Abstract: Fumaric acid is added in amounts sufficient to reduce the burn sensation commonly associated with propionic acid derivatives.

Abstract: The invention relates to a process for preparing a soft tablet capable of being chewed or disintegrated in the oral cavity. The tablet is prepared by forming a tablet having a friability of less than about 2% from a mixture comprising a pharmaceutically active ingredient, an excipient in the form of a hydrate, and a water-swellable excipient, and then applying sufficient energy, preferably in the form of heat, to the tablet for a sufficient time to decrease the hardness of the tablet by at least about 20%.

Abstract: The invention relates to an immediate release tablet capable of being chewed or disintegrated in the oral cavity, which comprises a pharmaceutically active ingredient, and a matrix comprising polyethylene oxide having a weight average molecular weight of from about 500,000 to about 10,000,000. The tablet possesses exceptionally good mouthfeel and stability.

Abstract: Water soluble, gelatin-free dip coatings for tablets and capsules comprising sucrose, glycerin and pre-gelatinized starch and/or tapioca dextrin or comprising hydroxypropyl starch, thickener, and plasticizer.

Abstract: An immediate release tablet is provided. The tablet comprises at least 60 weight % of an active ingredient and powdered wax having a melting point greater than about 90° C. The tablet may advantageously be produced by direct compression. Although the wax is hydrophobic, the tablet has excellent disintegration.

Abstract: The present invention provides an oral dosage form for delivering active agents having a soft core with an active agent particles, which have an average size of greater than about 50 &mgr;m, and a brittle shell encasing the soft core, wherein the weight ratio of drug particles to shell being from about 1.0:0.5 to about 1.0:15.

Abstract: The invention relates to a tablet capable of being chewed or disintegrated in the oral cavity, which comprises a pharmaceutically active ingredient, and a matrix comprising directly compressible dextrose monohydrate and sucralose, said tablet being substantially fat free and said matrix being substantially free of non-saccharide, water soluble polymeric binders.

Abstract: The invention relates to a process for preparing a soft tablet capable of being chewed or disintegrated in the oral cavity. The tablet is prepared by forming a tablet having a friability of less than about 2% from a mixture comprising a pharmaceutically active ingredient, an excipient in the form of a hydrate, and a water-swellable excipient, and then applying sufficient energy, preferably in the form of heat, to the tablet for a sufficient time to decrease the hardness of the tablet by at least about 20%.

Abstract: A coated tablet and process for making the same is provided. A molten composition comprising at least 50 weight percent of a thermoplastic material having a melting point of less than about 120° C. is applied to the tablet, and the molten composition is solidified into a protective coating. If desired, one or more outer coatings may be applied over the protective coating.

Abstract: A tablet and process for making the same is provided. The tablet is made from a granular agglomerate comprising a mixture of at least one active ingredient and a binder. The granular agglomerate is heated to melt the binder only at or near its surface, and then cooled, such that the melted binder solidifies into a substantially continuous phase, thereby forming a fused layer on the outside of the tablet.

Abstract: A free-flowing salt substitute granule which comprises a core composition comprising a nonsweet carbohydrate and a coating on the core comprising sodium chloride.

Abstract: A polydextrose composition that is substantially free of bitter tasting and color causing compounds is useful as a bulking agent in the incorporation of low calorie foods. In particular, the bulking agent may be combined with high intensity sweeteners as a replacement for sugar in foods so as to lower their calories without detracting from their texture and mouthfeel. Commercially available polydextrose that otherwise contains acidic compounds that cause bitter tastes and contribute to off colors thereby deterring its use in many food applications is purified through modified ion exchange column chromatography.

Abstract: The present invention pertains to a savory flavored nonsweet snack composition comprising a nonsweet carbohydrate bulking agent and a savory flavoring agent.The present invention also pertains to a method for preparing a savory flavored nonsweet composition which comprises heating and mixing a nonsweet carbohydrate bulking agent at elevated temperatures, cooling the bulking agent to a temperature below about 120.degree. C., admixing a savory flavoring agent with the bulking agent and forming the resulting mixture into a desired shape.

Abstract: A porous polymer plastic material and apparatus containing same useful for making molds, and particularly molds for casting confectionery, pharmaceutical and cosmetic products, and process for preparing molded products.

Abstract: A free-flowing savory flavor granule which comprises a core composition comprising a nonsweet carbohydrate and a coating on the core comprising savory flavor.

Abstract: The present invention is a process for purifying polydextrose to remove manufacturing contaminants such as glucose, sorbitol, citric acid, oligomers, 1,6-anhydroglucose, 5-hydroxymethylfurfural and other low molecular weight constituents by reverse osmosis wherein an aqueous solution of polydextrose is filtered by pressing it tangentially over a porous membrane at high pressure. This invention process produces a purified polydextrose with the 1,6-anhydroglucose content therein reduced to less than about 0.2% (W/W) and a reduction in the 5-hydroxymethylfurfural content to below detectable levels or loss than about 0.01% (W/W), thereby virtually eliminating any bitter taste or musty off-flavor.

Abstract: A process for purifying polydextrose to remove contaminants remaining from manufacturing sufficient to provide an organoleptically-acceptable polydextrose ingredient for foodstuffs which includes intimately contacting an aqueous solution of polydextrose having a concentration of from about 10% to about 50% with a polar organic solvent in a ratio of polydextgrose solvent of from about 5-15 of polydextrose to about 45-75 by weight of solvent. Furthermore, the mixture is allowed to equilibrate to form a substantially contaminant-containing fraction and a substantially polydextrose-containing fraction, followed by separating the fractions for use of the polydextrose-containing fraction. The present invention further includes compositions of foodstuffs including the purified polydextrose.

Abstract: A sugarless ingestible gel confectionary delivery system which includes a pectin gel component, an algin gel component and a polymer network gel component in amounts sufficient to form a gel confectionery unit. The inventive gel confectionery unit has reduced intrinsic viscosity prior to gelation which permits the inclusion of an edible insoluble solid in an amount sufficient to strengthen the internal combination pectin-algin gel network and to bind internal moisture sufficiently to enhance mold removal capabilities. The delivery system also includes hydrogenated starch hydrolysates. The delivery system may also include a further active ingredient such as a drug, medicament, or nutritional supplement. The product and method of the present invention also includes a composition in which the gel delivery system can be molded directly in the receptacle which is used to dispense the confectionery unit to the consumer.

Abstract: A sugarless, soft chewable aerated nougat-type confection having acceptable cold flow and good mouthfeel comprising a hydrogenated starch hydrolysate together with water soluble and water non-soluble cellulosics and a method for producing same.