Abstract: A comestible article is disclosed that employs finely ground demulcent particles of a median particle size such that the demulcent is not readily perceived by the human tongue and in which the demulcent granules are not fully hydrated. As a result of the small particle size and lack of being fully hydrated during production, the demulcent particles exhibit faster and greater levels of hydration upon consumption, leading to quicker and more complete relief.

Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

Abstract: A comestible article is disclosed that employs finely ground demulcent particles of a median particle size such that the demulcent is not readily perceived by the human tongue and in which the demulcent granules are not fully hydrated. As a result of the small particle size and lack of being fully hydrated during production, the demulcent particles exhibit faster and greater levels of hydration upon consumption, leading to quicker and more complete relief.

Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

Abstract: The invention provides, in one aspect, a method of making a confectionery packet or sachet formed with an edible film and enclosing a center composition. The packet or sachet can be designed to be placed in the mouth, where the film dissolves and the center composition is released. In preferred embodiments, the center composition comprises a sugar alcohol, such as xylitol, that creates a cooling sensation. Many other flavors and/or colors or sensates can also be used in the center composition, and some embodiments include breath-freshening, anti-bacterial, nutriceutical, or pharmaceutical compositions in the center composition. The invention also comprises the edible packets or sachets, especially those composed of film with a desired retained water level suitable for producing a self-sealing film and/or an edible film packet that is stable at room temperature for at least six to twelve months.

Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

Abstract: A confectionary comprising a solid shaped confectionary composition sanded with a sugar alcohol having a negative heat of solution and a method of mixing same. The method involves coating solid pieces of confectionary composition with a wetting syrup and sanding the wetted pieces with sugar alcohol crystals. The confectionary is characterized by intense initial cooling and flavor release.

Abstract: A chewing gum comprising a solid shaped chewing gum composition sanded with a sugar alcohol having a negative heat of solution and a method of mixing same. The method involves coating solid pieces of chewing gum composition with a wetting syrup and sanding the wetted pieces with sugar alcohol crystals. The chewing gum is characterized by intense initial cooling and flavor release.

Abstract: The present invention is directed to a multi-layered chewing gum, comprising alternative layers of a chewing gum region comprising a chewing gum composition containing a gum base and a fondant, each layer being separate and discrete and co-extensive, said multilayered chewing gum comprised of at least three layers, wherein the outer layers are comprised of said chewing gum composition, and the fondant layer is sandwiched between the layers comprised of a chewing gum region, said fondant comprised of a first component selected from tastant, a flavor, a sensate and a functional agent and the gum region being comprised of a second component selected from tastant flavor, sensate and a functionality, said first component being distinct from said second component.

Abstract: A comestible product which includes inulin, a second component and a divalent zinc or copper. When the comestible product is a tablet, a pressed tablet, a lozenge, a hard candy or a chewy candy, the second component is a formentable carbohydrate which may, optionally, include a polyol. When the comestible product is a chewing gum the second component is a polyol, a formentable carbohydrate or mixtures thereof. The comestible product is useful in controlling breath malodor.

Abstract: A comestible product which includes inulin, a second component and a divalent zinc or copper. When the comestible product is a tablet, a pressed tablet, a lozenge, a hard candy or a chewy candy, the second component is a formentable carbohydrate which may, optionally, include a polyol. When the comestible product is a chewing gum the second component is a polyol, a formentable carbohydrate or mixtures thereof. The comestible product is useful in controlling breath malodor.

Abstract: The present invention provides a comestible product having extended release of additives wherein the additives are mixed with a carrier containing from about 10 wt. % to about 100 wt. % of a microcrystalline material, the microcrystalline material having a particle size ranging from about 0.1 .mu.m to about 100 .mu.m. Additives which may be mixed with the microcrystalline carrier are flavors, sweeteners, vitamins, pharmaceuticals, minerals, colors, acids, and mixtures thereof. Examples of carriers are microcrystalline cellulose, zeolites, carbon black, and mixtures thereof. Examples of comestible products in which the additive/carrier blend may be used are chewing gum, bubble gum, instant beverages, and frozen desserts.

Abstract: A chewable mineral supplement which comprises: a chewing gum composition coated with an outer shell containing layers of a mineral compound and a coating syrup and wherein the mineral compound has an average a particle size of about 5 to about 75 microns to impart good "mouthfeel" to the chewable mineral supplement.

Abstract: The invention provides a method for coating comestibles such as chewing gum and candy with sugarless and sugar coatings from aqueous syrups containing a sweetener, gum arabic and a calcium salt, preferably calcium chloride, which coatings are smooth and non-flaky and crunchy when chewed.

Abstract: The invention provides a method for coating comestibles such as chewing gum and candy with sugarless and sugar coatings from aqueous syrups containing a sweetener, gum arabic and a calcium salt, preferably calcium chloride, which coatings are smooth and non-flaky and crunchy when chewed.

Abstract: A gum composition and method for making the same is disclosed which contains a sequentially releasable plural flavor system comprised of different flavors. One of the flavors is encapsulated within a water-insoluble coating. A separate liquid flavor is introduced individually and is available for immediate release.