstuff, the foodstuff includes a green tea extract and an amorphous calcium phosphate (ACP). Use of the dental product in a treatment of dental caries. A first method of use of the dental product in the treatment of dental caries including the steps of: consuming a minimum number of dental products in a timeframe of one day (); spreading the consumption over the timeframe (). A second method of use of the dental product in the treatment of dental caries including the steps of: consuming the dental product; afterwards, brushing teeth with a toothpaste including a fluoride compound. 115-. (canceled)161. A dental product () comprising a foodstuff , the foodstuff comprising:a green tea extract between 2% and 10% by weight, wherein wherein the green tea extract comprises eGCG between 5% and 60%; andan amorphous calcium phosphate (ACP), wherein the foodstuff comprises between 1% and 10% amorphous calcium phosphate by weight.17. A dental product as claimed in claim 16 , wherein the green tea extract comprises 40% eGCG.18. A dental product as claimed in claim 16 , wherein the foodstuff comprises 1% amorphous calcium phosphate by weight.19. A dental product as claimed in claim 16 , wherein the foodstuff further comprises xylitol claim 16 , wherein the foodstuff comprises between 50% and 95% of xylitol by weight.20. A dental product as claimed in claim 19 , wherein the foodstuff comprises between 80% and 95% of xylitol by weight claim 19 , wherein the foodstuff comprises 94.5% of xylitol by weight.21. A dental product as claimed in claim 16 , wherein the foodstuff further comprises a flavouring claim 16 , preferably a mint or fruit flavouring comprising natural and/or artificial ingredients claim 16 , even more preferably a mint flavouring comprising natural peppermint oil and/or menthol.22. A dental product as claimed in claim 21 , wherein the foodstuff comprises between 0.1% and 2% natural peppermint oil by weight claim 21 , even more ...

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Номер записи: 70
01-05-2014 дата публикации

ACIDIC SOLID ORAL COMPOSITIONS WITHOUT EROSIVE POTENTIAL IN SALIVA AND METHOD FOR DETERMINING EROSIVE POTENTIAL IN SALIVA

Номер: US20140121274A1
Автор: Buchwald Christian, Jensdottir Thorbjorg, Jensen Allan Bardow, Nauntofte Birgitte
Принадлежит:

Acidic oral compositions having calcium contents and effective pH-values in the area indicated by grey-tone in FIG. are non-erosive in saliva and capable of stimulating saliva production, even in “dry mouth” patients. A new multi-step test method for determining erosive potential in saliva has been used for identifying the compositions. 1. An acidic solid oral composition , which is a boiled sweet , a candy , a lollipop , a jelly , a chewing gum , a drop , a pastille , a lozenge , an ice cream , a sorbet or a tablet , with reduced erosive potential in saliva , comprising a calcium component and an acid component , wherein the amounts of calcium component and acid component in the solid oral composition are adjusted so as to provide(i) a pH in the range of 2.2 to 3.2, when the solid oral composition is dissolved in an equal amount by weight of highly purified water, and {'br': None, '175−(50·pH)≦calcium content (mmol/kg)≦660−(200·pH),'}, '(ii) a calcium content in the acidic solid oral composition within the following limitsthe pH being as indicated above, with the proviso that the composition does not include a polyphosphate being a phosphate polymer wherein the number of phosphate groups (n) is at least 3.2. A solid composition according to claim 1 , wherein the mole ratio of calcium component to acid component is in the range of 0.3 to 0.8.3. A solid composition according to claim 2 , wherein the mole ratio of calcium component to acid component is in the range of 0.4 to 0.7.4. A solid composition according to claim 2 , wherein the pH claim 2 , determined as indicated in claim 2 , is between 2.5 and 3.2.5. A solid composition according to claim 2 , wherein the pH claim 2 , determined as indicated in claim 2 , is between 2.6 and 3.1.6. A solid composition according to claim 1 , wherein the calcium component is selected among calcium carbonate claim 1 , calcium hydroxide claim 1 , calcium citrate claim 1 , calcium malate claim 1 , calcium lactate claim 1 , calcium ...

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Номер записи: 71
22-02-2018 дата публикации

PREPARATIONS

Номер: US20180049449A1
Автор: Backes Michael, JOIN Benoit, Kindel Günter, Kulke Torsten, Loges Hubert, Siegel Sven
Принадлежит:

Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life. 115-. (canceled)17. The composition of claim 16 , further comprising a cosmetic additive (component c) selected from the group consisting of surfactants claim 16 , oils claim 16 , emulsifiers claim 16 , pearlescent waxes claim 16 , consistency-enhancing agents claim 16 , thickeners claim 16 , superfatting agents claim 16 , stabilizers claim 16 , polymers claim 16 , silicone compounds claim 16 , fats claim 16 , waxes claim 16 , lecithins claim 16 , phospholipids claim 16 , UV light protection factors claim 16 , humectants claim 16 , biogenic agents claim 16 , antioxidants claim 16 , deodorants claim 16 , antiperspirants claim 16 , antidandruff agents claim 16 , film-forming agents claim 16 , swelling agents claim 16 , insect repellents claim 16 , self-tanning agents claim 16 , tyrosine inhibitors claim 16 , hydrotropes claim 16 , solubilizers claim 16 , preservatives claim 16 , perfumed oils and dyes and mixtures thereof.18. The composition of claim 16 , further comprises at least one aromatic substance.19. The composition of claim 18 , wherein said aromatic substances are selected from the group consisting of anethol claim 18 , acetanisole claim 18 , acetaldehyde claim 18 , acetylmethylcarbinol claim 18 , 2-acetylpyrazine claim 18 , 2-acetylpyridine claim 18 , 2-acetylthiazoline claim 18 , 2-acetylthiazole claim 18 , allyl capronate claim 18 , alpha-amylcinnamaldehyde claim 18 , para-anisaldehyde claim 18 , anis alcohol claim 18 , dimethyl isopropyldithiazine claim 18 , benzaldehyde claim 18 , benzyl acetate claim 18 , L-borneol claim 18 , butyric acid claim 18 , butyl acetate claim 18 , 3-butylidene phthalide claim 18 , capronic acid claim 18 , carvacrol claim 18 , L-carvone claim 18 ...

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Номер записи: 72
25-02-2021 дата публикации

Use of Pyridoxal Acetal Salts as Water-Triggered Profragrances

Номер: US20210053980A1
Автор: BOYCE Gregory R.
Принадлежит: VitaChem LLC

A pro-fragrance delivery system based on a vitamin scaffold and a fragrant alcohol. The vitamin scaffold may be a vitamer of vitamin B6 or derivatives thereof. The pro-fragrance releases the fragrant alcohol by action of water at neutral pH. 2. The compound of claim 1 , wherein Ris C1-C6 straight claim 1 , branched claim 1 , or cyclic alkyl.3. The compound of claim 2 , wherein Ris methyl.5. The compound of claim 1 , wherein X is HSO claim 1 , HPO claim 1 , F claim 1 , Cl claim 1 , Br claim 1 , I claim 1 , or OH claim 1 , or X is an organic counterion such as a sulfosuccinate claim 1 , preferably docusate claim 1 , or a carboxylate claim 1 , preferably cinnamate.6. The compound of claim 1 , wherein Ris C1-C10 alkyl that is unsubstituted or substituted with one or more aryl groups claim 1 , wherein each aryl group is unsubstituted or substituted with one or more C1-C6 straight claim 1 , branched claim 1 , or cyclic alkyl groups.7. The compound of claim 6 , wherein Ris substituted with one or more substituted or unsubstituted phenyl groups.8. The compound of claim 7 , wherein each phenyl is independently unsubstituted or substituted at any position with a C1-C6 straight claim 7 , branched claim 7 , or cyclic alkyl group or with a phenyl group.10. The compound of claim 1 , wherein Rcomprises one or more ethenyl groups.12. The compound of claim 1 , wherein Ris a C8-C15 hydrocarbyl group.13. The compound of claim 1 , wherein Ris a C8-C13 hydrocarbyl group.14. The compound of claim 1 , wherein when Ris methyl and R claim 1 , R claim 1 , R claim 1 , and Rare each hydrogen claim 1 , then Ris not C1-C4 alkyl.16. A composition comprising the compound of and a carrier claim 1 , adjuvant claim 1 , or active agent suitable for skin care claim 1 , hair care claim 1 , or cosmetics.17. The composition of in the form of an emulsion.18. A method of providing a scent to a subject claim 16 , comprising administering an effective amount of a composition according to to a subject.19. The ...

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Номер записи: 73
13-02-2020 дата публикации

STEVIA EXTRACTS

Номер: US20200048293A1
Автор: Bu Yu Cheng, Li Shan Wang, MARKOSYAN Avetik
Принадлежит:

A Stevia extract made from leaves of the plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products. 14-. (canceled)5Stevia rebaudiana. Leaves of a cultivar , comprising Rebaudioside D , Rebaudioside N , and Rebaudioside O , having a total steviol glycosides content defined as the sum of the concentrations of Rebaudioside A , Rebaudioside B , Rebaudioside C , Rebaudioside D , Rebaudioside E , Rebaudioside F , Rebaudioside M , Rebaudioside N , Rebaudioside O , Stevioside , Steviolbioside , Dulcoside A and Rubusoside on a wt/wt dry basis , wherein a relative concentration of Rebaudioside O to the total steviol glycosides content is greater than 0.8% and wherein the sum of the relative concentrations of Rebaudioside D , Rebaudioside E , and Rebaudioside N to the total steviol glycosides content is greater than 5.0% , wherein the relative concentration is calculated as follows:{'br': None, 'Relative concentration of steviol glycoside=[concentration of steviol glycoside (% wt/wt on dry basis)/total steviol glycosides content (% wt/wt on dry basis)]×100.'}6. The leaves of claim 5 , wherein the relative concentration of Rebaudioside D is at least 2.4%.7. The leaves of claim 5 , wherein the relative concentration of Rebaudioside E is at least 1.0%.8. The leaves of claim 5 , wherein the relative concentration of Rebaudioside N is at least 1.6%.9. An aqueous extract of the leaves of claim 5 , comprising Rebaudioside D claim 5 , Rebaudioside N claim 5 , and Rebaudioside O claim 5 , having a total steviol glycosides content defined as the sum of the concentrations of Rebaudioside A claim 5 , Rebaudioside B claim 5 , Rebaudioside C claim 5 , Rebaudioside D claim 5 , Rebaudioside E claim 5 , Rebaudioside F claim 5 , Rebaudioside M claim 5 , Rebaudioside N claim 5 , Rebaudioside O claim 5 , Stevioside claim 5 , Steviolbioside claim 5 , Dulcoside A and Rubusoside on a wt/wt dry basis claim 5 , wherein a ...

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Номер записи: 74
23-02-2017 дата публикации

FLAVOR AND FRAGRANCE COMPOSITIONS CONTAINING THIOPYRAN-CARBALDEHYDE

Номер: US20170051232A1
Автор: AGYEMANG David O., Cannon Robert, Chen Zhen, JANCZUK Adam Jan
Принадлежит:

The present invention relates to the novel flavor and fragrance use of 2,6-dipropyl-5,6-dihydro-2H-thiopyran-3-carbaldehyde. 1. A method of improving , enhancing or modifying a flavor composition through the addition of an olfactory acceptable amount of 2 ,6-dipropyl-5 ,6-dihydro-2H-thiopyran-3-carbaldehyde.2. The method of claim 1 , wherein the flavor composition further comprising a material selected from the group consisting of a foodstuff claim 1 , a chewing gum claim 1 , a dental product claim 1 , an oral hygiene product and a medicinal product.3. The method of claim 1 , wherein the olfactory acceptable amount is greater than about 0.1 parts per billion by weight of the flavor composition.4. The method of claim 1 , wherein the olfactory acceptable amount is from about 1 part per billion to about 1000 parts per million by weight of the flavor composition.5. The method of claim 1 , wherein the olfactory acceptable amount is from about 10 parts per billion to about 100 parts per million by weight of the flavor composition.6. The method of claim 1 , wherein the olfactory acceptable amount is from about 100 parts per billion to about 10 parts per million by weight of the flavor composition. This application is a divisional of U.S. Ser. No. 14/546,462, filed Nov. 18, 2014, now allowed, the contents hereby incorporated by reference as if set forth in its entirety.The present invention relates to the incorporation and use of a new chemical entity as a flavor and fragrance material.There is an ongoing need in the flavor industry for flavor chemicals that enhance or provide new flavors for food preparations. There is a similar ongoing need for fragrance chemicals to give perfumers and other persons the ability to create new fragrances for perfumes, colognes and personal care products. Those with skill in the art appreciate how differences in the chemical structures of the molecules can result in significant differences in the odor, notes and characteristics. The ...

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Номер записи: 75
26-02-2015 дата публикации

Confectionery Composition, Method Therefor, and Associated Confectionery Articles

Номер: US20150056325A1
Автор: Kabse Kishor
Принадлежит:

A method of forming a confectionery composition without conventional cooking is disclosed. The method includes blending specific amounts of polyglucitol and water at a temperature of about 50° C. to about 85° C. to form a confectionery composition. Also disclosed are the confectionery compositions and confectionery articles prepared using the method. The confectionery composition can be, for example, a soft candy or a hard candy. 3. The method of claim 1 , wherein said forming the confectionery composition is conducted entirely at temperatures less than or equal to 85° C.4. The method of claim 1 , wherein said forming the confectionery composition is conducted entirely at a pressure of about 90 to about 110 kilopascals.5. The method of claim 1 , wherein said confectionery composition is substantially free of gum arabic claim 1 , carrageenan claim 1 , locust bean gum claim 1 , guar gum claim 1 , and gelatin.6. The method of claim 1 , wherein the confectionery composition comprises no more than 10 weight percent sorbitol.7. (canceled)8. The method of claim 1 , wherein the confectionery composition comprises no more than 20 weight percent maltitol.9. (canceled)10. The method of claim 1 , wherein the amount of the polyglucitol is at least 50 weight percent of the total of sorbitol claim 1 , maltitol claim 1 , and the polyglucitol.11. The method of claim 1 , wherein the blended components comprise about 70 to about 95 weight percent of the polyglucitol.12. (canceled)13. The method of claim 1 , wherein about 30 to about 70 weight percent of the polyglucitol is provided in the form of a powdered polyglucitol composition comprising claim 1 , based on the weight of the powdered polyglucitol composition claim 1 , about 50 to about 99 weight percent polyglucitol having a degree of polymerization of at least 3 claim 1 , and less than or equal to 1 weight percent water; andabout 30 to about 70 weight percent of the polyglucitol is provided in the form of a liquid polyglucitol ...

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Номер записи: 76
01-03-2018 дата публикации

NEW RED COLOR FOR EDIBLE COATINGS

Номер: US20180055068A1
Автор: GRASS Hansjörg, HITZFELD Andrea
Принадлежит:

The present invention is directed to an edible coating comprising rhodoxanthin. This edible coating has preferably a red value a* of at least 36 at the CIELAB color scale. In embodiments of the present invention the edible coating further comprises β-carotene or 8′-apo-β-caroten-8′-al. This edible coating is preferably used for coating confectionary such as chocolate lentils, but not limited thereto. The present invention is also directed to precursors of such edible coatings such as sugar syrup and sugar-free alternatives, both comprising rhodoxanthin and optionally β-carotene or 8′-apo-β-caroten-8′-al. Furthermore, the present invention is directed to a panned confection comprising: a) an edible product center, and b) an edible coating according to the present invention. 133-. (canceled)34. An edible coating comprising rhodoxanthin.35. The edible coating according to claim 34 , wherein the edible coating has a red value a* of at least 36 at the CIELAB color scale.36. The edible coating according to further comprising β-carotene.37. The edible coating according to claim 36 , wherein the edible coating has a red value a* of at least 40 at the CIELAB color scale.38. The edible coating according to claim 36 , wherein the edible coating has a reddish color shade h in the range of from 23 to 40 at the CIELAB color scale.39. The edible coating according to further comprising 8′-apo-β-caroten-8′-al.40. The edible coating according to claim 34 , wherein the amount of rhodoxanthin is in the range of from 2 ppm to 100 ppm claim 34 , based on the total weight of the edible coating.41. The edible coating according to claim 36 , wherein the amount of β-carotene is in the range of from 2 ppm to 100 ppm claim 36 , based on the total weight of the edible coating.42. A panned confection comprising:a) an edible product center, wherein the edible product center is selected from the group of soft, hard, filled, extruded and compressed edible product centers, and{'claim-ref': {'@idref ...

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Номер записи: 77
01-03-2018 дата публикации

PREPARATIONS

Номер: US20180055069A1
Автор: Backes Michael, JOIN Benoit, Kindel Günter, Kulke Torsten, Loges Hubert, Siegel Sven
Принадлежит:

Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life. 115-. (canceled)17. The composition of claim 16 , wherein said aromatic substances are selected from the group consisting of anethol claim 16 , acetanisole claim 16 , acetaldehyde claim 16 , acetylmethylcarbinol claim 16 , 2-acetylpyrazine claim 16 , 2-acetylpyridine claim 16 , 2-acetylthiazoline claim 16 , 2-acetylthiazole claim 16 , allyl capronate claim 16 , alphaamylcinnamaldehyde claim 16 , para-anisaldehyde claim 16 , anis alcohol claim 16 , dimethyl isopropyldithiazine claim 16 , benzaldehyde claim 16 , benzyl acetate claim 16 , L-borneol claim 16 , butyric acid claim 16 , butyl acetate claim 16 , 3-butylidene phtalide claim 16 , capronic acid claim 16 , carvacrol claim 16 , L-carvone claim 16 , d-carvone claim 16 , carvomenthone claim 16 , cis-carvyl acetate claim 16 , caryophyllene claim 16 , 1 claim 16 ,8-cineol claim 16 , 1 claim 16 ,4-cineol claim 16 , cinnamyl acetate claim 16 , citral claim 16 , citronellal claim 16 , citronellol claim 16 , citronellyl acetate claim 16 , cumin aldehyde claim 16 , cyclopentadecanolide claim 16 , alpha-damascone claim 16 , beta-damascone claim 16 , alpha-damascenone claim 16 , beta-damascenone claim 16 , delta-decalactone claim 16 , gamma-decalactone claim 16 , dehydromenthofurolactone claim 16 , dihydromenthofurolactone claim 16 , 2 claim 16 ,3-diethylpyrazine claim 16 , dihydroanethol claim 16 , dihydrocarvone claim 16 , dihydrocumarin claim 16 , beta-dihydroionone claim 16 , dimethyl anthranilate claim 16 , dimethyl sulfide claim 16 , dimethyl pyrazine claim 16 , sotolone claim 16 , diphenyl oxide claim 16 , divanillin claim 16 , 2 claim 16 ,4-decadienal claim 16 , delta-dodecalactone claim 16 , gamma-dodecalactone claim 16 , acetic acid ...

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Номер записи: 78
20-02-2020 дата публикации

ADVANCED ENCAPSULATION PROCESS FOR CONTROLLED RELEASE OF ACTIVE INGREDIENTS FROM A CHEWING GUM

Номер: US20200054040A1
Автор: Boghani Navroz, Hierro Anny, Jani Bharat, Makert Christian, Scarola Leonard
Принадлежит:

A chewing gum component for use in a chewing gum composition is provided including a component body and a plurality of regions of at least one active ingredient encapsulated within an encapsulating material. The plurality of regions is disposed within said component body. Less than 15% of an average active concentration in said component body is in contact with an exterior surface of said component body. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. A chewing gum component for use in a chewing gum composition , the chewing gum component comprisinga component body; anda plurality of regions of at least one active ingredient encapsulated within an encapsulating material, said plurality of regions being disposed within said component body,wherein a release profile of said at least one active ingredient is less than 10% per minute within one minute after exposure of said component body to a dissolving liquid.10. The chewing gum component according to claim 9 , wherein said release profile of said at least one active ingredient is less than 3% per minute within one minute after exposure of said component body to a dissolving liquid.11. The chewing gum component according to claim 9 , wherein said release profile of said at least one active ingredient is continuously linear for at least 30 minutes after two minutes of exposure of said component body to a dissolving liquid.12. (canceled)13. (canceled)14. (canceled)15. A method of manufacturing a comestible claim 9 , comprising:forming an extrudate of a first component;cutting said extrudate at intervals into a plurality of pieces, wherein a longest dimension of said plurality of pieces is less than 1000 microns; andforming a gum including said plurality of pieces as an ingredient.16. (canceled)17. (canceled)18. The method according to claim 15 , wherein each of said plurality of pieces is substantially uniform in size.19. The method according to claim 15 , ...

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Номер записи: 79
08-03-2018 дата публикации

SEQUENTIAL MATERIAL DEPOSITION FOR DESENSITIZATION AND REMINERALIZATION OF TEETH

Номер: US20180064613A1
Автор: Brower Joshua, Sereda Grigoriy
Принадлежит:

The present invention relates to a method of remineralizing and desensitizing teeth utilizing the sequential steps of first applying to the teeth a first component that attaches to the teeth and secondly applying to the teeth treated with the first component a second component that attaches to the first component. 1. A method of desensitizing teeth , comprising the steps of:(a) applying to the teeth a first component selected from the group consisting of(b) nanoparticles, microparticles, polymer films, phospholipids and small molecules that attaches to the teeth; and(c) applying to the teeth treated with the first component a second component that cross-links to the first component.2. The method of claim 1 , wherein said first component comprises negatively charged components and said second component comprises positively charged components.3. The method of claim 2 , wherein said first component is selected from the group consisting of bare and functionalized silica particles claim 2 , chondroitin claim 2 , hyaluronic acid claim 2 , nucleic acids claim 2 , citrates claim 2 , and polymer films and wherein said second component is selected from the group consisting of chitosan claim 2 , polylysine claim 2 , arginine claim 2 , calcium cations claim 2 , proteins claim 2 , functionalized nano- and micro-particles claim 2 , and polymer films.4. The method of claim 1 , wherein said first component comprises positively charged components and said second component comprises negatively charged components.5. The method of claim 4 , wherein said first component is selected from the group consisting of chitosan claim 4 , polylysine claim 4 , arginine claim 4 , calcium cations claim 4 , proteins claim 4 , functionalized nano- and microparticles claim 4 , and polymer films and wherein said second component is selected from the group consisting of bare and functionalized silica particles claim 4 , chondroitin claim 4 , hyaluronic acid claim 4 , nucleic acids claim 4 , citrates ...

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Номер записи: 80
15-03-2018 дата публикации

Self-compatible stevia varieties, breeding methods therefrom and methods of preparing novel compositions using said varieties

Номер: US20180070553A1
Автор: Avetik Markosyan, Runchun Jing
Принадлежит: PureCircle Sdn Bhd

Novel cultivars of Stevia rebaudiana plant, with a novel genetic trait of self-compatibility, and the advantageous use of this genetic trait in Stevia rebaudiana crossing breeding for increasing steviol glycosides production, including food and beverage products and other consumables, are disclosed.

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Номер записи: 81
16-03-2017 дата публикации

ADVANCED GUM FORMING

Номер: US20170071226A1
Автор: Modak Bhairavi
Принадлежит:

Disclosed is a method of forming chewing gum, the method including providing a pair of rollers, sizing the chewing gum from an unshaped mass into a first chewing gum sheet including a first thickness via a first sizing device, the first sizing device being disposed upstream of the pair of rollers, transporting the first chewing gum sheet with the first thickness to the pair of rollers, and maintaining the chewing gum at the first thickness during the transporting between the first sizing device and the pair of rollers, and sizing the first chewing gum sheet into a second chewing gum sheet having a second thickness using the pair of rollers, wherein the first thickness is greater than the second thickness, and the second thickness is between about 0.3 mm to 10 mm. 142-. (canceled)43. A method of forming chewing gum , the method comprising:providing a pair of rollers;sizing the chewing gum from an unshaped mass into a first chewing gum sheet including a first thickness via a first sizing device, said first sizing device being disposed upstream of said pair of rollers;transporting said first chewing gum sheet with said first thickness to said pair of rollers, and maintaining the chewing gum at said first thickness during said transporting between said first sizing device and said pair of rollers; andsizing the first chewing gum sheet into a second chewing gum sheet having a second thickness using said pair of rollers, wherein said first thickness is greater than said second thickness, and said second thickness is between about 0.3 mm to 10 mm.44. The method of claim 43 , wherein said sizing of the chewing gum to include said first thickness is an extruding of the chewing gum claim 43 , and said first sizing device is an extruder.45. The method of claim 43 , wherein said transporting is a conveying of said first chewing gum sheet from a forming device to said pair of rollers via at least one conveyor.46. The method of claim 43 , wherein said transporting is a delivering ...

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Номер записи: 82
07-03-2019 дата публикации

COMPOSITION COMPRISING PANDURATIN OR FINGERROOT (BOESENBERGIA PANDURATA) EXTRACT FOR TREATING, PREVENTING, OR AMELIORATING BONE LOSS DISEASE

Номер: US20190070129A1
Автор: HWANG Jae Kwan, KIM Mi Bo, Kim Si Yeon
Принадлежит:

The present invention relates to use of a composition comprising a panduratin derivative or a extract as an effective ingredient, which suppresses the differentiation of osteoclasts to exhibit the effect of treating, preventing or ameliorating bone loss diseases and which can be used safely as a natural material without side effects, thus finding effective applications in drugs, quasi-drugs, or foods. 1Boesenbergia pandurata. A method for ameliorating or treating a bone loss disease in a subject , the method comprising administering an effective amount of a composition comprising a extract or a fraction thereof as an active ingredient to a subject in need thereof.2. The method of claim 1 , wherein the extract is an extract by at least one solvent selected from the group consisting of water claim 1 , a C1-C6 organic solvent claim 1 , subcritical water claim 1 , and a supercritical fluid.3. The method of claim 2 , wherein the C1-C6 organic solvent is at least one selected from the group consisting of a C1-C6 alcohol claim 2 , acetone claim 2 , ether claim 2 , benzene claim 2 , chloroform claim 2 , ethyl acetate claim 2 , methylene chloride claim 2 , hexane claim 2 , cyclohexane claim 2 , and petroleum ether.4Boesenbergia pandurata. The method of claim 1 , wherein the fraction is a fraction of the extract by a solvent containing at least one selected from the group consisting of hexane claim 1 , chloroform claim 1 , and ethyl acetate.6. The method of claim 1 , wherein the bone loss disease is selected from the group consisting of osteoporosis claim 1 , Paget's disease claim 1 , alveolar bone loss claim 1 , osteomalacia claim 1 , and osteodystrophy.7. The method of claim 1 , wherein the composition is a pharmaceutical composition claim 1 , quasi-drug composition or food composition.9Boesenbergia pandurata.. The method of claim 8 , wherein the panduratin derivative is extracted from10. The method of claim 8 , wherein the bone loss disease is selected from the group ...

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Номер записи: 83
16-03-2017 дата публикации

EMULSION

Номер: US20170071854A1
Автор: Draget Kurt Ingar, Haug Ingvild
Принадлежит:

The invention relates to an orally administrable chewable composition in unit dosage form comprising an oil-in-water emulsion in which the aqueous phase is gelled and in which the oil phase comprises a physiologically tolerable unsaturated fatty acid ester. 1. An orally administrable chewable composition in unit dosage form comprising an oil-in-water emulsion in which the aqueous phase is gelled and in which the oil phase comprises a physiologically tolerable unsaturated fatty acid ester.2. The composition as claimed in claim 1 , wherein the fatty acid ester is a physiologically tolerable triglyceride.3. The composition as claimed in claim 1 , wherein the fatty acid ester is a fish oil.4. The composition as claimed in claim 1 , wherein said aqueous phase comprises a gelling agent selected from the group consisting of gelatin claim 1 , polysaccharides claim 1 , and mixtures thereof.5. The composition as claimed in claim 1 , wherein said aqueous phase comprises gelatin and carageenan.6. The composition as claimed in claim 1 , further comprising at least 1% wt. xylitol.7. The composition as claimed in claim 1 , further comprising a citrus flavor.8. The composition as claimed in claim 1 , wherein said aqueous phase comprises a water soluble vitamin.9. The composition as claimed in in animal claim 1 , doll claim 1 , vehicle claim 1 , rod claim 1 , strip or tube shape.10. A package comprising an air-tight compartment containing one dose unit of a composition as claimed in .11. The package as claimed in in the form of a blister pack.12. A method of treatment of a human by oral administration of an effective amount of an active agent in oil form or dissolved in an oil comprising administering said active agent in a chewable composition according to .13. The method as claimed in claim 12 , wherein said active agent is an analgesic.14. The method as claimed in claim 12 , wherein said active agent is a triglyceride. This invention relates to compositions for oral ...

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Номер записи: 84
05-06-2014 дата публикации

NONLINEAR RHEOLOGY OF CHEWING GUM AND GUM BASE

Номер: US20140154353A1
Автор: Ewoldt Randy H., Macosko Christopher W., Martinetti Luca, Morgret Lesile D.
Принадлежит: WM. WRIGLEY JR. COMPANY

A method of selecting a commercially viable chewing gum including testing a chewing gum using nonlinear rheology, compiling rheological data from the nonlinear rheology, and then comparing the rheological data obtained to rheological data ranges of commercially acceptable chewing gum. The nonlinear rheology can include large amplitude oscillatory shear test, start-up of steady uniaxial extension test, and uniaxial compression test (lubricated or unlubricated) and relaxation. 132.-. (canceled)33. A method of selecting a commercially viable chewing gum comprising:a) testing a chewing gum using nonlinear rheology;b) compiling rheological data from the nonlinear rheology; andc) comparing the rheological data from the nonlinear rheology to rheological data ranges of commercially acceptable chewing gum.34. The method of claim 33 , wherein the nonlinear rheology includes large amplitude oscillatory shear test.35. The method of claim 33 , wherein the nonlinear rheology includes measuring startup of steady uniaxial extension.36. The method of claim 33 , wherein the nonlinear rheology includes measuring uniaxial compression.37. The method of claim 33 , further comprising determining whether the rheological data from the nonlinear rheology falls within the rheological data ranges of commercial chewing gum.38. The method of claim 37 , further comprising reformulating the chewing gum to optimize the rheological data from the nonlinear rheology.39. The method of claim 38 , wherein the reformulation of the chewing gum is selected from the group consisting of changing a gum base in the chewing gum claim 38 , adding a different gum base claim 38 , and combinations thereof.40. The method of claim 39 , wherein changing the gum base includes increasing or decreasing the molecular weight of a polymer in the gum base.41. The method of claim 39 , wherein changing the gum base includes crosslinking a polymer in the gum base.42. The method of claim 39 , wherein reformulating the chewing gum ...

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Номер записи: 85
31-03-2022 дата публикации

STEVIA EXTRACTS ENRICHED IN REBAUDIOSIDE D, E, N AND/OR O AND PROCESS FOR THE PREPARATION THEREOF

Номер: US20220095657A1
Автор: MARKOSYAN Avetik
Принадлежит:

A Stevia extract made from leaves of the plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products. 1. A process for preparing a steviol glycoside composition , comprising the steps of:{'i': Stevia rebaudiana', 'Stevia rebaudiana, 'a) providing leaves, wherein leaves comprise at least one steviol glycoside selected from the group consisting of RebD, RebE, RebN, and RebO, wherein any one or more of RebD, RebE, RebN or RebO is present at or above its common relative concentration;'}b) providing a solvent comprising water;{'i': 'Stevia rebaudiana', 'c) contacting the leaves with the solvent to extract the steviol glycoside from the leaves; and'}{'i': 'Stevia rebaudiana', 'd) separating the leaves to obtain a Stevia extract solution comprising at least one steviol glycoside selected from the group consisting of RebD, RebE, RebN, and RebO, wherein any one or more of RebD, RebE, RebN or RebO is present in the solution at or above its common relative concentration;'}wherein the common relative concentration for RebD is 2.4%, for RebE is 1.0%, for RebN is 1.6%, and for RebO is 0.8%.2. The process of further comprising purification of the Stevia extract solution and drying to obtain a Stevia extract with total steviol glycoside content of at least 6.9% (wt/wt on dry basis).3Stevia rebaudianaStevia rebaudiana. The process of wherein leaves are obtained from a cultivar selected from the group consisting of: ‘807086’ wherein a representative sample of live plant tissue of said ‘807086’ cultivar has been deposited under CGMCC No. 9702; ‘814011’ wherein a representative sample of live plant tissue of said ‘814011’ cultivar has been deposited under CGMCC No. 9701; and ‘817096’ wherein a representative sample of live plant tissue of said ‘817096’ cultivar has been deposited under CGMCC No. 9703.4Stevia rebaudianaStevia rebaudiana. The process of wherein leaves are obtained from a cultivar generated using ...

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Номер записи: 86
12-06-2014 дата публикации

HYDROPHILIC GUM BASE

Номер: US20140161739A1
Автор: Harris Lawrence W., STREET Graham T.
Принадлежит:

A gum base comprising: a) a hydrophilic precursor component comprising hydrolysable units; and b) a copolymer of a hydrophilic monomer with a second monomer selected from vinyl acetate, isobutylene, isoprene, butyl rubber or styrene butadiene. This chewing gum base contributes to the ability of the chewing gum compositions and chewing gum products to degrade over time after chewing by imparting the chewing gum with increased hydrophilic properties. 1. A gum base comprising:a) a hydrophilic precursor component comprising hydrolysable units; andb) a copolymer of a hydrophilic monomer with a second monomer selected from vinyl acetate, isobutylene, isoprene, butyl rubber or styrene butadiene.2. A gum base according to claim 1 , wherein the hydrophilic monomer is one or more selected from vinyl alcohol claim 1 , acrylic acid claim 1 , methacrylic acid claim 1 , ethylene glycol methacrylate claim 1 , N claim 1 ,N-dimethylacrylamide claim 1 , 2-hydroxyethyl acrylate claim 1 , acrylamide claim 1 , N-isopropylacrylamide claim 1 , 2-(dimethylamino)ethyl methacrylate claim 1 , 2-acrylamido-2-methylpropane sulfonic acid claim 1 , ethylene oxide claim 1 , ethylene glycol and propylene glycol.3. A gum base according to claim 1 , wherein the copolymer comprises polyvinyl acetate and polyvinyl alcohol.4. A gum base according to claim 1 , wherein the hydrolysable unit is selected from the group consisting of an ester bond claim 1 , an ether bond claim 1 , or an anhydride bond.5. A gum base according to claim 1 , wherein the hydrophilic precursor component comprises a polymer or a salt thereof.6. A gum base according to claim 5 , wherein the polymer is selected from a copolymer of methyl vinyl ether and maleic anhydride and/or a salt thereof; copolymers of polystyrene and maleic anhydride and/or a salt thereof; polysuccinimide and/or a salt thereof claim 5 , and combinations thereof claim 5 , copolymers of vinyl pyrrolidone and vinyl acetate and/or a salt thereof claim 5 , and ...

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Номер записи: 87
12-06-2014 дата публикации

CHEWING GUMS AND GUM BASES COMPRISING MULTI-BLOCK COPOLYMERS

Номер: US20140161931A1
Автор: Bates Frank S., Haas Michael S., Hillmyer Marc A., Lee Sangwoo, Martello Mark T, Morget Leslie D., Risse Wilhelm
Принадлежит:

Chewing gums and chewing gum bases which are cud-forming and chewable at mouth temperature contains a multi-block copolymer having at least two repeating sequences of at least two different polymeric blocks having at least three monomer units each. The multi-block copolymer optionally includes linking units and may be formulated to have non-covalent crosslinking between the copolymer chains. The multi-block copolymer is optionally plasticized with a compatible di-block copolymer to function as an elastomer system in the gum base. Characteristics of the multi-block copolymers can be selected to produce gum bases and chewing gums having desired properties. In some cases, chewed cuds formed from the gum bases may exhibit improved removability from environmental surfaces to which they may become undesirably attached. 154-. (canceled)55. A chewing gum base comprising a multi-block copolymer comprising at least two repeating sequences of at least two different polymeric blocks , the polymeric blocks having at least three monomer units each.561. The gum base of claim wherein the multi-block copolymer comprises a linking unit between each sequence.57. The gum base of wherein the linking unit is selected from the group consisting of urethanes claim 55 , esters claim 55 , amides claim 55 , carbonates claim 55 , carbamates claim 55 , urea claim 55 , dialkylsiloxy- and diarylsiloxy-based units claim 55 , ethers claim 55 , thioethers and olefins.58. The gum base of in which the molecular weight of the multi-block copolymer is at least 5 claim 55 ,000 daltons.59. The gum base of in which the molecular weight of the multi-block copolymer is at least 50 claim 55 ,000 daltons.60. The gum base of in which the molecular weight of the multi-block copolymer is at least 200 claim 55 ,000 daltons.61. The gum base of in which the molecular weight of the multi-block copolymer is at least 500 claim 55 ,000 daltons.62. The gum base of wherein the multi-block copolymer comprises a repeating ...

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Номер записи: 88
31-03-2022 дата публикации

METHODS OF PREPARING STEVIOL GLYCOSIDES AND USES OF THE SAME

Номер: US20220098226A1
Автор: Bin Nawi Khairul Nizam, Chow Siew Yin, MARKOSYAN Avetik
Принадлежит:

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein. 1. A method for preparing steviol glycosides composition comprising the steps of: (a) passing an initial mixture of steviol glycosides further comprising a solvent through a column packed with a polymer resin wherein the steviol glycosides are retained weakly in the column; and (b) using the solvent to collect a fraction with a high content of Reb D , Reb E , Reb M , Reb N and Reb O to provide a solution with high content of Reb D , Reb E , Reb M , Reb N and Reb O , wherein the Reb DEMNO/T13SG ratio in the solution is higher than the Reb DEMNO/T13SG ratio of the initial mixture of steviol glycosides.2Stevia rebaudianastevia. The method of claim 1 , wherein step (a) initial mixture of steviol glycosides comprises a solvent and steviol glycoside selected from group including but not limited to purified plant material claim 1 , commercially available extract claim 1 , commercially available mixtures of steviol glycosides claim 1 , by-products of other steviol glycosides' isolation and purification processes claim 1 , synthetic or biosynthetic steviol glycosides claim 1 , e.g. enzymatically glycosylated steviol glycosides claim 1 , steviol glycoside products from bioconversion of steviol glycosides by biocatalysts claim 1 , steviol glycosides from fermentation of recombinant microbial host capable of de novo synthesis of steviol glycosides claim 1 , and combinations thereof.3. The method of claim 1 , wherein an initial solvent selected from pure water claim 1 , aqueous acid claim 1 , alcohol-water claim 1 , and alcohol-aqueous acid mixtures with less than forty volume percent alcohol is used to collect the fraction with the high content of Reb D claim 1 , Reb E claim ...

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Номер записи: 89
31-03-2016 дата публикации

NON-CONTACT PRINTED COMESTIBLE PRODUCTS AND APPARATUS AND METHOD FOR PRODUCING SAME

Номер: US20160088859A1
Автор: Gleffe William R., Ream Ronald L., VALDEZ Enrique
Принадлежит:

The present disclosure provides systems, apparatuses, methods and products directed to non-contact printing of confectionery products. The confectionery products may include an edible substrate having a surface and an edible ink printed on the edible surface. The edible ink may cover at least about 5% of the surface. An apparatus of the present disclosure may include a removal device for removing at least a portion of a rolling compound from a confectionery material and a printing device for non-contact printing an edible ink-indicia on the confectionery material. An apparatus of the present disclosure may also include a detection device detecting the presence of confectionery material at a predetermined position. 123-. (canceled)24. A method of producing a confectionery product comprising: non-contact printing an edible ink onto a surface of an edible substrate to cover at least about 5% of the surface.25. The method of comprising non-contact printing a multiple color edible ink.26. The confectionery product of comprising covering at least about 50% of the surface with the edible ink.27. The confectionery product of comprising covering at least about 75% of the surface with the edible ink.28. The method of comprising applying the edible ink at a dot concentration from about 3600 dots per square inch to about 36 claim 24 ,400 dots per square inch.29. The method of wherein the edible substrate traverses a printing device at least once during printing.30. The method of comprising allowing the edible ink to absorb partially through a body of the edible substrate to provide the edible substrate with a co-extruded appearance.31. The method of wherein the edible ink is an inkjet ink.3243-. (canceled)44. A method for producing a confectionery product comprising:removing a rolling compound from a confectionery material; andnon-contact printing an edible ink-indicia on the confectionery material.45. The method of claim 44 , comprising removing from about 80% to about 99% of ...

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Номер записи: 90
30-03-2017 дата публикации

FLAVOR-ENHANCING COMPOUNDS

Номер: US20170086476A1
Автор: John Thumpalasseril V., KIM Jung-a, TANG Xiaoqing, Wu Hou
Принадлежит: International Flavors & Fragrances Inc.

The present invention has discovered that 7,8-dihydroxy-2-phenyl-4H-chromen-4-one and a salt thereof have unexpected and advantageous cooling enhancement and modification properties. Thus, a composition comprising a cooling compound and an effective amount of 7,8-dihydroxy-2-phenyl-4H-chromen-4-one can be used to enhance or modify the cooling sensation in the mouth, in the nasal cavity and/or on the skin, and can also augment, enhance or impart a cooling sensation to products such as foodstuff, chewing gums, dental or oral hygiene products, topical products, nasal care products and toilet articles. 1. A composition comprising a cooling compound and an effective amount of 7 ,8-dihydroxy-2-phenyl-4H-chromen-4-one.2. The composition of claim 1 , wherein the effective amount is from about 100 ppb to about 1000 ppm by weight of the composition.3. The composition of claim 1 , wherein the effective amount is from about 1 to about 100 ppm by weight of the composition.4. The composition of claim 1 , wherein the effective amount is from about 10 to about 50 ppm by weight of the composition.5. The composition of claim 1 , wherein the cooling compound is selected from the group consisting of menthol claim 1 , menthyl methyl ether claim 1 , menthyl lactate claim 1 , menthyl formate claim 1 , monomenthyl succinate claim 1 , monomenthyl glutarate claim 1 , menthyl acetoacetate claim 1 , 2-isopropyl-N claim 1 ,2 claim 1 ,3-trimethylbutyramide claim 1 , N-ethyl-2 claim 1 ,2-diisopropylbutanamide claim 1 , N-(2-hydroxyethyl)-2 claim 1 ,3-dimethyl-2-isopropyl butanamide claim 1 , N-(1 claim 1 ,1-dimethyl-2-hydroxyethyl)-2 claim 1 ,2-diethyl butanamide claim 1 , ethyl menthane carboxamide claim 1 , N-[(ethoxycarbonyl)methyl)-p-menthane-3-carboxamide claim 1 , N-cyclopropyl-5-methyl-2-(1-methylethyl)-cyclohexanecarboxamide claim 1 , menthyl pyrrolidone carboxylate claim 1 , 4-[[[(2S claim 1 ,5R)-5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]amino]-benzeneacetamide claim 1 , N-p- ...

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Номер записи: 91
07-04-2016 дата публикации

COLORED WAX COMPOSITIONS

Номер: US20160095331A1
Автор: Bowen Milton, Kabse Kishor
Принадлежит: Intercontinental Great Brands LLC

Colored wax compositions comprising a multiplicity of colored wax particles comprising at least one wax, at least one colorant and at least one emulsifier, wherein the colored wax particles are made by heating the at least one wax, the at least one colorant and the at least one emulsifier together, solidifying the melted colored wax composition and then forming particles from the solidified colored wax composition, the resultant colored wax particles having an average particle size of at least 200 microns that provide a speckled appearance when applied to the surface of a confectionery composition. In particularly, the present disclosure relates to coated confectionery compositions such as chewing gum compositions having a speckled appearance when this colored wax composition is applied as a coating to a confectionery composition as well as to methods for making colored wax coated confectionery compositions such as chewing gum pellets. 1. A colored wax composition comprising a multiplicity of colored wax particles comprising at least one wax , at least one colorant and at least one emulsifier , wherein the colored wax particles are made by heating the at least one wax , the at least one colorant and the at least one emulsifier together , solidifying the heated colored wax composition and then forming particles from the solidified colored wax composition , the resultant colored wax particles having an average particle size of at least 200 microns and are capable of forming speckles in a confectionery product.2. The colored wax composition of wherein the at least one wax is selected from the group consisting of carnauba wax claim 1 , beeswax claim 1 , candelilla wax claim 1 , spermaceti wax and combinations thereof.3. The colored wax composition of wherein the at least one colorant is at least one lake or at least one dye and wherein the at least one emulsifier is a mixture of lecithin and glycerol monostearate claim 1 , wherein the weight ratio of the lecithin to ...

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Номер записи: 92
09-04-2015 дата публикации

PROCESS FOR SHORTENING THE CONDITIONG TIME OF A COMPOSITION OF A CHEWING GUM CORE IN A CHEWING GUM PREPARATION PROCESS

Номер: US20150099033A1
Автор: Dörr Tillmann, HASSLINGER Bernd
Принадлежит:

A process for shortening the conditioning time of a composition of a chewing gum core in a chewing gum preparation process, wherein hydrogenated or non-hydrogenated palatinose is mixed with a chewing gum base composition and to the use of hydrogenated or non-hydrogenated palatinose in a composition of a chewing gum core for shortening the conditioning time. 4. The process according to claim 1 , wherein the hydrogenated or non-hydrogenated isomaltulose-containing composition of a chewing gum core is stored in the first shortened conditioning step d) for at most 5 hours.5. The process according to claim 2 , wherein the chewing gum core is stored in the second shortened conditioning step f) for at most 5 hours.6. The process according to claim 5 , wherein the total time of the conditioning steps d) and f) is at most 10 hours.7. The process according to claim 1 , wherein the chewing gum base composition comprises at least one water insoluble chewing gum base component.8. The process according to claim 1 , wherein the chewing gum base composition provided in step b) comprises at least one chewing gum base component selected from the group consisting of at least one sweetener component claim 1 , at least one high intensity sweetener component claim 1 , at least one flavouring component claim 1 , at least one colouring component and at least one rolling component.9. The process according to claim 1 , wherein the chewing gum base composition provided in step b) comprises a sugar alcohol or a sugar.10. The process according to claim 1 , wherein hydrogenated isomaltulose is provided in step a).11. The process according to claim 10 , wherein the hydrogenated isomaltulose is provided in step a) in an amount of at least 10% to at most 60% by weight of the total weight of the obtained hydrogenated isomaltulose-containing composition of a chewing gum core.12. The process according to claim 1 , wherein non-hydrogenated isomaltulose is provided in step a).13. The process according ...

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Номер записи: 93
05-04-2018 дата публикации

Use of physiological cooling active ingredients, and agents containing such active ingredients

Номер: US20180093997A1
Автор: Arnold Machinek, Claus Bollschweiler, Heiko Oertling, Horst Surburg, Hubert Loges, Jens Wittenberg, Michael Backes, Thomas Subkowski, Ulrike Simchen, Wolfgang Siegel
Принадлежит: BASF SE, SYMRISE AG

The invention relates to a TRPM8 modulator for achieving a cooling effect on the skin or a mucous membrane.

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Номер записи: 94
28-03-2019 дата публикации

Emulsion composition and powder composition

Номер: US20190093047A1
Автор: Kazuya Kawabata, Shogo MURASAWA, Shogo Yoshida, Yasutaka Ohkubo, Yui Masuda
Принадлежит: T Hasegawa Co Ltd

An emulsion composition containing menthyl ethers represented by the formula (1) or a power composition prepared by drying such an emulsion composition can provide an emulsion composition and a powder composition which can be readily incorporated in food and drink or perfumery and has a fresh and mild bitterness (a naringin-like bitterness) with slow bitterness rising; in the formula (1), X represents a partial structural formula (1-a) or (1-b), and R 1 and R 2 each represent a methyl group, an ethyl group, a propyl group or an isopropyl group.

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Номер записи: 95
14-04-2016 дата публикации

CHEWING GUM PRODUCTS CONTAINING ETHYL ESTER OF N-[[5-METHYL-2-(1-METHYLETHYL)-CYCLOHEXYL] CARBONYL] GLYCINE

Номер: US20160100605A1
Автор: Held Derek, Johnson Sonya S., Sheldon Gloria T., Zyck Daniel J.
Принадлежит: WM. WRIGLEY JR. COMPANY

A chewing gum composition includes gum base, flavor, sweetening agent, and about 0.3% to about 0.6% ethyl ester of N-[[5-methyl-2-(1-methylethyl)-cyclohexyl]carbonyl]glycine, commonly known as WS-5. 117.-. (canceled)19. The chewing gum composition of wherein the cooling composition is present at a level sufficient to provide a WS-5 level of at least 0.4% WS-5 by weight of the chewing gum composition.20. The chewing gum composition of wherein the cooling composition is present at a level sufficient to provide a WS-5 level of no more than 0.5% WS-5 by weight of the chewing gum composition.21. The chewing gum composition of wherein the cooling composition further comprises at least two physiological cooling agents in addition to WS-5.22. The chewing gum composition of wherein the at least one additional physiological cooling agent is selected from the group consisting of menthyl lactate; 3-l-menthoxypropane-1 claim 18 ,2-diol; N-substituted p-menthane carboxamides; acyclic carboxamides; menthone glycerol ketals claim 18 , l-isopulegol and mixtures thereof.23. The chewing gum composition of wherein the sweetening agent comprises: a) at least one sweetening agent selected from the group consisting of sugars claim 18 , sugar alcohols claim 18 , and mixtures thereof claim 18 , and b) at least one high-intensity sweetener.24. The chewing gum composition of wherein the flavor is selected from the group consisting of mint flavor claim 18 , spice flavor claim 18 , and fruit flavor.25. A chewing gum product comprising a gum composition made from gum base claim 18 , flavor claim 18 , and sweetening agent claim 18 , and wherein the gum product includes a cooling composition comprising the ethyl ester of N-[[5-methyl-2-(1-methylethyl)-cyclohexyl]carbonyl]glycine (WS-5) at a level sufficient to provide a WS-5 level of by weight of the gum product.26. The chewing gum product of wherein the cooling composition is present at a level sufficient to provide a WS-5 level of at least 0.4% ...

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Номер записи: 96
13-04-2017 дата публикации

FEEDER FOR MACHINES FOR WRAPPING SHEET-LIKE PRODUCTS

Номер: US20170099853A1
Автор: MALDARELLI Lorenzo
Принадлежит:

A feeder for machines for wrapping sheet-like products includes a track for supplying laminar blanks, a cutting unit for dividing the blanks into sheet-like products, and a channel for supplying a respective wrapping station with the sheet-like products. The feeder includes at least two channels arranged mutually side by side, and lead to respective mutually opposite wrapping elements of distinct wrapping stations. A sorting apparatus is interposed between the channels and the cutting unit for the selective transfer of the sheet-like products that arrive from the cutting unit to one respective channel at a time. 110-. (canceled)11. A feeder for machines for wrapping sheet-like products , the feeder comprising a track for supplying laminar blanks , a cutting unit for dividing the blanks into sheet-like products and a channel for supplying a respective wrapping station with said sheet-like products , wherein said channels are at least two in number , are arranged mutually side by side , and lead to respective mutually opposite wrapping elements of distinct wrapping stations , a sorting apparatus being interposed between said channels and said cutting unit for the selective transfer of the sheet-like products that arrive from said cutting unit to one respective channel at a time.12. The feeder according to claim 11 , wherein said supply track is arranged downstream of an accumulation magazine that comprises an area for stacking the blanks claim 11 , the blank arranged at the lowest level abutting against a conveyance element for its transfer to the cutting unit.13. The feeder according to claim 11 , wherein said sorting apparatus comprises respective deflectors claim 11 , arranged downstream of the output of said cutting unit claim 11 , which can be oriented selectively toward one of said channels claim 11 , the sheet-like product in output from said cutting unit moving along said deflector to a respective supply channel.14. The feeder according to claim 11 , wherein ...

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Номер записи: 97
13-04-2017 дата публикации

HIGHLY EFFICIENT DUST COATING METHOD TO IMPROVE PROCESS AND PACKAGING

Номер: US20170099854A1
Автор: Degady Marc, Elejalde Cesar Carlos, Gabler Tilo, Jani Bharat, MECRIN Eric, Scarola Leonard, Wymore Ann E.
Принадлежит: Intercontinental Great Brands LLC

A method of forming a comestible is provided including transporting the comestible to a dusting apparatus having an enclosed chamber. A dusting agent within the enclosed chamber is directed onto one or more surfaces of the comestible as the comestible passes through the enclosed chamber. 1. A method of forming a comestible , comprising:transporting the comestible to a dusting apparatus having an enclosed chamber; anddirecting a dusting agent within said enclosed chamber onto one or more surfaces of the comestible as the comestible passes through said enclosed chamber.2. The method according to claim 1 , wherein said dusting agent is circulating within said enclosed chamber.3. The method according to claim 1 , wherein said directing includes expelling dusting agent at said one or more surfaces via at least one nozzle.4. (canceled)5. The method according to claim 1 , wherein said dusting agent forms a uniformly distributed layer over said one or more surfaces of the comestible.6. The method according to claim 5 , wherein excess dusting agent is not actively removed from said one or more surfaces after formation of said layer.7. The method according to claim 5 , wherein a thickness of said layer of dusting agent is controllable by adjusting at least one of a velocity at which the comestible passes through said enclosed chamber and an amount of dusting agent within said enclosed chamber.8. The method according to claim 1 , wherein a portion of said expelled dusting agent is recirculated within said enclosed chamber.9. The method according to claim 1 , wherein the comestible is a continuous chewing gum sheet having a uniform or non-uniform thickness.10. (canceled)11. (canceled)12. A method of forming a comestible claim 1 , comprising:transporting the comestible to a dusting apparatus;forming a substantially uniform layer of dusting agent on at least one surface of the comestible at said dusting apparatus; andtransporting the comestible to a processing station downstream ...

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Номер записи: 98
13-04-2017 дата публикации

Methods and Systems for Incorporating Nicotine into Oral Products

Номер: US20170099868A1
Автор: Gao Feng, Gee Diane L., Zhuang Shuzhong
Принадлежит:

This document provides methods and systems for stabilizing nicotine and incorporating nicotine into one or more oral products. This document also provides oral products. Nicotine can be stabilized by mixing liquid nicotine with cellulosic fiber such that the liquid nicotine absorbs into pores of the cellulosic fiber to form a cellulosic fiber-nicotine mixture. In some cases, a cellulosic fiber-nicotine mixture can be combined with one or more binders and molded into an oral product. 1. (canceled)2SalixPopulus. An oral product comprising a loose mixture of cellulosic fiber and liquid nicotine , the cellulosic fiber comprising a wood pulp , cotton , a sugar beet , a bran , a citrus pulp fiber , a switch grass , a grass , , a tea , , a bamboo fiber , or combinations thereof , wherein the liquid nicotine is absorbed into pores of the cellulosic fiber.3. The oral product of claim 2 , wherein the oral product includes between 0.1 mg and 6.0 mg of the liquid nicotine.4. The oral product of claim 3 , wherein the oral product includes between 1.0 mg and 3.0 mg of the liquid nicotine.5. The oral product of claim 2 , wherein the liquid nicotine comprises tobacco-derived nicotine claim 2 , synthetic nicotine claim 2 , or combinations thereof.6. The oral product of claim 2 , wherein the liquid nicotine comprises at least 1 weight percent nicotine.7. The oral product of claim 6 , wherein the liquid nicotine comprises between 2 weight percent and 75 weight percent nicotine and at least one diluent.8. The oral product of claim 7 , wherein the at least one diluent is selected from the group consisting of a plasticizer claim 7 , a humectant claim 7 , a solvent claim 7 , a sweetener claim 7 , a flavorant claim 7 , and combinations thereof.9. The oral product of claim 2 , wherein the cellulosic fiber comprises pores having an average pore size of between about 3 nanometers and about 300 nanometers.10. The oral product of claim 2 , wherein the cellulosic fiber comprises pores having ...

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Номер записи: 99
21-04-2016 дата публикации

A SYSTEM AND METHOD FOR FORMING A CHEWING GUM PRODUCT WITH AT LEAST ONE INCLUSION

Номер: US20160106120A1
Автор: Amoako-Poku Francis, Hirt William, Jani Bharat, Scarola Leonard, Wymore Ann E.
Принадлежит:

Disclosed is a method for forming a chewing gum product with at least one inclusion, the method including providing a gum sizing system including a first sizing roller, a second sizing roller, and a gum mass delivery system, directing a gum mass toward a sizing gap between the first sizing roller and the second sizing roller via the delivery system, adding at least one inclusion to the gum mass at an area of the gum sizing system that is at least one of upstream or within the sizing gap, sizing the gum mass into a substantially continuous gum sheet with said at least one inclusion via transport of the gum mass through the sizing gap; and separating the gum sheet into a plurality of gum pieces. 154-. (canceled)55. A method for forming a chewing gum product with at least one inclusion , the method comprising:providing a gum sizing system including a first sizing roller, a second sizing roller, and a gum mass delivery system;directing a gum mass toward a sizing gap between said first sizing roller and said second sizing roller via said delivery system;adding at least one inclusion to said gum mass at an area of said gum sizing system that is at least one of upstream or within said sizing gap;sizing said gum mass into a substantially continuous gum sheet with said at least one inclusion via transport of said gum mass through said sizing gap; andseparating said gum sheet into a plurality of gum pieces.56. The method of claim 55 , wherein said at least one inclusion is disposed on said first sizing roller prior to being added to said gum mass claim 55 , said at least one inclusion being disposed on said first sizing roller at an area of said first sizing roller disposed rotationally upstream of contact between said first sizing roller and said gum mass.57. The method of claim 56 , wherein disposal of said at least one inclusion on said first sizing roller results in addition of said at least one inclusion at a relatively upper surface of said substantially continuous gum ...

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Номер записи: 100