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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 5312. 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
01-03-2012 дата публикации

Inverse emulsion and use thereof

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

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

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Номер записи: 2
24-05-2012 дата публикации

Tingling and salivating compositions

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

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

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Номер записи: 3
20-12-2012 дата публикации

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

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

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

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Номер записи: 4
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: 5
10-01-2013 дата публикации

Chewing gum having sustained release of nicotine

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

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

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Номер записи: 6
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: 7
02-05-2013 дата публикации

Biodegradable Chewing Gum

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

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

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Номер записи: 8
02-05-2013 дата публикации

Chewing gum containing a cross-linked gelatin matrix gum base

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

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

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Номер записи: 9
23-05-2013 дата публикации

Compressed Chewing Gum

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

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

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Номер записи: 10
30-05-2013 дата публикации

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

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

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

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Номер записи: 11
13-06-2013 дата публикации

AMORPHOUS CHEWING GUM BULK MATERIAL

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

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

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Номер записи: 12
20-06-2013 дата публикации

CHEWING GUM CONTAINING COMBINATIONS OF PHYSIOLOGICAL COOLING AGENTS

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

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

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Номер записи: 13
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: 14
11-07-2013 дата публикации

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

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

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

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Номер записи: 15
11-07-2013 дата публикации

SOLIDIFIED SUGAR ALCOHOL MIXTURE

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

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

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Номер записи: 16
11-07-2013 дата публикации

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

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

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

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Номер записи: 17
25-07-2013 дата публикации

Oral composition

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

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

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Номер записи: 18
08-08-2013 дата публикации

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

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

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

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Номер записи: 19
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: 20
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: 21
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: 22
22-08-2013 дата публикации

CHEWING GUM COMPOSITIONS PROVIDING FLAVOR RELEASE PROFILES

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

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

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Номер записи: 23
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: 24
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: 25
12-09-2013 дата публикации

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

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

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

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Номер записи: 26
26-09-2013 дата публикации

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

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

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

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Номер записи: 27
21-11-2013 дата публикации

CONFECTION COMPOSITION

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

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

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Номер записи: 28
21-11-2013 дата публикации

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

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

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

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Номер записи: 29
28-11-2013 дата публикации

ENHANCED RELEASE OF LIPOPHILIC INGREDIENTS FROM CHEWING GUM WITH HYDROCOLLOIDS

Номер: US20130316042A1
Автор: Campomanes Marin Juan Pablo, Guan Junjie, Hoang Tinyee, Michaelidou Tasoula A., Shetty Aditi
Принадлежит:

Disclosed herein are chewing gum compositions comprising a pectin and a lipophilic ingredient. It has been found that the use of the pectin in a chewing gum composition provides for an enhanced release of the lipophilic ingredient, such as lipophilic flavor and lipophilic sensate compounds. 1. A chewing gum composition , comprising:about 5% to about 90% by weight gum base;about 5% to about 95% by weight bulking and sweetening agents;about 0.001% to about 5.0% by weight of a lipophilic flavorant or lipophilic sensate; andabout 0.01% to about 10% by weight of pectin, wherein all weights are based on the total weight of the chewing gum composition; wherein the pectin is unswollen and unhydrated; andwherein the pectin is incorporated directly into the chewing gum composition in a powder form and not as an encapsulant or an agglomerating agent.2. The chewing gum composition of claim 1 , wherein the chewing gum composition comprises a lipophilic sensate selected from the group consisting of a physiological cooling agent comprising claim 1 , a warming agent claim 1 , a tingling agent claim 1 , and combinations thereof.3. The chewing gum composition of claim 1 , wherein the lipophilic sensate is capsaicin claim 1 , N-(4-(cyanomethyl)phenyl)-2-isopropyl-5-methylcyclohexane-carboxamide claim 1 , N-ethyl-2 claim 1 ,2-diisopropylbutanamide claim 1 , N-ethyl-p-menthane-3-carboxamide claim 1 , ethyl 2-[(5-methyl-2-propan-2-ylcyclohexanecarbonyl)amino]acetate claim 1 , jambu oleoresin claim 1 , menthol claim 1 , menthone claim 1 , monomenthyl glutarate claim 1 , menthyl lactate claim 1 , trans-pellitorin claim 1 , spilanthol claim 1 , synthetic spilanthol claim 1 , N claim 1 ,2 claim 1 ,3-trimethyl-2-propan-2-ylbutanamide claim 1 , vanillyl alcohol n-butylether claim 1 , vanillyl alcohol ethylether claim 1 , and combinations thereof.4. The chewing gum of claim 1 , wherein the chewing gum composition comprises N-ethyl-2 claim 1 ,2-diisopropylbutanamide.5. The chewing gum of claim 1 ...

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Номер записи: 30
19-12-2013 дата публикации

Chewing gum alternative bulking agents

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

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

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Номер записи: 31
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: 32
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: 33
09-01-2014 дата публикации

Flavoring ingredient in oral compositions

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

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

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Номер записи: 34
13-02-2014 дата публикации

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

Номер: US20140044831A1
Автор: Bruun Heidi Ziegler, Nielsen Kenneth Due, Steenberg Lars Christian Kure
Принадлежит:

A non-medical use of a combination of a phosphorus compound binding agent and an organic acid in a slow release oral delivery system including at least one delivery vehicle and/or excipient, wherein the phosphorus compound binding agent is chitosan, for reducing the level of free phosphorus compounds in the digestive juice. 149-. (canceled)50. A chewing gum comprising a phosphorus compound binding agent , wherein said phosphorus compound binding agent is chitosan.51. The chewing gum according to claim 50 , wherein said chewing gum further comprises at least one organic acid.52. The chewing gum according to claim 51 , wherein the chewing gum comprises organic acid in an amount of 0.01 to 10% by weight of the chewing gum.53. The chewing gum according to claim 51 , wherein the chewing gum comprises organic acid in an amount of 0.05 to 2% by weight of the chewing gum.54. The chewing gum according to claim 51 , wherein said organic acid is selected from the group consisting of ascorbic acid claim 51 , malic acid claim 51 , and tartaric acid.55. The chewing gum according to claim 50 , wherein said chewing gum is mixed chewing gum.56. The chewing gum according to claim 55 , wherein said mixed chewing gum comprises gum base in an amount of 10 to 70% by weight of the chewing gum.57. The chewing gum according to claim 50 , wherein said chewing gum is compressed chewing gum.58. The chewing gum according to claim 57 , wherein said compressed chewing gum comprises gum base in an amount of 5 to 50% by weight of the chewing gum.59. The chewing gum according to claim 50 , wherein said chewing gum comprises sweetener in an amount of 5 to 80% of the chewing gum.60. The chewing gum according to claim 50 , wherein the chewing gum comprises chitosan in an amount of 0.1 to 10% by weight of the chewing gum.61. The chewing gum according to claim 50 , wherein the chewing gum comprises chitosan in an amount of 0.4 to 2% by weight of the chewing gum.62. The chewing gum according to claim 50 , ...

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Номер записи: 35
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: 36
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: 37
06-03-2014 дата публикации

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

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

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

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Номер записи: 38
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: 39
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: 40
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: 41
07-01-2016 дата публикации

MANGO FLAVOR COMPOSITIONS

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

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

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Номер записи: 42
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: 43
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: 44
04-01-2018 дата публикации

ORAL PH AND BUFFERING CAPACITY MODIFIERS

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

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

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Номер записи: 45
05-01-2017 дата публикации

PHARMACEUTICAL FORMULATION FOR ADMINISTRATION OF MEDICINES

Номер: US20170000890A1
Автор: DE ALMEIDA SANTOS Paulo
Принадлежит:

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

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Номер записи: 46
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: 47
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: 48
12-01-2017 дата публикации

Method Of Protecting Teeth Against Erosion

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

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

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Номер записи: 49
10-01-2019 дата публикации

Process for producing a chewing-gum pellet

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

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

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Номер записи: 50
03-02-2022 дата публикации

Method for manufacturing chewing gum with scoring

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

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

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Номер записи: 51
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: 52
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: 53
17-01-2019 дата публикации

REDUCED SALT MIXTURES FOR CONFECTIONS

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

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

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Номер записи: 54
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: 55
16-01-2020 дата публикации

Novel Triterpene-Glycoside as Sweetener or Sweetener Enhancer

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

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

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Номер записи: 56
28-01-2016 дата публикации

CHEWING GUM WITH LONG-LASTING FRESHNESS AND ITS MANUFACTURING PROCESS

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

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

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Номер записи: 57
28-01-2016 дата публикации

LOW DENSITY CHEWING GUM AND SYSTEMS AND PROCESSES FOR MAKING SUCH

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

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

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Номер записи: 58
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: 59
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: 60
26-01-2017 дата публикации

MEDICAL CHEWING GUM

Номер: US20170020812A1
Автор: Neergaard Jesper
Принадлежит:

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

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Номер записи: 61
24-01-2019 дата публикации

LONG-LASTING SWEETENER FORMULATIONS

Номер: US20190021382A1
Автор: Barkalow David G., HSU April, Mo Xiaoqun
Принадлежит:

Long-lasting sweetener formulations which comprise at least one encapsulated sweetener compound and are suitable for use in confectionery products are disclosed. In certain, non-limiting embodiments of the disclosed formulations, the sweetener compound is stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, steviobioside, rubusoside and dulcoside A. In certain embodiments, the disclosed formulations provide enhanced sweetness duration for chewing gum. 1. A sweetener composition comprising at least one encapsulated compound selected from the group consisting of stevioside , rebaudioside A , rebaudioside B , rebaudioside C , rebaudioside D , rebaudioside E , rebaudioside F , rebaudioside M , steviobioside , rubusoside and dulcoside A , and combinations thereof.2. The sweetener composition of claim 1 , wherein the at least one encapsulated compound is selected from the group consisting of rebaudioside A claim 1 , rebaudioside D claim 1 , rebaudioside M claim 1 , and combinations thereof.3. The sweetener composition of claim 1 , wherein the at least one encapsulated compound is partially encapsulated.4. The sweetener composition of claim 1 , wherein the ratio of rebaudioside A to rebaudioside M is from 1:1 to 3:1.5. The sweetener composition of claim 1 , wherein the ratio of rebaudioside A to rebaudioside D is from 1:1 to 3:1.6. The sweetener composition of claim 1 , wherein the ratio rebaudioside A to rebaudioside M is 1:3.7. The sweetener composition of claim 1 , wherein the ratio rebaudioside A to rebaudioside D is 1:3.8. The sweetener composition of claim 1 , wherein the encapsulating material of the at least one encapsulated compound is selected from the group consisting of starch claim 1 , modified starch and combinations thereof.9. The sweetener composition of claim 1 , wherein the encapsulating material of the at least one encapsulated compound is selected from the group consisting of ...

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Номер записи: 62
10-02-2022 дата публикации

BIOSYNTHESIS PRODUCTION OF STEVIOL GLYCOSIDES AND PROCESSES THEREFORE

Номер: US20220042060A1
Автор: Batten Michael, Byun David, Luo Yang, Mao Guohong, Vick Jacob Edward, Wu Yilin, Yu Xiaodan, Zhang Beihua
Принадлежит: Conagen Inc.

The present invention relates to the production of steviol glycoside rebaudiosides D4, WB1 and WB2 and the production of rebaudioside M from Reb D4. 154.-. (canceled)56Pichia pastoris. The reaction mixture of claim 55 , wherein the beta-glucosidase is a beta-glucosidase.57. The reaction mixture of claim 55 , wherein the beta-glucosidase comprises an amino acid sequence that is at least 90% identical to the amino acid sequence of SEQ ID NO: 5.58. The reaction mixture of claim 55 , wherein the beta-glucosidase comprises the amino acid sequence of SEQ ID NO: 5.59. The reaction mixture of claim 55 , wherein the polynucleotide comprises a nucleotide sequence that is at least 90% identical to the nucleotide sequence of SEQ ID NO: 6.60. The reaction mixture of claim 55 , wherein the polynucleotide comprises the nucleotide sequence of SEQ ID NO: 6.61. The reaction mixture of claim 55 , wherein the cell is a yeast cell.62. The reaction mixture of claim 55 , wherein the cell is a bacterial cell.63. The reaction mixture of claim 55 , wherein the cell is a plant cell.65. The reaction mixture of claim 64 , wherein the UDP glycosyltransferase comprises an amino acid sequence that is at least 90% identical to the amino acid sequence of SEQ ID NO: 9.66. The reaction mixture of claim 64 , wherein the UDP glycosyltransferase comprises the amino acid sequence of SEQ ID NO: 9.67. The reaction mixture of claim 64 , wherein the polynucleotide comprises a nucleotide sequence that is at least 90% identical to the nucleotide sequence of SEQ ID NO: 10.68. The reaction mixture of wherein the polynucleotide comprises the nucleotide sequence of SEQ ID NO: 10.69. The reaction mixture of claim 64 , wherein the cell is a yeast cell.70. The reaction mixture of claim 64 , wherein the cell is a bacterial cell.71. The reaction mixture of claim 64 , wherein the cell is a plant cell.72. The reaction mixture of claim 64 , further comprising a substrate selected from the group consisting of: sucrose claim ...

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Номер записи: 63
23-01-2020 дата публикации

METHYLMENTHOL DERIVATIVE AND COOL-SENSATION IMPARTER COMPOSITION CONTAINING SAME

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

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

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Номер записи: 64
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: 65
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: 66
02-02-2017 дата публикации

CAPSULES WITH A HIGH ACTIVE INGREDIENT CONTENT

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

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

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Номер записи: 67
01-02-2018 дата публикации

FRAGRANCE AND FLAVOR COMPOSITIONS CONTAINING ISOMERIC ALKADIENYL ESTERS

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

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

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Номер записи: 68
01-02-2018 дата публикации

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

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

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

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Номер записи: 69
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: 70
02-02-2017 дата публикации

NOVEL TRITERPENE-GLYCOSIDES AS SWEETENERS OR SWEETENER ENHANCERS

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

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

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Номер записи: 71
30-01-2020 дата публикации

GUM BASES INCORPORATING POLYMERS DERIVED FROM RUSSIAN DANDELION

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

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

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Номер записи: 72
04-02-2021 дата публикации

CONFECTIONERY COMPOSITIONS CONTAINING STEVIA LEAVES

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

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

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Номер записи: 73
04-02-2021 дата публикации

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

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

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

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Номер записи: 74
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: 75
11-02-2016 дата публикации

METHOD FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF SORBITOL-BASED SUGAR-FREE CHEWING GUM

Номер: US20160037797A1
Автор: BENSOUISSI Abdelfattah, CAMUEL Nadia
Принадлежит:

A process for improving the organoleptic properties of sorbitol-based sugar-free chewing gums, such as the initial bite, the sweet-taste perception and the flavor intensity. 1. The use of a sorbitol powder for improving the organoleptic properties of a chewing gum , wherein the sorbitol powder has a particle size distribution , determined by particle size analysis using Retsch equipment , as follows:from 0 to 1% by weight of particles >400 microns,from 40% to 45% by weight of particles between 250 and 400 microns,from 48% to 53% by weight of particles between 100 and 250 microns,from 3.5% to 8% by weight of particles between 75 and 100 microns, andfrom 0 to 2.5% by weight of particles <75 microns, the sum of the various fractions of which being 100% by weight.2. The use as claimed in claim 1 , wherein said organoleptic properties are chosen from initial bite claim 1 , texture claim 1 , sweet taste and/or flavor intensity.3. The use as claimed in claim 1 , wherein the sorbitol powder has a particle size distribution as follows:from 0 to 1% by weight of particles >400 microns,from 41% to 44% by weight of particles between 250 and 400 microns,from 49% to 52% by weight of particles between 100 and 250 microns,from 4% to 6% by weight of particles between 75 and 100 microns, andfrom 0 to 1.5% by weight of particles <75 microns, the sum of the various fractions of which being 100% by weight.4. The use as claimed in claim 1 , wherein said sorbitol powder is obtained by milling and/or screening crystalline sorbitol material.5. A method for improving organoleptic properties and/or for reducing the content of flavoring of a chewing gum claim 1 , comprising the steps consisting of:adding to a chewing gum composition at least one sorbitol powder with a particle size distribution, determined by particle size analysis using Retsch equipment, as follows:from 0 to 1% by weight of particles >400 microns,from 40% to 45% by weight of particles between 250 and 400 microns,from 48% to 53 ...

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Номер записи: 76
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: 77
11-02-2016 дата публикации

STEVIOL GLYCOSIDES, THEIR COMPOSITIONS AND THEIR PURIFICATION

Номер: US20160039856A1
Автор: CHATURVEDULA VENKATA SAI PRAKASH, Higiro Juvenal, MARKOSYAN Avetik, Prakash Indra
Принадлежит:

The present invention relates generally to steviol glycosides, as well as compositions comprising such steviol glycosides. The present invention further extends to methods of preparing and purifying such steviol glycosides and methods for enhancing the flavor or sweetness of consumables using these steviol glycosides and compositions. The present invention extends to consumables comprising steviol glycosides, where the such steviol glycosides are present in a concentration at or below their sweetness recognition threshold, and wherein such steviol glycosides enhance the sweetness of the consumable. 2. The compound of claim 1 , wherein Rand/or Ris an oligosaccharide.3. The compound of claim 1 , wherein any of Rand/or Ris an oligosaccharide comprising from two to five sugars.4. The compound of claim 1 , wherein Rand/or Ris an oligosaccharide comprising a monosaccharide selected from the group consisting of sucrose glyceraldehyde claim 1 , dihydroxyacetone claim 1 , erythrose claim 1 , threose claim 1 , erythrulose claim 1 , arabinose claim 1 , lyxose claim 1 , ribose claim 1 , xylose claim 1 , ribulose claim 1 , xylulose claim 1 , allose claim 1 , altrose claim 1 , galactose claim 1 , glucose claim 1 , gulose claim 1 , idose claim 1 , mannose claim 1 , talose claim 1 , fructose claim 1 , psicose claim 1 , sorbose claim 1 , tagatose claim 1 , mannoheptulose claim 1 , sedoheptulose claim 1 , octolose claim 1 , fucose claim 1 , rhamnose claim 1 , arabinose claim 1 , turanose and sialose.5. (canceled)712.-. (canceled)1424.-. (canceled)25. A composition comprising a compound of formula (1).26steviaStevia rebaudiana. The composition of claim 25 , further comprising steviol glycosides selected from the group consisting of a commercially available extract; steviol glycosides prepared from plant material of the Bertoni plant claim 25 , the by-product of another isolation and purification processes of steviol glycosides claim 25 , stevioside claim 25 , rebaudioside A claim 25 , ...

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Номер записи: 78
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: 79
07-02-2019 дата публикации

COOLING FORMULATIONS

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

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

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Номер записи: 80
07-02-2019 дата публикации

AMORPHOUS COOLER DISPERSION COMPOSITION

Номер: US20190037897A1
Автор: GABBARD Ronald, KIM Jung-a, LEE Willy W., RENNIE Samantha, TOTH Adam
Принадлежит: International Flavors & Fragrances Inc.

A composition containing one or more water-insoluble cooling agents, each having a water solubility of 2 mg/g or less, and being encapsulated in a water-soluble matrix including at least one water-soluble carbohydrate; and at least one emulsifier, and a method for producing the same are described. 1. A composition comprising one or more water-insoluble cooling agents , each having a water solubility of 2 mg/g or less , and being encapsulated in a water-soluble matrix comprising(a) at least one water-soluble carbohydrate; and(b) at least one emulsifier.2. The composition of claim 1 , wherein the water solubility of each of the one or more water-insoluble cooling agents is 1 mg/g or less.3. The composition of claim 1 , wherein the water solubility of each of the one or more water-insoluble cooling agents is 0.5 mg/g or less.4. The composition of claim 1 , further comprising a cooling enhancer.5. The composition of claim 1 , further comprising a liquid-absorbing powder material.6. The composition of claim 1 , wherein the at least one water-soluble carbohydrate comprises a modified starch claim 1 , a dextrin claim 1 , a sugar claim 1 , a sugar alcohol claim 1 , or a combination thereof.7. The composition of claim 1 , wherein the one or more water-insoluble cooling agents are in the form of a solid crystalline powder or viscous liquid at 20° C.8. A composition comprising by weight of the composition:(i) 5%-35% of one or more water-insoluble cooling agents, and (a) 10%-50% of one or more sugars or sugar alcohols;', '(b) 10%-60% of at least one water-soluble carbohydrate polymer;', '(c) 0.1%-10% of one or more emulsifiers; and', '(d) 0-10% of one or more liquid-absorbing materials., '(ii) a water-soluble matrix encapsulating the one or more water-insoluble cooling agents, in which the water-soluble matrix contains by weight of the composition9. The composition of claim 8 , further comprising a cooling enhancer.10. The composition of claim 8 , wherein the at least one water ...

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Номер записи: 81
06-02-2020 дата публикации

Method Of Protecting Teeth Against Erosion

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

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

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Номер записи: 82
06-02-2020 дата публикации

CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE

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

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

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Номер записи: 83
15-02-2018 дата публикации

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

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

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

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Номер записи: 84
01-05-2014 дата публикации

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

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

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

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Номер записи: 85
14-02-2019 дата публикации

Fiber Containing Compositions And Methods Of Making And Using Same

Номер: US20190045828A1
Автор: Anness Daren K., Tse Hing C., Williams Kristin Rhedrick
Принадлежит:

A composition comprising at least about 25% of a fiber component, by weight of the composition, provides a safe and effective amount of fiber component to a user. A method of producing such a composition is provided. Additionally a method of providing a safe and effective amount of fiber component to a user is provided. 1. A composition comprising:a. from about 45% to about 75% inulin, by weight of the composition;b. a probiotic component; andc. a supplement component selected from the group consisting of vitamins, minerals, herbs, botanicals, plant derived supplements, animal derived supplements, therapeutic compounds, and mixtures thereof.2. The composition of wherein the composition is a soft gel.3. The composition of comprising from about 50% to about 75% inulin.4. The composition of comprising from about 0.001% to about 25% claim 1 , by weight of the composition claim 1 , of the supplement component.5. The composition of comprising from about 0.01% to about 10% claim 4 , by weight of the composition claim 4 , of the supplement component.6. The composition of comprising from about 0.1% to about 5% claim 5 , by weight of the composition claim 5 , of the supplement component.7. The composition of further comprising a natural sweetener selected from the group consisting of sucrose claim 4 , glucose claim 4 , fructose claim 4 , lactose claim 4 , maltose claim 4 , corn starch claim 4 , and mixtures thereof.8. The composition of further comprising a natural flavor.9. The composition of comprising from about 0.001% to about 10% claim 8 , by weight of the composition claim 8 , of the natural flavor.10. The composition of comprising from about 0.001% to about 5% claim 9 , by weight of the composition claim 9 , of the natural flavor.11. The composition of comprising from about 0.001% to about 2% claim 10 , by weight of the composition claim 10 , of the natural flavor.12. The composition of further comprising a preservative selected from the group consisting of sodium ...

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Номер записи: 86
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: 87
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: 88
25-02-2021 дата публикации

Use of Pyridoxal Acetal Salts as Water-Triggered Profragrances

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

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

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Номер записи: 89
23-02-2017 дата публикации

FLAVOR AND FRAGRANCE COMPOSITIONS CONTAINING THIOPYRAN-CARBALDEHYDE

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

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

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Номер записи: 90
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: 91
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: 92
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: 93
08-03-2018 дата публикации

SEQUENTIAL MATERIAL DEPOSITION FOR DESENSITIZATION AND REMINERALIZATION OF TEETH

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

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

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Номер записи: 94
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: 95
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: 96
15-03-2018 дата публикации

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

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

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

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Номер записи: 97
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: 98
16-03-2017 дата публикации

ADVANCED GUM FORMING

Номер: US20170071226A1
Автор: Modak Bhairavi
Принадлежит:

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

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Номер записи: 99
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: 100