СПОСОБ НЕПРЕРЫВНОГО ПРОИЗВОДСТВА ОСНОВЫ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ (ВАРИАНТЫ), ОСНОВА ЖЕВАТЕЛЬНОЙ РЕЗИНКИ, ПОЛУЧЕННАЯ ПО ЭТОМУ СПОСОБУ (ВАРИАНТЫ), СПОСОБ НЕПРЕРЫВНОГО ПРОИЗВОДСТВА ЖЕВАТЕЛЬНОЙ РЕЗИНКИ И ЖЕВАТЕЛЬНАЯ РЕЗИНКА, ПОЛУЧЕННАЯ ПО ЭТОМУ СПОСОБУ

Способ непрерывного производства основы жевательной резинки включает стадии: перемешивание ингредиентов в одночервячном экструдере, непрерывное добавление эластомера, наполнителя и пластификатора в непрерывный смеситель. А также стадию, в которой эластомер, наполнитель и пластификатор подвергают операции дисперсионного и/или распределительного перемешивания. Затем проводят непрерывную выгрузку полученной основы жевательной резинки из смесителя. Изобретение позволяет получить основу жевательной резинки не периодическим процессом производства, а непрерывным. При этом процесс производства намного упрощается и становится более эффективным. Способ может быть использован для непрерывного производства широкого ряда основ жевательной резинки без требования предварительного смешивания или предварительной обработки эластомера любым другим ингредиентом. 6 с. и 20 з.п.ф-лы, 6 ил., 2 табл.

СПОСОБ ПОЛУЧЕНИЯ СТРУКТУРЫ ДЛЯ ОБЕСПЕЧЕНИЯ ПРОДЛЕННОГО ВЫДЕЛЕНИЯ АРОМАТИЗАТОРА ДЛЯ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ, СОСТАВ (ВАРИАНТЫ) И СПОСОБ ПОЛУЧЕНИЯ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ, СОДЕРЖАЩЕЙ ЭТУ СТРУКТУРУ

Изобретение относится к ароматизации жевательной резинки. Способ получения структуры для обеспечения продленного выделения ароматизатора включает смешивание целлюлозного материала, содержащего гидроксильные группы с многофункциональным карбоксилатом с последующим растворением смеси. После этого проводят термообработку смеси при температуре не менее чем 120°С в течение, по меньшей мере, 4 часов для образования матрицы. В полученную матрицу вводят ароматизатор. Состав жевательной резинки по одному из вариантов предусматривает также то, что структура для выделения ароматизатора составляет 0,1-5% состава жевательной резинки. Состав жевательной резинки по другому варианту также предусматривает то, что структура для выделения ароматизатора составляет 0, 1-5% состава жевательной резинки, однако, матрица образована водными растворами гидроксипропилцеллюлозы и многофункционального карбоксилатного сшивающего агента. Способ получения состава жевательной резинки с продленным периодом выделения ароматизатора ...

СПОСОБ НЕПРЕРЫВНОГО ПРОИЗВОДСТВА ОСНОВЫ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ (ВАРИАНТЫ) И ОСНОВА ЖЕВАТЕЛЬНОЙ РЕЗИНКИ (ВАРИАНТЫ)

Изобретение относится к непрерывному производству основ жевательной резинки. Один из вариантов способа предусматривает стадии: подачи в смеситель необходимых компонентов для создания желаемой основы и добавления в смеситель в желаемое местоположение компонента основы при окружающей температуре. При этом указанный компонент основы обладает достаточной теплоемкостью для охлаждения, по крайней мере, части содержимого смесителя до желаемой температуры. По каждому из способов получают основу жевательной резинки без ограничения типа и количества применяемого эластомера. Таким образом, данная технология обеспечивает непрерывный процесс производства основы жевательной резинки с охлаждением компонентов, содержащихся в различных секциях смесителя, с учетом эффективности стоимости и энергетической производительности. 8 с. и 24 з.п. ф-лы, 8 ил., 3 табл.

УСОВЕРШЕНСТВОВАННЫЙ СПОСОБ ТВЕРДОГО ДРАЖИРОВАНИЯ

Изобретение относится к пищевой и фармацевтической промышленности. Способ твердого дражирования включает стадию нанесения дражировочного сиропа с мальтитом или изомальтом и, по меньшей мере, одним связующим, при этом связующее частично или полностью представляет собой сироп, или порошком сорбита, что уменьшает хрупкость дражированных изделий, при этом указанный дражировочный сироп содержит 1-5 вес.% сухого вещества сиропа или порошка сорбита. Дражируемое изделие представляет собой пищевой, ветеринарный, фармацевтический или диетический продукт, семена или зерна, порошкообразное удобрение или добавку на основе дрожжей, микроорганизмов, витаминов, ароматических веществ, духов, кислот, подсластителей или активных ингредиентов. Изобретение позволяет уменьшить разрушение изделий, дражированных мальтитом или изомальтом. 5 з.п. ф-лы, 1 табл.

СЪЕДОБНАЯ ЖЕВАТЕЛЬНАЯ РЕЗИНКА И СПОСОБ ЕЕ ПРОИЗВОДСТВА

Изобретение относится к пищевой промышленности. Съедобная жевательная резинка содержит агар в количестве 0,1-5 мас.% от массы жевательной резинки и один или более растворимых ингредиентов, смешиваемых с основой. Влагосодержание съедобной жевательной резинки составляет 5-20 мас.%. Способ производства съедобной жевательной резинки включает диспергирование агара в количестве 0,1-5 мас.% от массы жевательной резинки в воде, взятой в количестве 20-50 мас.% от массы смеси ингредиентов перед варкой. Затем проводят гидратирование агара, нагревание дисперсии при перемешивании и доведение до температуры, приближающейся к точке кипения. Выдерживают при непрерывном перемешивании при температуре ниже точки кипения для растворения агара, добавляют другие ингредиенты, смешивают с получением сиропа, варят сироп и формуют жевательную резинку. 2 н. и 9 з.п. ф-лы.

СПОСОБ ИЗГОТОВЛЕНИЯ ПИЩЕВОГО ПРОДУКТА

FIELD: food industry. SUBSTANCE: variants of a method for producing a food product are proposed. Method of producing a food product, comprising providing at least one production tool adapted to contact with food products. Releasing agent is then sprayed and released of said sprayed releasing agent from the spraying device, wherein applying pressure to release the release agent is not necessary to achieve spraying, and applying the sprayed releasing agent to either the surface of at least one production tool adapted to contact with food product or to the surface of the food product. In another variant of the spraying process, the device is designed to blow a sprayed releasing agent at a speed of less than 10.67 m/s. In a third variant of the process, the release agent is sprayed into a plurality of evenly distributed droplets. EFFECT: inventions allow improving the technological process, effectively preventing product adhering to the working parts of the equipment and applying the releasing agent only to the desired surface. 25 cl, 3 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 657 021 C2 (51) МПК A23G 4/02 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23G 4/02 (2006.01) (21)(22) Заявка: 2016130013, 27.02.2015 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): ИНТЕРКОНТИНЕНТАЛ ГРЕЙТ БРЕНДС ЛЛК (US) Дата регистрации: 08.06.2018 (56) Список документов, цитированных в отчете о поиске: GB 2042969 A, 01.10.1980. US 03.03.2014 US 61/947,224 (43) Дата публикации заявки: 03.04.2018 Бюл. № 10 20130045313 A1, 21.02.2013. US 6436461 B1, 20.08.2002. SU 566505 A3, 25.07.1977. (45) Опубликовано: 08.06.2018 Бюл. № 16 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 03.10.2016 2 6 5 7 0 2 1 Приоритет(ы): (30) Конвенционный приоритет: R U 27.02.2015 (72) Автор(ы): УАЙМОР Энн Е. (US), ЯНИ Бхарат (US) US 2015/018072 (27.02.2015) C 2 C 2 (86) Заявка PCT: (87) Публикация заявки PCT: R U ...

СПОСОБ НЕПРЕРЫВНОГО ПОЛУЧЕНИЯ ОСНОВЫ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ (ВАРИАНТЫ); ОСНОВА ЖЕВАТЕЛЬНОЙ РЕЗИНКИ, ПОЛУЧЕННАЯ ПО ЭТОМУ СПОСОБУ (ВАРИАНТЫ); ЖЕВАТЕЛЬНАЯ РЕЗИНКА, СОДЕРЖАЩАЯ ЭТУ ОСНОВУ (ВАРИАНТЫ) И СПОСОБ ПОЛУЧЕНИЯ КОМПОЗИЦИИ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ (ВАРИАНТЫ)

Изобретение относится к производсту жевательных резинок. Способ непрерывного получения основы жевательной резинки (варианты) предусматривает непрерывное введение твердого эластомера, наполнителя и замасливателей в миксер 10 непрерывного действия. Подвергают эластомер, наполнитель и замасливатели дисперсионному перемешиванию с последующим дистрибутивным перемешиванием. Ведут непрерывный выпуск получаемой основы жевательной резинки из миксера при продолжении введения и перемешивания ингредиентов. Замасливатели вводят в миксер непрерывного действия через множество пространственно разнесенных загрузочных отверстий 12, 13, 14 и 15. Предпочтительно, когда часть замасливателей вводят в миксер с твердым эластомером и наполнителем перед зоной дисперсионного перемешивания. А также часть замасливателей вводят в миксер ниже зоны дисперсионного перемешивания по технологической цепочке, но перед зоной дистрибутивного перемешивания. Таким образом производят основу жевательной резинки (варианты), а затем ...

ЖЕВАТЕЛЬНАЯ РЕЗИНКА В ВИДЕ ПОРОШКА И СПОСОБ ЕЕ ПРОИЗВОДСТВА

... 1. Способ производства жевательной резинки в виде порошка, состоящий, в основном, из следующих стадий: а) смешивание мягкой гумми-основы, по меньшей мере, с одним подсластителем и (не обязательно), по меньшей мере, с одним другим, типичным для жевательной резинки, ингредиентом при температуре от 35 до 75°С, б) охлаждение полученной смеси до температуры от 0 до -40°С, в) измельчение и последующее просеивание полученной смеси с получением порошка, имеющего размер частиц менее 10 меш, г) необязательно смешивание полученного порошка, по меньшей мере, с одним противоагглютинирующим агентом, д) необязательно смешивание полученного порошка с одним или более подсластителей, ароматизаторов, красителей, пищевых кислот или других добавок, е) необязательно прессование полученной таким способом смеси. 2. Способ по п.1, отличающийся тем, что охлаждение проводится до температуры от -10 до -40°С. 3. Способ по п.1, отличающийся тем, что стадия (в) осуществляется таким образом, чтобы получить порошок, имеющий ...

КОМПОЗИЦИИ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ И КОНДИТЕРСКОГО ИЗДЕЛИЯ С ИНКАПСУЛИРОВАННЫМИ КОМПОЗИЦИЯМИ СРЕДСТВА ДЛЯ УДАЛЕНИЯ ОКРАШИВАНИЯ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ И ПРИМЕНЕНИЯ

... 1. Композиция жевательной резинки, удаляющая окрашивание, включающая в себя центральную часть и необязательное покрытие, имеющее по меньшей мере один слой, причем по меньшей мере одна часть из указанной центральной части и покрытия содержит удаляющее окрашивание эффективное количество по меньшей мере одного инкапсулированного средства для удаления окрашивания, выбранного из группы, состоящей из анионных и неионных поверхностно-активных веществ, а указанное инкапсулированное средство для удаления окрашивания представлено таким образом, который обеспечивает высвобождение из композиции эффективного количества средства для удаления окрашивания. 2. Композиция жевательной резинки, удаляющая окрашивание, по п. 1, где инкапсулированное средство для удаления окрашивания включает в себя центральную часть, содержащую средство для удаления окрашивания, и материал носителя, в котором основа резинки малорастворима. 3. Композиция жевательной резинки, удаляющая окрашивание, по п. 2, где средство для удаления ...

СПОСОБ ПОЛУЧЕНИЯ ГРАНУЛ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ, СИСТЕМА ЭКСТРУДИРОВАНИЯ И ГРАНУЛИРОВАНИЯ ЖЕВАТЕЛЬНОЙ КОМПОЗИЦИИ И ПРОДУКТ - ЖЕВАТЕЛЬНАЯ РЕЗИНКА

... 1. Способ получения гранул жевательной резинки, включающий по меньшей мере стадии: a) подачи жевательной композиции в экструдер; b) приложения давления к жевательной композиции в экструдере; c) экструдирования жевательной композиции через экструзионную головку; d) разрезания экструдированной жевательной композиции в камере, заполненной жидкостью; отличающийся тем, что по меньшей мере один ароматизатор, включающий чувствительные ароматические компоненты, добавляют в жевательную композицию, находящуюся в экструдере, причем температуру и давление ароматизированной таким образом жевательной композиции регулируют таким образом, что ароматизированная жевательная композиция имеет температуру ниже 70°С, если давление ароматизированной жевательной композиции составляет 1-5 гПа, тогда как давление ароматизированной жевательной композиции составляет по меньшей мере 5 гПа, если температура ароматизированной жевательной композиции превышает 70°С. 2. Способ по п.1, в котором ароматизированная жевательная ...

СИСТЕМА И СПОСОБ РЕГУЛИРОВАНИЯ ТЕМПЕРАТУРЫ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ

Изобретение относится к технологии производства жевательных резинок. Система охлаждения жевательной резинки содержит охладительный корпус, транспортирующее устройство, выполненное с возможностью транспортировки жевательной резинки от точки входа до точки выхода указанного охладительного корпуса. В первом варианте изобретения корпус имеет 2 системы охлаждения, выполненные с возможностью обеспечения отдачи холода на верхнюю и нижнюю охлаждающие среды соответственно. Причем указанное транспортирующее устройство по меньшей мере частично отделяет верхнюю охлаждающую среду от нижней, которые разделены друг от друга по текучей среде. Во втором варианте имеется система охлаждения для обеспечения отдачи холода на корпус и система регулирования влажности для поддержания уровня влажности ниже точки росы атмосферы внутри корпуса или уровня активности воды в жевательной резинке. В третьем варианте изобретения расположена система конвекционного охлаждения с рядом вентиляторов, ориентированных параллельно ...

СИСТЕМА И СПОСОБ ФОРМИРОВАНИЯ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ ПО МЕНЬШЕЙ МЕРЕ С ОДНОЙ ДОБАВКОЙ

СПОСОБ И УСТРОЙСТВО ДЛЯ ИЗГОТОВЛЕНИЯ МНОГОСЛОЙНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

... 1. Способ изготовления листа многослойного кондитерского изделия, включающий:изготовление первого листа кондитерского изделия, у которого средняя толщина составляет приблизительно от 0,3 мм до 10 мм, с использованием первого комплекта формовочных барабанов;изготовление второго листа кондитерского изделия, у которого средняя толщина составляет приблизительно от 0,3 мм до 10 мм с использованием второго комплекта формовочных барабанов; иламинирование первого листа кондитерского изделия и второго листа кондитерского изделия для изготовления листа многослойного кондитерского изделия.2. Способ по п. 1, дополнительно включающий смешивание жевательных ингредиентов в конечную жевательную структуру и направление жевательной структуры, по меньшей мере, в одно из первого и второго формовочных устройств для изготовления жевательного листа, в котором жевательная структура поступает в форме неоднородной массы или имеет однородную форму, имеющую среднюю толщину более чем приблизительно 20 мм.3. Способ ...

КОМПОЗИЦИИ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ И КОНДИТЕРСКИХ НАПОЛНИТЕЛЕЙ С КОМПОЗИЦИЯМИ ИНКАПСУЛИРОВАННОГО АГЕНТА, УДАЛЯЮЩЕГО ПИГМЕНТНЫЕ ПЯТНА, И СПОСОБЫ ИХ ПОЛУЧЕНИЯ И ПРИМЕНЕНИЯ

... 1. Композиция жевательной резинки, удаляющая пигментные пятна, содержащая сердцевину и необязательную оболочку, имеющую по крайней мере один слой, при этом по крайней мере одна из указанных сердцевины и оболочки, содержит эффективно удаляющее пигментные пятна, количество по крайней мере одного агента, удаляющего пигментные пятна, выбранного из группы, состоящей из анионогенных и неионогенных сурфактантов, инкапсулированного внутри гидрофильного инкапсулирующего вещества, где указанный инкапсулированный агент, удаляющий пигментные пятна, присутствует таким образом, что эффективное количество агента, удаляющего пигментные пятна, способно высвобождаться из композиции. 2. Композиция жевательной резинки, удаляющая пигментные пятна, по п.1, в которой инкапсулирующее вещество выбирают из группы, состоящей из углеводов, сахаров, спиртов, полученных из сахаров, производных целлюлозы, белков, белка пшеницы, водорастворимых полимеров и их смесей. 3. Композиция жевательной резинки, удаляющая пигментные ...

VERFAHREN ZUR HERSTELLUNG VON KAUGUMMI ENTHALTEND MIT WACHS BESCHICHTETE BESTANDTEILE MIT VERZÖGERTER VERABREICHUNG.

SUESSSTOFFEMULSION FUER KAUGUMMIMASSEN.

Methode zur Herstellung von Kaugummigranulat und komprimierten Kaugummiprodukten, sowie ein Kaugummigranuliersystem

A CHEWING GUM

CHEWING GUM

A method of prolonging the flavor and sweetness sensation of a chewing gum composition comprises providing a uniform mixture of gum base, flavoring component and a sweetener other than mono-ammoniated glycyrrhizin, adding to said mixture a quantity of mono-ammoniated glycyrrhizin sufficient to prolong the flavor and sweetness of said composition, and mixing until said mono-ammoniated glycyrrhizin is homogeneously distributed in the matrix of said chewing gum composition. A chewing gum composition comprises a gum base and, in the matrix of the gum composition, mono-ammoniated glycyrrhizin in combination with a sweetener or flavoring component.

Soft coated powder centre-filled gum

USE FROM CHEWING RUBBER COMPOSITIONS TO THE DISTANCE OF DISCOLORATIONS

KIT FOR THE MOUTH CARE AND COMPOSITIONS

METHOD FOR THE AUTOMATIC, CONTINUOUS PRODUCTION OF CHEWING RUBBER

CHEWING RUBBER WITH LOW MOISTURE CONTENT

CHEWING RUBBER WITH ENCASED MARK-REMOVING MIXTURES AND METHODS FOR THE PRODUCTION AND USE OF SELBIGER

HUMIDITY ARM CHEWING RUBBER

GRADUAL ADMINISTRATION STRUCTURES FOR CHEWING RUBBER.

TOTALLY ENCLOSED SYNERGETIC SWEET CENTRAL COMPOSITIONS WITH ASPARTAM AND ACESULFAM K AND PROCEDURE FOR THE PRODUCTION THE SAME.

ENCAPSULATION OF MIX-DRIED SUCRALOSE WITH POLYVINYLACETAT FOR USE IN CHEWING RUBBER.

IMPROVED HARTDRAGIERVERFAHREN

CONTINUOUS PROCESSING INSTALLATION FOR CHEWING RUBBER OF BASIC DIMENSIONS WITH COOLING TOWERS

PLANT FOR THE KONTINUIELICHEN FIGURATION OF FILLED CHEWING RUBBER

SYSTEM FOR THE TREATMENT OF HIGH-MOLECULAR ONES ELASTOMERS FOR CHEWING RUBBER

PROCEDURE FOR THE CONTINUOUS PRODUCTION OF CHEWING RUBBER

POLYVINYL ACETATE ENCAPSULATION OF CODRIED SUCRALOSE FOR USE IN CHEWING GUM

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

CHEWING GUM COMPOSITION WITH ENCAPSULATED SWEETENER

Petroleum wax-free chewing gums having improved flavor release

LOW MOISTURE CHEWING GUM

DEGRADABLE CHEWING GUM POLYMER

Chewing gum containing low levels of maltitol and a high-intensity sweetener

POLYVINYL ACETATE ENCAPSULATION OF CODRIED SUCRALOSE FOR USE IN CHEWING GUM

CHEWING GUM WITH LONG LASTING SOFTNESS

Continuous chewing gum manufacturing process using rework gum

Chewing gum manufacture using high efficiency continuous mixer

AN IMPROVED PROCESS FOR MANUFACTURING WAX-FREE CHEWING GUMS WITH FAST SET-UP TIMES

Strongly mint-flavored chewing gums with reduced bitterness and harshness

Process control system and method for automated continuous production of chewinggum

POLYVINYL ACETATE PROCESSING SYSTEM FOR CHEWING GUM

A process and apparatus for processing polyvinyl acetate and other similar ingredients of a gum base or chewing gum product are disclosed. The ingredient materials are separated into individual pieces by a lump breaker (40) and conveyed through a pneumatic conveying system (46) to a cyclone receiver (42) and holding bin. A volumetric feeder (22) feeds the material into a side feeder which in turn introduces and feeds the material to the main continuous extruder used for making the final gum base or gum product. A unique adapter (30) connects the side feeder to the main extruder which allows repair and/or modification of the side feeder without separating it from the main extruder.

SWEET EMULSION FOR CHEWING GUM

A method of adding a high intensity sweetener such as thaumatin, monellin and the like to chewing gum ingredients. The method comprises forming an emulsion comprising the high intensity sweetener, water, an emulsifier, and a hydrophobic ingredient which is preferably a flavor. Once formed, the emulsion is admixed with the chewing gum ingredients in any suitable manner.

CHEWING GUM COMPOSITIONS CONTAINING SWEETENER DELIVERY SYSTEMS AND METHOD OF PREPARATION

METHOD FOR PREPARATION OF CHEWING GUM WITH CUSTOMER ACCEPTABLE TASTE

Method for preparing a chewing gum with a customer acceptable taste of an active ingredient substantially during all chewing phases.

METHOD OF PROCESSING AN INGREDIENT FOR A CHEWING GUM PRODUCT

A process for cooling, grinding, and packaging an ingredient material, such as an encapsulated sweetener or acid, for a chewing gum product is disclosed. The material is extruded from an extruding machine (12) directly onto a conveyor (14). The conveyor transports the liquid material, preferably in elongated strings, through a chamber (16) cooled by circulation of cooled air. The solidified material exiting the cooling chamber is cut into small pieces by a rotating cutter (18) and conveyed by a vacuum conveyor system to a grinder (22). The material is further broken up (ground) into a powder and transported to a holding bin. Thereafter, the powder is deposited in boxes or other containers (42) for storage.

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

The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The comestible products include an edible ink-indicia non-contact printed on a surface of an edible substrate. The comestible products may also include an organoleptic component dispensed on the edible substrate surface. The edible ink-indicia and the organoleptic component increase the consumer appeal for the product.

PROCESS FOR MANUFACTURING A PHARMACEUTICAL CHEWING GUM

The present invention provides a process for preparing a chewing gum tablet, in which a chewing gum composition is cooled to a temperature at which the composition is brittle, and the composition is ground while brittle to form a fine powder. In a preferred process, the composition is cooled by mixing with a coolant, such as solid carbon dioxide, and the mixture is ground to a powder. The powder can be mixed with a pharmaceutical active ingredient capable of topical absorption in the buccal cavity or in the mucous layer of the upper or lower intestinal tract, and formed into a tablet. Preferably, the mixture of the powder, pharmaceutical active ingredient, and other additives such as coating agents, binders, additional active ingredients, and sweeteners, are granulated in a fluidized bed granulator prior to forming the mixture into a tablet. The resulting tablet provides a dosage form of the pharmaceutical active ingredient having a more accurate and uniform dose of the active ingredient ...

IMPROVED HARD SUGAR COATING METHOD

IMPROVED METHOD OF COMBINING ACTIVE INGREDIENTS WITH POLYVINYL ACETATE

... 2125952 9311674 PCTABS00022 An improved method of combining active ingredients with polyvinyl acetate for use in chewing-gum results in significantly less degradation of the active ingredients. After the polyvinyl acetate and one or more active ingredients have been mixed together in an extruder, the mixture is extruded through a die to form a sheet-like extrudate (32). The sheet like extrudate is then cooled using a series of three chilled compression rolls (12, 14 and 16). The extrudate is pinched between adjacent chilled compression rolls and both surfaces of the extrudate maintain contact with at least one of the chilled compression rolls for a period of time. The extrudate is thereby cooled swiftly and thoroughly, resulting in reduced degradation of the active ingredients.

WAX-FREE CHEWING GUM WITH IMPROVED PROCESSING PROPERTIES

A wax-free chewing gum is provided which has improved processing and chewing pro perties, similar to a wax-containing chewing gum, and which does not exhibit short texture. The improvement is effect ed by adding an incremental amount of an extender to the chewing gum. A method is also provided for making a wax-free che wing gum which has processing and chewing properties similar to a wax-containing chewing gum.

USE OF ENCAPSULATED SALTS IN CHEWING GUM

The use of encapsulated salts to enhance flavor and sweetness characteristics of gum is disclosed. The gum of the present invention comprises gum base, a sweetening and bulking agent, a flavoring agent, and a salt encapsulated in a manner to delay its release from the gum composition during chewing. The encapsulated salt is made by standard coating and encapsulation techniques. The gum is made by standard mixing techniques, though it is preferred to mix the encapsulated salt into the molten gum base.

MULTIPLE ENCAPSULATED FLAVOR DELIVERY SYSTEM AND METHOD OF PREPARATION

REDUCED-CALORIE SALIVA STIMULATING CHEWING GUMS, CENTER-FILLED CHEWING GUMS, AND CONFECTIONERY COATED CHEWING GUMS, AND METHODS FOR PREPARING SAME

The present invention pertains to reducedcalorie chewing gum compositions comprising a gum base having an enhanced hydrophilic nature. In one embodiment, the invention pertains to a reduced-calorie saliva stimulating chewing gum composition which comprises (A) a gum base having an enhanced hydrophilic nature present in an amount from about 40% to about 75%, by weight of the chewing gum composition, (B) a bulking agent present in an amount up to about 60%, by weight of the chewing gum composition, (C) an effective amount of a sweetening agent, and (D) a homogeneous mixture of a hydrophilic polymer present in an amount of at least about 1.5% in an anhydrous carrier. In another embodiment, the invention pertains to a center-filled chewing gum composition having an outer shell enclosing a cavity and a liquid center within the cavity, wherein the outer shell comprises a gum base having an enhanced hydrophillc nature. In yet another embodiment, the invention pertains to a confectionery coated ...

METHOD FOR PREPARING PULVERIZED POLYDEXTROSE WHICH IS SUBSTANTIALLY FREE OF ACIDS AND COMPOSITIONS CONTAINING SAME

The present invention pertains to a method for preparing pulverized Polydextrose having a particle size of under about 125 microns in diameter from Polydextrose which is substantially free of low molecular weight organic acids which comprises the steps of (a) admixing Polydextrose which is substantially free of low molecular weight organic acids with an anti-caking agent to form a mixture, and (b) pulverizing the mixture to form the pulverized Polydextrose. The pulverized Polydextrose composition may be used in a variety of chewing gum products and edible products. The present invention also pertains to methods for preparing the chewing gum and edible products in which the novel composition may be used.

CHEWING-GUM COMPOSITION OF IMPROVED ORGANOLEPTIC QUALITY ANDPROCESS ENABLING SUCH A CHEWING-GUM TO BE PREPARED

The subject of the invention is a novel chewing-gum composition of improved organoieptic quality. This composition contains maltitol particles of purity greater than 95%, which are distributed within the composition such that at least 50% of them are smaller than 90 microns in size. The invention also relates to a process for the preparation of such a composition and the use of a pulverulent maltitol having very specific properties.

IMPROVED CHEWING GUM COMPOSITIONS AND METHODS FOR MANUFACTURING SAME

Methods and compositions for providing improved processability for chewing gum. Pursuant to the present invention, the particle size of the sorbitol component is chosen so that a chewing gum composition is created that is sufficiently firm for processability through a typical chewing gum manufacturing process. To this end, a method is provided for regulating the firmness of a chewing gum composition including sorbitol comprising the step of selecting the particle size distribution of the sorbitol so as to create a chewing gum having desired firmness. By choosing sorbitol with reduced particle sizes, a firm chewing gum is achieved. Likewise, by choosing sorbitol with an increased particle size, a softer chewing gum is achieved.

CHEWING GUM CONTAINING LOW LEVELS OF MALTITOL AND A HIGH-INTENSITY SWEETENER

Chewing gum compositions with an-improved taste perception comprise about 5 % to about 95 % gum base, about 0.1 % to about 10 % flavoring agent and about 5 % to about 95 % of buildng and sweetening agents, of which about 5 % to about 15 %, by weight of the gum composition, is powdered maltitol and about 0.001 % to about 2 %, by weight of the gum composition, is a high-intensity sweetener. The maltitol provides the gum with as improved sweetener profile as well as improved flavor perception.

CONTINUOUS GUM BASE MANUFACTURING USING A MIXING RESTRICTION ELEMENT

A process for continuously producing a chewing gum base comprises the steps of continuously adding an elastomer, a filler and a plasticizer into a continuous mixer, subsjecting the elastomer, filler and plasticizer a highly distributive mixing operation followed by a restriction element and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress.

METHOD FOR MANUFACTURING GUM BASE

The present invention provides a continuous process of making a chewing gum base which provides a method for cooling at least certain sections of the mixer (extruder) in a cost effective and energy efficient manner. To this en d, in an embodiment, the present invention provides a method of continuously compounding chewing gum base in an extruder comprising the steps of: feeding into the extruder the necessary components to create a desired gum base; and adding to the extruder, at a desired location, a gum base component, at ambient temperature, that has a sufficient thermal capacity to cool at least a portion of the contents of the extruder to a desired temperature.

METHOD FOR CONTINUOUS GUM BASE MANUFACTURING

A process for continuously producing a chewing gum base comprises the steps of compounding the ingredients in a single extruder. In an embodiment, the method includes the steps of continuously adding an elastomer, a filler and a plasticizer into a continuous mixer (10), subjecting the elastomer, filler and plasticizer to a highly distributive mixing operation and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress.

REDUCED ANTIOXIDANT GUM BASE AND METHOD OF PREPARATION

A stabilized gum base and chewing gum are prepared using techniques that significantly reduce the amount of antioxidant lost during manufacture. As a result, the gum base and chewing gum include at least about two-thirds, and preferably three-fourths, of the amount of antioxidant initially added during manufacture of the gum base. The improved antioxidant retention is accomplished primarily using mixing techniques which significantly reduce the average mixing time needed to prepare a homogeneous gum base, and further by integrating the manufacture of gum base and chewing gum into a single continuous mixer.

CHEWING GUM MANUFACTURE USING HIGH EFFICIENCY CONTINUOUS MIXING HAVING A REDUCED L/D

A method is provided for the manufacture of chewing gum. The method uses a continuous high efficiency mixer which is configured so that chewing gum is compounded from gum base using a mixing L/D of less than about 6.

SINGLE-STEP METHOD OF PRODUCING CHEWING GUM

METHOD OF REDUCING STICKING COMPOSITION CHEWING GUM CORE TO SURFACE TREATING DEVICE

METHOD OF REDUCING STICKING COMPOSITION CHEWING GUM CORE TO SURFACE PRODUCTION EQUIPMENT, USING ISOMALT

СИСТЕМА НЕПРЕРЫВНОЙ ПЕРЕРАБОТКИ РЕЗИНОВОЙ ОСНОВЫ С ОХЛАЖДАЮЩИМИ БАШНЯМИ

... 1. Способ переработки материалов основы жевательной резинки, состоящий из стадий получения материала резиновой основы 14 в жидком виде с помощью непрерывного экструдера 12; заполнения жидкого материала резиновой основы 14 во множество контейнеров 30; загрузки контейнеров 30 в охлаждающее устройство 44, 46 на время и при температуре достаточных для охлаждения и затвердевания материала резиновой основы, причем охлаждающее устройство включает пару смежных спиральных транспортерных устройств, действующих совместно один с другим, первое траспортерное устройство 45 транспортирует контейнеры вверх по спиральному пути, при этом они охлаждаются воздухом, а второе транспортерное устройство 47 транспортирует контейнеры вниз по спиральному пути, при этом они также охлаждаются воздухом, и перемещения контейнеров с охлажденным материалом резиновой основы от вышеуказанного охлаждающего устройства к площадке подмостий Е, F. 2. Способ, согласно п.1, при котором контейнеры помещают в охлаждающее устройство ...

STAIN REMOVING FROM TEETH CHEWING GUM AND METHOD OF MAKING THE SAME

CONCENTRATES BASE RUBBER HIGH POLYMER CONTENT, PROCESS FOR THEIR PREPARATION AND THEIR USE IN THE MANUFACTURE OF CHEWING GUM

METODO PARA LA FORMACION AVANZADA DE CHICLE

Método para formar un chicle, el método incluye proporcionar un par de rodillos que incluye un primer rodillo y un segundo rodillo y dar un tamaño a una masa de chicle en una hoja de chicle sustancialmente continua y plana que tiene un espesor sustancialmente uniforme de entre 0,3 mm. y 10 mm. y un ancho no menor de 50 cm. exclusivamente a través del movimiento de la masa de chicle a través de un espacio entre el par de rodillos.

SUGARLESS SYRUPS AND THEIR USE IN CHEWING GUM AND OTHER CONFECTIONS

A chewing gum including non-crystalline sorbitol and method of making the same is provided. The chewing gum composition comprises a sugarless syrup made from aqueous sorbitol, a plasticizing agent selected from the group consisting of glycerin, propylene glycol and mixtures thereof, and a hydrogenated starch hydrolyzate syrup. Other confectionaries can be made from the same sugarless syrup.

SYSTEM FOR CONTINUOUSLY PRODUCING CHEWING GUM

An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism. The sugar ingredient of the chewing gum product is divided into two portions to improve texture of the final product. One portion is added at the initial upstream end of the extrusion process, while the other portion is added after most of the other ingredients have been included in the gum mass. The flavoring ingredients can also be divided into two portions, one portion introduced into the extrusion process upstream of the sugar material and the other portion introduced downstream of the other ingredients. Splitting the sugar and flavoring ingredients affects the texture and falvor release profiles of the final gum product.

IMPROVED CHEWING GUM CONTAINING MEDIUM CHAIN TRIGLYCERIDES

Improved chewing gum formulations and bases including lecithin, as well as methods of producing chewing gum and bases are provided. The chewing gum includes a blend of lecithin and medium chain triglycerides (MCTs). The blend can be used in the base and/or gum as a plasticizer, softener, and/or emulsifier. A variety of base and chewing gum formulations including the blend can be created and/or utilized pursuant to the present invention.

IMPROVEMENTS IN OR RELATING TO CHEWING GUM COMPOSITIONS

The invention relates to chewable gum base compositions, to chewing gums containing them, and to processes for preparing them. The gum base composition comprises a blend of four to six casein products in a polyvinylacetate matrix. Also provided are processes for preparing casein products in the gum base composition.

Edible chewing gum and process for preparing

An edible chewing gum having a gum base consisting essentially of agar and one or more soluble ingredients as well as a process for its preparation.

Gradual release structures for chewing gum

Gradual release structures for the release of active agents in chewing gum and a process for making such structures are provided. The gradual release structures are formed by extrusion techniques and comprise an active agent and a wall material.

Chewing gum and confectionery compositions with encapsulated stain removing agent compositions, and methods of making and using the same

A composition in the form of a chewing gum composition or a confectionery composition containing an encapsulated stain removing agent selected from anionic and non-ionic surfactants and methods of preparing and using the same to remove stains from dental material including teeth.

Chewing gum composition containing an active ingredient

The present invention provides a chewing gum composition containing an active ingredient. The preferred chewing gum composition comprises a plurality of granules comprising a mixture of a powdered chewing gum base and a selected amount of a powdered active ingredient, said powdered chewing gum base and powdered active ingredient being mixed together within said granules. Additives may be mixed in the granules or may coat the granules. The preferred form is a tablet containing a controlled dosage form of the active ingredient.

Method for producing chewing gum granules and compressed gum products, and a chewing gum granulating system

The invention relates to a method for producing chewing gum granules. The method comprises at least the steps of feeding a gum composition including at least gum base into an extruder (2), pressurizing the gum composition in the extruder, extruding the gum composition through a die plate (5), and cutting the extruded gum composition in a liquid filled chamber (4). The extruded gum composition comprises at least 71% Wt, gum base and the cut granules are included in compressed gum tablets. The invention further relates to a chewing gum product, and to a chewing gum granulating system.

GUM MANUFACTURING SYSTEM WITH LOAFING AND CONDITIONING FEATURES

Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product.

PARALLEL GUM COMPONENT MIXING SYSTEMS AND METHODS

Continuous gum base manufacturing using a mixing restriction element

A process for continuously producing a chewing gum base comprises the steps of continuously adding an elastomer, a filler and a plasticizer into a continuous mixer (10), subjecting the elastomer, filler and plasticizer to a highly distributive mixing operation followed by a restriction element and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress. ...

CHEWING GUM COMPOSITION CONTAINING NEW SWEETENER RELEASE SYSTEM AND ITS PRODUCTION

СПОСОБ И УСТРОЙСТВО ДЛЯ ИЗГОТОВЛЕНИЯ МНОГОСЛОЙНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

Группа изобретений относится к пищевой промышленности, в частности к способу и устройству для изготовления многослойного кондитерского изделия, включающим использование, по меньшей мере, двух комплектов формовочных барабанов, которые формируют и ламинируют листы кондитерских изделий. Использование группы изобретений позволит повысить качество получаемого продукта. 3 н. и 52 з.п. ф-лы, 10 ил., 1 табл.

СИСТЕМА И СПОСОБ ПРОИЗВОДСТВА ЖЕВАТЕЛЬНОЙ РЕЗИНКИ

Способ производства жевательной резинки предусматривает подачу одного или нескольких ингредиентов резинки, включая по меньшей мере эластомер, в экструдер непрерывного действия, содержащий множество шнеков; вращение указанного множества шнеков и перемешивание указанного одного или нескольких ингредиентов посредством вращения множества шнеков в экструдере непрерывного действия. В итоге образуется по меньшей мере составляющая основы жевательной резинки. Далее создают поток составляющей основы жевательной резинки, содержащей указанный один или несколько ингредиентов, через указанный экструдер непрерывного действия в направлении находящегося ниже по потоку участка указанного множества шнеков посредством вращения и перемещают указанный поток указанной по меньшей мере составляющей основы жевательной резинки в область указанного экструдера непрерывного действия, которая находится вблизи указанного находящегося ниже по потоку участка указанного множества шнеков. Причем указанный поток имеет температуру ...

СПОСОБ ПОЛУЧЕНИЯ КОМПОЗИЦИИ ДЛЯ ИНКАПСУЛИРОВАНИЯ С ЦЕЛЬЮ ПРИМЕНЕНИЯ В ПИЩЕВОЙ КОМПОЗИЦИИ

Изобретение относится к системе и способу изготовления съедобной композиции. Предложен способ получения съедобной композиции жевательной резинки, включающий: обеспечение в миксере частиц инкапсулирующего ингредиента, такого как полимер или смола, со средним наибольшим размером менее 700 микрон; обеспечение в указанном миксере частиц активного ингредиента, такого как подсластитель, или пищевая кислота, или ароматизатор, со средним наибольшим размером менее 700 микрон и образование композиции указанного инкапсулирующего ингредиента и указанного активного ингредиента путем смешивания частиц инкапсулирующего ингредиента и частиц активного ингредиента и плавления частиц инкапсулирующего ингредиента. Также предложен способ получения съедобной композиции жевательной резинки, включающий: обеспечение в миксере частиц инкапсулирующего ингредиента, такого как полимер и смола; обеспечение в указанном миксере частиц активного ингредиента, такого как подсластитель, или пищевая кислота, или ароматизатор ...

СПОСОБ, УСТРОЙСТВО И СИСТЕМА ДЛЯ ПОЛУЧЕНИЯ ЛИСТА И ИЗДЕЛИЯ ИЗ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ

Изобретение относится к кондитерской отрасли. Способ получения листа жевательной резинки предусматривает выдавливание из экструдера нагретой композиции жевательной резинки в форме плоской заготовки с липкой поверхностью. Далее лист жевательной резинки пропускают по меньшей мере через один режущий валок с использованием предотвращающего прилипание средства в количестве не более 0,18% от веса заготовки. Затем заготовку пропускают по меньшей мере через один охлаждаемый валок для формования листа жевательной резинки заданных размеров. Температура охлаждаемого валка поддерживается в диапазоне от 0°C до -15°C. Также предложена установка для получения листа жевательной резинки. Установка включает экструдер для выдавливания массы нагретой жевательной резинки в форме плоской заготовки с липкой поверхностью, конвейер, систему направленной подачи потока воздуха для охлаждения плоской заготовки жевательной резинки на конвейере и по меньшей мере один охлаждаемый валок для формования листа жевательной ...

СПОСОБ ПОЛУЧЕНИЯ ГРАНУЛ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ, СИСТЕМА ЭКСТРУДИРОВАНИЯ И ГРАНУЛИРОВАНИЯ ЖЕВАТЕЛЬНОЙ КОМПОЗИЦИИ И ПРОДУКТ - ЖЕВАТЕЛЬНАЯ РЕЗИНКА

Группа изобретений относится к кондитерской промышленности. Способ получения гранул жевательной резинки, который является первым объектом изобретения, предусматривает подачу жевательной композиции в экструдер, приложение давления к ней, экструдирование и разрезание экструдированной жевательной композиции в камере, заполненной жидкостью. Жевательная композиция содержит по меньшей мере жевательную основу, возможно с другими ингредиентами, такими как подсластитель, красители, противослеживающие агенты, наполнители, увлажнители, фармацевтические агенты и ферменты. Непосредственно перед экструдированием по меньшей мере один ароматизатор, включающий нестабильные ароматические компоненты, добавляют в жевательную композицию, находящуюся в экструдере. Температуру и давление ароматизированной таким образом жевательной композиции регулируют следующим образом. Ароматизированная жевательная композиция имеет температуру ниже 70°С, когда ароматизированная жевательная композиция находится под давлением ...

ПЕЧАТНЫЕ СЪЕДОБНЫЕ ИЗДЕЛИЯ, ПОЛУЧАЕМЫЕ ПОСРЕДСТВОМ БЕСКОНТАКТНОЙ ПЕЧАТИ, АППАРАТ И СПОСОБ ИХ ПОЛУЧЕНИЯ

... 1. Аппарат для получения съедобного изделия, содержащий ! (a) экструдер для экструзии плитки кондитерского материала; и ! (b) устройство бесконтактной печати, предназначенное для печати съедобной печатной краски на плитке. ! 2. Аппарат по п.1, дополнительно содержащий компонент, выбранный из группы, содержащей устройство для обсыпки мукой или сахарной пудрой, калибровочные вальцы, резальный механизм, охлаждающее устройство, автоклав, устройство для глазирования, упаковочное устройство и их комбинации. ! 3. Аппарат по п.1, дополнительно содержащий второе устройство печати, в котором устройство бесконтактной печати адаптировано для печати на первой поверхности плитки, и второе устройство печати адаптировано для печати на второй поверхности плитки. ! 4. Аппарат по п.1, в котором устройство бесконтактной печати является устройством струйной печати. ! 5. Аппарат по п.1, в котором устройство бесконтактной печати является распылительным устройством. ! 6. Аппарат по п.5, в котором распылительное ...

СИСТЕМА И СПОСОБ ПРОИЗВОДСТВА ЖЕВАТЕЛЬНОЙ РЕЗИНКИ

... 1. Способ производства жевательной резинки, включающийподачу одного или нескольких ингредиентов резинки, включая по меньшей мере эластомер, в экструдер непрерывного действия, содержащий множество шнеков;вращение указанного множества шнеков и перемешивание указанного одного или нескольких ингредиентов посредством указанного вращения указанного множества шнеков в указанном экструдере непрерывного действия;образование по меньшей мере составляющей основы жевательной резинки посредством указанного перемешивания указанного одного или нескольких ингредиентов;создание потока указанной по меньшей мере составляющей основы жевательной резинки, содержащей указанный один или несколько ингредиентов, через указанный экструдер непрерывного действия в направлении находящегося ниже по потоку участка указанного множества шнеков посредством указанного вращения; иперемещение указанного потока указанной по меньшей мере составляющей основы жевательной резинки в область указанного экструдера непрерывного действия ...

Vorrichtung zur Herstellung von Kaugummi

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

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.

A METHOD OF RAPIDLY COATING A CONFECTIONERY AND THE COATED CONFECTIONERY

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 ...

LOW DENSITY CHEWING GUM AND METHOD OF MAKING SAME

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 ...

Process for producing a chewing-gum pellet

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.

Method for manufacturing chewing gum with scoring

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.

LOW DENSITY CHEWING GUM AND SYSTEMS AND PROCESSES FOR MAKING SUCH

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 ...

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

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 , ...

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

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 ...

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

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 ...

FEEDER FOR MACHINES FOR WRAPPING SHEET-LIKE PRODUCTS

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 ...

HIGHLY EFFICIENT DUST COATING METHOD TO IMPROVE PROCESS AND PACKAGING

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 ...

Composition Comprising Chewing Gum, Method for Producing the Same And Use Thereof

A composition comprising used chewing gum and a filler is provided, together with a method of preparing the same. In a preferred method, the chewing gum is subjected to a pre-treatment with an oil or water before being combined with the filler. In an alternative method, the chewing gum is used alone with the filler. A composition comprising used chewing gum, a filler and a polymer is also provided, together with a method of its preparation, in which a pre-mixture of the gum and filler is first prepared, before being combined with the polymer, preferably in a moulding process. Articles prepared from a composition of used chewing gum, a filler and a polymer are also disclosed. 144-. (canceled)45. A method for preparing a chewing gum composition , the method comprising the step of:combining the chewing gum with a filler.46. The method according to claim 45 , wherein the filler is a mineral.47. The method according to claim 46 , wherein the filler is selected from the group consisting of a clay or a silica claim 46 , a carbonate claim 46 , a sulphate claim 46 , an oxide claim 46 , a hydroxide claim 46 , a silicate claim 46 , talc claim 46 , plaster claim 46 , chalk or a mixture thereof.48. The method according to claim 45 , wherein the composition comprises filler in an amount of up to 80% by weight.491070. The method according to claim 48 , wherein the filler is present in an amount of from to % by weight.50. The method according to claim 45 , wherein the chewing gum and filler are combined under the action of heat.51. The method according to claim 45 , wherein the chewing gum is subjected to a pretreatment with an oil.52. The method according to claim 51 , wherein the pretreatment comprises the steps of:mixing the chewing hum with an oil;allowing the resulting mixture to separate into a chewing gum phase and an oil chase; andseparating the chewing gum phase from the oil phase;wherein the filler is combined with the chewing gum phase.53. The method according to claim ...

METHOD FOR PRODUCING A CONFECTIONERY PRODUCT HAVING A SUGAR-FREE COATING COVERING

The present invention relates to a method for producing a confectionery product having a sugar-free coating covering and the products obtained from this method, particularly a confectionery product having a sugar-free coating covering. 1. A method for the production of a confectionery product having a sugar-free coating covering , comprising the following method steps:a) providing at least one confectionery core, an isomalt-containing coating medium and at least one powdered rice starch isomalt composition, the at least one powdered rice starch isomalt composition having at least 30% by weight of rice starch (based on the total weight of the total dry substance of the at least one rice starch isomalt composition), b1) applying the isomalt-containing coating medium to the at least one confectionery core to obtain a coating layer enveloping the core and', 'b2) sprinkling the at least one powdered rice starch isomalt composition onto the coating layer enveloping the at least one confectionery core to obtain a coating film,', 'b3) crystallizing the coating film obtained in method step b2) of the at least one confectionery core having at least one coating film,, 'b) performing an initial coating cycle comprising the following steps c1) applying the isomalt-containing coating medium to the at least one coating film to obtain at least one further coating layer enveloping the core and', 'c2) sprinkling the at least one powdered rice starch isomalt composition onto the coating layer enveloping the at least one confectionery core to obtain a further coating film,', 'c3) crystallizing the coating film obtained in method step c2) of the at least one confectionery core having at least one coating film,, 'c) performing at least one subsequent coating cycle comprising the stepsX) performing at least one method step to obtain at least one further coating layer enveloping the core, wherein after method step b) and before method step e), the isomalt-containing coating medium is ...

SYSTEM AND METHOD FOR MANUFACTURING CHEWING GUM

Disclosed is a method for manufacturing chewing gum, the method including feeding one or more gum ingredients including at least an elastomer into a continuous extruder including a plurality of screws, rotating screws and mixing the one or more ingredients via the rotating of the screws within the continuous extruder, forming a partial chewing gum base via the mixing of the one or more ingredients, creating a flow of the partial chewing gum base including the one or more ingredients through the continuous extruder towards a downstream extent of the plurality of screws via the rotating, and conveying the flow of the partial chewing gum base to a region of the continuous extruder that is proximate the downstream extent of the plurality of screws, wherein the flow includes a temperature of less than 90 degrees Celsius when the flow reaches the downstream extent of the plurality of screws. Some independent claims relate to a flow reaching two different temperatures that are within 20 degrees Celsius. Some independent claims relate to systems comprising extruders having at least three screws. Some independent claims relate to methods for making chewing gums comprising among others the step of feeding an elastomer into a planetary roller extruder. 1. A method for manufacturing chewing gum , the method comprising:feeding one or more gum ingredients including at least an elastomer into a continuous extruder including a plurality of screws;rotating said plurality of screws and mixing said one or more ingredients via said rotating of said plurality of screws within said continuous extruder;forming an at least partial chewing gum base via said mixing of said one or more ingredients;creating a flow of said at least partial chewing gum base including said one or more ingredients through said continuous extruder towards a downstream extent of said plurality of screws via said rotating; andconveying said flow of said at least partial chewing gum base to a region of said continuous ...

System and method for continuously coating confectionary product

Disclosed is a system for continuously coating individual pieces of confectionary product, the system including a product feed device, at least one drum coating arrangement configured to continuously receive the individual pieces of confectionary product from the product feed device, the drum coating arrangement including a first rotating drum rotatable about a first drum axis and a second rotating drum rotatable about a second drum axis, a first drum volume defined by the first rotating drum, and a second drum volume defined by the second rotating drum, the first drum volume being communicable with the second drum volume, wherein the drum coating arrangement is configured such that the confectionary product has a longer residence time in the second drum volume than the first drum volume.

METHOD OF APPLYING FLAVOR TO CHEWING GUM AND OTHER EDIBLE SUBSTRATES

Disclosed herein are methods of disposing compositions (e.g., flavor compositions) onto the surface of one or more substrates and, in particular edible substrates such as chewing gums. Also disclosed herein are substrates, such as chewing gums, onto which have been disposed the compositions and/or flavorings. 1. A method of disposing a composition onto a surface of a substrate , the method comprising printing the composition onto a surface of the substrate; wherein the substrate comprises an edible substrate , and wherein the composition comprises one or more flavors.2. The method of claim 1 , wherein the one or more flavors are in the form of an oil.3. The method of - claim 1 , wherein the composition is in the form of a slurry.4. The method of claim 3 , wherein the slurry comprises one or more polar solvents.5. The method of claim 4 , wherein the one or more polar solvents are selected from the group consisting of water claim 4 , ethanol claim 4 , ethyl acetate claim 4 , propylene glycol and combinations thereof.6. The method of claim 4 , wherein the one or more polar solvents are not water.7. The method of - claim 4 , wherein the composition further comprises a binder.8. The method of claim 7 , wherein the binder comprises one or more excipients selected from the group consisting of citric acid claim 7 , mannitol claim 7 , calcium stearate claim 7 , sucralose claim 7 , polyvinyl acetate claim 7 , vinylpyrrolidone-vinyl acetate copolymer claim 7 , hydroxypropylcellulose claim 7 , Klucel claim 7 , Kollidon VA64 and combinations thereof.9. The method of claim 7 , wherein the binder comprises an amphiphilic polymer.10. The method of claim 7 , wherein the binder is water soluble.11. The method of claim 7 , wherein the binder is combined with the one or more polar solvents to form the composition.12. The method of claim 1 , wherein the composition further comprises one or more colorants.13. The method of claim 1 , wherein the edible substrate comprises a chewing gum.14 ...

CHEWING GUMS AND CONFECTIONS HAVING INCLUSIONS OF STABILIZED PLANT PIECES

A method of treating pieces of plant material to make them microbiologically stable for inclusion in chewing gums and other confections is disclosed. More specifically, the plant material is exposed to infrared radiation in specific dosage ranges to stabilize the ingredient and preserve flavor and appearance of the material. The present invention relates to chewing gums and confections having inclusions of pieces of plant material such as pieces of mint leaves or dried fruit, wherein the plant material is stabilized against microbial growth by treatment with infrared radiation. 1. A method of preparing a chewing gum or confectionery product comprising pieces of plant material comprising the steps of ,preparing fresh plant material pieces of a desired size,irradiating the fresh plant pieces with infrared radiation for a time and intensity sufficient to render it microbiologically stable while substantially preserving the color and flavor of the plant material,preparing a chewing gum or confectionery product,incorporating the irradiated plant material into the mass, or onto the surface, of the chewing gum or confectionery product.2. The method of wherein the time of irradiation is at least 20 minutes.3. The method of wherein the time of irradiation is at least 30 minutes.4. The method of wherein the time of irradiation is at least 40 minutes.5. The method of wherein the time of irradiation is at least 50 minutes.6. The method of wherein the time of irradiation is at least 60 minutes.7. The method of wherein the temperature of the irradiated plant material immediately after irradiation is 140° F. or less.8. The method of wherein the temperature of the irradiated plant material immediately after irradiation is 130° F. or less.9. The method of wherein the temperature of the irradiated plant material immediately after irradiation is 120° F. or less.10. The method of wherein the temperature of the irradiated plant material immediately after irradiation is 110° F. or less. ...

System and method for printing on chewing gum

A method for applying print to at least one chewing gum surface, the method including forming a chewing gum composition into at least one chewing gum sheet having at least one printable surface, the chewing gum sheet having a desirable thickness, providing a print roller, transporting the at least one chewing gum sheet towards the print roller via a transporting surface, providing a gap between the print roller and the transporting surface, the thickness of the at least one chewing gum sheet being greater than a height of the gap, moving the at least one chewing gum sheet through the gap, printing indicia on the chewing gum sheet via the print roller during the moving of the at least one chewing gum sheet through the gap, and compressing the at least one chewing gum sheet during the moving of the at least one chewing gum sheet through the gap, the compressing occurring simultaneously with the printing.

SYSTEM AND METHOD FOR TEMPERATURE CONTROL OF CHEWING GUM

Disclosed is a system for cooling chewing gum, the system including a cooling housing including a relatively upper cooling environment and a relatively lower cooling environment, a conveying device configured to convey the chewing gum from an entry point to an exit point of the cooling housing, the conveying device at least partially delimiting the relatively upper cooling environment from the relatively lower cooling environment, a first cooling system configured to provide cooling output to the relatively upper cooling environment, and second cooling system configured to provide cooling output to the relatively lower cooling environment, wherein the relatively upper cooling environment and the relatively lower cooling environment are disposed in fluid separation from each other. 1. A system for cooling chewing gum , the system comprising:a cooling housing including a relatively upper cooling environment and a relatively lower cooling environment;a conveying device configured to convey the chewing gum from an entry point to an exit point of said cooling housing, said conveying device at least partially delimiting said relatively upper cooling environment from said relatively lower cooling environment;a first cooling system configured to provide cooling output to said relatively upper cooling environment; anda second cooling system configured to provide cooling output to said relatively lower cooling environment,wherein said relatively upper cooling environment and said relatively lower cooling environment are disposed in fluid separation from each other.2. The system of claim 1 , wherein said first cooling system is a convective cooling system and said second cooling system is a conductive cooling system.3. (canceled)4. The system of claim 1 , further comprising a blocking device configured to fluidly separate said upper cooling environment and said lower cooling environment claim 1 , wherein said blocking device is an enclosure surrounding said second cooling ...

Method and device for separating sheet-shaped objects into strip-shaped or slab-shaped object sub-units

The invention relates to a method and a device for separating sheet-shaped objects (P), for example preliminary chewing-gum products or intermediate chewing-gum products in the form of chewing-gum sheets, into strip-shaped or slab-shaped object sub-units (S), for example preliminary chewing-gum products or intermediate chewing-gum products in the form of elongated chewing-gum strips or smaller chewing-gum slabs. According to the invention, the following method steps and device features are provided: providing the sheet-shaped objects (P), wherein each sheet-shaped object (P) has at least one weakening region (R); successively separating individual strip-shaped or slab-shaped object sub-units (S) one after another from the provided sheet-shaped objects (P), wherein separating takes place on the weakening regions (R) of the sheet-shaped objects (P) by means of a conveying and separating device (); and onward conveying of the individual, formed strip-shaped or slab-shaped object sub-units (S). The conveying and separating device () preferably has a conveying means () which revolves in a belt-like manner and which is provided with activatable and deactivatable suction elements (). 1. A method for separating a sheet-shaped object into sub-units , the sub-units each being a strip-shaped object or a slab-shaped object , the method comprising the following steps:providing at least one sheet-shaped object, wherein the provided sheet-shaped object has at least one weakened region;successively separating individual sub-units one after another from the provided sheet-shaped object, wherein the separating takes place at one or more of the weakened regions by means of a conveying and separating device; andonward conveying of the individual, separated sub-units.2. The method as claimed in claim 1 , characterized in that the provided sheet-shaped object has a rectangular shape and a width claim 1 , wherein each weakened region has a plurality of scores claim 1 , each of the ...

CHEWING GUM COMPOSITIONS AND METHODS OF MAKING THEREOF

Disclosed herein are chewing gum compositions having fat polymorphs that are predominantly beta prime and/or beta over alpha. Also disclosed are methods of forming chewing gum compositions having predominantly beta prime and/or beta fat polymorphs which have sufficient textural properties to be processed into wrapped/packaged chewing gum products or coated to coated chewing gum products. Improved methods of forming and conditioning chewing gum to reduce costs, cut down on conditioning time, and to improve gum sensory properties are disclosed. 1. A chewing gum composition , comprising:about 2 to about 15 wt % fat based on the total weight of the chewing gum composition;wherein the fat in the chewing gum composition comprises i) beta prime fat polymorph and/or beta fat polymorph and ii) alpha fat polymorph, with a ratio of beta prime fat polymorph and/or beta fat polymorph to alpha fat polymorph that is predominantly beta prime fat polymorph and/or beta fat polymorphs.2. The chewing gum composition of claim 1 , wherein the ratio of beta prime fat polymorph and/or beta fat polymorph to alpha fat polymorph is determined within about 60 days from manufacturing the chewing gum composition claim 1 , or wherein the ratio is determined at a time between the completion of conditioning the chewing gum and the time of packaging claim 1 , wrapping claim 1 , or coating the chewing gum composition.3. The chewing gum composition of claim 1 , wherein the fat comprises about 50 to about 100% beta prime fat polymorph and/or beta fat polymorph and the remainder alpha fat polymorph.4. The chewing gum composition of claim 1 , wherein the chewing gum composition has a Young's modulus of at least 120 kPa or a Durometer Shore A hardness of at least 45 duros.5. The chewing gum composition of claim 1 , wherein the fat is a mixed triglyceride comprising greater than or equal to 50% C18 saturated fatty acid and less than 50% C16 saturated fatty acid.6. The chewing gum composition of claim 1 , ...

Method for manufacturing a comestible

A method of manufacturing a comestible is provided including providing at least one manufacturing instrument configured to contact the comestible. A releasing agent is atomized and expelled from an expelling device. Application of pressure to the releasing agent is unnecessary to achieve the atomizing. The atomized releasing agent is applied to either a surface of the at least one manufacturing instrument configured to contact the comestible or to a surface of the comestible.

TITANIUM FREE OPACIFYING COMPOSITIONS

Opacifying compositions comprising low-dye lakes as opacifiers are provided. The compositions provide desired whiteness and opacity and also provide a precoat or whiteness/opacity to any layer including the colorant layer to enhance coatings containing colorants. The opacifying compositions can be used in a confectionery, food, pet food, soft or hard panned coating, or edible ink. 1. An opacifying composition comprising a lake pigment wherein the lake pigment comprisesa. 0.0001 wt. % to about 5 wt. % of one or more dyes; and,b. 99.9999 wt. % to about 95 wt. % aluminum hydroxide.2. The opacifying composition of wherein the opacifying composition provides an opaque white appearance to foods claim 1 , pet foods claim 1 , coatings claim 1 , edible inks claim 1 , confectionery products an combinations thereof.3. The composition of claim 1 , wherein the one or more dyes comprises a FD&C lake selected from the group consisting of claim 1 , FD&C Blue #2 Lake claim 1 , FD& Green #3 Lake claim 1 , FD&C Yellow 5 Lake claim 1 , FD&C Yellow #6 Lake claim 1 , FD&C Red #40 Lake claim 1 , FD&C Blue #1 Lake claim 1 , and mixtures thereof.4. The composition of claim 1 , wherein the opacifying composition is dispersed in an ink.5. The composition of claim 1 , wherein the opacifying composition is dispersed in an aqueous suspending medium.6. The composition of claim 5 , wherein the aqueous suspending medium is a syrup.7. The composition of claim 1 , further comprising a natural colorant.8. The composition of claim 6 , wherein the syrup contains a non-artificial colorant.9. An opacifying composition containing a lake pigment selected from the group comprising Blue #1 lake pigment claim 6 , Yellow #5 lake pigment claim 6 , and combinations thereof claim 6 , wherein the lake pigment is present in an amount of from about 0.0001 wt. % to about 2 wt. % weight of the opacifying composition.10. The composition of claim 9 , further comprising a natural colorant.11. The composition of claim 9 , ...

Apparatus for filling a confectionary article

Disclosed is a nozzle assembly for usage with at least one conduit, the nozzle assembly including a nozzle support ( 88 ) including a nozzle entry surface, a nozzle exit surface, and a plurality of nozzle holding conduits defined by the nozzle support ( 88 ) and extending from the nozzle entry surface to the nozzle exit surface, the nozzle support being in removable association with the at least one conduit at the nozzle entry surface, and a plurality of nozzles ( 76 ) removably associated with the nozzle support ( 88 ) via insertion of the plurality of nozzles ( 76 ) into the plurality of nozzle holding conduits, the plurality of nozzles ( 76 ) being in fluid communication with the at least one conduit via the removable association between the nozzle support ( 88 ) and the at least one conduit.

SYSTEM AND METHOD OF FORMING AND SIZING CHEWING GUM AND/OR ALTERING TEMPERATURE OF CHEWING GUM

Gum manufacturing methods and systems are provided including a set of rollers for compressive forming and sizing of a chewing gum. Heat transfer systems and methods for altering a temperature of chewing gum are also provided. 1. A method of forming a gum structure using a pair of rollers including a first roller and a second roller , comprising:mixing gum ingredients to output a gum structure;providing the gum structure to the pair of rollers, the first roller being an upper roller having a first diameter and the second roller being a lower roller having a second diameter, the second diameter being distinct from the first diameter and the upper roller being arranged vertically above the lower roller in a horizontally offset relation, wherein the gum structure has a non-uniform thickness when the gum structure contacts the pair of rollers; andsizing the gum structure having said non-uniform thickness into a sheet of gum structure having a generally uniform thickness between about 0.3 mm to 10 mm, said sizing to said generally uniform thickness between about 0.3 mm to 10 mm consisting of passing said gum structure through a gap between the first roller and the second roller.2. The method of claim 1 , wherein sizing includes driving the pair of rollers in opposite directions to pull the gum structure having the non-uniform gum thickness through a gap between the pair of rollers claim 1 , and compressing the gum structure to form the sheet of gum structure.3. The method of claim 2 , wherein compressing includes applying an even cross web compressive force on the non-uniform gum structure to form the sheet of gum structure having a cross web thickness variance less than 10% and a width greater than about 0.6 meters.4. The method of claim 1 , further comprising smoothing out any irregularities on a surface of the sheet of gum structure using a third roller; wherein smoothing out further reduces the thickness of the sheet of gum structure by less than 10%.5. The method of ...

CHEWING GUM MANUFACTURE

A chewing gum sheet is formed without substantial use of a powdered non-stick agent by extruding a slab having a tacky surface of heated chewing gum composition onto a moving conveyor; cooling the slab on the conveyor sufficiently to cool the surface of the slab; and passing the slab from the conveyor through at least one cooled roller to form a chewing gum sheet with predetermined dimensions. 1. An apparatus for producing a chewing gum sheet without substantial use of a powdered non-stick agent , the apparatus comprising:a. an extruder for extruding a chewing gum mass into a slab having a tacky surface of heated chewing gum composition;b. a conveyor for receiving the chewing gum slab;c. an impingement air flow system for cooling the chewing gum slab upon the conveyor, wherein the cooled chewing gum slab comprises a center having a center temperature and wherein the surface temperature of the cooled chewing gum slab is less than the center temperature, thereby creating a temperature differential, wherein the temperature differential is between about 4° F. to 19° F.;d. a forming unit, wherein the temperature differential is maintained through passing the forming unit; ande. at least one cooled calender roller with less than or equal to 0.18 weight % non-stick agent based on the slab weight for receiving the cooled chewing gum slab from the conveyor and forming a chewing gum sheet with predetermined dimensions, wherein the at least one cooled calender roller is in a temperature and humidity controlled environment, and wherein the environmental air around the at least one cooled calender roller has a dew point above the temperature of the at least one cooled calender roller.2. The apparatus of in which the impingement air flow system is for cooling the top and bottom surfaces of the chewing gum slab.3. The apparatus of further comprising at least one scoring roller.4. The apparatus of in which the scoring roller scores the chewing gum sheet laterally and/or ...

Advanced encapsulation process for controlled release of active ingredients from a chewing gum

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.

METHOD FOR PREPARING AN ENCAPSULATE COMPOSITION FOR USE IN AN EDIBLE COMPOSITION

A method for preparing at least a first component of a comestible composition includes providing particles of an encapsulating ingredient having an average longest dimension of less than 1000 microns to a mixer. Particles of an active ingredient having an average longest dimension of less than 1000 microns are also provided to said mixer. A composition of said encapsulating ingredient and said active ingredient is formed. 1. A method for preparing at least a first component of a comestible composition , comprising:providing particles of an encapsulating ingredient having an average longest dimension of less than 1000 microns to a mixer;providing particles of an active ingredient having an average longest dimension of less than 1000 microns to said mixer; andforming a composition of said encapsulating ingredient and said active ingredient.2. The method according to claim 1 , wherein said particles of said encapsulating ingredient have an average longest dimension of less than 700 microns.3. The method according to claim 1 , wherein said particles of said active ingredient have an average longest dimension of less than 700 microns.4. The method according to claim 1 , wherein a ratio of said average longest dimension of said particles of encapsulating ingredient to said average longest dimension of said particles of active ingredient is less than about 20:1.5. The method according to claim 1 , wherein forming said composition further comprises:mixing said particles of encapsulating ingredient and said particles of active ingredient; andmelting said particles of encapsulating ingredient.6. The method according to claim 5 , wherein said mixing of said particles of encapsulating ingredient and said active ingredient occurs at least one of prior to and during said melting of said particles of encapsulating ingredient.7. The method according to claim 5 , wherein when said composition includes a release profile such that when said composition is exposed to a dissolving agent ...

COATING FOR EDIBLE CORES; SYSTEM AND PROCESS OF COATING; AND COATED PRODUCTS PREPARED THEREFROM

Isomalt hard coatings prepared from isomalt, a surfactant, and a coating binder provide good hard crunchy coating with good color without the usual stickiness problems typically associated with isomalt hard coating processes. 1. A hard isomalt coating , comprising:isomalt, a surfactant having an HLB value of greater than 10, and a coating binder.2. The hard isomalt coating of claim 1 , wherein the isomalt comprisesabout 43 to about 57 wt % 1,6-GPS and about 43 to about 57 wt % 1,1-GPM; orabout an equimolar amount of 1,6-GPS and 1,1-GPM.3. The hard isomalt coating of claim 1 , wherein the isomalt is present in an amount of about 85 to about 98 wt % dry weight of the total weight of the coating.4. The hard isomalt coating of claim 1 , wherein the surfactant hasan HLB value of greater than 12; oran HLB value of about 13 to about 18.5. The hard isomalt coating of claim 1 , wherein the surfactant is a polysorbate or a sucrose ester of fatty acid.6. The hard isomalt coating of claim 1 , wherein the surfactant is present in an amount of about 0.01 to about 0.9 wt % of the total weight of the dry coating.7. The hard isomalt coating of claim 1 , wherein the surfactant is polysorbate 60 present in an amount of 0.10 to about 0.9 wt % of the total weight of the dry coating.8. The hard isomalt coating of claim 1 , wherein the coating binder is gum arabic claim 1 , pectin claim 1 , acacia gum claim 1 , an alginate claim 1 , agar claim 1 , a carageenan claim 1 , guar gum claim 1 , xanthan gum claim 1 , locust bean gum claim 1 , gelatin claim 1 , gellan gum claim 1 , a galactomannan claim 1 , tragacanth gum claim 1 , karaya gum claim 1 , curdlan claim 1 , konjac claim 1 , chitosan claim 1 , xyloglucan claim 1 , beta glucan claim 1 , furcellaran claim 1 , gum ghatti claim 1 , tamarin claim 1 , a bacterial gum claim 1 , a modified natural gum claim 1 , propylene glycol alginate claim 1 , carboxymethyl locust bean gum claim 1 , low methoxyl pectin claim 1 , a modified cellulose claim ...

System and Method of Encoding

The present invention is a tool and method for imprinting encoded messages on a food product. The tool comprises an imprinting device that engages with the opening of a container that holds the food product. The imprinting device has a geometric configuration with at least 5 flat planes. The imprinting device functions as a lid of the container. Each of the flat plane contain the following symbols: a long line, a shorter liner, a large half-circle, and a shorter half-circle, and a small circle designating a period The method of the system involves creating each number and alphabet in the English language utilizing five designated symbols incorporated on each plane of the cube. 1. A device used in combination with an edible food product for creating an encoded message from a group consisting of 26 alphabets and 10 numbers thereon , the device comprising:a container having a bottom wall with surrounding sidewalls defining an inner compartment and extending upward to an opened top end;the inner compartment extending a length and width to receive at least one of the edible food products therein;an imprinting mechanism having a polyhedron geometric structure with a plurality of flat polygonal faces that forms vertices thereon;an encoding member incorporated on each of the plurality of polygonal faces of the imprinting mechanism;the imprinting mechanism having one polygonal face configured to engage with the opened top end of the container wherein a lid is formed thereon;the length and width of the container configured to receive the food product therein;the edible food product having a flat surface defined by a length and a width configured to seat within the inner compartment;the inner compartment configured to receive a plurality of edible food products therein;a covering encompassing the fiat surface of each edible food product wherein a writing surface is formed thereon; andthe encoding member from the group consisting of a long line, a short line, a large half ...

METHOD FOR PREPARING A DELIVERY SYSTEM OF ONE OR MORE ACTIVE INGREDIENTS IN AN EDIBLE COMPOSITION

A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature. 1. A method for preparing a first component of a comestible composition , comprising:forming an extrudate of the first component;cooling said extrudate to a first temperature; andfurther cooling said extrudate to a second temperature, the first temperature being greater than the second temperature.2. The method according to claim 1 , wherein the first temperature is above a glass transition temperature of the first component.3. The method according to claim 2 , wherein the first temperature is between about 30° C. and about 90° C.4. The method according to claim 2 , wherein the second temperature is a temperature below the glass transition temperature of the first component.5. The method according to claim 4 , wherein the second temperature is between about 20° C. and about 35° C.6. (canceled)7. The method according to claim 1 , further comprising cutting said extrudate cooled to a first temperature into a plurality of substantially identical pieces.8. The method according to claim 7 , wherein each piece includes a cut surface having a diameter larger than a thickness of the piece claim 7 , and a ratio of the diameter of said cut surface to said thickness is greater than 1.912.-. (canceled)13. The method according to claim 7 , further comprising:grinding said plurality of pieces into a powder having particles of a desired size.14. A system for preparing a first component of a comestible composition claim 7 , comprising:an extruder for forming an extrudate of the first component;a transport device for receiving said extrudate output from said extruder, wherein said transport device is configured to cool said extrudate to a first temperature; anda pelletizer positioned to ...

Dual-textured confectionery; and methods of making the same

Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy texture imparted by the confectionery core. Also disclosed are methods of preparing the dual-textured confectionery product using a particulate coating composition. Upon consumption, the confectionery product exhibits reduced adhesion to a consumer's teeth, dental braces, palatal expanders, dental retainers, and other orthodontic appliances.

Spiral gas-solids contact apparatus and method

The invention is directed to apparatus and methods for contacting gas and solids in the manufacture of edibles, and particularly in connection with coating edible particulate solids. A drum is positioned around an inner tube so that an annular space is defined between the drum and the tube. A rotatable spiral element defines a gas pathway in the annular space, such that rotation of the spiral pushes particulate solids through the drum while the solids are contacted with gas in the annular space.

Continuous coating of chewing gum products

A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34′ in which heated air 52 is circulated and a coating solution 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Compressed chewing gum tablets comprising at least gum granules

Continuous drum-coating of gum products

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34' in which heated air 52 is circulated and a coating agent 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

螺旋气固接触装置和方法

本发明涉及一种在食品制造中使气体和固体接触的装置和方法，特别涉及对食用颗粒状固体进行涂膜。围绕内管设置鼓筒，从而在鼓筒和内管之间形成环形空间，可旋转的螺旋限定了在环形空间的气体通道，从而旋转该螺旋就推动颗粒状固体穿过鼓筒，同时固体与环形空间中的气体相接触。

Spiral gas-solids contact apparatus

The invention is directed to apparatus and methods for contacting gas and solids in the manufacture of edibles, and particularly in connection with coating edible particulate solids. A drum is positioned around an inner tube so that an annular space is defined between the drum and the tube. A rotatable spiral element defines a gas pathway in the annular space, such that rotation of the spiral pushes particulate solids through the drum while the solids are contacted with gas in the annular space.

Xylitol-coated chewing gum and method

A xylitol-coated chewing gum is provided which delivers an intense instantaneous cooling effect. The xylitol coating has a pleasant smooth feel and which coating is applied via a coating syrup containing from about 55 to 70% solids of which from about 95 to about 99.5% is xylitol.

Method for applying sugarless coating to chewing gum and confections

An improved method for applying a sugarless coating containing sorbitol to chewing gum pieces and confections by using a single coating syrup containing sorbitol and/or other non-sugar sweetener, an adhesion or binder component, such as gum arabic, a filler-anti-stick component, such as calcium carbonate, and a dispersing agent, such as titanium dioxide.

Chewing gum coated with palatinose or palatinose oligosaccharide

Chewing gum products containing palatinose and/or palatinose oligosaccharide and methods of making such gum products are disclosed. In one embodiment, the palatinose and/or palatinose oligosaccharide are used in a coating, such as a hard-shell coating, for a pellet gum.

Sugarfree hard coatings and a method for obtaining them

High speed coating of gum cores

A system and process for coating pieces or cores of confectionery material, such as chewing gum, with a sugar-based coating or a sugarless-based coating. The solid content of the sugar or sugarless material in the syrup solution is increased, thus reducing the water content and allowing the successive coating layers to be dried more quickly. The syrup solution is maintained at an elevated temperature in order to prevent the syrup solids from precipitating or crystallizing out of solution.

Coated chewing gum products containing antacid and method of making

A method of making antacid coated chewing gum products comprises the steps of providing chewing gum cores; providing a coating syrup comprising a bulk sweetener and calcium carbonate having a median particle size of greater than about 3 microns and being suspended in the coating syrup; and applying the coating syrup to the cores and drying the syrup to produce a coating on the cores, the coating containing from about 25% to about 60% calcium carbonate.

Menetelmä pureskeltavien ytimien kovapinnoittamiseksi

Use of powdered gum in making a coating for a confection

A coating process for coating a plurality of centers comprising the steps of: (a) tumbling a plurality of centers in a rotating pan; (b) wetting said plurality of centers with a grossing syrup; (c) distributing said grossing syrup amongst individual centers by rotating said pan for a period of time after wetting; (d) applying a dry charge comprising a gum base and a powdered bulk sweetener on said plurality of centers to absorb said grossing syrup, thereby forming a plurality of powder-coated centers; (e) repeating steps (b) through (d) a predetermined number of times to obtain a plurality of grossed centers; and (f) drying said plurality of grossed centers.

Continuous coating of gum materials

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Continuous coatings of gum products

A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34 ′ in which heated air 52 is circulated and a coating solution 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Continuous coating of chewing gum materials

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Bread coating equipment

Closed fully perforated coating drum

Die Erfindung betrifft eine Trommel, eine Vorrichtung sowie ein Verfahren für das Beschichten von Tabletten. Die Trommel (1) für das Beschichten von Tabletten weist einen Umfang auf, der durch eine äußere Wand (3) und eine innere, ganz oder teilweise perforierte Wand (2) gebildet wird. Es sind Mittel (6, 7) für das Absaugen von aus der Perforierung (4) austretender Luft vorgesehen. Eine Vorrichtung für das Beschichten umfasst eine solche Trommel. The invention relates to a drum, a device and a method for coating tablets. The drum (1) for coating tablets has a circumference formed by an outer wall (3) and an inner, wholly or partially perforated wall (2). There are provided means (6, 7) for the suction of air emerging from the perforation (4). An apparatus for coating comprises such a drum.

System and method for dusting soft capsules

A capsule dusting system is designed to expose capsules to a dusting agent in a controlled manner. The system incorporates a tumbling basket positioned within an enclosure. The tumbling basket is loaded with capsules and is rotatably connected to a drive shaft. A dust injection system meters the dusting agent into the dust injection system. The dust injection system may include a dusting injector that translates between two positions. At one position, the dusting injector is loaded with dusting agent by a powder supply system. At the other position, the dusting injector is positioned to inject the dusting agent into the tumbling basket. A gas is fluidly connected to the dusting injector to cause the dusting agent to disperse into the tumbling basket. The enclosure contains the dusting agent within the system to reduce the environmental, health, and safety hazards associated with airborne particulates.

Spiral gas-solids contact apparatus and method

The invention is directed to apparatus and methods for contacting gas and solids in the manufacture of edibles, and particularly in connection with coating edible particulate solids. A drum is positioned around an inner tube so that an annular space is defined between the drum and the tube. A rotatable spiral element defines a gas pathway in the annular space, such that rotation of the spiral pushes particulate solids through the drum while the solids are contacted with gas in the annular space.

Spiral gas-solids contact apparatus and method

螺旋气固接触装置和方法

本发明涉及一种在食品制造中使气体和固体接触的装置和方法，特别涉及对食用颗粒状固体进行涂膜。围绕内管设置鼓筒，从而在鼓筒和内管之间形成环形空间，可旋转的螺旋限定了在环形空间的气体通道，从而旋转该螺旋就推动颗粒状固体穿过鼓筒，同时固体与环形空间中的气体相接触。

Spiral gas-solids contact apparatus and method

The invention is directed to apparatus and methods for contacting gas and solids in the manufacture of edibles, and particularly in connection with coating edible particulate solids. A drum (10) is positioned around an inner tube (20) so that an annular space (30) is defined between the drum (10) and the tube (20). A rotatable spiral element (110) defines a gas pathway in the annular space (30), such that rotation of the spiral (110) pushes particulate solids through the drum (10) while the solids are contacted with gas in the annular space (30).

Gas-solid spiral contact apparatus and procedure

Aparato de contacto de gas-sólidos para procesar comestibles, que comprende: un tambor (10) que presenta una pared (14) interior concéntrica con un tubo interno (20) y que define un espacio (30) anular entre el tambor y el tubo interno; y un punto (130) de entrada de sólidos para introducir sólidos particulados en el tambor (10), caracterizado por que el aparato comprende además: una fuente (90) de gas que suministra gas al espacio (30) anular en una zona (140) de entrada de gas; y al menos un elemento (110) en espiral giratorio en el espacio (30) anular que define un camino de gas en el espacio anular; en el que el aparato está adaptado para conferir un movimiento giratorio al elemento (110) en espiral para mover los sólidos a través del tambor (10). Gas-solids contact apparatus for processing foodstuffs, comprising: a drum (10) having a concentric inner wall (14) with an inner tube (20) and defining an annular space (30) between the drum and the tube internal; and a solids entry point (130) for introducing particulate solids into the drum (10), characterized in that the apparatus further comprises: a source (90) of gas that supplies gas to the annular space (30) in a zone (140) ) gas inlet; and at least one rotating spiral element (110) in the annular space (30) defining a gas path in the annular space; wherein the apparatus is adapted to confer a rotating movement to the spiral element (110) to move the solids through the drum (10).

Method and spiral device for gas contact with solid substance

FIELD: food industry. SUBSTANCE: invention relates to food products manufacture. The invention relates to a device for food products treatment by way of gas contact with a solid substance and to a method for food products treatment by way of applying coating onto a solid substance in the form of particles and by way of contact of gas and the solid substance in the form of particles. A drum is placed around the internal pipe so that between the drum and the pipe an annular space is limited. The rotated spiral element limits gas passing in the annular space so that the spiral rotation pushes the solid substance particles through the drum while the solid substance contacts the gas in the annular space. EFFECT: invention allows to apply a coating of flowing coating material onto food material particles with the coating solidification. 20 cl, 3 dwg, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 474 127 (13) C2 (51) МПК A23G A23G 3/20 3/26 (2006.01) (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010118462/13, 24.09.2008 (24) Дата начала отсчета срока действия патента: 24.09.2008 (73) Патентообладатель(и): МАРС, ИНКОРПОРЕЙТЕД (US) (43) Дата публикации заявки: 20.11.2011 Бюл. № 32 2 4 7 4 1 2 7 (45) Опубликовано: 10.02.2013 Бюл. № 4 (56) Список документов, цитированных в отчете о поиске: SU 848029 A1, 23.07.1981. US 2002061349 A1, 23.05.2002. БАЧУРСКАЯ Л.Д., ГУЛЯЕВ В.Н. Технология пищевых концентратов. М.: Пищевая промышленность, 1970, с.235236. RU 2053693 С1, 10.02.1996. 2 4 7 4 1 2 7 R U (86) Заявка PCT: US 2008/077468 (24.09.2008) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 11.05.2010 (87) Публикация заявки РСТ: WO 2009/048744 (16.04.2009) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры" (54) СПОСОБ И СПИРАЛЬНОЕ УСТРОЙСТВО ДЛЯ КОНТАКТА ГАЗА С ТВЕРДЫМ ВЕЩЕСТВОМ (57) Реферат: Изобретение касается производства продуктов ...

Continuous coating of gum materials

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Spiral gas-solids contact apparatus and method

The invention is directed to apparatus and methods for contacting gas and solids in the manufacture of edibles, and particularly in connection with coating edible particulate solids. A drum (10) is positioned around an inner tube (20) so that an annular space (30) is defined between the drum (10) and the tube (20). A rotatable spiral element (110) defines a gas pathway in the annular space (30), such that rotation of the spiral (110) pushes particulate solids through the drum (10) while the solids are contacted with gas in the annular space (30).

Spiral gas-solids contact apparatus and method

The invention is directed to apparatus and methods for contacting gas and solids in the manufacture of edibles, and particularly in connection with coating edible particulate solids. A drum (10) is positioned around an inner tube (20) so that an annular space (30) is defined between the drum (10) and the tube (20). A rotatable spiral element (110) defines a gas pathway in the annular space (30), such that rotation of the spiral (110) pushes particulate solids through the drum (10) while the solids are contacted with gas in the annular space (30).

Method for manufacturing a comestible

A method of manufacturing a comestible is provided including providing at least one manufacturing instrument configured to contact the comestible. A releasing agent is atomized and expelled from an expelling device. Application of pressure to the releasing agent is unnecessary to achieve the atomizing. The atomized releasing agent is applied to either a surface of the at least one manufacturing instrument configured to contact the comestible or to a surface of the comestible.

System and method of forming multilayer confectionery

A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.

Continuous coating of gum materials

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in solution material plurality cores or rotating requisite which heated air is circulated and a coating is applied (liquid or powder). The coating is dried on the pieces of material, and a of thin layers are formed on each of the small pieces of material. A series of drums can be provided to provide the number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Pan coating apparatus

A spray gun ( 31 ) is attached to a multi-function unit ( 32 ) movable in a horizontal direction and a perpendicular direction. The spray gun ( 31 ) is mounted to a support holder ( 33 ), and the support holder ( 33 ) is connected to a support arm ( 35 ) of the multi-function unit ( 32 ). The support arm ( 35 ) is attached to a unit cover ( 36 ) which is openable/closable with respect to a casing ( 2 ). The support holder ( 33 ) and the support arm ( 35 ) can hide and house a liquid hose and an air hose therein so that the hoses and the like are arranged in an apparatus in such a state as to be completely free from being exposed. An installation position of the spray gun ( 31 ) can be finely adjusted by the multi-function unit ( 32 ) during a coating process, thereby enabling a control for keeping constant distances between tablet surfaces and the spray gun ( 31 ).

Pan coating apparatus

In a pan coating apparatus ( 10 ) including a rotary drum ( 1 ) which rotates about a horizontal rotation axis (O), an air supply chamber ( 13 ) having a larger sectional area than that of an opening portion ( 7 ) is arranged on a front stage with respect to the front-surface opening portion ( 7 ) of the rotary drum. The air supply chamber ( 13 ) is formed in a chamber door ( 11 ) attached to a front of a casing ( 2 ), and has one end side communicating to the opening portion ( 7 ) and another end side connected to an air supply duct ( 19 ) via an air supply hole ( 18 ). The air flowing into the air supply chamber ( 13 ) from the air supply duct ( 19 ) is reduced in flow rate in the air supply chamber ( 13 ) and supplied from the opening portion ( 7 ) into the rotary drum ( 1 ) with the air flow thereof in a stable state.

팬 코팅 장치

수평의 회전축선(O)을 중심으로 회전하는 회전 드럼(1)을 구비한 팬 코팅 장치(10)에서, 회전 드럼의 앞면 개구부(7)의 전단에 개구부(7)보다도 큰 단면적을 갖는 급기 챔버(13)를 설치한다. 급기 챔버(13)는 케이스(2)의 정면에 장착된 챔버 도어(11) 내에 형성되고, 일단측은 개구부(7)와 연통하고, 타단측은 급기 구멍(18)을 통해서 급기 덕트(19)와 접속된다. 급기 덕트(19)로부터 급기 챔버(13) 내로 유입된 에어는 급기 챔버(13)에서 유속이 저하되고, 기류가 안정된 상태에서 개구부(7)로부터 회전 드럼(1) 내로 공급된다.

パンコーティング装置

　水平な回転軸線Ｏを中心に回転する回転ドラム１を備えたパンコーティング装置１０にて、回転ドラムの前面開口部７の前段に、開口部７よりも大きい断面積を有する給気チャンバ１３を設ける。給気チャンバ１３は、筐体２の正面に取り付けられたチャンバドア１１内に形成され、一端側は開口部７と連通し、他端側は給気孔１８を介して給気ダクト１９と接続される。給気ダクト１９より給気チャンバ１３内に流入したエアは、給気チャンバ１３にて流速が低下し、気流が安定した状態で開口部７から回転ドラム１内に供給される。

Closed, fully perforated coating drum

The invention relates to a drum, a device and a method for coating tablets. The drum (1) for coating tablets has a circumference formed by an outer wall (3) and an inner, wholly or partially perforated wall (2). Means (6, 7) for suctioning air exiting from the perforation (4) are provided. A device for coating comprises such a drum.

System and method for continuously coating confectionary product

SYSTEM AND METHOD FOR PUSHING SOFT CAPSULES

Un sistema para empolvar cápsulas disenado para exponer las mismas a un agente empolvante en forma controlada. EI sistema incorpora una dispositivo volcador colocado dentro de un recinto. Se carga el dispositivo volcador con cápsulas y se conecta en forma rotativa a una junta de cardán. El sistema de inyeccion de polvo mide el agente empolvante del sistema de inyeccion de polvo. Este sistema podrá incluir un inyector de polvo que se traduce en dos posiciones. En una posicion, el inyector de polvo se carga con el agente empolvante mediante un sistema de suministro de polvo. En la otra posicion, el inyector de polvo se coloca para inyectar el agente empolvante en la canasta volcadora. Se conecta fluidamente gas al inyector de polvo para hacer que el agente empolvante se disperse en el dispositivo volcador. El recinto contiene el agente empolvante dentro del sistema para reducir los riesgos al medio ambiente, la salud y seguridad relacionados con las partículas que se encuentran en el aire. A system for powdering capsules designed to expose them to a powdered agent in a controlled manner. The system incorporates a dump device placed inside an enclosure. The tipper device is loaded with capsules and is rotatably connected to a gimbal joint. The powder injection system measures the dust agent of the powder injection system. This system may include a powder injector that results in two positions. In one position, the powder injector is charged with the dust agent by a powder delivery system. In the other position, the powder injector is placed to inject the dust agent into the dump basket. Gas is fluidly connected to the powder injector to cause the dust agent to disperse in the tipper device. The enclosure contains the dust agent inside the system to reduce the risks to the environment, health and safety related to airborne particles.

System and method for continuously coating confectionary product

Disclosed is a system for continuously coating individual pieces of confectionary product, the system including a product feed device, at least one drum coating arrangement configured to continuously receive the individual pieces of confectionary product from the product feed device, the drum coating arrangement including a first rotating drum rotatable about a first drum axis and a second rotating drum rotatable about a second drum axis, a first drum volume defined by the first rotating drum, and a second drum volume defined by the second rotating drum, the first drum volume being communicable with the second drum volume, wherein the drum coating arrangement is configured such that the confectionary product has a longer residence time in the second drum volume than the first drum volume.

Continuous coating of gum materials

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Continuous coatings of gum products

A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34′ in which heated air 52 is circulated and a coating solution 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Continuous coating of gum materials

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in solution material plurality cores or rotating requisite which heated air is circulated and a coating is applied (liquid or powder). The coating is dried on the pieces of material, and a of thin layers are formed on each of the small pieces of material. A series of drums can be provided to provide the number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Continuous coating of gum materials

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Continuous coatings of gum products

A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34 ′ in which heated air 52 is circulated and a coating solution 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

METHOD FOR CONTINUOUSLY COATING RUBBER-MATERIAL MATERIAL

Method for continuous coating in chewing product drum

FIELD: food-processing industry, in particular, production of coated chewing gum. SUBSTANCE: method involves providing continuous coating of individual pieces of chewing material by introducing sheets of chewing material provided with weakened lines into mixer; rotating mixer for dividing sheet of chewing material into individual pieces; transferring individual pieces of chewing material into first rotating drum member having inlet end and outlet end; transporting said individual pieces from inlet end to outlet end; applying at least several first coatings of first material onto said individual pieces in first rotating drum member; treating said individual pieces in first rotating drum member with air at first temperature for preventing individual pieces from adherence to one another; inclining first rotating drum member to extent sufficient for making said first individual pieces previously introduced into inlet end substantially first pieces of chewing material delivered from outlet end; transferring said individual pieces to second rotating drum member having inlet and outlet ends; transporting said individual pieces from inlet end to outlet end of second rotating drum member; applying at least several second coatings of second material onto said individual pieces in second drum member; drying said individual pieces in second drum member by circulation of air heated to second temperature higher than temperature in first drum member; inclining second drum member to extent sufficient for making said individual pieces introduced into inlet end of second drum member substantially first pieces of chewing material delivered from outlet end of second drum. The result is that smooth thick enclosures of coating materials are formed on each piece of chewing material. EFFECT: improved quality of chewing products and increased efficiency of coating application process. 9 cl, 5 dwg ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 289 939 (13) C2 (51) ÌÏÊ A23G 3/26 (2006.01) ÔÅÄÅÐÀËÜÍÀß ...

Continuous drum coating of gum products

Continuous drum-coating of gum products

对橡胶制品进行连续地滚动涂覆

一种对口香糖或泡泡糖材料进行连续涂覆的方法。将小丸状或片状橡胶材料20输入到倾斜的旋转滚筒34，34′内，受热空气52在该旋转滚筒内流通，向该旋转滚筒内供应(液态或粉末状的)涂覆剂50。片状材料上的涂覆材料被干燥，并且在每个丸状或片状橡胶材料上形成多个薄层。可设置一系列的旋转滚筒，以形成所需数量或厚度的涂层。在一种替换实施例中，在材料被输入到连续涂覆滚筒内之前，利用分批式方法在丸状材料上形成初始的材料涂层。还可在涂覆过程的不同阶段调整涂料溶剂的配方，以提供更一致且更均匀的涂层。

Continuous drum-coating of gum products

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34' in which heated air 52 is circulated and a coating agent 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Continuous drum-coating of gum products

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34' in which heated air 52 is circulated and a coating agent 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

CONTINUOUS COVERAGE OF GUM PRODUCTS

1.- Un método para cubrir continuamente piezas de material de goma de mascar individuales que comprenden:introducir láminas de material marcadas de goma de mascar en una mezcladora 12;hacer girar dicha mezcladora para dividir las láminas de material de goma de mascar en piezas de material de goma de mascar individuales 20;transferir las piezas de material de goma de mascar individuales en un primer tambor miembro giratorio 34 que tiene un extremo de entrada 33 y un extremo de salida;transportar las piezas de material de goma de mascar individuales desde dicho extremo de entrada a dicho extremo de salida;aplicar al menos una pluralidad de primeras coberturas deun primer material en dichas piezas de material de goma de mascar individuales en dicho primer tambor miembro giratorio;enfriar las piezas de material de goma de mascar individuales en dicho primer tambor miembro giratorio 34 con aire 52 a una primer temperatura para evitar que las piezas individuales se peguen entre sí;inclinar el primer tambor miembro giratorio 34 a una extensión suficiente para asegurar que las primeras piezas de material de goma de mascar individuales introducidas en dicho extremo de entrada son básicamente las primeras piezas de material de goma de mascar que salen por el extremo de salida;transferir las piezas de material de goma de mascar individuales a un segundo tambor miembro giratorio 34AND#39 que tiene un extremo de entrada 33AND#39 y un extremo de salida;transportar dichas piezas de material de goma de mascar individuales desde el extremo de entrada hacia el extremo de salida de dicho segundo tambor miembro giratorio; ... 1. A method for continuously covering individual pieces of chewing gum material comprising: introducing sheets of chewing gum material into a mixer 12; rotating said mixer to divide the sheets of chewing gum material into pieces of individual chewing gum material 20; transfer the individual chewing gum pieces into a first rotating member drum 34 having an inlet ...

Coated chewing gum product

A coated chewing gum product with an emulsifier subcoat and method of producing the same are disclosed. Chewing gum centers are coated first by an emulsifier, preferably hydrated lecithin, and then by a hard coating, such as a sugar coating applied by conventional hard-panning techniques. Preferably a binder layer, such as gum arabic, is provided between the emulsifier subcoat and the hard-panned coating.

Chewing gum pellet coated with a hard coating containing erythritol

A chewing gum product comprises a gum pellet covered by a hard coating containing erythritol. The coating may be a homogeneous material built up of layers from a single coating syrup containing erythritol, or it may be a coating comprising two or more layers of different compositions, wherein at least one of the layers contains erythritol. The coating prevents the gum pellet from picking up moisture. The coating is particularly useful in making sugarless gum products.

Coated chewing gum products and methods of manufacturing same

A confectionary or chewing gum product comprising a center including a water soluble portion. A first coating that comprises a blend of xylitol/mannitol that substantially encloses the center. A second coating that consists essentially of one polyol that substantially encloses the first coating.

Syrups and comestible coatings made therefrom containing an emulsion

A coating syrup is made using an emulsion of an emulsifier and either an oil-based flavoring agent, a food acid or both. The emulsion may be used to coat comestibles, such as pellets of chewing gum. The emulsion helps to retain volatile flavors that may otherwise flash off during the coating operation.

Coated confectionary products and methods of manufacturing same

A confectionary product comprising a center including a water soluble portion. A first coating that comprises a blend of xylitol/mannitol that substantially encloses the center and a second coating that consists essentially of one polyol that substantially encloses the first coating.

对橡胶制品进行连续地滚动涂覆

一种对口香糖或泡泡糖材料进行连续涂覆的方法。将小丸状或片状橡胶材料20输入到倾斜的旋转滚筒34，34′内，受热空气52在该旋转滚筒内流通，向该旋转滚筒内供应(液态或粉末状的)涂覆剂50。片状材料上的涂覆材料被干燥，并且在每个丸状或片状橡胶材料上形成多个薄层。可设置一系列的旋转滚筒，以形成所需数量或厚度的涂层。在一种替换实施例中，在材料被输入到连续涂覆滚筒内之前，利用分批式方法在丸状材料上形成初始的材料涂层。还可在涂覆过程的不同阶段调整涂料溶剂的配方，以提供更一致且更均匀的涂层。

ガム製品の連続ドラム・コーティング

チューインガムおよびバブルガム材料のための連続コーティング・プロセスである。小さいガム材料コアまたはガム材料片２０を傾斜した回転ドラム３４、３４’内に導入し、これらの回転ドラム内で加熱空気５２を循環させ、コーティング物質５０（液体または粉末）を適用する。コーティング材料を材料片上で乾燥させ、複数の薄い層を材料コアまたは材料小片の各々に形成する。一連の回転ドラムを設けて、必要数または必要厚さのコーティング層を得ることができる。別の実施例では、材料を連続コーティング・ドラムに導入する前に、初期材料コーティングをバッチ式プロセスによって、コア上に与えることができる。コーティング溶液の配合もコーティング・プロセスの異なった段階で調節してより一貫した均一なコーティングを得ることができる。

Непрерывное покрытие в барабане жевательных продуктов

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2004 120 280 (13) A A 23 G 3/26, 3/30 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2004120280/13, 11.11.2002 (71) Çà âèòåëü(è): ÊÝÄÁÅÐÈ ÀÄÀÌÑ ÞÝñÝé ËËÑ (US) (30) Ïðèîðèòåò: 04.12.2001 US 10/011,654 (43) Äàòà ïóáëèêàöèè çà âêè: 27.03.2005 Áþë. ¹ 9 (74) Ïàòåíòíûé ïîâåðåííûé: Åãîðîâà Ãàëèíà Áîðèñîâíà (86) Çà âêà PCT: IB 02/04717 (11.11.2002) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ã.Á. Åãîðîâîé R U Ôîðìóëà èçîáðåòåíè 1. Ñïîñîá íåïðåðûâíîãî ïîêðûâàíè îòäåëüíûõ êóñî÷êîâ æåâàòåëüíîãî ìàòåðèàëà, ïðåäóñìàòðèâàþùèé: ââåäåíèå èìåþùèõ îñëàáëåííûå ëèíèè ëèñòîâ æåâàòåëüíîãî ìàòåðèàëà 16 â ñìåñèòåëü 12; âðàùåíèå óêàçàííîãî ñìåñèòåë äë ðàçäåëåíè ëèñòîâ æåâàòåëüíîãî ìàòåðèàëà íà îòäåëüíûå êóñî÷êè 20 æåâàòåëüíîãî ìàòåðèàëà; ïåðåìåùåíèå îòäåëüíûõ êóñî÷êîâ æåâàòåëüíîãî ìàòåðèàëà â ïåðâûé âðàùàþùèéñ áàðàáàííûé ýëåìåíò 34, èìåþùèé âõîäíîé êîíåö 33 è âûïóñêíîé êîíåö; òðàíñïîðòèðîâàíèå îòäåëüíûõ êóñî÷êîâ æåâàòåëüíîãî ìàòåðèàëà îò óêàçàííîãî âõîäíîãî êîíöà ê óêàçàííîìó âûïóñêíîìó êîíöó; íàíåñåíèå ïî ìåíüøåé ìåðå íåñêîëüêèõ ïåðâûõ ïîêðûòèé èç ïåðâîãî ìàòåðèàëà íà óêàçàííûå îòäåëüíûå êóñî÷êè æåâàòåëüíîãî ìàòåðèàëà â óêàçàííîì ïåðâîì âðàùàþùåìñ áàðàáàííîì ýëåìåíòå; îõëàæäåíèå îòäåëüíûõ êóñî÷êîâ æåâàòåëüíîãî ìàòåðèàëà â óêàçàííîì ïåðâîì âðàùàþùåìñ áàðàáàííîì ýëåìåíòå 34 âîçäóõîì 52 ïðè ïåðâîé òåìïåðàòóðå, äë ïðåäîòâðàùåíè ñëèïàíè îòäåëüíûõ êóñî÷êîâ; íàêëîí ïåðâîãî âðàùàþùåãîñ áàðàáàííîãî ýëåìåíòà 34 â äîñòàòî÷íîé ñòåïåíè, ÷òîáû ïåðâûå îòäåëüíûå êóñî÷êè æåâàòåëüíîãî ìàòåðèàëà, ââåäåííûå â óêàçàííûé âõîäíîé êîíåö, áûëè ïî ñóùåñòâó ïåðâûìè êóñî÷êàìè æåâàòåëüíîãî ìàòåðèàëà, âûõîä ùèìè èç âûïóñêíîãî êîíöà; ïåðåìåùåíèå îòäåëüíûõ êóñî÷êîâ æåâàòåëüíîãî ìàòåðèàëà âî âòîðîé âðàùàþùèéñ áàðàáàííûé ýëåìåíò 34', èìåþùèé âõîäíîé êîíåö 33' è âûïóñêíîé êîíåö; Ñòðàíèöà: 1 RU A 2 0 0 4 1 2 0 2 8 0 A (54) ...

Continuous drum-coating of gum products

Method for high speed coating of confectionery cores

A system and process for coating pieces or cores (120) of confectionery material, such as chewing gum, with a sugar-based coating syrup (130) or a sugarless-based coating syrup (130). The solid content of the sugar or sugarless material in the syrup solution (130) is increased, thus reducing the water content and allowing the successive coating layers to be dried more quickly. The syrup solution is maintained at an elevated temperature in order to prevent the syrup solids from precipitating or crystallizing out of solution, using heating jacket (140, 142).

Continuous coating of gum materials

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Process for preparing gum base

An improved process for producing gum base having a hard elastomer component by plasticizing the hard elastomer in the presence of a filler material prior to subjecting the hard elastomer to intensive mixing.

Wax-free chewing gum base

A chewing gum base is provided which is free of wax as well as a method for producing same. In an embodiment, a wax-free gum base is provided having flavor release characteristics at least as good as similar bases including wax comprising an elastomer, polyvinyl acetate, an elastomer plasticizer, and a sufficient amount of oil to achieve flavor release characteristics that are at least as good as a similar gum base including wax.

Wax-free chewing gum base

A gum base, as well as methods for making same, is provided which is free of wax, but has an increased glass transition temperature. It has been found by removing or reducing gum base vinyl polymer softeners that the glass transition temperature of the gum base can be raised to a temperature wherein even at elevated ambient temperatures, blocking (agglomeration) does not occur.