Patents by Inventor Daniel A. Orlandi

Daniel A. Orlandi has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Fruit juice center-filled chewing gum
    Patent number: 5498429
    Abstract: A center-filled chewing gum having an outer chewing gum shell enclosing a cavity and a liquid center-fill. The liquid center-fill contains a fruit juice concentrate and an acid/buffer system.
    Type: Grant
    Filed: October 12, 1994
    Date of Patent: March 12, 1996
    Assignee: Warner-Lambert Company
    Inventors: Daniel A. Orlandi, Lucy L. Wong, Hector Olaya, Kenneth P. Bilka
  • Zein as a moisture barrier for sugarless edible compositions and method for preparing same
    Patent number: 5077053
    Abstract: The present invention pertains to an edible coated composition which comprises (a) a core material comprising sorbitol, (b) a primary coating layer comprising zein over the core material, and (c) a sugarless secondary coasting layer over the primary coating layer. The present invention also pertains to methods for preparing the edible coated compositions.
    Type: Grant
    Filed: February 12, 1990
    Date of Patent: December 31, 1991
    Assignee: Warner-Lambert Company
    Inventors: Thomas J. Kuncewitch, Jose Silva, Daniel A. Orlandi, Michael Glass, Jose F. Zamudio-Tena
  • Sugarless, substantially anhydrous chewing gum compositions and methods for preparing same
    Patent number: 4961935
    Abstract: The present invention pertains to a sugarless, substantially anhydrous chewing gum composition which comprises a gum base, a non-hygroscopic bulking agent comprising a racemic mixture of alpha-D-glucopyranosyl-1,6-mannitol and alpha-D-glucopyranosyl-1,6-sorbitol, a softening agent, and a sweetening agent. The gum composition preferably contains no more than about 2.5% water, by weight of the total chewing gum composition. The sugarless, substantially anhydrous chewing gum compositions may be used in a variety of chewing gum products. The present invention also pertains to methods for preparing the sugarless, substantially anhydrous chewing gum compositions and the chewing gum products in which they may be used.
    Type: Grant
    Filed: April 12, 1989
    Date of Patent: October 9, 1990
    Assignee: Warner-lambert Company
    Inventors: Subraman R. Cherukuri, Daniel A. Orlandi, Steven M. Faust, J. Francisco Zamudio-Tena
  • Chewing gum compositions with improved physical stability
    Patent number: 4933188
    Abstract: A sugarless, anhydrous chewing gum composition, and products made therefrom which has a firm textural integrity and a soft chew characteristic and very low-moisture content and low-moisture pick-up over time. The composition includes gum base in an amount of from 18% to about 75% by weight, and a low-moisture pick-up, texturing sweetening/bulking agent of maltitol in an amount sufficient to provide textural integrity and a soft chew characteristic over a period of time.
    Type: Grant
    Filed: December 31, 1987
    Date of Patent: June 12, 1990
    Assignee: Warner-Lambert Company
    Inventors: Subraman R. Cherukuri, Lucy L. Wong, Daniel A. Orlandi, Steven M. Faust
  • Flavor and sweetness enhancement delivery systems and method of preparation
    Patent number: 4803082
    Abstract: A free-flowing particulate delivery system for providing enhanced flavor and sweetness to comestible compositions comprising a powdered flavor composition encapsulated in a matrix comprising thaumatin, monellin, dihydrochalcones and mixtures thereof, and a hydrophobic wax or fat. The delivery system is particularly useful in chewing gums, confectioneries and pharmaceutical preparations as well as other food products.
    Type: Grant
    Filed: October 28, 1987
    Date of Patent: February 7, 1989
    Assignee: Warner-Lambert Company
    Inventors: Subraman R. Cherukuri, Steven M. Faust, Daniel A. Orlandi
  • Low moisture, sugarless, center-filled chewing gum
    Patent number: 4683138
    Abstract: This disclosure relates to a low-moisture, sugarless, center-filled chewing gum and a process for the preparation thereof, in which a low moisture, liquid center-fill is incorporated into a cavity within a substantially anhydrous chewing gum shell. The center-filled chewing gum disclosed has improved non-staling properties and an extended shelf-life. The liquid center-fill has a water content of about 6% to about 8%, based on the total weight of the liquid center-fill, a viscosity of about 22,000 to about 85,000 centipoises at 25.degree. C., and contains a natural or synthetic gum, a glycerin humectant and an additonal, water-miscible humectant.
    Type: Grant
    Filed: September 8, 1986
    Date of Patent: July 28, 1987
    Assignee: Warner-Lambert Company
    Inventors: Michael Glass, Joseph Hoholick, Daniel A. Orlandi
  • Process for preparing a chewing gum composition with improved flavor perception
    Patent number: 4604288
    Abstract: The method of preparing a chewing gum comprising the steps of: (a) forming a premixture of lecithin and a liquid flavor; (b) adding the premixture of (a) to chewing gum composition; and (c) forming a chewing gum piece therefrom. The addition of a liquid flavor/lecithin premix mitigates and substantially reduces bitterness or harsh off-notes common with certain flavors.
    Type: Grant
    Filed: May 23, 1985
    Date of Patent: August 5, 1986
    Assignee: Warner-Lambert Company
    Inventors: Michael Glass, Vincent Corsello, Daniel A. Orlandi, Anthony Guzowski