Abstract: An improved rapidly disintegrating flavored film that quickly and completely disintegrates upon contact with mucosal tissue in the oral cavity of a human includes a hydroxypropyl cellulose, a modified starch and a flavor ingredient. The flavored films of this invention completely disintegrate upon contact with the mucosal tissue in less than a minute, and often in less than 30 seconds, whereas previously known flavored films typically do not complete dissolve, or do not dissolve as rapidly, upon contact with mucosal tissue in the oral cavity of a human. The flavored films of this invention may be advantageously employed as breath freshening films, and in food items to impart flavor and, optionally, to impart functional qualities to the food item.

Abstract: An improved rapidly disintegrating flavored film that quickly and completely disintegrates on food items, including precooked food items, such as hamburgers, chicken, and pizza, includes a hydroxypropyl cellulose, a modified starch and a flavor ingredient. The flavored films of this invention completely disintegrate on precooked food items in less than a minute, and often in less than 30 seconds, whereas previously known flavored films typically do not completely dissolve on precooked food items. The flavored films of this invention may be advantageously employed for uniformly and reproducibly flavoring food items at a desired level.

Abstract: An improved rapidly disintegrating flavored film that quickly and completely disintegrates upon contact with mucosal tissue in the oral cavity of a human includes a hydroxypropyl cellulose, a modified starch and a flavor ingredient. The flavored films of this invention completely disintegrate upon contact with the mucosal tissue in less than a minute, and often in less than 30 seconds, whereas previously known flavored films typically do not complete dissolve, or do not dissolve as rapidly, upon contact with mucosal tissue in the oral cavity of a human. The flavored films of this invention may be advantageously employed as breath freshening films, and in food items to impart flavor and, optionally, to impart functional qualities to the food item.

Abstract: An improved rapidly disintegrating flavored film that quickly and completely disintegrates on food items, including precooked food items, such as hamburgers, chicken, and pizza, includes a hydroxypropyl cellulose, a modified starch and a flavor ingredient. The flavored films of this invention completely disintegrate on precooked food items in less than a minute, and often in less than 30 seconds, whereas previously known flavored films typically do not completely dissolve on precooked food items. The flavored films of this invention may be advantageously employed for uniformly and reproducibly flavoring food items at a desired level.

Abstract: A sheet-shaped flavored film that rapidly disintegrates when placed on the surface of certain substrates and releases a natural or artificial flavor to the substrate to enhance or modify the intrinsic flavor of the substrate is provided. The flavored film includes one or more water-soluble polymers, one or more surfactants, and one or more flavoring agents. The flavored film has numerous applications in the food and food service industry wherein an easy to use, inexpensive and reproducible method of flavoring food products is desired.