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Небесная энциклопедия

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

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Мониторинг СМИ

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

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 2087. Отображено 100.
16-02-2012 дата публикации

Chewing Gum And Particulate Material For Controlled Release Of Active Ingredients

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

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

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Номер записи: 1
28-06-2012 дата публикации

Confectionery Composition

Номер: US20120164268A1
Автор: Sarah Pearson
Принадлежит: Sarah Pearson

The present invention relates to a confectionery composition which is able to provide a new and improved flavour and texture experience for a consumer. The confectionery composition has interconnected pores therein which contain a fill material.

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Номер записи: 2
27-12-2012 дата публикации

Large glassy beads

Номер: US20120328732A1
Автор: Pierre-Etienne Bouquerand
Принадлежит: FIRMENICH SA

The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.

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Номер записи: 3
21-03-2013 дата публикации

Breath freshening confectionery products and methods of making and using same

Номер: US20130071454A1
Автор: Barbara Z. Stawski, Gordon N. McGrew, James C. Clark, Michael S. Haas, Miguel Perez, Philip M. Soukup, Thomas M. Mindak
Принадлежит: Wm Wrigley Jr Co

A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In preferred embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) by including abrasive particles in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive particles. The confectionery product is preferably a hard confectionery, but may also be a chewing gum product. A preferred confectionery product comprises a second side with a width and a length, the smallest of which is at least 1.6 times the product thickness. Preferred pressed tablets are made from a compressible composition and have at least one abrasive surface suitable for cleaning the surface of a human tongue in an oral cavity and have a hardness of between about 18 Kp and about 35 Kp.

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Номер записи: 4
25-04-2013 дата публикации

CONFECTIONERY PRODUCT CONTAINING ACTIVE AND/OR REACTIVE COMPONENTS AND METHODS OF PRODUCTION THEREOF

Номер: US20130101649A1
Автор: Clarke Peter, Marshall Sarah
Принадлежит:

The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same. 1. A confectionery product comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , and comprising a first sensate and a second sensate which is different from said first sensate located in separate and discrete regions of said product and being adapted to provide sequential release profiles.2. The confectionery product of claim 1 , comprising from 5 to 50 of said capillaries.3. The confectionery product of claim 2 , comprising from 10 to 40 of said capillaries.4. The confectionery product of claim 3 , comprising from 20 to 40 of said capillaries.5. The confectionery product of claim 1 , comprising a first group of said capillaries and a second group of said capillaries claim 1 , said first group of capillaries being at least partially filled with a first fill material comprising said first sensate and said second group of capillaries being at least partially filled with a second fill material comprising said second sensate.6. The confectionery product of claim 1 , wherein said region comprising said first sensate is essentially free of said second sensate and said region comprising said second sensate is essentially free of said first sensate.7. The confectionery product of claim 1 , wherein said first sensate comprises a warming agent and said second sensate comprises a cooling agent.8. The confectionery product of claim 1 , wherein said capillaries have an average ...

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Номер записи: 5
13-06-2013 дата публикации

CHEWABLE POUCH FOR FLAVORED PRODUCT DELIVERY

Номер: US20130149254A1
Автор: CRAWFORD Danielle R., Gedevanishvili Shalva, Geib Dennis, Hayes Cindy, Sweeney William R., Waymack Bruce
Принадлежит: Philip Morris USA Inc.

Provided is a disintegrable or non-disintegrable oral flavor delivery product. The product includes a disintegrable or non-disintegrable chewable pouch with a plurality of perforations. The pouch encloses a non-tobacco flavor product that can be in a gel, semi-liquid, and/or liquid form. A user chews, sucks, and/or manipulates the pouch to cause the enclosed flavor product to leach out of the perforations into the user's mouth. 1. A chewable pouch product comprising:a chewable pouch having at least one perforation therein; anda non-tobacco, flavor product,wherein said chewable pouch encloses said non-tobacco flavor product and is orally manipulated to selectively release said non-tobacco flavor product through said at least one perforation in said chewable pouch material, said chewable pouch is a non-disintegrable and/or non-dissolvable chewable pouch.2. (canceled)3. (canceled)4. (canceled)5. (Canceled)6. (canceled)7. (canceled)8. (canceled)9. The chewable pouch product of claim 1 , wherein said non-tobacco flavor product is gel based claim 1 , semi-liquid claim 1 , and/or liquid.10. The chewable pouch product of claim 1 , wherein said chewable pouch is a non-disintegrable and non-dissolvable chewable pouch.11. The chewable pouch product of claim 1 , wherein said non-disintegrable and/or non-dissolvable chewable pouch is a food grade claim 1 , elastomeric material selected from the group consisting of silicone claim 1 , plastic claim 1 , rubber claim 1 , latex claim 1 , and combinations thereof.12. The chewable pouch product of claim 11 , wherein said chewable pouch includes embedded flavor materials.13. The chewable pouch product of claim 1 , wherein said non-tobacco flavor product includes active ingredients selected from the group consisting of vitamins claim 1 , nutrients claim 1 , medicines claim 1 , functional ingredients and combinations thereof.14. The chewable pouch product of claim 1 , wherein said chewable pouch product weights about 0.5 g to about 5.0 g. ...

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Номер записи: 6
04-07-2013 дата публикации

CONFECTIONERY AND METHODS OF PRODUCTION THEREOF

Номер: US20130171295A1
Автор: Clarke Peter, Marshall Sarah, Sutaria Devang, Van Niekerk Miles
Принадлежит:

A confectionery product comprises an extruded body portion having a plurality of conduits disposed therein. The extruded body portion is substantially transparent, the conduits contain a visually contrasting material, and different conduits comprise different colored substances and/or comprise substances which may vary in colour along the length of the conduits. The visually contrasting material in the conduits can comprise a reflective material and/or a luminescent material and/or a material which is able to change colour upon variations in pH and/or temperature. Methods of producing the confectionery product are also described. 1. A confectionery product comprising an extruded body portion , the extruded body portion comprising a plurality of conduits disposed therein , wherein the extruded body portion is substantially transparent and the plurality of conduits contain a visually contrasting material to the extruded body portion , wherein different conduits individually comprise different coloured substances and/or comprise substances which may vary in colour along the length of the conduits , and wherein the plurality of conduits are visible through the extruded body portion.2. A confectionery product according to claim 1 , wherein the extruded body portion comprises chewing gum or component thereof.3. A confectionery product according to claim 1 , wherein the extruded body portion comprises a confectionery shell.4. A confectionery product according to claim 1 , wherein the plurality of conduits are continuous or discontinuous within the extruded body portion of the confectionery product.5. A confectionery product according to claim 1 , wherein the visually contrasting material comprises a reflective material.6. A confectionery product as claimed in claim 5 , wherein the reflective material comprises particles or flecks which are metallic or coated with a metallic material.7. A confectionery product according to claim 1 , wherein the plurality of conduits ...

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Номер записи: 7
08-08-2013 дата публикации

Toffee Gum Comprising Chocolate

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

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

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Номер записи: 8
08-08-2013 дата публикации

Food composition

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

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

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Номер записи: 9
15-08-2013 дата публикации

SOFT COATED POWDER CENTRE-FILLED GUM

Номер: US20130209606A1
Автор: BOUDY FRANCOIS, BUSOLIN Andre, DETAVERNIER Alexis, Lavie Richard
Принадлежит: KRAFT FOODS GLOBAL BRANDS LLC

The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central core includes a first material in a powder form having a first average grain size, and wherein the outermost layer of the one or more layers includes a coating that includes a second material in a powder form having a second average grain size. 1. A chewing gum composition comprising one or more layers surrounding a central core , at least one of the one or more layers surrounding the central core being a layer of chewing gum , wherein the central core comprises a first material in a powder form having a first average grain size , and wherein the outermost layer of the one or more layers comprises a coating comprising a second material in a powder form having a second average grain size.2. A composition according to claim 1 , wherein the second average grain size of the second material is smaller than the first average grain size of the first material.3. A composition according to claim 2 , wherein the first average grain size of the first material is between about 100-1500 microns and the second average grain size of the second material is between about 30-300 microns.4. A composition according to claim 2 , wherein the first average grain size of the first material is between about 300-900 microns and the second average grain size of the second material is between about 60-200 microns.5. A composition according to claim 1 , wherein the first average grain size of the first material is smaller than the second average grain size of the second material.6. A composition according to claim 1 , wherein the first average grain size of the first material is approximately the same as the second average grain size of the second material.7. A composition according to claim 1 , wherein the first material and second material comprise at least an ...

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Номер записи: 10
22-08-2013 дата публикации

Mouth-moistening gum compositions and products containing the same

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

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

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Номер записи: 11
29-08-2013 дата публикации

PARTICULATE COATING PROCESSING

Номер: US20130224334A1
Автор: Cotten Gerald, Elejalde Cesar, Jarrard Mark, Kuncewitch Thomas, Luzniak Frank
Принадлежит: KRAFT FOODS GLOBAL BRANDS LLC

The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form. 1. A method of preparing a particulate coated confectionery product comprising the steps of:a. providing a confectionery composition having a surface;b. applying a surface treatment comprising a non-aqueous binder treatment to said surface; andc. applying a particulate coating composition to said surface-treated confectionery composition.2. The method of claim 1 , wherein said surface treatment is applied to the entire surface of said confectionery composition.3. The method of claim 1 , further comprising a drying step prior to said step of applying said particulate coating composition claim 1 , wherein said drying step comprises drying said surface-treated confectionery composition for about 30 to about 60 seconds.4. The method of claim 1 , wherein said particulate coating comprises a sweetener and a food acid.5. The method of claim 1 , wherein said particulate coating has an average particle size of about 10-200 microns.6. The method of claim 1 , wherein said applying a surface treatment step includes an application method selected from the group consisting of spraying claim 1 , enrobing claim 1 , painting claim 1 , panning claim 1 , dipping claim 1 , screw conveying claim 1 , and combinations thereof.7. The method of claim 1 , further comprising the step of forming individual confectionery pieces.8. The method of claim 7 , wherein said individual confectionery pieces are in the shape of a pellet claim 7 , slab claim 7 , cylinder claim 7 , chunk claim 7 , pellet claim 7 , ball claim 7 , rope or string.9. The method of claim 7 , wherein said forming step occurs prior to said surface treatment application step.10. The method of claim 7 , wherein said forming ...

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Номер записи: 12
21-11-2013 дата публикации

CONFECTION COMPOSITION

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

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

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Номер записи: 13
02-01-2014 дата публикации

Mouth-moistening gum compositions and products containing the same

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

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

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Номер записи: 14
02-01-2014 дата публикации

SYSTEM AND METHOD OF FORMING MULTILAYER CONFECTIONERY

Номер: US20140004224A1
Автор: Jani Bharat, Miladinov Vesselin D.
Принадлежит: Intercontinental Great Brands LLC

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. 1. A method of forming a multilayer confectionery sheet , comprising:forming a first confectionery sheet having an average thickness between about 0.3 mm and 10 mm using a first set of forming drums;forming a second confectionery sheet having an average thickness between about 0.3 mm and 10 mm using a second set of forming drums; andlaminating the first confectionery sheet and the second confectionery sheet to form a multilayer confectionery sheet.2. The method of claim 1 , further including mixing gum ingredients to output a gum structure; and feeding the gum structure to at least one of the first and second forming stations to form a gum sheet claim 1 , wherein the gum structure is fed in a form of a non-uniform mass or an uniform shape having an average thickness greater than about 20 mm.3. The method of claim 2 , wherein the gum sheet has a thickness between about 2 mm and 6 mm claim 2 , and a coefficient of variation of thickness of less than about 10% claim 2 , the method further including heating at least one of the first and second sets of forming drums to a surface temperature between about 40° C. and 60° C. for forming the gum sheet.4. (canceled)5. The method of claim 1 , wherein each of the first and second sets of forming drums includes at least two forming drums claim 1 , wherein counter rotating adjacent forming drums pull a confectionery through a gap therebetween to compressively form the confectionery sheets; wherein the first set of forming drums and the second set to forming drums are arranged in a series on a conveyor belt; and conveying the first confectionery sheet toward the second set of forming drums on the conveyor belt; and laminating the second confectionery sheet on top of the first confectionery sheet carried on the conveyor belt using one of ...

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Номер записи: 15
20-02-2014 дата публикации

ENCAPSULATED ACID, METHOD FOR THE PREPARATION THEREOF, AND CHEWING GUM COMPRISING SAME

Номер: US20140050818A1
Автор: Boghani Navroz, Gebreselassie Petros, Vyakaranam Kiran
Принадлежит:

Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone. 1. A method of preparing a chewing gum composition comprising: about 5 to about 20 weight percent of a fatty acid salt, and', 'about 5 to about 50 weight percent of a food-grade acid, 'melt blending about 30 to about 90 weight percent of a poly(vinyl acetate),'} 'melt blending a gum base, a sweetener, and the encapsulated food-grade acid to form a chewing gum composition.', 'to form an encapsulated food-grade acid; wherein all weight percents are based on the total weight of the encapsulated food-grade acid; and'}2. The method of claim 1 , wherein the poly(vinyl acetate) has a weight average molecular weight of at least 30 claim 1 ,000 atomic mass units.3. The method of claim 1 , wherein the fatty acid salt is selected from the group consisting of a sodium salt of a C-Caliphatic carboxylic acid claim 1 , a potassium salt of a C-Caliphatic carboxylic acid claim 1 , a calcium salt of a C-Caliphatic carboxylic acid claim 1 , a zinc salt of a C-Caliphatic carboxylic acid claim 1 , a magnesium salt of a C-Caliphatic carboxylic acid claim 1 , an aluminum salt of a C-Caliphatic carboxylic acid claim 1 , and combinations thereof.4. The method of claim 1 , wherein the fatty acid salt comprises sodium stearate.5. The method of claim 1 , wherein the food-grade acid is selected from the group consisting of adipic acid claim 1 , ascorbic acid claim 1 , aspartic acid claim 1 , benzoic acid claim 1 , citric acid claim 1 , fumaric acid claim 1 , glutamic acid claim 1 , maleic acid claim 1 , malic acid claim 1 , oxalic acid claim 1 , phosphoric acid claim 1 , sorbic acid claim 1 , succinic ...

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Номер записи: 16
27-02-2014 дата публикации

Spray-Dried Compositions and Their Uses

Номер: US20140056836A1
Автор: Subramaniam Anandaraman
Принадлежит: FIRMENICH SA

The present invention relates to spray dried compositions of one or more active ingredients dispersed in a carrier of gum Arabic in admixture with a non-ionic surfactant. The compositions are particularly useful for the encapsulation of menthol and can be used to prepare chewing gums and compressed tablets. 1. A spray-dried composition , comprising at least one active ingredient dispersed in a carrier of gum Arabic in admixture with a non-ionic surfactant , wherein the active ingredient is present in an amount above 30% by weight , relative to the dried weight of the composition.2. A spray-dried composition according to claim 1 , wherein the non-ionic surfactant is a di-acetyl tartaric acid ester of mono- or di-glycerides.3. A spray-dried composition according to claim 2 , wherein the active ingredient is a flavor or a fragrance ingredient or composition.4. A spray-dried composition according to claim 3 , wherein the active ingredient is selected from the group consisting of menthol claim 3 , mint oil or a mint flavor.5. A spray-dried composition according to claim 1 , comprising 2 to 15% by weight of a non-ionic surfactant selected from the group consisting of the di-acetyl tartaric acid esters of mono- and di-glycerides claim 1 , polyoxyethylenesorbitan monooleate and polyoxyethylenesorbitan monolaurate type surfactants claim 1 , relative to the dried weight of the composition.6. A spray-dried composition according to claim 1 , which comprises from 30 to 50% by weight of the active ingredient claim 1 , relative to the dried weight of the composition.7. A spray-dried composition according to claim 6 , comprising menthol claim 6 , mint oil or a mint flavor and wherein the non-ionic surfactant is a di-acetyl tartaric acid ester of mono- or di-glycerides8. A spray-dried composition according to claim 7 , wherein the non-ionic surfactant is present in a concentration comprised between 2 and 10% by weight claim 7 , relative to the dried weight of the composition.9. A ...

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Номер записи: 17
10-04-2014 дата публикации

PROCESS FOR ENCAPSULATING AN ACTIVE INGREDIENT

Номер: US20140099400A1
Автор: Barra Jérôme, Dardelle Gregory, MARTY Maurus, Vivien Castoni Nathalie, Wick Marion, Zampieri Dana
Принадлежит: FIRMENICH SA

The present invention relates to the field of encapsulation. More particularly, it relates to a new process for encapsulating an active ingredient in or on an edible composition. 1. A process for preparing an encapsulated active ingredient in or on an edible composition comprising the steps of i) solid particles releasing a liquid active ingredient in the presence of water; and', 'ii) an encapsulating material comprising empty microorganism cells;', 'so as to release at least part of the liquid active ingredient, optionally under heating;, 'a) adding to water or to an edible composition comprising water'}b) mixing and optionally heating the composition obtained in step a) so as to ensure intimate contact of the released liquid active ingredient with the encapsulating material so that at least a portion of the liquid active ingredient is encapsulated within the encapsulating material.c) if the solid particles and the encapsulating material were added to water alone in step a), mixing the composition as obtained in step a) or in step b) into an edible composition or applying it onto an edible composition.2. The process of claim 1 , characterized in that the edible composition is a coating syrup or batter.3. The process of claim 1 , characterized in that the edible composition is a dough.4. The process of claim 1 , characterized in that the edible composition is extrudable.51. The process as recited in clam claim 1 , characterized in that the encapsulating material comprises empty yeast claim 1 , algae or bacteria cells.61. The process as recited in clam claim 1 , characterized in that the empty cells are combined with a matrix component.71. The process as recited in clam claim 1 , characterized in that the solid particles releasing a liquid active ingredient in water is selected from mineral particles in which a liquid active ingredient is adsorbed claim 1 , solid particles wherein an active ingredient is encapsulated in a solid matrix of polysaccharide or hydrogel ...

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Номер записи: 18
07-01-2016 дата публикации

TRANSPARENT AND TRANSLUSCENT LIQUID FILLED CANDY; PROCESS OF MAKING THEREOF; SUGAR-FREE LIQUID EDIBLE COMPOSITION; AND USE THEREOF

Номер: US20160000114A1
Автор: Enomoto Koichi, KOSEKI TAKAYA, MAKURA YOSHIMITSU, Mitsui Yuzuru, Segawa Hiroshi
Принадлежит:

Disclosed is confectionery having a transparent or translucent hard candy shell and a water-in-oil emulsion centerfill. Also disclosed is a sugar-free liquid edible composition and use in confectionery products. 1. A sugar-free liquid edible composition wherein the sugar-free liquid edible composition is a water-in-oil emulsion comprisingi) a sugar polyol comprising xylitol,ii) glycerin, andiii) an emulsifier wherein the emulsifier is a glycerin based emulsifier, a polyglycerol based emulsifier, or a combination thereof;wherein the weight ratio of sugar polyol:glycerin is 1:1 to 4:1.2. The sugar-free liquid edible composition according to claim 1 , wherein the sugar polyol is substantially free from crystallization.3. The sugar-free liquid edible composition according to claim 1 , wherein the moisture content of the sugar-free liquid composition is from about 0.01 to about 4.0 wt. % based on the total weight of the edible composition.4. The sugar-free liquid edible composition according to claim 1 , wherein the water-in-oil emulsion comprises an edible oil.5. The sugar-free liquid edible composition according to claim 1 , wherein the water-in-oil emulsion comprises two or more edible oils claim 1 , wherein the edible oil is a vegetable oil claim 1 , a hydrogenated vegetable oil claim 1 , a triglyceride claim 1 , or a combination thereof.6. The sugar-free edible composition according to claim 1 , wherein the sugar polyol further comprises erythritol claim 1 , galactitol claim 1 , hydrogenated starch hydrolysate claim 1 , isomalt claim 1 , lactitol claim 1 , maltitol claim 1 , mannitol claim 1 , polyglucitol claim 1 , sorbitol claim 1 , or a combination thereof.7. The sugar-free edible composition according to claim 1 , further comprising a sucrose fatty acid ester.8. The sugar-free edible composition according to claim 1 , comprisinga sugar polyol comprising xylitol,lecithin,a medium chain triglyceride,glycerin,optionally a hydrogenated vegetable oil, anda moisture ...

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Номер записи: 19
07-01-2016 дата публикации

CENTER-FILLED CONFECTIONS AND METHOD OF MAKING SAME

Номер: US20160000115A1
Автор: ABAD Dennis, BORDERA Luis, CHAN Lok Yan Ambrose, CHIN SheauMeng, LAU WENDY
Принадлежит:

A method is provided for making a center-filled confection. The confection is made by preparing an extrudable confectionery shell material, preparing a center-fill composition which is capable of forming a pumpable liquid when heated, heating the center-fill composition to a temperature sufficient to convert it into a pumpable liquid, and holding it at a temperature sufficient to maintain it in a liquid state, coextruding the confectionery shell material and the center-fill composition as a liquid-filled rope, forming the filled rope into individual confectionery pieces, and allowing the confectionery pieces to cool to less than 26° C. to form a confectionery piece. After a period of time, the center-filling undergoes a phase change to become a fine crystalline filling. 1. A method of producing a center-filled confectionery product comprising the steps of;preparing an extrudable confectionery shell material,preparing a center-fill composition which is capable of forming a pumpable liquid when heated,heating the center-fill composition to a temperature sufficient to convert it into a pumpable liquid,holding the liquid center-fill composition at a temperature sufficient to maintain the center-fill composition in a liquid state,coextruding the confectionery shell material and the center-fill composition as a liquid-filled rope,forming the filled rope into individual confectionery pieces, and allowing the confectionery pieces to cool to less than 26° C. to form a confectionery piece comprising a confectionery shell at least substantially surrounding a crystalline center-fill.2. The method of wherein the center-fill composition is heated to a temperature of at least 80° C.3. The method of wherein the center-fill composition is held at a temperature of at least 60° C.4. The method of wherein the center-fill composition is held at a temperature of at least 50° C.5. The method of wherein the center-fill composition is held at a temperature of at least 35° C.6. The method of ...

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Номер записи: 20
04-01-2018 дата публикации

DUAL STRUCTURE CRUNCHY GUM PELLET

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

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

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Номер записи: 21
04-01-2018 дата публикации

A METHOD OF RAPIDLY COATING A CONFECTIONERY AND THE COATED CONFECTIONERY

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

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

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Номер записи: 22
02-01-2020 дата публикации

PLATED YEAST FORMULATIONS

Номер: US20200002666A1
Автор: Bouquerand Pierre-Etienne, GAUDIN Anita, Zhang Fei
Принадлежит: FIRMENICH SA

Provided herein is a composition comprising: a) about 25% up to about 75% of a plasmolysed micro-organism by weight of the total weight of the composition; b) about at least greater than 20% up to about 60% by weight flavor or fragrance, of the total weight of the composition c) about 1% up to about 25% desiccant; d) about 4% up to about <10% water; wherein the mean particle size distribution by weight of the composition is about greater than 100 micrometer up to about 1 millimeter. Also provided herein is a method of making a plated yeast composition comprising a. blending: i) a homogenous cake, wherein the cake is made by mixing, at a temperature that ranges from 20° C. to about 90° C. a) a plasmolysed micro-organism in an amount of from about 0.01% to about 90% by weight of the total weight of the cake; b) a flavor or fragrance oil provided in an amount of from at least 0.01% up to about 60% by weight of the total weight of the cake; and c) water provided in an amount of from about 5% up to about 90% by weight of the total weight of the cake; wherein the micro-organism to water ratio in the cake is provided in an amount, by weight, of about 4.5:1 to 0.5:1; with ii) at least about 40% up to about 99.9%, by weight desiccant, of the total weight of the composition; iii) optionally from about 0.2 to about 2% by weight a flow agent of the total weight of the composition to form a uniform mixer. b. sifting the blended mixer to form a powder with a particle size about 100 to 1,000 micrometer. 1. A composition comprising:a) 25% up to 75% of a plasmolysed micro-organism by weight of the total weight of the composition;b) at least greater than 20% up to 60%, by weight flavor or fragrance, of the total weight of the composition,c) 1% up to 25% desiccant; andd) 4% up to about less than 10% water; wherein the mean particle size distribution by weight of the composition is greater than 100 micrometer up to 1 millimeter.2. The composition as recited in claim 1 , wherein the ...

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Номер записи: 23
01-01-2015 дата публикации

LOW DENSITY CHEWING GUM AND METHOD OF MAKING SAME

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

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

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Номер записи: 24
21-01-2016 дата публикации

CHEWING GUM SNACKS; AND METHODS OF MAKING THEREOF

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

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

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Номер записи: 25
21-01-2016 дата публикации

CONFECTIONERY COATINGS COMPRISING SUCROSE ESTERS

Номер: US20160015054A1
Автор: BARON Jiri, MARTIN Penny Frances, Stawski Barbara
Принадлежит:

Coated confectionery products and methods of manufacturing the same are disclosed herein. The coated confectionery products include a confectionery center. A first coating including a carbohydrate and a buffered acid surrounds the confectionery center. A second coating including a carbohydrate and a sucrose esters surrounds the first coating. A third coating including a carbohydrate, a colorant, and a flavorant surrounds the second coating. In addition, a fourth coating including a polishing agent surrounds the third coating. 1. A coated confectionery product comprising:a) a confectionery center;b) a first coating surrounding the confectionery center, wherein the first coating comprises a carbohydrate and a buffered acid;c) a second coating surrounding the first coating, wherein the second coating comprises a carbohydrate and a sucrose ester;d) a third coating surrounding the second coating, wherein the third coating comprises a carbohydrate, a colorant, and a flavorant; ande) optionally a fourth coating surrounding the third coating, wherein the fourth coating comprises a polishing agent.2. The coated confectionery product of claim 1 , wherein the confectionery center consists essentially of a water soluble matrix.3. The coated confectionery product of claim 1 , wherein the confectionery center is substantially free of gum base and gum elastomer.4. The coated confectionery product of claim 1 , wherein the confectionery center consists essentially of hydrocolloids.5. The coated confectionery product of claim 1 , wherein the first coating comprises about 90% to about 99.5% of the carbohydrate and from about 0.5% to about 10% of the buffered acid.6. The coated confectionery product of claim 1 , wherein the buffered acid in the coating is formed from a solution that comprises from about 60% to about 70% water claim 1 , from about 20% to about 30% of an acid claim 1 , and about 5% to about 10% of a buffering agent.7. The coated confectionery product of claim 1 , wherein ...

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Номер записи: 26
15-01-2015 дата публикации

CONFECTIONERY PRODUCT

Номер: US20150017279A1
Автор: Kearsley Malcolm
Принадлежит:

The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof. 116-. (canceled)17. A method of preparing a confectionery product comprising the steps of:a. preparing an emulsion of an aqueous core material and a hydrophobic first coating material;b. forming droplets of emulsion, thereby providing a droplet with an aqueous core and a hydrophobic first coating layer;c. coating the droplets with a hydrophilic second coating material to form an bead with a second coating layer surrounding the first coating layer; andd. incorporating a plurality of beads into the confectionery product.18. A method according to wherein the emulsion is formed at a temperature above the melting point of the hydrophobic first coating material and the aqueous core.19. A method according to wherein the droplets of emulsion are cooled to below the melting point of the hydrophobic first coating material.20. A method according to comprising the additional step of coating the droplets with a powder.21. A method according to wherein the emulsion droplets are coated in a panning process.22. A method according to wherein the panning process is a soft panning process.23. A method according to wherein the panning process is a hard panning process.24. A method of preparing a confectionery product according to comprising a step selected from: embedding a plurality of beads on the surface of the product; mixing a plurality of beads into at least a portion of the product so that they are substantially entirely encased within the product; or a combination thereof.25. A method according to wherein the product is selected from a chocolate product claim 17 , candy claim 17 , chewing gum or combination ...

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Номер записи: 27
28-01-2016 дата публикации

Coated Chewing Gum with a Hard Caramel Layer

Номер: US20160021910A1
Автор: Müller-Vivil Alexander
Принадлежит:

The invention relates to a chewing gum which has a chewing mass and a coating. The chewing mass contains a gum base, at least one sugar and/or at least one sugar substitute, at least one sweetener, a softening agent, and optionally a flavor, and the coating contains at least one sugar and/or at least one sugar substitute, at least one sweetener, and water. By encasing the chewing mass with a hard caramel layer which contains at least one sugar substitute, flavors which normally cannot be used in chewing gums can be used to flavor the chewing gum. 1. Chewing gum comprising a chewing mass and a coating , whereinthe chewing mass contains at least a) one gum base and b) at least one sugar and/or at least one sugar substitute, andthe coating contains at least one sugar and/or at least one sugar substitute, at least one sweetener, and water,characterized in that the chewing mass is encased at least partially by a hard caramel layer, the coating is applied onto the hard caramel layer, and the hard caramel layer contains at least one sugar substitute, at least one flavor, and water, and the hard caramel layer is preferably free of sugar.2. Chewing gum according to claim 1 , characterized in that the hard caramel layer contains at least one gelling agent.3. Chewing gum according to claim 2 , characterized in that the gelling agent is gellan claim 2 , gellan gum claim 2 , gelatin claim 2 , gum arabic claim 2 , carob bean gum claim 2 , xanthan gum claim 2 , preferably gellan claim 2 , gellan gum and/or gum arabic.4. Chewing gum according to claim 3 , characterized in that the chewing gum is free of sugar.5. Chewing gum according to claim 4 , characterized in that the chewing mass contains 25 to 35% by weight of gum base claim 4 , 50 to 70% by weight of sugar substitute claim 4 , at least one sweetener claim 4 , at least one softener and/or humectant and at least one flavoring claim 4 , in each case relative to the total weight of the chewing mass.6. Chewing gum according to ...

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Номер записи: 28
26-01-2017 дата публикации

COATED COMESTIBLES AND PROCESS FOR THEIR PREPARATION

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

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

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Номер записи: 29
04-02-2016 дата публикации

COATED CHEWING GUM AND ITS PROCESS OF MANUFACTURE

Номер: US20160029659A1
Автор: Baldi Gianni, Colle Roberto, Deleo Maurizio
Принадлежит:

The present invention relates to chewing gum having a coating with a satin effect and optionally containing a filling in the form of particulate matter. The invention also relates to methods of obtaining said chewing gum. 1. A chewing gum comprising two regions:a) a gum region characterised by the presence of at least one gum base and at least one sweetener;b) a coating region comprising more than 50% of sugar or polyols and combination thereof, wherein the outermost part has a satin effect and is characterised by an average roughness Ra ranging between 1 and 6 μm.2. A chewing gum according to wherein the roughness is further characterised by an average roughness Rz ranging between 5 and 30 μm.3. A chewing gum according to wherein the average roughness Ra ranges between 2 and 5 μm and the average roughness Rz ranges between 10 and 25 μm.4. A chewing gum according to claim 1 , comprising a granular filling region claim 1 , contained inside the gum region a) claim 1 , wherein said granular filling is characterized by a particulate material in a quantity higher than 98% and a liquid in quantity comprised between 0.1% and 2% by weight of the filling.5. A chewing gum according to wherein said particulate comprises dextrose monohydrate claim 4 , sorbitol claim 4 , erythritol claim 4 , xylitol and mixtures thereof claim 4 , in crystals with an average particle size ranging between 40 μm and 1000 μm.6. A chewing gum according to claim 4 , wherein said liquid component is contained in a percentage between 0.1 and 1% by weight of the filling.7. A chewing gum according to claim 4 , wherein said liquid component is constituted by C-Cchain triglycerides.8. A process for manufacturing the chewing gums of wherein dry semi-finished dragées claim 1 , coated from 50% to 99% of the coating weight claim 1 , are subjected to a final coating step comprisingi) coating with syrup;ii) dusting with a coating material in powder comprising polyols;iii) drying with air;until 100% of the coating ...

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Номер записи: 30
04-02-2016 дата публикации

SPRAY-FORMED CONFECTIONERY PRODUCT, APPARATUS AND METHOD

Номер: US20160029660A1
Автор: Ream Ronald L.
Принадлежит:

The present disclosure provides apparatuses, methods, and products, directed to confectionery products containing a melted gum base composition. A dispensing device sprays particles of a molten gum base composition onto an edible substrate. The molten gum base composition solidifies to form the melted gum base composition. The melted gum base composition may contain one or more organoleptic components and may be in layer form, in the shape of an object, or in the shape of a three-dimensional object. 118-. (canceled)19. A method for producing a confectionery product comprising:providing an edible substrate,spraying particles of a molten gum base composition onto a surface of said edible substrate; andforming a multiple phase confectionery product.20. The method of comprising forming a layer of the molten gum base composition on the surface.21. The method of comprising forming a second layer of the molten gum base composition on the layer.22. The method of comprising forming claim 19 , with molten gum base composition claim 19 , an object on the surface.23. The method of comprising forming claim 19 , with the molten gum base composition claim 19 , a three-dimensional object on the surface.24. The method of comprising changing an ingredient of the molten gum base composition during the spraying.25. The method of comprising dispensing an organoleptic component on the edible substrate.26. The method of comprising changing claim 25 , during the spraying claim 25 , a component of the organoleptic component.27. The method of comprising spraying a first molten gum base composition on a first portion of the edible substrate and spraying a second molten gum base composition different than the first molten gum base composition on a second portion of the edible substrate.28. The method of comprising dispensing an organoleptic component on a material selected from the group consisting of the molten chewing gum base composition claim 19 , the edible substrate claim 19 , and ...

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Номер записи: 31
29-01-2015 дата публикации

Oral Delivery Products Including Three-Dimensional Objects

Номер: US20150030646A1
Автор: Gaonkar Anilkumar Ganapati, Gebreselassie Petros, Ueminami Atsushi
Принадлежит:

An edible product and method for making an edible product including a core composition having at least one outer surface and at least one edible, three dimensional object secured to the at least one outer surface, where the object includes a binder material and a deliverable component selected from the group consisting of flavors, colors, sweeteners, actives, sensates, effervescent components, and combinations thereof. Also, a method for delivery of at least one deliverable component including placing such products in the mouth of a user and releasing the deliverable component from the edible, three dimensional object. 1. A chewing gum product comprising:a. an chewing gum composition having at least one outer surface; and i. a meltable, polymeric binder material; and', 'ii. a deliverable component., 'b. at least one edible, three dimensional object secured to said at least one outer surface, comprising;'}2. The chewing gum product of claim 1 , wherein said deliverable component is selected from the group consisting of flavors claim 1 , colors claim 1 , sweeteners claim 1 , actives claim 1 , sensates claim 1 , inorganic fillers claim 1 , plasticizers claim 1 , emulsifiers claim 1 , surfactants claim 1 , and combinations thereof.3. (canceled)4. (canceled)5. The chewing gum product of claim 2 , wherein said active is selected from the group consisting of antibacterial claim 2 , antimicrobial claim 2 , breath freshening claim 2 , herbal extract claim 2 , tongue scrubbing micro particles claim 2 , remineralization claim 2 , anti calculus claim 2 , tooth whitening claim 2 , anti plaque claim 2 , vitamins claim 2 , minerals claim 2 , stimulants claim 2 , food supplements claim 2 , and combinations thereof.6. (canceled)7. The chewing gum product of claim 1 , wherein said meltable claim 1 , polymeric binder material comprises a hydrophilic material claim 1 , a hydrophobic material claim 1 , or a mixture of hydrophilic and hydrophobic materials.8. (canceled)9. (canceled)10. ...

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Номер записи: 32
11-02-2016 дата публикации

CONFECTIONERY PRODUCT CONTAINING ACTIVE AND/OR REACTIVE COMPONENTS AND METHODS OF PRODUCTION THEREOF

Номер: US20160037796A1
Автор: Clarke Peter, Marshall Sarah
Принадлежит:

The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same. 1. A confectionery product comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising an active and/or reactive component that is volatile at temperatures of 35° C. and higher , and wherein said extruded body portion is essentially free of said volatile active and/or reactive component.2. A confectionery product comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising an active and/or reactive component that degrades when subjected to manufacturing conditions comprising exposure to temperatures of 50° C. and higher , wherein said extruded body portion is essentially free of said degradable active and/or reactive component.3. A confectionery product for imparting a perception of satiety comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising a satiety agent and wherein two or more different satiety agents are provided in the same or different capillaries , said satiety agents being selected from the group consisting of sweet flavors , savory flavors , green tea extract , caffeine , ...

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Номер записи: 33
11-02-2016 дата публикации

DRY FOAM CONFECTIONERY PRODUCT

Номер: US20160037798A1
Автор: BROWN Scott G., Graff Gwendolyn, SONG Joo, TACKETT April J.
Принадлежит:

The present invention relates to a multiple portion confectionary product that has multiple textures and provides multiple sweetener release profiles and to the process for making the confectionary product. More specifically the invention relates to a multiple portion confectionary product wherein the confectionary product consists of a dry foam portion and a chewing gum portion. 1. A confectionary product comprising:a) a dry foam portion comprising of not less than 80 wt. % bulking sweetener agent; andb) a chewing gum portion.2. The confectionary product of claim 1 , wherein the dry foam portion has an envelope density of less than 0.8 g/ml.3. The confectionary product of claim 1 , wherein the dry foam portion has an envelope density of less than 0.5 g/ml.4. The confectionary product of claim 1 , wherein the dry foam portion has an envelope density of less than 0.3 g/ml.5. The confectionary product of claim 1 , wherein a dry foam portion comprises less than 8 wt. % water.6. The confectionary product of claim 1 , wherein a dry foam portion comprises less than 5 wt. % water.7. The confectionary product of claim 1 , wherein a dry foam portion comprises less than 3 wt. % water.8. The confectionary product of any one of the previous claims claim 1 , wherein the bulking sweetener agent in the dry foam portion comprises at least 30 wt. % claim 1 , but not more than 100 wt. % polydextrose.9. The confectionary product of any one of the previous claims claim 1 , wherein the bulking sweetener agent in the dry foam portion comprises 10-90 wt. % isomalt.10. The confectionary product of any one of the previous claims claim 1 , wherein the bulking sweetener agent in the dry foam portion contains 30-100 wt. % polydextrose.11. The confectionary product of any one of the previous claims claim 1 , wherein the chewing gum portion contains not less than 50 wt. % gum base.12. The confectionary product of any one of the previous claims claim 1 , wherein the chewing gum portion contains ...

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Номер записи: 34
24-02-2022 дата публикации

ORAL COMPOSITIONS

Номер: US20220053790A1
Автор: Arnold Michael
Принадлежит:

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

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Номер записи: 35
25-02-2016 дата публикации

NOVEL CONFECTIONERY WITH IMPROVED CRUNCHINESS

Номер: US20160050954A1
Автор: BARRE Antoine, DEMEULEMEESTER PATRICE, ORTIZ DE ZARATE Dominique
Принадлежит:

The present invention concerns a novel composition for a non-cariogenic confectionery or pharmaceutical product obtained by a hard sugar-coating method, and having improved crispiness relative to the prior art products. The invention also concerns the method of implementing said composition in the production of a non-cariogenic sugar-coated chewing-gum, characterised in that it helps considerably reduce the time taken to produce said products. 116-. (canceled)17. A non-cariogenic chewing gum composition with improved crunchiness , comprising a base gum , a flavoring , a non-cariogenic carbohydrate in the form of a powder with a mean particle size greater than 300 μm and a sugar-free coating.18. The composition of claim 17 , wherein the non-cariogenic carbohydrate particles have a mean particle size of from 500 μm to 800 μm.19. The composition of claim 17 , said composition comprising between 5% and 20% of a non-cariogenic carbohydrate powder with a mean particle size greater than 300 μM.20. The composition of claim 17 , wherein the carbohydrate is a polyol or an unfermentable saccharide.21. The composition of claim 20 , wherein the unfermentable saccharide is selected from the group consisting of isomaltulose claim 20 , xylose claim 20 , xylulose claim 20 , allulose claim 20 , arabinose claim 20 , leucrose claim 20 , tagatose claim 20 , trehalulose and raffinose.22. The composition of claim 17 , wherein the carbohydrate is a polyol.23. The composition of claim 22 , wherein the polyol is selected from the group consisting of sorbitol claim 22 , xylitol claim 22 , erythritol claim 22 , maltitol claim 22 , isomalt claim 22 , isomaltitol claim 22 , lactitol claim 22 , alpha-D-glucopyranosyl-1 claim 22 ,6-sorbitol (=1 claim 22 ,6-GPS) claim 22 , alpha-D-glucopyranosyl-1 claim 22 ,1-mannitol (=1 claim 22 ,1-GPM) claim 22 , alpha-D-glucopyranosyl-1 claim 22 ,1-sorbitol (=1 claim 22 ,1-GPS) and mixtures thereof.24. The composition of claim 22 , wherein the polyol is ...

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Номер записи: 36
08-05-2014 дата публикации

Aroma particles

Номер: US20140127390A1
Автор: Birgit Schleifenbaum, Fouad Saleeb, Jens Uhlemann, Karl-Heinz Renz
Принадлежит: SYMRISE AG

The invention relates to vitreous aroma particles and the preparation thereof, as well as to the use thereof in foods, consumer articles and pharmaceuticals.

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Номер записи: 37
26-02-2015 дата публикации

Confectionery Composition, Method Therefor, and Associated Confectionery Articles

Номер: US20150056325A1
Автор: Kabse Kishor
Принадлежит:

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

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Номер записи: 38
20-02-2020 дата публикации

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

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

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

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Номер записи: 39
10-03-2016 дата публикации

MULTILAYERED SUGAR FREE MANNITOL CONFECTIONERY AND METHODS OF MAKING SAME

Номер: US20160066596A1
Автор: "ONeill Simone A.", Elejalde Cesar C., Enomoto Koichi, Euan Dorothy, Hirt William John, Jani Bharat, Levenson Deborah, May Jocyelyn, Robinson Mary K., Schmitz Kristen, Shetty Aditi
Принадлежит:

Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum. 1. A multilayered confectionery , comprising:at least one candy layer comprising a mixture comprisinga cooked base portion comprising mannitol and a hydrogenated starch hydrolysate syrup,a fat, anda fondant portion comprising mannitol, a hydrogenated starch hydrolysate syrup, and a sorbitol syrup, the fondant portion is present in an amount of about 10.0 to about 15.0% w/w of the at least one candy layer, 'at least one chewing gum layer comprising an elastomer.', 'wherein the at least one candy layer comprises crystalline particles of mannitol, and has a chewy texture; and'}2. The multilayered confectionery of claim 1 , wherein the confectionery comprises about 20 to about 40% w/w of the at least one candy layer and about 60 to about 80% w/w of the at least one chewing gum layer based on the combined weight of the at least one candy layer and the at least one chewing gum layer.3. The multilayered confectionery of claim 1 , comprising alternating layers of the at least one candy layer and the at least one chewing gum layer.4. The multilayered confectionery of claim 1 , comprising one candy layer encased between two chewing gum layers such that the one candy layer is in the center and is visible on all but two faces of the multilayered confectionery.5. The multilayered confectionery of claim 1 , comprising one chewing gum layer encased between two candy layers such that the one chewing gum layer is in the center and is visible on all but two faces of the multilayered confectionery.6. The multilayered confectionery of claim 1 , comprising two candy layers encased between three chewing gum layers in an alternating fashion where a centermost layer and the outside layers are chewing gum layers.7. The multilayered confectionery of claim 1 , comprising two chewing gum layers encased between three candy layers in an ...

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Номер записи: 40
11-03-2021 дата публикации

TEMPERED XYLITOL COATING FOR CHEWING GUMS

Номер: US20210068417A1
Автор: ABAD Dennis, BATES Phillip, Gonzalez Javier, ORR Ulesses P., SITLER Daniel J., Zyck Daniel J.
Принадлежит: WM. WRIGLEY JR. COMPANY

Tempered xylitol coatings and methods for applying the same are disclosed. A gum coating device coats a gum core with a first syrup to form a first coating, wherein the first syrup comprises xylitol, a first coating impurity, and a binder. The first syrup does not include a coloring agent and the first coating impurity is selected to slow the crystallization of xylitol. The gum coating device coats an outer surface of the first coating with a second syrup to form a second coating. The second syrup comprises xylitol, a second coating impurity, a binder, and a coloring agent. The second coating impurity is selected to slow the crystallization of xylitol. The gum coating device tempers the gum core after at least a first layer of the first coating is applied and before a last layer of the second coating is applied. 1. A chewing gum product comprising:a gum core comprising an insoluble portion and a soluble portion;a first coating comprising at least one layer of a first syrup applied to an outer surface of the gum core, the first syrup comprising xylitol, a first coating impurity, and a binder, wherein the first syrup does not include a coloring agent, and wherein the first coating impurity is selected to slow the crystallization of xylitol; anda second coating comprising at least one layer of a second syrup applied to an outer surface of the first coating, the second syrup comprising xylitol, a second coating impurity, the binder, and a coloring agent, wherein the second coating impurity is selected to slow the crystallization of xylitol.2. The chewing gum product of claim 1 , wherein at least one of the first coating impurity and the second coating impurity is mannitol.3. The chewing gum product of claim 2 , wherein the binder is gum tahla.4. The chewing gum product of claim 3 , wherein the first coating comprises 65-75% xylitol by weight and 1-15% the first coating impurity by weight.5. The chewing gum product of claim 3 , wherein the first coating comprises 67-73% ...

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Номер записи: 41
17-03-2016 дата публикации

SUGAR FREE CONFECTIONERY; METHODS OF MAKING SAME; AND USE IN PREPARING MULTILAYERED CONFECTIONERY

Номер: US20160073657A1
Автор: "ONeill Simone", Campomanes Juan Pablo, Davis Brooke, Elejalde Cesar C., Enomoto Koichi, Euan Dorothy, Hirt William John, Jani Bharat, Levenson Deborah, May Joycelyn, Robinson Mary K., Schmitz Kristen, Shetty Aditi
Принадлежит:

Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum. 1. A multilayered confectionery , comprising:at least one chewing gum layer comprising an elastomer; and a.) a cooked base portion comprising about 8 to about 15% w/w (dry) mannitol based on the total weight of the base portion, a hydrogenated starch hydrolysate syrup, and water; and', 'a fondant portion comprising about 47 to about 65 w/w % (dry) mannitol based on the total weight of the fondant portion, about 15 to about 28 w/w % (dry) hydrogenated starch hydrolysate syrup based on the total weight of the fondant portion, water, and about 15 to about 28 w/w % (dry) sorbitol syrup based on the total weight of the fondant portion;', 'wherein the fondant is present in an amount of about 10.0 to about 15.0% w/w of the candy layer;, 'at least one candy layer comprising a mixture comprising a.), b.), c.), or d.), wherein'} wherein the candy layer is a chewy candy;', 'b.) a cooked base portion comprising about 18 to about 48% w/w (dry) isomalt GS based on the total weight of the base portion, a hydrogenated starch hydrolysate syrup, and water; and', 'a fondant portion comprising about 57 to about 77 w/w % (dry) isomalt GS based on the total weight of the fondant portion, a hydrogenated starch hydrolysate syrup, water, and optionally further comprising a sorbitol syrup;', 'wherein the candy layer comprises a moisture content of about 4.3 to about 8.8%; and', 'wherein the candy layer is a chewy candy;', 'c.) a cooked base portion comprising about 3 to about 48% w/w (dry) erythritol based on the total weight of the base portion, a hydrogenated starch hydrolysate syrup, and water; and', 'a fondant portion comprising about 57 to about 77 w/w % (dry) erythritol based on the total weight of the fondant portion, a hydrogenated starch hydrolysate syrup, water, and optionally further comprising a sorbitol syrup;', 'wherein the ...

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Номер записи: 42
15-03-2018 дата публикации

TRANSPARENT HARD COATINGS STABLE UNDER ENVIRONMENTAL CONDITIONS

Номер: US20180070606A1
Автор: Baldi Gianni, Gülen Isil
Принадлежит: PERFETTI VAN MELLE S.P.A.

Disclosed is a confectionery product comprising: a hard, crunchy transparent outer coating comprising isomalt; a centre comprising one or more regions of confectionery material which are visible on the outer surface of the centre. 1. A confectionery product comprising:a) a transparent, crunchy outer hard coating comprising isomalt;b) a center comprising one or more regions of confectionery material visible on the outer surface of the center;wherein the coating does not contain opacifying ingredients selected from titanium dioxide, calcium carbonate, starch and calcium phosphate.2. A confectionery product according to wherein the center comprises two or more regions individually consisting of: chewing gum claim 1 , fondant claim 1 , chewy candy claim 1 , hard candy claim 1 , jelly claim 1 , inclusions and combinations thereof.3. A confectionery product according to wherein the hard coating does not contain any intentionally added sorbitol.4. A confectionery product according to wherein the hard coating does not contain any sugar or polyol except isomalt claim 1 , hydrogenated starch hydrolysate claim 1 , polydextrose and mixtures thereof.5. A confectionery product according to wherein said hard coating is further polished.6. A confectionery product according to wherein said coating contains less than 2% binding agents.7. A confectionery product according to wherein said coating contains more than 90% by weight of the coating of isomalt.8. A confectionery product according to wherein said coating contains 0.1% to 5% by weight of the coating of hydrogenated starch hydrolysate.9. A confectionery product according to wherein said hard coating is obtained from isomalt syrup for more than 90% by weight of the coating and isomalt powder for less than 3% by weight of the coating.10. A confectionery product according to wherein the center is characterized by a surface comprising two or more regions of different colors.11. A packaging comprising an at least partly transparent ...

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Номер записи: 43
19-03-2015 дата публикации

ROLLING COMPOUND POWDERS FOR APPLYING ON THE SURFACE OF CHEWING GUM CORE MATERIALS

Номер: US20150079227A1
Автор: Bernard Jorg, Dörr Tillmann
Принадлежит:

The present invention relates to rolling compound powders comprising hydrogenated or non-hydrogenated isomaltulose for applying to the surface of chewing gum core materials, chewing gum products comprising such rolling compound powders, processes for reducing the stickiness of compositions of chewing gum core materials by using hydrogenated or non-hydrogenated isomaltulose-containing rolling compound powders in chewing gum preparation processes as well as the use of hydrogenated or non-hydrogenated isomaltulose in rolling compound powders for applying to the surface of chewing gum core materials. 1. A rolling compound powder for applying to the surface of a chewing gum core material , wherein the rolling compound powder comprises hydrogenated isomaltulose.2. The rolling compound powder according to claim 1 , comprising at least 70% by weight hydrogenated isomaltulose.3. The rolling compound powder according to claim 1 , comprising at least 0.1% by weight and at most 5% by weight SiO.4. The rolling compound powder according to claim 1 , comprising around 2% by weight SiO.5. The rolling compound powder according to claim 1 , comprising at most 50% by weight talcum.6. The rolling compound powder according to claim 1 , comprising no talcum.7. The rolling compound powder according to claim 1 , comprising at least 1% by weight and at most 80% by weight rice starch.8. The rolling compound powder according to claim 1 , comprising at least 20% by weight and at most 60% by weight native rice starch.9. The rolling compound powder according to claim 1 , comprising no sugar alcohol selected from the group consisting of mannitol claim 1 , xylitol claim 1 , sorbitol claim 1 , erythritol and mixtures thereof.10. The rolling compound powder according to in combination with a chewing gum core material claim 1 , wherein a layer comprising the rolling compound is present on a surface of the chewing gum core material.11. A process for reducing the stickiness of a composition of a ...

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Номер записи: 44
23-03-2017 дата публикации

MULTI-TEXTURED CHEWING GUM AND METHODS OF MAKING THEREOF

Номер: US20170079304A1
Автор: Amornrattananukool Ornauma, Davis Brooke, Levenson Deborah, Shetty Aditi, Tufaro Justine
Принадлежит:

Disclosed herein are multi-textured chewing gum products that deliver a unique texture and taste experience when chewed and an exciting visual effect. By combining at least two different regions of chewing gum in a single product, each differing in texture from one another, and optionally differing in flavors, colors, or aromas from one another, a product is created that exhibits multi-sensory attributes (textural, appearance, flavor, and the like) leading to a more exciting chewing experience for the consumer. 1. A multi-textured chewing gum product , comprising:a crunch particulate chewing gum composition layer, and a non-crunch particulate chewing gum composition layer in contiguous contact with the crunch particulate chewing gum composition layer;the crunch particulate chewing gum composition layer comprising a gum base, a bulk sweetener, and a plurality of crunch particulates distributed throughout the crunch particulate chewing gum composition;the non-crunch particulate chewing gum composition layer comprising a gum base, a bulk sweetener, and optionally a plurality of color particulates distributed throughout the non-crunch particulate chewing gum composition, where the non-crunch particulate chewing gum composition is free of crunch particulates;where the multi-textured chewing gum product is uncoated; andwherein:i. the multi-textured chewing gum product has an initial crunch characteristic determined by a Texture Analyzer Test where there are at least two positive slopes and at least one negative slope in a stress versus probe penetration (%) curve and at least one negative slope that covers a stress range of at least 0.5, at least 0.75, or at least 1.0 million pascals, wherein the Texture Analyzer Test provides results as stress versus probe penetration (%); orii. the multi-textured chewing gum product has an initial crunch characteristic determined by a Texture Analyzer Test that requires at least 2 million pascals stress during the first 10% of probe ...

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Номер записи: 45
31-03-2016 дата публикации

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

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

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

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Номер записи: 46
07-04-2016 дата публикации

COLORED WAX COMPOSITIONS

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

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

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Номер записи: 47
14-04-2016 дата публикации

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

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

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

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Номер записи: 48
14-04-2016 дата публикации

CHEWING GUM WITH HARD, AMORPHOUS INCLUSIONS; AND METHODS OF MAKING THEREOF

Номер: US20160100606A1
Автор: Bouhet Aurelle, Buffet Gaelle, BUSOLIN Andre
Принадлежит: Intercontinental Great Brands LLC

Disclosed herein are chewing gum products containing hard, amorphous inclusions distributed throughout a chewing gum matrix. The chewing gum product provides a new chew experience with regard to flavor, aroma and texture. The blend retains the characteristic of each format, i.e. chewing gum and hard, amorphous discontinuous phase. The use of the inclusions provides an upfront and sustained flavor delivery and provides a crunch that lasts several minutes. 1. A chewing gum product , comprising:a chewing gum composition matrix comprising a gum base and a sugar alcohol bulk sweetener; anda plurality of hard, amorphous inclusions distributed throughout the chewing gum composition matrix, the inclusions having a particle size of about 50 micrometer to about 2 millimeters.2. The chewing gum product of claim 1 , wherein the inclusions have a particle size of about 1 to about 2 millimeters as measured by sieve analysis.3. The chewing gum product of claim 1 , wherein the inclusions have a particle size distribution ofless than 5 wt % retained on a 75 micrometer, a 150 micrometer, a 250 micrometer, or a 355 micrometer sieve;about 10 to about 30 wt % retained on a 710 micrometer sieve; andabout 70 to about 90 wt % retained on a 1000 micrometer sieve.4. The chewing gum product of claim 1 , wherein the inclusions have a particle size distribution ofless than 5 wt % retained on a 75 micrometer, a 150 micrometer, a 250 micrometer, or a 355 micrometer sieve;about 15 to about 25 wt % retained on a 710 micrometer sieve; andabout 75 to about 85 wt % retained on a 1000 micrometer sieve.5. The chewing gum product of claim 1 , wherein the inclusions have a particle size of about 400 to about 600 micrometers as measured by sieve analysis.6. The chewing gum product of claim 1 , wherein the inclusions have a particle size distribution ofless than 5 wt % retained on a 1000 micrometer sieve;about 10 to about 30 wt % retained on a 710 micrometer sieve;about 30 to about 55 wt % retained on a 355 ...

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Номер записи: 49
28-04-2016 дата публикации

Chewing Gum Comprising Chitosan For Use In Reduction Of The Level Of Free Phosphorus Compounds In The Digestive Juice

Номер: US20160113304A1
Автор: Bruun Heidi Ziegler, Nielsen Kenneth Due, Steenberg Lars Christian Kure
Принадлежит:

The invention relates to the non-medical use of a phosphorus compound binding agent in a slow release oral delivery system comprising chewing gum, wherein said phosphorus compound binding agent is chitosan, for reducing the level of free phosphorus compounds in the digestive juice. 1. A method of reducing the level of free phosphorus compounds in digestive juice to alleviate hyperphosphatemia by the use of chewing gum comprising:a water insoluble gum base; and chitosan as a phosphorus compound binding agent; and', 'at least one organic acid selected from the group consisting of ascorbic acid, malic acid, and tartaric acid., 'a combination of2. The method according to claim 1 , wherein the chewing gum comprises organic acid in an amount of 0.01 to 10% by weight of the chewing gum.3. The method according to claim 1 , wherein the chewing gum comprises organic acid in an amount of 0.05 to 2% by weight of the chewing gum.4. The method according to claim 1 , wherein said chewing gum is an extruded chewing gum.5. The method according to claim 4 , wherein said extruded chewing gum comprises gum base in an amount of 10 to 70% by weight of the chewing gum.6. The method according to claim 1 , wherein said chewing gum is compressed chewing gum.7. The method according to claim 6 , wherein said compressed chewing gum comprises gum base in an amount of 5 to 50% by weight of the chewing gum.8. The method according to claim 1 , wherein said chewing gum comprises sweetener in an amount of 5 to 80% of the chewing gum.9. The method according to claim 1 , wherein the chewing gum comprises chitosan in an amount of 0.1 to 10% by weight of the chewing gum.10. The method according to claim 1 , wherein the chewing gum comprises chitosan in an amount of 0.4 to 2% by weight of the chewing gum.11. The method according to claim 1 , wherein a chewing gum tablet comprises chitosan in an amount of 5 to 100 mg.12. The method according to claim 1 , wherein a chewing gum tablet comprises chitosan in ...

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Номер записи: 50
09-06-2022 дата публикации

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

Номер: US20220174977A1
Автор: HASSLINGER Bernd, RICHFIELD David, ZSEMBERY Roland
Принадлежит:

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 ...

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Номер записи: 51
30-04-2015 дата публикации

THREE-LAYERED CONFECTIONERY WITH IMPROVED TEMPORAL STABILITY

Номер: US20150118353A1
Автор: ITO Yoko, Kojima Takayuki, Ozaki Fumihiro
Принадлежит:

To improve the temporal stability of multi-layered chewing gum. By adjusting the amount of a gelatinizing agent, especially gelatin, in an edible material, especially in a soft candy (1.5 to 6% by weight in the edible material and 1.5 to 10% by weight based on a gum base), it is possible to suppress moisture absorption and deterioration of flavor, prevent negative effects on the properties of chewing gum such as melting, and secure production suitability. 1. Multi-layered confectionery comprising an edible material sandwiched between gums.2. The multi-layered confectionery according to claim 1 , wherein the edible material is one or more selected from the group consisting of a soft candy claim 1 , a jelly claim 1 , and a fruit paste.3. The multi-layered confectionery according to claim 2 , wherein the edible material is a soft candy.4. The multi-layered confectionery according to claim 3 , wherein the soft candy comprises a gelatinizing agent.5. The multi-layered confectionery according to claim 4 , wherein the gelatinizing agent is one or more selected from the group consisting of gelatin claim 4 , gum arabic claim 4 , pectin claim 4 , agar claim 4 , and carrageenan.6. The multi-layered confectionery according to claim 5 , wherein the gelatinizing agent is gelatin.7. The multi-layered confectionery according to claim 6 , comprising 1.5 to 6% by weight of the gelatin.8. The multi-layered confectionery according to claim 6 , comprising 2 to 4% by weight of the gelatin.9. The multi-layered confectionery according to claim 7 , which comprises 1.5 to 6% by weight of the gelatin and in which an amount of gelatin is 1 to 15% by weight based on a gum base.10. The multi-layered confectionery according to claim 8 , which comprises 2 to 4% by weight of the gelatin and in which an amount of gelatin is 1.5 to 10% by weight based on a gum base.11. The multi-layered confectionery according to claim 1 , wherein the edible material comprises 5 to 30% of moisture.12. The multi- ...

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Номер записи: 52
04-05-2017 дата публикации

METHOD OF APPLYING FLAVOR TO CHEWING GUM AND OTHER EDIBLE SUBSTRATES

Номер: US20170119013A1
Автор: Celeste Salvatore A.
Принадлежит:

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 ...

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Номер записи: 53
24-07-2014 дата публикации

MULTI-REGION CHEWING GUM COMPOSITION INCLUDING ISOMALT GUM REGION

Номер: US20140205715A1
Автор: Elejalde Cesar C., Hirt William, kiefer Jesse, Massey Craig, Visci Valentina
Принадлежит: Intercontinental Great Brands LLC

The present invention relates to chewing or bubble gum compositions that include a first region composition and a second, or gum, region adjacent to or surrounding the first region. The first region composition may be a center-fill composition, such as a liquid-fill composition. The second region includes a polyol composition including isomalt alone or in combination with other polyols. The addition of isomalt to the second region provides stability to the chewing gum composition and reduces the problem of leaking and migration of the first region composition into the second region. The multi-region chewing gum composition also may include a coating region which surrounds or covers the second region. 129-. (canceled)30. A multi-region chewing gum composition comprising:(a) a first region composition, said first region composition comprising an aqueous liquid; and(b) a second region composition adjacent to said first region composition, said second region composition comprising an elastomer and a polyol composition comprising isomalt as the only polyol.31. The chewing gum composition of claim 30 , wherein said first region composition is a center-fill composition and said second region composition is a chewing gum region surrounding said center-fill composition.32. The chewing gum composition of claim 30 , wherein said aqueous liquid is a first syrup.33. The chewing gum composition of claim 32 , wherein said first syrup selected from the group consisting of sugars claim 32 , triacetin claim 32 , lectithin claim 32 , polyols claim 32 , hydrogenated starch hydrolysates claim 32 , sorbitol maltitol claim 32 , glycerin claim 32 , and combinations thereof.34. The chewing gum composition of claim 32 , wherein said first syrup is a maltitol syrup.35. The chewing gum composition of claim 30 , wherein said isomalt has a particle size of about 15 to about 100 microns.36. The chewing gum composition of claim 30 , wherein said isomalt has a particle size of about 15 to about 70 ...

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Номер записи: 54
21-05-2015 дата публикации

COMPOSITIONS

Номер: US20150140181A1
Автор: Witteveen Frans
Принадлежит:

An encapsulated flavour particle, comprising a vegetable matter particulate core and a flavour coating comprising a sprayed emulsion of flavour and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavour release characteristics in consumable compositions, such as chewing gums, beverages, foodstuffs, toothpastes, mouthwashes and the like, while avoiding the use of gelatin. 1. An encapsulated flavour particle , comprising a vegetable matter particulate core and a flavour coating comprising a sprayed emulsion of flavour and thermoreversible potato starch , the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme.2. The particle according to claim 1 , in which the vegetable matter core has a size of from 80-750 microns.3. The particle according to claim 1 , in which the core is selected from tapioca claim 1 , rice claim 1 , wheat claim 1 , maize claim 1 , sorghum claim 1 , sago and pea.4. The particle according to claim 1 , in which the flavour is a mint flavour.5. The particle according to claim 4 , in which the flavour is selected from menthol claim 4 , peppermint and spearmint.6. The particle according to claim 1 , in which the flavour is a fruit flavour.7. The particle according to claim 6 , in which the flavour is selected from berry claim 6 , apple claim 6 , pear claim 6 , strawberry claim 6 , cherry claim 6 , lemon and bergamot.8. A method of making an encapsulated flavour claim 6 , comprising the steps of(i) dissolving a thermoreversible potato starch in water at an elevated temperature suitable for dissolving it and cooling to 60° C. minimum;(ii) emulsifying into this solution a flavour while maintaining the temperature, and(iii) spraying the emulsion on to core particles of vegetable matter suspended in a fluidised bed.9. A consumable product claim 1 , comprising a ...

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Номер записи: 55
18-05-2017 дата публикации

COLORED COATED EDIBLE PRODUCT CONTAINING HIGH LEVEL OF LIQUID FLAVORS IN COATING AND METHODS OF MAKING THEREOF

Номер: US20170135372A1
Автор: Beltran Lobato Jorge, Buffet Gaelle, Mandati Stephanie Mireille Christiane, Welborn Laurie
Принадлежит:

Colored hard coated edible products characterized by minimal appearance defects in the coating are disclosed. Color and flavor are in substantially separated regions of the coating. Methods of making such products are also disclosed. 1. A hard coated edible product having reduced appearance defects , comprising:an edible core having a colored coating, the coating comprising about 15% to about 50% by weight of the hard coated edible product,wherein the coating color is characterized by a CIELAB L*<95, andflavorant and colorant are substantially spatially separated in the coating.23.-. (canceled)4. The hard coated edible product of claim 1 , wherein the colorant comprises a carotenoid claim 1 , a curcuminoid claim 1 , riboflavin claim 1 , a derivative of any of the foregoing claim 1 , or a combination of the foregoing.5. (canceled)6. The hard coated edible product of claim 1 , wherein the flavorant is present in a coating layer in which a colorant comprising a carotenoid claim 1 , a curcuminoid claim 1 , riboflavin claim 1 , a derivative of any of the foregoing claim 1 , or a combination of the foregoing claim 1 , is absent; and/orthe colorant is present in a coating layer in which flavorant is absent, wherein the colorant comprises a carotenoid, a curcuminoid, riboflavin, a derivative of any of the foregoing, or a combination of the foregoing.711.-. (canceled)12. A hard coated edible product having reduced appearance defects claim 1 , comprising:an edible core having a coating comprising at least two coating layers,an inner flavor layer comprising flavorant and a dried first coating syrup, the first coating syrup comprising no more than 0.0004 wt % of a colorant comprising a carotenoid, a curcuminoid, riboflavin, a derivative of any of the foregoing, or a combination of the foregoing, wherein the weight percent is by weight of the coating syrup; andan outer color layer comprising a colorant comprising a carotenoid, a curcuminoid, riboflavin, a derivative of any of ...

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Номер записи: 56
09-05-2019 дата публикации

CONFECTIONERY PRODUCT

Номер: US20190133147A1
Автор: Ranelli Nicola
Принадлежит: TSUBO SOLUTIONS PTY LTD

A confectionery product for consumption before, during and/or after physical exercise is described. The confectionery product comprises a hard candy outer portion and a core of chewy candy encapsulated in the hard candy outer portion. The hard candy outer portion comprises a first nutritional supplement formulated for consumption before physical exercise. The core of chewy candy comprises a second nutritional supplement formulated for consumption during and/or after physical exercise. In use, the hard candy outer portion is consumed before the core so as to sequentially deliver the first and second nutritional supplements to the consumer. A method of sequentially delivering nutritional supplements respectively formulated to be consumed before, during and/or after physical exercise, and a method of preparing a confectionery product for consumption before, during and/or after physical exercise are also described. 1. A confectionery product for consumption before , during and/or after physical exercise comprising:a) a hard candy outer portion comprising a first nutritional supplement formulated for consumption before physical exercise; andb) a core of chewy candy encapsulated in the hard candy outer portion, said core comprising a second nutritional supplement formulated for consumption during and/or after physical exercise, wherein, in use, the hard candy outer portion is consumed before said core so as to sequentially deliver the first and second nutritional supplements to the consumer.2. The confectionery product of claim I further comprising an edible stick having a first end extending into the core of chewy candy , said edible stick comprising a third nutritional supplement formulated for consumption after physical exercise.4. The method of claim 3 , wherein the confectionery product further comprises an edible stick having a first end extending into the core of chewy candy claim 3 , said edible stick comprising a third nutritional supplement formulated for ...

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Номер записи: 57
25-05-2017 дата публикации

CHEWING GUMS

Номер: US20170143620A1
Автор: Colle Roberto, Deleo Maurizio, Sarrica Andrea
Принадлежит:

The present invention relates to chewing gum containing a synergic combination of zinc and vegetable extracts containing polyphenols. 1. Method of treating halitosis symptoms in a patient in need thereof , said method comprising;placing in oral cavity of a patient with halitosis a piece of chewing gum comprising at least a first region with gum base and at least a second fully water-soluble region without gum base, said gum being characterized by the presence of a synergic combination of:{'i': 'magnolia', 'a) an effective amount of vegetable extracts selected from bark extract, green tea extract and combinations thereof;'}b) an effective amount of zinc ions, at least partly contained in fully water-soluble microgranules; andchewing said chewing gum.2magnolia. The method according to claim 1 , wherein the vegetable extract is bark extract comprising magnolol and honokiol claim 1 , in a concentration higher than 80% by weight of the extract.3. The method according to claim 1 , wherein the vegetable extract is green tea extract comprising catechin in a concentration higher than 40% by weight of the extract.4. The method according to claim 1 , wherein said vegetable extracts are contained in said second region.5. The method according to claim 1 , wherein said vegetable extracts are contained in said first region.6. The method according to claim 1 , wherein zinc in contained in said first region.7. The method according to claim 1 , wherein said water-soluble microgranules comprise one or more polyalcohols claim 1 , hydrocolloids claim 1 , flavours claim 1 , dyes claim 1 , sweeting agents and excipients claim 1 , alone or in mixture thereof claim 1 , said microgranules having an average particle-size distribution lower than 1000 μm.8. The method according to claim 1 , wherein the zinc ion content ranges from 0.0005% to 0.05% by weight and the vegetable extract content ranges from 0.02% to 2%.9magnolia. The method according to containing per single portion zinc ions from 0 ...

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Номер записи: 58
14-08-2014 дата публикации

Chewing Gum with B Vitamins

Номер: US20140227387A1
Автор: Barreca Jack
Принадлежит:

A chewing gum with a liquid-fill composition and a surrounding gum region, with one or both containing active ingredients, such as herbal, medicinal and/or mineral elements or combinations thereof, present in an amount of at least about 0.05 mg. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. (canceled)17. (canceled)18. (canceled)19. (canceled)20. (canceled)21. A chewing gum consisting essentially of a first substance comprised of gum configured so as to have at least one cavity capable of retaining a liquid or semi-liquid substance as a second substance , wherein at least said first substance has active ingredients consisting essentially of riboflavin , vitamin B6 , vitamin B 12 , niacin , caffeine , BHT , xylitol , maltitol , citric acid , and sucralose , said active ingredients together present in an amount of up to 5 grams.22. The chewing gum as set forth in claim 21 , wherein said active ingredients are present in a controlled release formulation.23. The chewing gum as set forth in claim 21 , wherein said active ingredients are microencapsulated.24. A chewing gum consisting essentially of a first substance comprised of gum configured so as to have at least one cavity capable of retaining a liquid or semi-liquid substance as a second substance claim 21 , wherein at least said first substance has active ingredients consisting essentially of riboflavin claim 21 , vitamin B6 claim 21 , vitamin B12 claim 21 , vitamin B3 claim 21 , and a metabolic enhancer claim 21 , said active ingredients together present in an amount of at least about 0.05 mg and up to 5 grams.25. The chewing gum as set forth in claim 24 , wherein said active ingredients are present in a controlled release formulation.26. The chewing gum as set forth in claim 24 , wherein said active ingredients are microencapsulated.27. A chewing gum ...

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Номер записи: 59
14-08-2014 дата публикации

Compressed Chewing Gum Tablet

Номер: US20140227388A1
Автор: Nissen Vibeke
Принадлежит:

A chewing gum tablet including at least two cohered chewing gum modules, the tableted chewing gum being formed by compression of chewing gum granules, at least one of the chewing gum modules including gum base granules, the gum base granules including an elastomer system, the chewing gum tablet including an elastomer system in an amount of at least 10% by weight of the tablet. A compressed chewing gum tablet has been obtained featuring extremely impressing abilities of incorporating well-defined amounts of chewing gum ingredients combined with acceptable rheological properties of the compete tablet. 1. A chewing gum tablet comprising:at least two cohered chewing gum modules;said chewing gum tablet being formed by compression of chewing gum granules;at least one of said chewing gum modules comprising gum base granules, said gum base granules comprising an elastomer system;said chewing gum tablet comprising the elastomer system in an amount of at least 15% by weight of the chewing gum tablet;wherein at least 10% by weight of the elastomer system comprises polyvinyl acetate; andwherein the elastomer system is present in an amount sufficient to provide an improved long term release of flavor as compared to a chewing gum tablet having an elastomer system present in an amount of less than 15% by weight of the chewing gum tablet.2. A chewing gum tablet comprising:at least two cohered chewing gum modules;said chewing gum tablet being formed by compression of chewing gum granules;at least one of said chewing gum modules comprising gum base granules, said gum base granules comprising an elastomer system;said chewing gum tablet comprising the elastomer system in an amount of at least 15% by weight of the chewing gum tablet;wherein at least 10% by weight of the elastomer system comprises polyvinyl acetate; andwherein the elastomer system is present in an amount sufficient to provide an improved texture as compared to a chewing gum tablet having an elastomer system present in an ...

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Номер записи: 60
14-08-2014 дата публикации

MULTI-REGION CONFECTIONERY AND METHOD OF PRODUCTION THEREOF

Номер: US20140227389A1
Автор: KOSEKI TAKAYA, Sakanishi Hideki
Принадлежит: MONDELEZ JAPAN LIMITED

A multi-region confection includes a first and a second confectionery material. The body portion of the multi-region confection includes an extruded first confectionery material, and a plurality of capillaries is disposed in the extruded body portion. The plurality of capillaries includes the second confectionery material. The second confectionery material includes about 47 to about 95 weight percent of a sugar alcohol, about 1 to about 15 weight percent water, and about 0.1 to about 1.5 weight percent of a slow-set pectin; wherein all weight percent values are based on the total weight of the second confectionery material. A method of making the multi-region confection is also described. 1. A multi-region confection comprising:an extruded body portion comprising a first confectionery material; and about 47 to about 95 weight percent of a sugar alcohol,', 'about 1 to about 15 weight percent water, and', 'about 0.1 to about 1.5 weight percent of a slow-set pectin;, 'a plurality of capillaries disposed in the extruded body portion and comprising a second confectionery material comprising'}wherein all weight percent values are based on the total weight of the second confectionery material, unless a different weight basis is specified.2. The multi-region confection of claim 1 , wherein the slow-set pectin is a pectin having a degree of methoxylation of about 50 to about 70 percent.3. The multi-region confection of claim 1 , wherein said sugar alcohol is selected from the group consisting of erythritol claim 1 , xylitol claim 1 , mannitol claim 1 , galactitol claim 1 , maltitol claim 1 , hydrogenated isomaltulose (isomalt) claim 1 , sorbitol claim 1 , lactitol claim 1 , hydrogenated starch hydrolysate claim 1 , and combinations thereof.4. The multi-region confection of claim 1 , wherein the second confectionery material comprises about 75 to about 91 weight percent of the sugar alcohol.5. The multi-region confection of claim 1 , wherein the second confectionery material ...

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Номер записи: 61
21-08-2014 дата публикации

System and method for printing on chewing gum

Номер: US20140234478A1
Автор: Cesar C. Elejalde, Deborah Levenson, Devang Sutaria, Kishor Kabse, Marc Degady, Simkie Kar, Tinyee Hoang
Принадлежит: Intercontinental Great Brands LLC

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.

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Номер записи: 62
28-08-2014 дата публикации

ENCAPSULATED SWEETNER COMPOSITION, METHOD FOR THE PREPARATION THEREOF, AND CHEWING GUM COMPRISING SAME

Номер: US20140242214A1
Автор: Anastasiou Theodore James, Boghani Navroz, Gebreselassie Petros, Guan Junjie, Hintz Tana, Vyakaranam Kiran
Принадлежит: Intercontinental Great Brands LLC

Delayed release in chewing gum of a sweetener, is provided by encapsulating the sweetener in specific amounts of a poly(vinyl acetate), a filler, and a fatty acid salt. When incorporated into a chewing gum, the sweetener encapsulated in poly(vinyl acetate), filler, and fatty acid salt provides a more delayed release of a sweet flavor than a sweetener encapsulated in poly(vinyl acetate) alone. 2. The encapsulated sweetener composition of claim 1 , wherein the poly(vinyl acetate) has a weight average molecular weight of at least 75 claim 1 ,000 atomic mass units.3. The encapsulated sweetener composition of claim 1 , wherein the fatty acid salt is selected from the group consisting of alkali metal stearates claim 1 , alkaline earth metal stearates claim 1 , alkali metal ricinoleates claim 1 , and combinations thereof.4. The encapsulated sweetener composition of claim 1 , wherein the fatty acid salt comprises an alkaline earth metal stearate.53. The encapsulated sweetener composition of any of - claim 1 , wherein the fatty acid salt is selected from the group consisting of a sodium salt of a C-Caliphatic carboxylic acid claim 1 , a potassium salt of a C-Caliphatic carboxylic acid claim 1 , a calcium salt of a C-Caliphatic carboxylic acid claim 1 , a magnesium salt of a C-Caliphatic carboxylic acid claim 1 , and combinations thereof.6. The encapsulated sweetener composition of claim 1 , wherein the fatty acid salt comprises sodium stearate claim 1 , potassium stearate claim 1 , magnesium stearate claim 1 , calcium stearate claim 1 , sodium ricinoleate claim 1 , and combinations thereof.7. The encapsulated sweetener composition of claim 1 , wherein the fatty acid salt comprises magnesium stearate claim 1 , calcium stearate claim 1 , and combinations thereof.8. The encapsulated sweetener composition of claim 1 , wherein the sweetener is selected from the group consisting of lo han guo claim 1 , sucralose claim 1 , monatin claim 1 , rebaudioside A claim 1 , steviosides ...

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Номер записи: 63
18-09-2014 дата публикации

Chewing gum snacks; and methods of making thereof

Номер: US20140271985A1
Автор: Doris Tancredi, Francis Amoako-Poku, Susan Pettigrew, Zi Yang
Принадлежит: Intercontinental Great Brands LLC

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

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Номер записи: 64
07-07-2016 дата публикации

CHEWING GUM COMPOSITION COMPRISING A MICRO-ENCAPSULATED FLAVOUR IN A MATRIX COMPRISING PROTEIN

Номер: US20160192674A1
Автор: Akashe Ahmad, Anastasiou Theodore, BHEEMREDDY Radha, COATES Rachel, Gaonkar Anilkumar Ganapati, PEREZ Rufino
Принадлежит:

A chewing gum composition comprising; (a) a gum base; and (b) at least one microencapsulated composition comprising at least one active component and a matrix to at least partially microencapsulate the at least one active component; the at least one active component comprising at least one oil-soluble flavoring agent and the matrix comprising dewatered protein precipitate. 1. A chewing gum composition comprising;(a) a gum base; and(b) at least one microencapsulated composition useful for delivering at least one active component at a desired release rate comprising the at least one active component and a matrix that at least partially microencapsulates the at least one active component; the at least one active component comprising at least one oil-soluble flavoring agent and the matrix comprising dewatered milk precipitate.2. (canceled)3. The chewing gum composition of wherein the milk protein is sodium caseinate.4. The chewing gum composition of wherein the at least one oil-soluble flavoring agent is chosen from synthetic flavor oils claim 1 , natural flavoring aromatics claim 1 , natural flavoring aromatics oils claim 1 , oleoresins claim 1 , extracts derived from plants claim 1 , leaves claim 1 , flowers claim 1 , and fruits.5. The chewing gum composition of wherein the at least one oil-soluble flavoring agent is chosen from spearmint oil claim 4 , cinnamon oil claim 4 , oil of wintergreen (methyl salicylate) claim 4 , peppermint oil claim 4 , clove oil claim 4 , bay oil claim 4 , anise oil claim 4 , eucalyptus oil claim 4 , thyme oil claim 4 , cedar leaf oil claim 4 , oil of nutmeg claim 4 , allspice claim 4 , oil of sage claim 4 , mace claim 4 , oil of bitter almonds claim 4 , cassia oil claim 4 , and citrus oils claim 4 , fruit essences claim 4 , mints claim 4 , artificial vanilla claim 4 , cinnamon derivatives claim 4 , oil-soluble cooling agents claim 4 , and combinations thereof.6. The chewing gum composition of wherein the at least one oil-soluble flavoring ...

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Номер записи: 65
11-06-2020 дата публикации

Chewing gum compositions and methods of making thereof

Номер: US20200178557A1
Автор: Camille KAPAUN, Cesar Elejalde, Serena MUELLER, Sherif SHAKIR, Tinyee Hoang
Принадлежит: Intercontinental Great Brands LLC

Disclosed are compositions useful for improving or enhancing the organoleptic properties, especially mouth feel and surface cooling effect, of pellet chewing gum. The compositions having a core chewing gum region with a Shore A hardness of less than 40, specifically less than 35; and a friable coating region providing a significant cooling effect as exhibited by rapid endothermic surface coating dissolution.

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Номер записи: 66
23-07-2015 дата публикации

CHEWING GUM COMPOSITIONS AND METHODS OF MAKING THEREOF

Номер: US20150201644A1
Автор: Kabse Kishor, Scarola Leonard
Принадлежит: Intercontinental Great Brands LLC

Chewing gum compositions comprising a chewy cooked candy ingredient exhibit improved flavor release. 1. A chewing gum product , comprising:a chewing gum composition comprising a gum base; anda chewy cooked candy comprising i) a cooked saccharide, a cooked sugar alcohol, or a combination thereof, ii) a flavorant, iii) an emulsifier, iv) a fat, v) a hydrocolloid, and optionally vi) a fondant, a food acid or salt thereof, a high intensity sweetener, a sensate, or a combination thereof;wherein the chewy cooked candy comprises about 5 to about 15 wt % moisture based on the total weight of the chewy cooked candy;wherein the chewing gum composition and chewy cooked candy form a homogeneous mixture; andwherein when measured at a time period of up to 15 minutes of chewing, the chewing gum product releases more flavor than a comparative chewing gum having identical type and amount of ingredients, wherein the ingredients i)-vi) are not prepared as a candy or a pre-blend of ingredients prior to combining with the chewing gum composition.2. The chewing gum product of claim 1 , wherein after 10 minutes of mechanical chewing claim 1 , the chewing gum product releases about 5 to about 35% more flavor than a comparative chewing gum having identical type and amount of ingredients claim 1 , wherein ingredients i)-vi) are not prepared as a candy or a pre-blend of ingredients prior to combining with the chewing gum composition.3. The chewing gum product of claim 2 , wherein after 15 minutes of mechanical chewing claim 2 , the chewing gum product releases about 5 to about 10% more flavor than a comparative chewing gum having identical type and amount of ingredients claim 2 , wherein ingredients i)-vi) are not prepared as a candy or a pre-blend of ingredients prior to combining with the chewing gum composition.4. The chewing gum product of claim 1 , wherein the chewy cooked candy is prepared separately from the chewing gum composition claim 1 , and then combined with the chewing gum ...

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Номер записи: 67
28-07-2016 дата публикации

Chewing gums

Номер: US20160213616A1
Автор: Andrea Sarrica, Maurizio Deleo, Roberto Colle
Принадлежит: Perfetti Van Melle Spa

The present invention relates to chewing gum containing a synergic combination of zinc and vegetable extracts containing polyphenols. Said chewing gum is useful in treating the symptoms of halitosis.

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Номер записи: 68
13-08-2015 дата публикации

ENCAPSULATED ACID, METHOD FOR THE PREPARATION THEREOF, AND CHEWING GUM COMPRISING SAME

Номер: US20150223489A1
Автор: Boghani Navroz, Gebreselassie Petros, Vyakaranam Kiran
Принадлежит:

Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone. 120-. (canceled)21. A chewing gum composition comprising:a gum base,a sweetener, and about 30 to about 90 weight percent of a poly(vinyl acetate), wherein the poly(vinyl acetate) has a weight average molecular weight from 30,000 to about 500,000 atomic mass units;', {'sub': 12', '36', '12', '36', '12', '36', '12', '36', '12', '36', '12', '36, 'about 5 to about 20 weight percent of a fatty acid salt, wherein the fatty acid salt is selected from the group consisting of a sodium salt of a C-Caliphatic carboxylic acid, a potassium salt of a C-Caliphatic carboxylic acid, a calcium salt of a C-Caliphatic carboxylic acid, a zinc salt of a C-Caliphatic carboxylic acid, a magnesium salt of a C-Caliphatic carboxylic acid, an aluminum salt of a C-Caliphatic carboxylic acid, and combinations thereof; and'}, 'about 5 to about 50 weight percent of a food-grade acid, wherein the food-grade acid is selected from the group consisting of adipic acid, ascorbic acid, aspartic acid, benzoic acid, citric acid, fumaric acid, glutamic acid, maleic acid, malic acid, oxalic acid, phosphoric acid, sorbic acid, succinic acid, tartaric acid, and mixtures thereof., 'an encapsulated food-grade acid comprising, based on the weight of the encapsulated food-grade acid,'}22. The chewing gum composition of claim 21 , wherein the poly(vinyl acetate) has a weight average molecular weight from 80 claim 21 ,000 to 300 claim 21 ,000 atomic mass units.23. (canceled)24. The chewing gum composition of claim 21 , wherein the fatty acid salt comprises sodium stearate.25. The chewing gum composition of claim 21 , wherein ...

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Номер записи: 69
23-10-2014 дата публикации

METHOD OF MAKING AN EXTRUDED BRITTLE CONFECTIONARY

Номер: US20140314906A1
Автор: Blazquez Melchor, Brown Scott Garrett, Carcasona Emilio Romero, Fabre Juan, Popa Lavinel Bill, Verdu Luis Bordera, Yah Julie Rene
Принадлежит:

A process for making a confection, including the steps of mixing a confection mass containing at least 80 wt. % sweetener; melting the confection mass; crystallizing the confection mass; and forming that confection mass, wherein the resulting confection contains at least 60 wt. % of the sweetener in crystal form. A confection containing at least one crystallized mass that was produced by this process. 1. A process for making a confection , comprising the steps of:a) mixing a confection mass containing at least 80 wt. % sweetener;b) melting the confection mass, such that the melted mass contains no sweetener in crystal form;c) crystallizing the confection mass, such that at least 60 wt. % of the sweetener in the confection mass is in crystal form; andd) forming the confection mass,wherein the melting of the confection mass is at a temperature between 40° C.-190° C.;the crystallizing of the confection mass is at a temperature between 50° C.-180° C.; andthe mixing, melting, and crystallizing steps are performed in an extruder.2. The process for making the confection of claim 1 , wherein the formed confection is crunchy at 20° C.-27° C.334-. (canceled)35. The process for making the confection of claim 1 , wherein the forming of the confection mass includes passing the confection mass through a die plate slit claim 1 , die plate hole claim 1 , or other opening to create a ribbon claim 1 , sheet claim 1 , or rope of confection mass.36. The process for making the confection of claim 1 , wherein the forming of the confection mass includes forming the confection mass into individual pieces.37. The process for making the confection of claim 1 , further comprising the step of finishing.38. The process for making the confection of claim 1 , wherein the finishing is selected from the group consisting of embossing claim 1 , debossing claim 1 , spraying with liquid claim 1 , dusting with particulates or powder claim 1 , pressing claim 1 , scoring claim 1 , cutting claim 1 , ...

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Номер записи: 70
18-08-2016 дата публикации

Confectionery Product

Номер: US20160235086A1
Автор: LUND Kirsten, TOPSØE Martin
Принадлежит:

A confectionery product including a polymer system, flavor and sweetener, wherein at least 20% by weight of the confectionery product includes substantially non-elastomeric polymer and less than about 5% by weight of the confectionery product including one or a combination of elastomeric polymers, wherein the confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz. and wherein the tan (delta) is defined as (loss modulus G″/storage modulus G′). According to the present invention, a new confectionery product has been obtained having texture properties emulating toffee but including a part, which is retained in the mouth during chewing. 1. A confectionery product comprisinga polymer system,flavor andsweetener,wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers,wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz, andwherein the tan (delta) is defined as (loss modulus G″/storage modulus G′).2. The confectionery product according to claim 1 , wherein said confectionery product is characterized by having a tan (delta) in the range of 1 to 10 measured at a frequency of 0.1 to 10 Hz.3. The confectionery product according to claim 1 , wherein said tan (delta) is in the range of 1 to 5 measured at a frequency of 0.1 to 10 Hz.4. The confectionery product according to claim 1 , wherein said storage modulus G′ is lower than about 40 claim 1 ,000 Pa as measured at a frequency of about 1 Hz.5. The confectionery product according to claim 1 , wherein said storage modulus G′ decreases during at least a part of a chewing process.6. The confectionery product according to claim 1 , wherein said storage modulus G′ decreases in the chewing process during the first 1 to 3 minutes.7. The ...

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Номер записи: 71
17-08-2017 дата публикации

CONFECTION COATING AND PROCESS FOR MAKING

Номер: US20170231250A1
Автор: BROWN Scott G., CLARK William, SONG Joo, TACKETT April J.
Принадлежит:

An extruded confection comprised of one or multiple layers, wherein at least one layer provides a hard and brittle layer when chewed. Moreover, combinations of select saccharides are provided to achieve desired textural attributes when extruded as a lone layer or as one layer in a multiple layer confection. A process for creating the hard and brittle confection layer, which takes into account the rate of crystal growth of the saccharides is used to make the confection. 1. A confection product containing a saccharide mass comprising:a. 70-98 wt. % simple saccharide; andb. 30-1 wt. % of a different simple saccharide;{'sup': '−1', 'wherein the saccharide mass has a viscosity of about 24 to about 815 Poise at a shearing rate of 2-8 secondswhen at a temperature of about 110° C. to about 150° C.'}2. The confection product of claim 1 , further comprising 0.30-10 wt. % complex saccharide.3. The confection product of claim 2 , further comprising 1-4 wt. % fat or wax.4. A multiple portion confection product comprising:{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'a. the confection product of ; and'}b. an additional confection product;{'claim-ref': [{'@idref': 'CLM-00001', 'claim 1'}, {'@idref': 'CLM-00001', 'claim 1'}], 'wherein the confection product of and the additional confection product are adjacent to each other, and the confection product of has a hard and brittle texture, and the additional confection product has a soft and chewy texture.'}5. A confection product containing a saccharide mass comprising:a. 40-60 wt. % simple saccharide; and {'sup': '−1', 'wherein the confection product has a viscosity of about 24 to about 815 Poise at a shearing rate of 2-8 secondswhen at a temperature of about 110° C. to about 150° C.'}, 'b. 60-40 wt. % complex saccharide,'}6. The confection product of claim 5 , further comprising 1-10 wt. % of a different simple saccharide.7. The confection product of claim 5 , further comprising 1-4 wt. % fat or wax.8. A multiple portion ...

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Номер записи: 72
26-08-2021 дата публикации

TITANIUM FREE OPACIFYING COMPOSITIONS

Номер: US20210259274A1
Автор: MARTIN Penny
Принадлежит:

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 , ...

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Номер записи: 73
06-11-2014 дата публикации

METHOD OF RELEASING NICOTINE FROM CHEWING GUM

Номер: US20140328973A1
Автор: Nielsen Bruno Provstgaard
Принадлежит:

A method of releasing nicotine from a compressed chewing gum tablet, wherein the chewing gum tablet includes two modules; a first module including nicotine and tablet material, and a second module including gum base and nicotine. 159-. (canceled)60. Method of releasing nicotine from a compressed chewing gum tablet , the chewing gum tablet comprising two modules;a first module comprising nicotine and tablet material,a second module comprising gum base and nicotine, and (a) positioning the chewing gum tablet in the mouth,', '(b) dissolving the first module of the chewing gum tablet in a first period of time, and thereafter', '(c) chewing the remaining part of the chewing gum tablet in a second period of time., 'wherein a user of said chewing gum tablet performs the steps of61. Method of releasing nicotine according to claim 60 , wherein a user of said chewing gum tablet performs the steps of:(a) positioning the chewing gum tablet in the mouth,(b) dissolving the first module of the chewing gum tablet in a first period of time,(c) chewing the remaining part of the chewing gum tablet in a second period of time,wherein the steps (a) to (c) are defined in instructions provided to the user together with said chewing gum tablet.62. Method of releasing nicotine according to claim 60 , wherein the first period of time has a duration of 10 to 240 seconds.63. Method of releasing nicotine according to claim 60 , wherein the second period of time has a duration of at least 60 seconds.64. Method of releasing nicotine according to claim 60 , wherein the second period of time has a duration of 5 to 30 minutes.65. Method of releasing nicotine according to claim 60 , wherein at least a part of the nicotine contained in the second module is mixed into the compressed granules comprising gum base prior to granulation.66. Method of releasing nicotine according to claim 60 , wherein at least a part of the nicotine contained in the second module is contained in compressed granules having no ...

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Номер записи: 74
10-09-2015 дата публикации

ADVANCED GUM FORMING

Номер: US20150250202A1
Автор: Jani Bharat, Scarola Leonard
Принадлежит:

Disclosed is a method for forming a contoured chewing gum product, the method including providing a gum sizing system including at least one roller, moving a gum mass toward and through the sizing system in a direction of flow, sizing the gum mass into a substantially continuous gum sheet via the sizing system, the gum sheet having a thickness between about 0.3 mm to 10 mm at at least a portion of the gum sheet via the sizing, creating a thickness variation in the gum sheet via the at least one roller of the sizing system, wherein the creating of the thickness variation and the sizing of the gum mass into the gum sheet occurs substantially simultaneously, and separating the gum sheet into a plurality of gum pieces, at least one of the plurality of pieces including the thickness variation. 138-. (canceled)39. A method for forming a contoured chewing gum product , the method comprising:providing a gum sizing system including at least one roller;moving a gum mass toward and through said sizing system in a direction of flow;sizing the gum mass into a substantially continuous gum sheet via said sizing system, said gum sheet having a thickness between about 0.3 mm to 10 mm at at least a portion of said gum sheet via said sizing;creating a thickness variation in said gum sheet via said at least one roller of said sizing system, wherein said creating of said thickness variation and said sizing of said gum mass into said gum sheet occurs substantially simultaneously; andseparating said gum sheet into a plurality of gum pieces, at least one of said plurality of pieces including said thickness variation.40. The method of claim 39 , wherein said thickness variation occurs substantially perpendicular to said direction of said flow.41. The method of claim 39 , wherein said at least one roller includes at least one variation in diameter about a circumference of said at least one first roller in said direction of flow claim 39 , said at least one variation in diameter imparting ...

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Номер записи: 75
31-08-2017 дата публикации

ENCAPSULATED ACID, METHOD FOR THE PREPARATION THEREOF, AND CHEWING GUM COMPRISING SAME

Номер: US20170245522A1
Автор: Boghani Navroz, Gebreselassie Petros, Vyakaranam Kiran
Принадлежит:

Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone. 135-. (canceled)3738-. (canceled)39. The method of claim 36 , wherein the fatty acid salt comprises sodium stearate.40. (canceled)41. The method of claim 36 , wherein the food-grade acid comprises citric acid.42. The method of claim 36 , wherein the food-grade acid comprises malic acid.43. The method of claim 36 , wherein the food-grade acid has a number average particle size of about 25 to about 600 micrometers prior to said melt blending the poly(vinyl acetate) claim 36 , the fatty acid salt claim 36 , and the food-grade acid.44. The method of claim 36 , wherein the encapsulated food-grade acid comprises the fatty acid salt and the food-grade acid in a weight ratio of about 1:1 to about 1:10.45. The method of claim 36 , wherein the encapsulated food-grade acid comprises the fatty acid salt and the poly(vinyl acetate) in a weight ratio of about 1:1.5 to about 1:20.46. The method of claim 36 , wherein the encapsulated food-grade acid comprises the food-grade acid and the poly(vinyl acetate) in a weight ratio of about 1:1 to about 1:5.47. The method of claim 36 , wherein the chewing gum composition comprises the encapsulated food-grade acid and the gum base in a weight ratio of about 1:12 to about 1:3.48. The method of claim 36 , further comprising grinding the encapsulated food grade acid to form particles having a number average particle size less than or equal to 800 micrometers.49. The method of claim 36 , wherein said melt blending the poly(vinyl acetate) claim 36 , the fatty acid salt claim 36 , and the food-grade acid is conducted at a temperature of about 80 to about ...

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Номер записи: 76
30-07-2020 дата публикации

Cannabinoid chewing gum with improved release of cannabinoids

Номер: US20200237658A1
Автор: Ane Eriksen, Dorthe Schackinger Boesen, Heidi Ziegler Bruun
Принадлежит: Medcan Pharma AS

A chewing gum for mucosal delivery of cannabinoids, the chewing gum being formulated as an extruded chewing gum including water-soluble chewing gum ingredients mixed into water-insoluble gum base, wherein the chewing gum has one or more cannabinoids, and wherein the chewing gum generates saliva and delivers at least 10% by weight of the one or more cannabinoids to the oral mucosa during the first 5 minutes of chewing.

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Номер записи: 77
30-07-2020 дата публикации

CANNABINOID CHEWING GUM WITH POLYVINYL ACETATE ELASTOMER PLASTICIZERS

Номер: US20200237660A1
Автор: Boesen Dorthe Schackinger, Bruun Heidi Ziegler, Eriksen Ane
Принадлежит:

The present invention relates to a chewing gum for mucosal delivery of cannabinoids, the chewing gum being formulated as an extruded chewing gum including water-soluble chewing gum ingredients mixed into water-insoluble gum base, wherein the gum base has one or more natural resins in an amount of 10-40% by weight of the gum base, one or more elastomers in an amount of 3-30% by weight of the gum base, and one or more elastomer plasticizers in an amount of 8-50% by weight of the gum base, and wherein the one or more elastomer plasticizers includes one or more polyvinyl acetate elastomer plasticizers in an amount of 8-50% by weight of the gum base, and wherein the chewing gum has one or more cannabinoids. 165-. (canceled)66. A chewing gum for mucosal delivery of cannabinoids , the chewing gum being formulated as an extruded chewing gum comprising water-soluble chewing gum ingredients mixed into water-insoluble gum base ,the gum base comprising one or more natural resins in an amount of 10-40% by weight of the gum base, one or more elastomers in an amount of 3-30% by weight of the gum base, one or more vinyl laurate-vinyl acetate copolymers in an amount of less than 10% by weight of the gum base, and one or more elastomer plasticizers in an amount of 8-50% by weight of the gum base,wherein the one or more elastomer plasticizers comprises one or more polyvinyl acetate elastomer plasticizers in an amount of 8-50% by weight of the gum base, andwherein the chewing gum comprises one or more cannabinoids.67. The chewing gum according to claim 66 , wherein the one or more cannabinoids is homogeneously distributed in the water-insoluble gum base comprising the one or more polyvinyl acetate elastomer plasticizers.68. The chewing gum according to claim 66 , wherein the one or more cannabinoids is embedded in the water-insoluble gum base comprising the one or more polyvinyl acetate elastomer plasticizers.69. The chewing gum according to claim 66 , wherein the release rate of the ...

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Номер записи: 78
30-07-2020 дата публикации

CANNABINOID CHEWING GUM WITH SUGAR ALCOHOLS

Номер: US20200237662A1
Автор: Boesen Dorthe Schackinger, Bruun Heidi Ziegler, Eriksen Ane
Принадлежит:

The present invention relates to a chewing gum for mucosal delivery of cannabinoids, the chewing gum including water-soluble chewing gum ingredients and water-insoluble gum base, wherein the gum base has one or more natural resins in an amount of 10-40% by weight of the gum base, one or more elastomers in an amount of 3-30% by weight of the gum base, and one or more elastomer plasticizers in an amount of 8-50% by weight of the gum base, and wherein the water-soluble chewing gum ingredients include one or more sugar alcohols in an amount of 35-80% by weight of the chewing gum, and wherein the chewing gum has one or more cannabinoids. 179-. (canceled)80. A chewing gum for mucosal delivery of cannabinoids , the chewing gum comprising water-soluble chewing gum ingredients and water-insoluble gum base ,the gum base comprising one or more natural resins in an amount of 10-40% by weight of the gum base, one or more elastomers in an amount of 3-30% by weight of the gum base, and one or more elastomer plasticizers in an amount of 8-50% by weight of the gum base,wherein the one or more elastomer plasticizers comprise one or more polyvinyl acetate elastomer plasticizers,wherein the water-soluble chewing gum ingredients comprise one or more sugar alcohols in an amount of 35-80% by weight of the chewing gum, andwherein the chewing gum comprises one or more cannabinoids.81. The chewing gum according to claim 80 , wherein the one or more sugar alcohols is present in an amount of 40-70% by weight of the chewing gum.82. The chewing gum according to claim 80 , wherein at least 10% by weight of the one or more cannabinoids is present in unbound form.83. The chewing gum according to claim 80 , wherein the one or more cannabinoids is embedded in the one or more sugar alcohols.84. The chewing gum according to claim 80 , wherein the one or more sugar alcohols and water-insoluble gum base are partly separated in the chewing gum.85. The chewing gum according to claim 80 , wherein the one or ...

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Номер записи: 79
07-09-2017 дата публикации

CONFECTIONERY COMPOSITION, ARTICLE, AND METHOD

Номер: US20170251693A1
Автор: Aldridge Allen, Beam Matthew Allan, Chao Jianping, Elejalde Cesar Carlos, Jani Bharat, Kabse Kishor, kiefer Jesse, Miladinov Vesselin D.
Принадлежит:

A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. 1. A method of preparing a non-chewing gum confectionery composition , comprising: about 4 to about 12% by weight of a liquid, wherein the liquid is water, and', 'about 2 to about 12% by weight of a diffusion controller selected from the group consisting of xanthan gum, carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, starch, modified starches, inulin, konjac, chitosan, tragacanth, karaya, ghatti, larch, carageenan, alginate, chemically modified alginate, agar, guar, locust bean, psyllium, tara, gellan, curdlan, pullan, gum arabic, gelatin, and pectin, as well as mixtures thereof,', 'with the proviso that the diffusion controller sol excludes hydrogenated starch hydrolysates and glycerin;, 'blending about 76 to about 94% by weight of a solid particulate selected from sugars and sugar alcohols, and about 6 to about 24% by weight of a diffusion controller sol comprising'}wherein all weight percents are based on the total weight of the confectionery composition, andwherein the non-chewing gum confectionery composition excludes chewing gum base.2. The method of wherein the diffusion controller sol is essentially homogeneous.3. The method of wherein the blending is conducted at a temperature of about 15 to about 30° C.4. The method of further comprising forming the diffusion controller sol by blending the liquid and the diffusion controller at a temperature of about 15 to about 30° C.5. The method of claim 1 , wherein the solid particulate comprises maltitol; and the diffusion controller comprises xanthan gum.6. A method of forming a diffusion controller sol claim 1 , ...

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Номер записи: 80
24-09-2015 дата публикации

CHEWING GUM PRODUCT AND METHOD FOR THE FORMATION THEREOF

Номер: US20150264958A1
Автор: Elejalde Cesar Carlos, Kabse Kishor, Kamakura Yoshimitsu, Norton Clive Richard, Ueminami Atsushi, Zeller Bary L.
Принадлежит: Intercontinental Great Brands LLC

A chewing gum product is formed by a method that includes extruding a chewing gum material to form an extruded body portion with capillaries, adding a fill material to at least one capillary to form a filled extruded body, and separating the filled extruded body to form the chewing gum product. The fill material includes about 20 to about 80 weight percent sorbitol, and about 20 to about 80 weight percent xylitol, wherein the total of sorbitol and xylitol is at least 80 weight percent. On cooling, the fill material crystallizes to form a crunchy filling. 1. A method of forming a chewing gum product , the method comprising:extruding a chewing gum material to form an extruded body portion and a plurality of capillaries disposed in the extruded body portion;adding a fill material to at least one capillary to form a filled extruded body; andseparating the filled extruded body to form the chewing gum product; about 20 to about 80 weight percent sorbitol, and', 'about 20 to about 80 weight percent xylitol;', 'wherein the total of sorbitol and xylitol is at least 80 weight percent., 'wherein the fill material comprises, based on the total weight of the fill material,'}2. The method of claim 1 , wherein the fill material during the addition to at least one capillary comprises claim 1 , based on the total weight of the fill material claim 1 , about 1 to about 20 weight percent crystalline sorbitol and/or xylitol claim 1 , and about 80 to about 99 weight percent liquid sorbitol and xylitol.3. The method of claim 2 , wherein the fill material during the addition to at least one capillary comprises claim 2 , based on the total weight of the fill material claim 2 , about 5 to about 15 weight percent of the crystalline sorbitol and/or xylitol claim 2 , and about 85 to about 95 weight percent liquid sorbitol and xylitol.4. The method of claim 2 , wherein the crystalline sorbitol and/or xylitol comprises claim 2 , based on the total weight of crystalline sorbitol and/or xylitol ...

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Номер записи: 81
07-10-2021 дата публикации

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

Номер: US20210307354A1
Автор: Anny HIERRO, Bharat Jani, Christian Makert, Leonard Scarola, Navroz Boghani
Принадлежит: Intercontinental Great Brands LLC

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.

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Номер записи: 82
14-09-2017 дата публикации

MULTI-REGION CHEWING GUM CONFECTIONERY COMPOSITION, ARTICLE, METHOD, AND APPARATUS

Номер: US20170258107A1
Автор: Aldridge Allen, Beam Matthew Allan, Chao Jianping, Elejalde Cesar Carlos, Jani Bharat, Kabse Kishor, kiefer Jesse, Miladinov Vesselin D.
Принадлежит:

A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. 1. A method of forming a multi-layer chewing gum confection consisting of about 76 to about 94% by weight of solid particulates selected from sugars and sugar alcohols,', about 4 to about 12% by weight of a liquid, and', 'about 2 to about 12% by weight of a diffusion controller selected from the group consisting of xanthan gum, carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, starch, modified starches, inulin, konjac, chitosan, tragacanth, karaya, ghatti, larch, carageenan, alginate, chemically modified alginate, agar, guar, locust bean, psyllium, tara, gellan, curdlan, pullan, gum arabic, gelatin, and pectin, as well as mixtures thereof, and, 'about 6 to about 24% by weight of a diffusion controller sol comprising'}, 'optionally osmotic pressure controller, flavor agents, sensate agents, coloring agents, demulcents, breath freshening agents, dental care agents, pharmaceutical agents, vitamins, minerals, nutraceuticals, and combinations thereof, to form a confectionery composition;', 'wherein the liquid is water, wherein the diffusion controller sol excludes glycerin, and wherein all weight percents are based on the total weight of the confectionery composition;, 'a) blending'}b) forming the confectionery composition into a first, confectionery layer; andc) applying the first, confectionery layer to a second, chewing gum layer comprising a chewing gum composition.2. The method of wherein steps b) and c) are conducted by coextruding the confectionery composition and the chewing gum composition.3. The method of wherein step b) comprises forming the first claim 1 , confectionery ...

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Номер записи: 83
01-10-2015 дата публикации

Chewing gum products containing (r)-2-[((1r,2s,5r)-2-isopropyl-5-methylclohexanecarbonyl)-amino]-acetic acid isopropyl ester

Номер: US20150272161A1
Автор: Gloria T. Sheldon, Sonya S. Johnson
Принадлежит: Wm Wrigley Jr Co

A chewing gum composition includes gum base, flavor, sweetening agent, and about 0.01% to about 0.4% [(2-isopropyl-5-methyl-cyclohexanecarbonyl)-amino]-acetic acid isopropyl ester (Gly-OiPr).

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Номер записи: 84
22-09-2016 дата публикации

IMPROVED CHEWING GUMS AND METHODS FOR THEIR PREPARATION

Номер: US20160270422A1
Автор: Dörr Tillmann, HASSLINGER Bernd
Принадлежит:

An improved coated chewing gums and methods for their preparation. 2. The coated chewing gum according to claim 1 , wherein the at least one monoterpene is at least one monocyclic monoterpene.3. The coated chewing gum according to claim 2 , wherein the monocyclic monoterpene is menthol.4. The coated chewing gum according to claim 1 , wherein the hydrogenated starch hydrolysate is maltitol syrup.5. The coated chewing gum according to claim 1 , wherein the chewing gum comprises 20 to 45 wt.-% coating and 55 to 80 wt.-% core (each based on dry substance of the chewing gum).6. The coated chewing gum according to claim 1 , wherein the wt.-% ratio of the isomalt particles to the sorbitol particles in the core is 2.5:1 (based on dry substance of the core).7. The coated chewing gum according to claim 1 , wherein the monoterpene is present in the chewing gum in form of corn mint oil claim 1 , peppermint oil or mint oil.8. The coated chewing gum according to claim 1 , wherein the core claim 1 , the coating or both comprises at least one additive selected from the group consisting of a hydrocolloid claim 1 , gum arabic claim 1 , a lubricant claim 1 , a vitamin claim 1 , a mineral claim 1 , a pharmaceutically active ingredient claim 1 , a preservative claim 1 , a colour claim 1 , TiOand an edible acid.9. The coated chewing gum according to claim 1 , wherein the coating comprises at least one high intensity sweetener and/or sweetness enhancer.10stevia. The coated chewing gum according to claim 1 , wherein the high intensity sweetener is aspartame claim 1 , acesulfame K claim 1 , sucralose claim 1 , saccharine claim 1 , glycyrrhicine claim 1 , thaumatin claim 1 , neohesperidin-dihydrochalkone claim 1 , cyclamate claim 1 , a extract claim 1 , steviol glycoside claim 1 , stevioside claim 1 , rebaudioside A claim 1 , monellin or alitame.11. The coated chewing gum according to claim 1 , wherein the at least one monoterpene is menthol and the sweetener system consists of maltitol ...

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Номер записи: 85
21-09-2017 дата публикации

MULTI-REGION CONFECTIONERY COMPOSITION, ARTICLE, METHOD, AND APPARATUS

Номер: US20170265493A1
Автор: Aldridge Allen, Beam Matthew Allan, Chao Jianping, Elejalde Cesar Carlos, Jani Bharat, Kabse Kishor, kiefer Jesse, Miladinov Vesselin D., Mitsui Yuzuru, Segawa Hiroshi, Takita Osamu
Принадлежит:

A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

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Номер записи: 86
21-09-2017 дата публикации

CHEWING GUM INCLUDING NANOZOME ENCAPSULATED CANNABIDIOL

Номер: US20170265494A1
Автор: III Antonio, Uccello
Принадлежит: International Consolidated Companies, Inc.

Chewing gum including a liquid center, a chewy layer surrounding the liquid center, and a coating surrounding the chewy layer. The liquid center includes a nanozome encapsulated dose of a cannabinoid such as cannabidiol of approximately 1-30 mg. The nanozome is preferably a phospholipid such as a Phosphatidyl Choline. In another embodiment the nanozome is unsaturated Phosphatidyl Choline to improve bioavailability of the cannabidiol, or other cannabinoid.

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Номер записи: 87
27-08-2020 дата публикации

CANNABIS INFUSED BUBBLE GUM FOR SUB-LINGUAL DELIVERY OF CANNABINOIDS

Номер: US20200268652A1
Автор: Hess Betty
Принадлежит:

The invention relates to a product and process for sub-lingual delivery of cannabinoids. The product is a natural bubble gum much like old fashioned bubble gum. The sublingual delivery can aid in controlling dosage as well as the psychosomatic and physiological effects typical to a cannabis infused edible product. 1) A process to produce a product for sub-lingual delivery of cannabinoids , wherein the product is bubble gum and the process comprises the steps of;a) Decarboxylating 1 gram of CO2 activated hash oil wherein the total cannabinoids per gram are 65-70% tetrahydrocannabinol (THC) and <0.01 mg cannabidiol (CBD) in an oven;b) Placing 1.0 to 1.5 cups of sugar on a non-stick surface;c) Creating a well or reservoir portion in the center of the sugar for receiving secondary ingredients;d) Placing ¼ to ⅓ cup of a mixture comprising chicle, calcium carbonate, candelilla wax, and dehydrated citrus peel in a container;e) Adding 1.5 to 2.0 tablespoons of clear corn syrup and ¾ to 1 teaspoon of food grade glycerin into the container;f) Microwaving ingredients in the container for 45 to 60 seconds;g) Agitating the ingredients in the container for 10 to 20 seconds and microwaving the ingredients in the container for another 10 to 15 seconds to obtain a heated mixture;h) Adding 5 to 6 teaspoons of flavoring to the heated mixture, wherein the flavoring is selected from the group consisting of bubble gum, apple, watermelon, grape and strawberry;i) Adding coloring in a range of 5 to 8 drops of coloring to the heated mixture, wherein the coloring is selected form the group consisting of red, green, purple and pink;j) Re-heating the heated mixture in a microwave for a range of 3 to 5 seconds on high heat setting;k) Removing the heated mixture from microwave, stirring to incorporate all ingredients and pouring into the well or reservoir portion in the center of the sugar;l) Folding and lifting mixture into the sugar so as to incorporate the sugar into the heated mixture, ...

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Номер записи: 88
04-10-2018 дата публикации

CHEWING GUMS CONTAINING ALLULOSE

Номер: US20180279643A1
Автор: Barkalow David G., Haseleu Andrea, Hsu Chia-Hua
Принадлежит:

Chewing gums containing allulose and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% gum base, about 0.1% to about 10% flavoring agent and allulose, the allulose being part or all of the bulk sweetener in the gum. The allulose provides the gum with unique properties; the gum is low in calories and may be non-cariogenic. In other embodiments, the allulose is co-dried with other sweeteners or co-evaporated with other sweeteners or with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum. 1. A chewing gum composition comprising:a) 5% to 95% gum base;b) 0.1% to 10% of a flavoring agent;c) 5% to 95% bulk sweetener wherein the bulk sweetener is selected from sugar, dextrose, fructose, xylose, mannose, isomaltulose, sorbitol, maltitol, isomalt, mannitol, xylitol, erythritol, and lactitol wherein a portion of the bulking agent comprises 1% to 50% allulose by weight of the chewing gum composition.2. The chewing gum composition of claim 1 , comprising 5% to 95% bulk sweetener claim 1 , the bulk sweetener comprising essentially of allulose claim 1 , wherein the allulose comprises about 5% to about 50% of the gum composition.3. The chewing gum composition of claim 1 , comprising 5% to 95% bulk sweetener claim 1 , the bulk sweetener comprising essentially of allulose claim 1 , and the gum having more than 5% moisture.4. The chewing gum composition of claim 1 , wherein the allulose is in the form selected from the group consisting of crystalline allulose claim 1 , amorphous allulose claim 1 , allulose syrup claim 1 , and mixtures thereof.5. The chewing gum composition of claim 1 , wherein the chewing gum composition is liquid filled claim 1 , and the liquid filled portion comprises allulose.6stevia. The chewing gum composition of claim 1 , wherein the bulk sweetener is combined with high potency sweeteners selected from thaumatin claim 1 , aspartame claim 1 , acesulfame K claim 1 , sodium saccharin ...

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Номер записи: 89
04-10-2018 дата публикации

CHEWING GUM COMPRISING A XYLITOL COATING

Номер: US20180279644A1
Автор: SINOPLE Carol, VALDEZ Enrique
Принадлежит:

A chewing gum includes a xylitol coating applied as multiple layers of a coating syrup. The coating syrup contains a xylitol solution that is the product of xylose hydrogenation and includes impurities such as other sugars or sugar alcohols which are the natural byproducts of xylitol production process. The xylitol coating applied in this manner provides cost and energy savings as compared to prior art xylitol coated chewing gums. 1. A coated chewing gum comprising a chewing gum center comprising 5 to 90% by weight of a gum base , 5 to 90% by weight of a bulking agent and 0.1 to 15% by weight flavor and a coating comprising xylitol wherein the coating is applied as a coating syrup comprising a xylitol solution comprising from 96.5 to 98.5% xylitol and 1.5 to 3.5% of sugars , sugar alcohols other than xylitol or combinations of sugars and sugar alcohols other than xylitol by weight of total solids in the solution.2. The chewing gum of wherein the coating syrup comprises at least 40% of the xylitol solution by weight of the syrup on a wet basis.3. The chewing gum of wherein the coating syrup comprises at least 50% of the xylitol solution by weight of the syrup on a wet basis.4. The chewing gum of wherein the coating syrup comprises at least 60% of the xylitol solution by weight of the syrup on a wet basis.5. The chewing gum of wherein the coating syrup comprises at least 70% of the xylitol solution by weight of the syrup on a wet basis.6. The chewing gum of wherein the coating syrup comprises at least 80% of the xylitol solution by weight of the syrup on a wet basis.7. The chewing gum of wherein the xylitol solution comprises at least 1.5% of polyols other than xylitol by weight of the solids in the solution.8. The chewing gum of wherein the xylitol solution comprises at least 1.8% of polyols other than xylitol by weight of the solids in the solution.9. The chewing gum of wherein the xylitol solution comprises at least 2.2% of polyols other than xylitol by weight of ...

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Номер записи: 90
03-09-2020 дата публикации

TABLETED CANNABINOID CHEWING GUM WITH LAYERED STRUCTURE

Номер: US20200276116A1
Автор: Boesen Dorthe Schackinger, Bruun Heidi Ziegler, Eriksen Ane
Принадлежит: MedCan Pharma A/S

The present invention relates to a tableted chewing gum composition for oral administration of cannabinoids, the composition comprising a plurality of particles, including a first population of particles comprising water-insoluble gum base and a second population of particles comprising water-soluble chewing gum ingredients, and the composition constituting at least two layers, wherein a first layer of the composition comprises water-insoluble gum base and a second layer of the composition, which is cohered to and adjacent to the first layer, comprises water-soluble chewing gum ingredients, the second layer being free of water-insoluble gum base, and wherein the composition comprises one or more cannabinoids. 193-. (canceled)94. A tableted chewing gum composition for oral administration of cannabinoids , the composition comprising a plurality of particles , including a first population of particles comprising water-insoluble gum base and a second population of particles comprising water-soluble chewing gum ingredients , and the composition constituting at least two layers , whereina) a first layer of the composition comprises water-insoluble gum base andb) a second layer of the composition, which is cohered to and adjacent to the first layer, comprises water-soluble chewing gum ingredients, the second layer being free of water-insoluble gum base, andwherein the composition comprises one or more cannabinoids.95. The tableted chewing gum composition according to claim 94 , wherein the composition consists of two layers where the first layer is cohered to and adjacent to the second layer.96. The tableted chewing gum composition according to claim 94 , wherein the weight ratio of the first layer relative to the second layer is from 1:10 to 10:1.97. The tableted chewing gum composition according to claim 94 , wherein the composition consists of three layers where the first layer is the middle layer claim 94 , and the second layer is cohered to and adjacent to one side of ...

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Номер записи: 91
29-10-2015 дата публикации

PROCESS FOR REDUCING THE STICKINESS OF A CHEWING GUM CORE COMPOSITION TO A SURFACE OF A PROCESSING MACHINERY USING ISOMALTULOSE

Номер: US20150305365A1
Автор: Dörr Tillmann, HASSLINGER Bernd
Принадлежит: Südzucker Aktiengesellschaft Mannheim/Ochsenfurt

The present invention relates to process for reducing the stickiness of a composition of a chewing gum core to an internal contact surface of a first chewing gum processing machinery in a chewing gum preparation, wherein isomaltulose is mixed with a chewing gum base composition and to the use of isomaltulose in a composition of a chewing gum core for reducing stickiness of the composition to the internal contact surface of a chewing processing machinery. 111-. (canceled)12. A process for intentionally reducing the stickiness of a composition of a chewing gum core to an internal contact surface of a first chewing gum processing machinery in a chewing gum preparation process comprising the following steps:a) providing isomaltulose in an amount suitable to reduce stickiness of the composition to the surface;b) providing a chewing gum base composition; andc) mixing the isomaltulose provided in step a) with the chewing gum base composition provided in step b) and obtaining an isomaltulose-containing composition of a chewing gum core,wherein step c) is carried out on the internal contact surface of the first chewing gum processing machinery and wherein the stickiness is reduced in comparison to an amount equivalent maltitol-containing composition of a chewing gum core, to an amount equivalent sorbitol-containing composition of a chewing gum core and/or to an amount equivalent maltitol-sorbitol-mixture-containing composition of a chewing gum core.13. The process according to claim 12 , comprising the further step:d) subjecting the isomaltulose-containing composition of a chewing gum core to a contact surface of a second chewing gum processing machinery.14. The process according to claim 12 , wherein the internal contact surface of the first chewing gum processing machinery and the contact surface of the second chewing gum processing machinery are made of steel claim 12 , preferably stainless steel.15. The process according to claim 12 , wherein the internal contact surface ...

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Номер записи: 92
26-09-2019 дата публикации

STAIN PREVENTION FORMULATIONS

Номер: US20190289874A1
Автор: DODDS Michael, DOWD Eric, KNUTSEN Holly, MO Amy, RAMIREZ Lilian, Tian Minmin
Принадлежит:

Stain prevention oral products comprising one or more stain prevention compounds are provided. The oral products provide stain prevention and stain reduction benefits. 1. An oral product comprising at least one stain prevention compound selected from the group consisting of surface modifying agents , hydrogen-bond disrupting agents and combinations thereof.2. The oral product of claim 1 , wherein the oral product comprises at least two stain prevention compounds.3. The oral product of claim 1 , wherein the at least one surface modifying agent is selected from the group consisting of lauroyl arginine ethyl ether claim 1 , sodium tripolyphosphate claim 1 , sodium pyrophosphate claim 1 , sodium metatriphosphate claim 1 , and combinations thereof.4. The oral product of claim 1 , wherein the at least one hydrogen-bond disrupting agent is selected from the group consisting of urea claim 1 , arginine claim 1 , guanidine claim 1 , thiourea claim 1 , allantoin claim 1 , and combinations thereof.5. The oral product of claim 1 , wherein the oral product comprises one surface modifying agent and one hydrogen-bond disrupting agent.6. The oral product of claim 1 , wherein the oral product is selected from the group consisting of chewing gum claim 1 , chewy candy and compressed mint.7. An oral product comprising at least two surface modifying agents selected from the group consisting of lauroyl arginine ethyl ether and sodium tripolyphosphate.8. The oral product of comprising:a) 0.01% to about 0.5% lauroyl arginine ethyl ether; and,b) 0.01% to about 5% sodium tripolyphosphate by weight of the oral product.9. The oral product of comprising:a) 0.1% to about 0.2% lauroyl arginine ethyl ether; and,b) 1.0% to about 2.0% sodium tripolyphosphate by weight of the oral product.10. The oral product of claim 7 , wherein at least one of the surface modifying agents is encapsulated.11. The oral product of claim 7 , wherein the oral product is a chewing gum product.12. The oral product of ...

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Номер записи: 93
05-11-2015 дата публикации

Compressed Tablets

Номер: US20150313847A1
Автор: Dalentoft Tony, Schmidt Niels Ravn
Принадлежит: GUMLINK A/S

The present invention pertains to a method of producing a compressed tablet in a rotary tablet press. The method including the steps of adding a first powdered portion of tablet base material into a punch die of a rotary tablet press, pressing the first tablet base material by means of an upper and a lower punch to obtain a first pressed material, inserting an object at the upper face of the first pressed material and fixing the object in a central cavity of the first pressed material, adding a second powdered portion of tablet base material into the punch die of the rotary tablet press, and pressing the first and second tablet base material around the object to enclose the object from the surface of the tablet. The object is based on a material different from the first and/or the second powdered portion of tablet base material. 1. A method of producing a compressed tablet in a rotary tablet press , the method comprising the steps ofi) adding a first powdered portion of tablet base material into a punch die of a rotary tablet press,ii) pressing said first tablet base material using an upper and a lower punch to obtain a first pressed material,iii) inserting an object at the upper face of the first pressed material and fixing the object in a central cavity of the first pressed material,iv) adding a second powdered portion of tablet base material into the punch die of the rotary tablet press, andv) pressing said first and second tablet base material around the object to enclose the object from the surface of the tablet,wherein the object is based on a material different from the first and/or the second powdered portion of tablet base material.2. The method according to claim 1 , wherein at least 30% of the object in the central cavity is below the upper face of the first pressed material.35-. (canceled)6. The method according to claim 1 , wherein inserting the object at the upper face of the first pressed material is performed using a separate rotary tablet press.79-. ...

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Номер записи: 94
24-09-2020 дата публикации

GLUTEN-ENRICHED BIODEGRADABLE GUM BASE

Номер: US20200296990A1
Автор: CAMUEL Nadia
Принадлежит:

A gum base comprising from 30% to 70% by weight of an elastomer, from 1% to 20% by weight of wheat gluten, from 1% to 20% by weight of plasticizer and from 5% to 25% by weight of wax, a chewing gum comprising such a gum base and a method for producing such a gum base and/or such a chewing gum. 1. A gum base comprising30% to 70% by weight of an elastomer,1% to 20% by weight of wheat gluten,1% to 20% by weight of plasticizer,5% to 25% by weight of wax, and0 to 25% by weight of mineral filler.2. The gum base as claimed in claim 1 , characterized in that the plasticizer is glycerol and in that the gluten/glycerol weight ratio is between 1/3 and 2/3.3. The gum base as claimed in claim 1 , characterized in that said wax is a mixture of waxes comprising at least a first wax having a melting point of between 60 and 65° C. and at least a second wax having a melting point of between 80 and 85° C.4. The gum base as claimed in claim 1 , characterized in that it has a temperature at the loss factor tan delta peak of between 33 and 45° C. and a drop in dynamic modulus of elasticity E between −2 and −20° C.5. The gum base as claimed in claim 1 , characterized in that it comprises a mixtureof an elastomer having a temperature at the loss factor tan delta peak above 45° C. and/or a drop in dynamic modulus of elasticity E above −22° C., andof an elastomer having a temperature at the loss factor tan delta peak below 33° C. and/or a drop in dynamic modulus of elasticity E below −1.2° C.6. The gum base as claimed in claim 1 , characterized in that said wax is of natural origin.8. The chewing gum as claimed in claim 7 , characterized in that it has a sweet-coating layer.9. A method for producing a gum base claim 7 , characterized in that it comprises:a step of heating from 30% to 70% by weight of an elastomer at a temperature of between 30 and 45° C.,a step of adding from 1% to 20% by weight of a vital wheat gluten,a step of adding from 1% to 20% by weight of a plasticizer;a step of ...

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Номер записи: 95
10-11-2016 дата публикации

ADVANCED GUM FORMING

Номер: US20160324183A1
Автор: Jani Bharat, Scarola Leonard
Принадлежит:

Disclosed is a method of forming chewing gum, the method including providing a sizing device configured to size a gum mass into a gum sheet of a desirable width, providing a collecting device upstream of the sizing device, the collecting device including at least a first compartment and a second compartment, the first and second compartments being separated by separator, inputting a first gum mass into the first compartment and a second gum mass into the second compartment, outputting the first gum mass and the second gum mass from the collecting device to the sizing device, and sizing the first gum mass and the second gum mass into a gum sheet of a substantially uniform thickness, the gum sheet including the first gum mass and the second gum mass. 1. A method of forming chewing gum , the method comprising:providing a sizing device configured to size a gum mass into a gum sheet of a desirable width;providing a collecting device upstream of said sizing device, said collecting device including at least a first compartment and a second compartment, said first and second compartments being separated by separator;inputting a first gum mass into said first compartment and a second gum mass into said second compartment;outputting said first gum mass and said second gum mass from said collecting device to said sizing device; andsizing said first gum mass and said second gum mass into a gum sheet of a substantially uniform thickness, said gum sheet including said first gum mass and said second gum mass.2. The method of claim 1 , wherein said outputting includes outputting such that said first gum mass and said second gum mass arrive at said sizing device simultaneously and in a stacked arrangement.3. (canceled)4. The method of claim 1 , wherein said gum sheet is sized to include a thickness between about 0.3 mm to 10 mm claim 1 , and a first layer comprising said first gum mass and a second layer comprising said second gum mass.5. (canceled)6. The method of claim 4 , further ...

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Номер записи: 96
17-10-2019 дата публикации

CHEWING GUM COMPOSITION AND METHOD OF SHAPING CHEWING GUM IN A 3D PRINTER

Номер: US20190313663A1
Автор: SEIZL Martin, WIHR Dominik, WIMMER Thomas
Принадлежит:

The invention relates to a chewing gum composition comprising, calculated as dry weight, 30-60 wt. % maltitol, 5 −30 wt. % mannitol, 5-25 wt. % polyvinylacetate, 1-15 wt. % vinyl acetate-vinyl laurate copolymer, 0.5-5 wt. % gelling agent, 1-7 wt. % of at least one emulsifier. 0.1 ) wt. % trisectine and 1-10 wt. % fat, and with respect to the total weight of the chewing gum composition 4-15 wt. % water. The invention also relates to a print method in which said chewing gum composition is heated in cartridge in a heated print head and thus a three-dimensional object is printed in layers. 11. A chewing gum composition containing:5-50% by weight of maltitol, 5-30% by weight of mannitol 5-25% by weight of polyvinyl acetate, 1-15% by weight of vinyl acetate-vinyl laurate copolymer, 0.5-5% by weight of gelling agent, 1 -7% by weight of at least one emulsifier, 0.1 -3% by weight of triacetin and 1-10% by weight of fat, based on dry matter, 4-15% by weight of water, based on the total weight of the chewing gum composition.21. The chewing gum composition of claim , wherein the chewing gum composition contains , based on dry matter , 15-30% by weight of maltitol , 10-25% by w eight of mannitol. 12-25% by weight of polyvinyl acetate , 3-15% by weight of vinyl acetate-vinyl laurate copolymer , 2-4% by weight of gelling agent. 2-6% by weight of at least one emulsifier , 1-3% by weight of triacetin and 2-8% by weight of fat and also , based on the total weight of the chewing gum composition , 4-15% by weight of water.31. The chewing gum composition of claim , wherein the polyvinyl acetate has a weight-average molecular weight Mw of 10 ,000 to 60 ,000 , preferably 15 ,000 to 50 ,000.41. The chewing gum composition of claim , wherein the vinyl laurate-vinyl acetate copolymer has a weight-average molecular weight Mw of 50 ,000 to 600 ,000 , particularly preferably 100 ,000 to 400 ,000.51. The chewing gum composition of claim , wherein the fat is an animal fat or a vegetable fat or ...

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Номер записи: 97
22-10-2020 дата публикации

FOOD COMPOSITION

Номер: US20200329750A1
Автор: Gruber Eric, Hilmer Jens-Michael, KONYA Natalia
Принадлежит:

The present invention relates to a food composition, a process for the production of the food composition, a food composition producible by the method according to the invention, the use of the food composition and products comprising the food composition according to the invention. 11. A food composition () comprising:{'b': '2', 'a core component (), and'}{'b': '3', 'a coating (),'}wherein the coating comprises a carbohydrate matrix in which at least one flavouring agent is enclosed, and the carbohydrate matrix comprises at least one sugar alcohol present in an amount of 0.1 to 20% by weight based on the total weight of the carbohydrate matrix.2. A food composition according to claim 1 , wherein the core component comprises at least one substance selected from the group consisting of fruit acids claim 1 , ascorbic acid claim 1 , NaCl and menthol.3. The food composition according to claim 2 , wherein the fruit acid is one or more selected from the group consisting of: malic acid claim 2 , citric acid claim 2 , fumaric acid claim 2 , gluconic acid claim 2 , glycolic acid claim 2 , α-hydroxycaprylic acid claim 2 , lactic acid claim 2 , mandelic acid claim 2 , tartaric acid claim 2 , oxalic acid and salicylic acid claim 2 , as well as the enantiomers (D- and L-form) and the salts of the aforementioned fruit acids.4. A food composition according to claim 1 , wherein the core component has an average particle size of 0.1 mm to 10 mm.5. A food composition according to claim 1 , wherein the at least one flavouring substance is a flavouring agent and/or at least one flavour.6. A food composition according to claim 1 , wherein the sugar alcohol is selected from one or more in the group consisting of mannitol claim 1 , isomalt claim 1 , lactitol claim 1 , sorbitol claim 1 , xylitol claim 1 , threitol claim 1 , erythritol and arabitol.7. A food composition according to claim 1 , wherein the carbohydrate matrix further comprises a carrier.8. A food composition according to ...

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Номер записи: 98
05-11-2020 дата публикации

Organogel compositions and their use as a controlled delivery system in confectionery products

Номер: US20200345031A1
Автор: Armando J. Castro, Michael Saunders
Принадлежит: Wm Wrigley Jr Co

The present disclosure is directed to edible organogel compositions that comprise an organogelator and a flavor component, and processes for preparing the organogel compositions. The organogelator is ethyl cellulose or a combination of ethyl cellulose and an edible wax, preferably candelilla wax, rice bran wax, carnauba wax, paraffin, beeswax, polyethylene wax or combinations thereof. The ethyl cellulose preferably has an average ethoxyl content of from 45.0% to 47.0% by weight of the ethyl cellulose or from 48.0% to 49.5% by weight of the ethyl cellulose. The organogel compositions may be included as the flavor component in confectionery products, such as chewing gums.

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Номер записи: 99
31-12-2015 дата публикации

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

Номер: US20150374011A1
Автор: Gleffe William R., Ream Ronald L., RYBOLT Dennis W., VALDEZ Enrique
Принадлежит:

The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The apparatus includes an extruder for extruding a slab of an edible substrate and a non-contact printing device for printing an edible ink on the slab. The apparatus provides versatility as the printing device may be placed anywhere along the apparatus. The printing device may be positioned along the apparatus as desired to operate in cooperation with other components of the apparatus. 116-. (canceled)17. A method for producing comestible product comprising:extruding a slab of an edible substrate; andprinting an edible ink onto the slab using a printing device without contacting a surface of the slab with the printing device.18. The method of comprising dispensing an organoleptic component onto the slab.19. The method of comprising cutting the slab into individual confectionery pieces and printing the edible ink on the individual pieces.20. The method of comprising coating the individual confectionery pieces before the printing.21. The method of wherein the slab has opposing first and second sides claim 17 , the method comprising printing the edible ink on the first side and on the second side.22. The method of comprising inkjet printing the edible ink on the slab.23. The method of comprising moving the slab during the printing.24. A method for producing a comestible product comprising:extruding a rope of a center-filled confectionery material; andprinting an edible ink on the rope.25. The method of wherein the printing comprises non-contact printing.26. The method of comprising forming the rope into individual pieces of center-filled confectionery material and printing the edible ink on the individual pieces.27. The method of comprising placing the individual pieces of the center-filled confectionery material into a package claim 24 , the edible ink being visible through the package.28. A method for producing a chewing gum product comprising:non-contact ...

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Номер записи: 100