Abstract: A soft starchy chewing gum capable of retaining its softness in an atmosphere of very low temperature contains, in substitution for a portion or all of sweetening malt honey, a preparation comprising a source of an .alpha.-starch consisting essentially of amylopectin, and a total water content of about 0.3 to 12% by weight which contributes to providing the soft starchy chewing gum with a consistency similar to rice cake. The chewing gum may be fabricated into a stuffed chewing gum enclosing a center filling, such as bean jam, jelly, ice-cream or the like.

Abstract: A novel frozen-dessert coated with a viscoelastic material is disclosed. The viscoelastic material is prepared by mixing and kneading starch of substantially amylopectin with saccharides and water. Preferably, the starch is selected from starch of glutinous rice, corn or glutinous corn.

Abstract: A bubble gum having strengthened membrane forming properties wherein the base contains vinyl acetate resin filler emulsifiers, flavor color and fragrance and includes 2.5% to 15% by weight of a fat or oil ingredient, not less than 15% by weight of rubber and 15 to 17 parts by weight wax, said base being free of ester gum.

Abstract: A marshmallow frozen confection in which the marshmallow encloses a core material, such as ice cream or sherbert and which retains its solidity at the temperature below about -15.degree. C. A water content of the marshmallow is in the range of about 20 to 35%.

Abstract: A frozen dessert such as ice cream or ices with chewing gum supporting the frozen dessert is provided. The stick chewing gum is prepared using anhydrous glucose as a sweetener without use of sucrose and subjected to two separate aging steps, especially to a second aging at -10.degree. to -5.degree. C.

Abstract: A chewing gum containing an energy-rich phosphate compound is disclosed. The phosphate compound is extremely unstable and releases its "-P" bond readily with giving off high energy and therefore is preferably used in combination with fat. The chewing gum according to the invention is suitable for recovery of fatigue after sports or hard work.

Abstract: A wrapping device in which two rotating drums (18, 20) of identical circumferential velocities are arranged symmetrically and one of the rotating drums (18) is provided around its circumference with a number of recesses (36) adapted to receive the sheet articles from an open bottom (32) of the hopper (16) in which a number of the sheet articles are stored in superposition whereas the opposite rotating drum (20) is provided around its circumference with a number of receivers (78) which first hold the wrapping paper and then catch the sheet article transmitted from the rotating drum (18), so that the wrapping operation is continuously performed by the synchronous rotation of the wrapping drums (18, 20) with folding of the wrapping paper.

Abstract: A single step process for preparation of chewing gum is disclosed wherein all materials comprising gum base materials including natural resin, vinyl acetate resin, polyisobutylene, ester gum, emulsifier, filler and others on one hand, as well as chewing gum additives including sucrose, glucose, starch hydrolysate, artificial sweetener, flavor, colorant and others on the other hand were charged into a single apparatus and kneaded simultaneously in a single step.As the kneading apparatus, and intensive mixer, a Banbury mixer or a pressure type kneader may be employed.

Abstract: A center-filled chewing gum containing a flavored liquid center fill in which a natural emulsifier is added to a flavored liquid center fill.

Abstract: The gas-developing chewing gum of the invention is prepared by granulating carbonate or bicarbonate salt together with sodium sulfate or anhydrous sodium sulfate and at least one of sugars, polyphosphates and organic acid salts and dispersing sugar, fruit powder, fruit acid (organic acid) and flavoring ingredient throughout the resulting granules to form the gas-developing composition, which is then coated with or filled into the chewing gum.

Abstract: A gum base for the coldproof chewing gum comprises 0 to 15% of natural resin, 10 to 20% of vinyl acetate resin, 6 to 16% of ester gum, 12 to 25% of rubber, 12 to 20% of wax, 14 to 20% of emulsifier and 10 to 20% of filler. The coldproof chewing gum may be combined with a frozen dessert such as an ice cream. A coldproof bubble chewing gum is also disclosed.

Abstract: A chewing gum comprising a conventional gum base, sweetening agents, conventional chewing gum additives and others and at least an amino-carbonyl reaction product is disclosed. The amino-carbonyl reaction product is incorporated into the chewing gum either through reaction of amino acids with sugars during preparation of the chewing gum base or through direct addition thereof upon preparation of the chewing gum per se.

Abstract: A chewing gum base consisting of about 18 to 40% by weight of rubber and about 82 to 60% by weight of basic materials of a chewing gum and a combination of this chewing gum base with ordinary chewing gum additives and fatty matter.

Abstract: A chewing gum base containing natural rubber, basic gum additives and a decomposition product obtained by thermally decomposing natural rubber at a temperature of 200.degree. C. to 350.degree. C. in an inert atmosphere and removing low boiling point fractions up to 160.degree. C. at a pressure of approximately 1 mm Hg.

Abstract: A center-filled chewing gum containing a flavored liquid center fill in which an emulsifier is added to a flavored liquid center fill.