Abstract: Disclosed are stable oral care compositions, preferably confectionery compositions, which provide enhanced oral malodour benefits combined with one or more additional oral care benefits, wherein the compositions comprise: (i) a polyphosphate material with an average anion chain length of 3 or greater; (ii) greater than about 10 ppm of a first metal cation selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; (iii) greater than about 10 ppm of a second metal cation selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; and (iv) a pharmaceutically acceptable carrier, wherein the molar ratio of polyphosphate anion to the total level of first and second metal cation combined is in the range of from about 10:1 to about 1:1 and wherein the molar ratio of the first metal cation to the second metal cation is in the range of from about 50:1 to about 1:50.

Abstract: Described herein is a novel teeth whitening chewing gum formulation comprising bivalent metal peroxide(s) and anhydrous organic acids. Upon mastication in the oral environment, the acids react with the peroxide to form hydrogen peroxide in situ, in an environment stimulating the decomposition of such peroxide to form water and radical oxygen. The system is characterized by its efficacy and convenience. The teeth whitening composition of the preferred embodiment is also virtually insensitive to storage conditions, allowing for an extended shelf life.

Abstract: A composition for removing stains from dental surfaces comprising a stain removing effective amount of at least two active components selected from a peroxide compound, a polyphosphate, and an anionic surfactant, in combination with an orally acceptable carrier. The present invention is further directed to methods of making and using the same.

Abstract: Cosmetic and perfume products with amber contain modified amber in the quantity 0.001%-100% by weight.

Abstract: Gum base and chewing gums including plasticized poly(D,L-lactic acid) and poly(D,L-lactic acid-co-glycolic acid) are provided as well as methods of making same.

Abstract: A non-stick chewing gum base containing from about 2 to 25% of a plasticized proteinaceous material and a combination of gum base materials, absent elastomer solvent and wax, which render a chewing gun composition non-stick with respect to non-porous surfaces, such as denture materials, as well as common surfaces such as floors, and including porous surfaces such as carpets.

Abstract: A novel encapsulated product is provided and includes: at least one active ingredient; at least one compressible material; and at least one tableting material; wherein the encapsulated product is in the form of a caplet having a diameter of from about 1 millimeter to about 7 millimeters and a length from about 1 millimeter to about 7 millimeters. A method for preparing the encapsulated product is also provided. The encapsulated product may be incorporated into a food item, a confectionery product or chewing gum product.

Abstract: A composition in the form of a chewing gum composition or a confectionery composition containing an encapsulated stain removing agent selected from anionic and non-ionic surfactants and methods of preparing and using the same to remove stains from dental material including teeth.

Abstract: A composition in the form of a chewing gum composition or a confectionery composition containing stain removing agent selected from anionic and non-ionic surfactants and methods of preparing and using the same to remove stains from dental material including teeth.

Abstract: Improved solid products for remineralizing subsurface lesions and/or mineralizing exposed tubules in dentin contain an anionic component, a cationic component and a separating component for separating the anionic and cationic components in the product. The anionic component contains at least one water-soluble phosphate salt and the cationic component contains at least one partially water-soluble calcium salt. To remineralize subsurface lesions and/or mineralize exposed dentin tubules in a tooth, the anionic and cationic components are mixed with water and/or saliva to form a mixed aqueous composition having a pH of from greater than about 4.0 to about 10.0, which is then applied to the tooth.

Abstract: A novel encapsulated product is provided and includes: at least one active ingredient; at least one compressible material; and at least one tableting material; wherein the encapsulated product is in the form of a caplet having a diameter of from about 1 millimeter to about 7 millimeters and a length from about 1 millimeter to about 7 millimeters. A method for preparing the encapsulated product is also provided. The encapsulated product may be incorporated into a food item, a soft confectionery product, a hard confectionery product, a jelly gum confectionery product, and a dry beverage or chewing gum product.

Abstract: A chewable calcium composition and its associated method of manufacturing are disclosed. The chewable composition includes a lipid base and a micronized calcium salt substantially uniformly mixed with the lipid base such that the lipid base forms a continuous phase. The composition provides for a relatively large dose of calcium in a easy to take chocolate like, chewable form. The composition of the present invention is manufactured by providing the lipid base including a melting temperature. The lipid base is then heated to a temperature of approximately 120° F. such that the lipid base melts. After the lipid base melts, the micronized calcium salt is mixed with the lipid base to form a melted mixture such that the micronized calcium salt is substantially uniformly distributed in the melted lipid base.

Abstract: A coating syrup is made using an emulsion of an emulsifier and either an oil-based flavoring agent, a food acid or both. The emulsion may be used to coat comestibles, such as pellets of chewing gum. The emulsion helps to retain volatile flavors that may otherwise flash off during the coating operation.

Abstract: A process for continuously producing a chewing gum base comprises the steps of continuously adding a hard elastomer, a filler and lubricating agents into a continuous mixer, subjecting the elastomer, filler and lubricating agents to a dispersive mixing operation followed by a distributive mixing operation and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress. The lubricating agents are introduced into the continuous mixer at a plurality of spatially separated feed inlets. Preferably part of the lubricating agents are introduced into the mixer with the hard elastomer and the filler prior to the dispersive mixing zone, and a portion of the lubricating agents are introduced into the mixer downstream of the dispersive mixing zone but prior to the distributive mixing zone. The lubricating agents may include elastomer solvents, soft elastomers, plastic polymers and softening agents such as fats, oils and waxes.

Abstract: The invention concerns chewing gums that contains a chewing gum base, wherein a remainder, which is 0-65 wt. % paraffin or microcrystalline wax and 35-100 wt. % of a triglyceride composition, is present. The chewing gum may not display a major peak in its DSC thermogram above 55.degree. C.

Abstract: Gum bases and chewing gum formulations, as well as methods for making same, are provided. The gum base and chewing gums include an edible polyester.

Abstract: Gum bases and chewing gum formulations, as well as methods for making same, are provided. The gum base and chewing gums include an edible end-capped polyester.

Abstract: A continuous process of making a chewing gum base which provides a method for cooling at least certain sections of the mixer (extruder) in a cost effective and energy efficient manner. To this end, in an embodiment, a method of continuously compounding chewing gum base in an extruder comprising the steps of: feeding into the extruder the necessary components to create a desired gum base; and adding to the extruder, at a desired location, a gum base component, at ambient temperature, that has a sufficient thermal capacity to cool at least a portion of the contents of the extruder to a desired temperature.

Abstract: A chewing gum composition which exhibits reduced squeakiness during chewing is disclosed. The chewing gum comprises a gum base which is prone to squeakiness during chewing and a minor amount of gluten which acts to reduce or eliminate the squeakiness.

Abstract: Compositions for oral use containing a zinc compound, a copper compound, an amino acid and a base material are described. The compositions provide for slow release of zinc ions upon dissolution in the mouth to thereby achieve beneficial therapeutic effects from the zinc ions. The amino acid is selected to provide the composition with a palatable taste and no after-taste. The copper compound provides copper ions which serve to counterbalance a large intake of zinc as is present upon prolonged oral use of the composition.

Abstract: Chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes sucrose polyesters, which can be used in the base and/or gum as a plasticizer, softener, and emulsifier. In one embodiment, sucrose polyesters are added to sucrose-type gum formulations replacing a quantity of fats, oils, and/or emulsifiers.

Abstract: A system for automatically cooling and further processing chewing gum base materials is disclosed. The hot molten chewing gum base material is deposited in lined or coated pans, the pans are picked up by an industrial robot and placed into a pair of spiral cooling towers where the molten material is cooled and solidified. The same or a second industrial robot picks up the pans of cooled gum base material and transports them to a final staging and processing area. The pans of cooled gum base material are placed on a conveyor system or on pallets for further handling and processing.

Abstract: Multi-veined chewing gum is produced by injecting a plurality of different liquid flavor/dye compositions into a substantially homogeneous gum base composition or into a laminated or coextruded gum composition. The injection may be performed while the gum composition is being conveyed in one or more extruder head barrels, the injection being at a plurality of radial and/or circumferential positions in the barrel. In embodiments of the invention substantially straight longitudinal veins of color are then partially mixed to partially displace the colored veins in a direction transverse to the direction of extrusion so as to create veined, multi-colored patterns substantially throughout a cross section of the product in a manner so that the multi-colored patterns in the cross-section differ along the length of the extrudate. The extrudate is cut to obtain gum pieces having different veins of injected liquid additives which provide a swirled or marbleized pattern in the opposing cut ends.

Abstract: A chewing gum composition is provided comprising a water soluble gum portion and a water insoluble gum base portion including an elastic protein-based polymer. Additionally, a method for creating an environmentally acceptable chewing gum is provided comprising the steps of creating a chewing gum base that includes a sufficient amount of elastic protein-based polymer to create a resultant chewing gum that is more environmentally acceptable than a chewing gum without elastic protein-based polymer, and adding to the chewing gum base a water soluble portion to create the resultant chewing gum.

Abstract: A process for continuously producing a chewing gum base comprises the steps of continuously adding an elastomer, a filler and a plasticizer into a continuous mixer, subjecting the elastomer, filler and plasticizer to a highly distributive mixing operation and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress.

Abstract: A sugarless non-tack chewing gum having excellent cohesive properties and flavor is prepared using a non-tack gum base which is typically less cohesive or even crumbly. The lack of cohesiveness in the gum base is overcome by adding, to the chewing gum, a syrup blend including glycerin with evaporated hydrogenated starch hydrolysates and water. The syrup blend is preferably prepared by coevaporating a mixture of glycerin with a conventional aqueous hydrogenated starch hydrolysate solution, in order to remove much of the water. The syrup blend acts as a binder for the gum base and chewing gum ingredients without causing the gum to adhere to teeth and dentures.

Abstract: Chewing gum compositions including a liquid dispersion containing aspartame and methods of making the compositions are disclosed. The liquid dispersion contains at least 20% aspartame, and preferably contains about 50% aspartame and about 50% water.

Abstract: A chewing gum composition with accelerated, controlled release of active agents comprising one or more active agents, a chewing gum base and optionally conventional auxiliary agents and additives. The chewing gum is prepared on the basis of a chewing gum base having a resin component containing at least 25 weight % of a particular resin. The accelerated, controlled release of the active agents is obtained by adding at least one solubilizer having an HLB of 14-20 in a quantity of 0.1-10 weight % to the chewing gum composition.

Abstract: A wax-free abhesive chewing gum is provided which uses a gum base devoid or substantially free of wax and elastomer plasticizer. The gum base includes about 20 to about 75 weight percent synthetic elastomer, about 4 to about 45 weight percent, filler, about 5 to about 55 weight percent gum base softener, and optional minor amounts of miscellaneous ingredients such as colors, antioxidants, etc. The abhesive wax-free chewing gum further comprises at least one flavoring agent, at least one bulk sweetener; and at least one controlled release sweetener. The controlled release sweetener is a sweetener whose release rate has been modified, preferably to provide a sweetness release profile similar to the release profile of at least one flavoring agent present in the abhesive chewing gum.

Abstract: Greener chewing gum base or bubble gum base (i.e. better biologically degradable and healthier) is obtained by replacing the paraffin component of a conventional chewing gum base by a triglyceride composition with an N.sub.35 .gtoreq.40, a (C.sub.16 +C.sub.18) saturated fatty acid content of 40-100 wt. %, a C.sub.18:l -content of 0-60 wt. % a (C.sub.12 +C.sub.14 +C.sub.16) saturated fatty acid content of at least 30 wt. % and a (C.sub.12 +C.sub.14) saturated fatty acid content of 0-40 wt. %.

Abstract: Disclosed are chewing gum compositions exhibiting a reduced tendency to adhere undesirably to solid dental surfaces in the mouth, the compositions comprising a gum base which comprises about 8 to about 18 wt. % of low molecular polyisobutylene; about 1 to about 4 wt. % of high molecular weight polyisobutylene; about 16 to about 30 wt. % of polyvinyl acetate; about 16 to about 30 wt. % of inorganic filler; about 1 to about 6 wt. % of polyethylene; about 18 to about 30 wt. % of a fat component selected from the group consisting of hydrogenated and partially hydrogenated vegetable oils and mixtures thereof; about 1 to about 6 wt. % of emulsifier; and about 2 to about 10 wt. % of microcrystalline wax.

Abstract: A wax-free chewing gum is provided which uses a gum base which is devoid or substantially free of wax. The gum base includes about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 40 weight percent filler, about 5 to about 40 weight percent softener, and optional minor amounts of miscellaneous ingredients such as colors, antioxidants, etc. Wax-free chewing gum compositions which contain the wax-free gum base are also provided, which chewing gums further comprise flavoring agents and water-soluble bulk portions. The bulk portions contain controlled release sweeteners at least one of which provides a similar release profile to the release profile of at least one flavoring agent present in the chewing gums.

Abstract: A wax-free chewing gum is provided, which chewing gum includes a gum base comprising about 20 to about 60 weight percent of a blend of at least two synthetic elastomers, 0 to about 30 weight percent of at least one natural elastomer, about 5 to about 55 weight percent of at least one elastomer plasticizer, about 4 to about 40 weight percent of at least one filler, about 5 to about 40 weight percent of at least one softener, and optional minor amounts of miscellaneous ingredients such as colors, antioxidants, etc. The chewing gum compositions containing the wax-free gum base above also have an initial soft bite, as measured by Taber Stiffness and Instron yields. Taber Stiffness and Instron yields are preferably at least 5 percent lower than those for a comparable wax containing gum.The wax-free chewing gums may be produced and wrapped at about from 10 percent to about 60 percent of the time required for comparable wax containing chewing gums.

Abstract: A non-adhesive chewing gum base comprising a gluten component and a protein condensing agent which promotes cross-linking among gluten proteins forming the gluten component. Preferably the gluten is a wheat gluten and the protein condensing agent is a tannin. The base may also comprise an emulsifying agent, a plasticizing agent and whole wheat flour. Sweeteners, flavors and colors may be added to the gluten-based mixture to produce a desirable chewing gum. The gluten-based chewing gum is light in texture and will not adhere to dentures or fillings when chewed. Ingredients in the gluten-based chewing gum are all natural and will not be harmful if the gum is accidentally swallowed. The chewing gum is formed through low temperature extrusion or by freeze fragmentation processes.

Abstract: Greener chewing gum base or bubble gum base (i.e. better biologically degradable and healthier) is obtained by replacing the paraffin component of a conventional chewing gum base by a triglyceride composition with an N.sub.35 .gtoreq.40, a (C.sub.16 +C.sub.18) saturated fatty acid content of 40-100 wt%, a C.sub.18:1 -content of 0-60 wt% a (C.sub.12 +C.sub.14 +C.sub.16) saturated fatty acid content of at least 30 wt% and a (C.sub.12 +C.sub.14) saturated fatty acid content of 0-40 wt%.

Abstract: A chewing gum base is provided which is free of wax as well as a method for producing same. In an embodiment, a wax-free gum base is provided having flavor release characteristics at least as good as similar bases including wax comprising an elastomer, polyvinyl acetate, an elastomer plasticizer, and a sufficient amount of oil to achieve flavor release characteristics that are at least as good as a similar gum base including wax.

Abstract: An abhesive, high flavor impact chewing gum is provided which has reduced plasticization. The chewing gum includes a non-tack chewing gum base, one or more sweeteners, and a spray dried flavor ingredient containing spearmint flavor, wintergreen flavor, citrus oil or food acceptable aliphatic esters. A method for preparing the abhesive, high flavor impact chewing gum is also provided.

Abstract: There is disclosed a synthetic non-chocolate flavored chewing gum base which is substantially free of natural gum products, as well as a method of making such a gum base. The gum base includes between about 10 and about 30 percent of a synthetic elastomer, between about 20 and about 70 percent of a synthetic resin, and between about 0.3 and about 2.4 percent cocoa powder. In accordance with the present invention, the cocoa powder has a fat content of less than about 1 percent.

Abstract: A process is disclosed for making a chewing gum with a fast release, stabilized chewing gum. According to the method, a quantity of aspartame (APM) is mixed with an agglomerating agent, such as a modified cellulose, and a limited quantity of a solvent for the agglomerating agent, such as water. The quantity of solvent is limited so as to produce a mixture which is only moist or damp. This damp mixture is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then dried and the dried mixture is comminuted, e.g. by grinding, to produce particles of APM ingredient with essentially a maximum particle size of about 0.017 inches. These particles of APM ingredient are then added to a chewing gum formulation.

Abstract: A process is disclosed wherein an ingredient is treated so that it will exhibit a controlled release when incorporated in chewing gum. According to the method, a quantity of a powdered ingredient is mixed with an agglomerating agent, such as a modified cellulose, and a limited quantity of a solvent for the agglomerating agent, such as water. The quantity of solvent is limited so as to produce a mixture which is only moist or damp. This damp mixture is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then dried and the dried mixture is treated, e.g. by grinding and/or screening, to produce the desired particle size range in the agglomerated ingredient particles. These agglomerated particles comprise collections or clusters of ingredient particles which have been bound together by the agglomerating agent.

Abstract: A method of manufacturing a chewing gum is disclosed wherein a first mixing step mixing an amount of either a low fat gum base or a non-tack gum base having a premix temperature of about 200.degree.-240.degree. F., an amount of HFO gum base having a temperature of about 60.degree.-80.degree. F. and a portion of the bulking agents are mixed until homogenous. In a final mixing step, the resulting gum base blend is mixed with an amount of flavor and the remaining portion of the bulking agent.

Abstract: A chewing gum base is provided which has a high fat and oil content for improved non-tack properties, and which contains a minor amount of low fat cocoa powder having no more than about 1.0 weight per cent fat content. Minor amounts of low fat cocoa powder constituting about 0.3 to about 2.4 weight per cent of the gum base, significantly reduce or eliminate the fat and oil tastes resulting from the inclusion of up to about 50 weight per cent fat and oil containing substances. An improved chewing gum is also provided which has a higher quality taste and which contains the gum base of the invention.

Abstract: Chewing gum and chewing gum bases containing vinyl laurate/vinyl acetate copolymer as a primary elastomer component are provided. The gum compositions also contain certain elastomer plasticizers, softeners, and low melting point waxes. The chewing gum bases provided are substantially free of polyvinyl acetate and glycerol triacetate, and are particularly useful in bubble gum compositions.

Abstract: A chewing tobacco product that does not disintegrate during mastication characterized by a uniform flavor and a smooth chew that consists of a blend of 10 to 70% of particulate tobacco in a chewing gum base present in the amount of 20 to 75% of the product, together with a glycerine humectant in the amount of 2 to 12% of the product, and sweetening and flavoring agents.

Abstract: A non-tack chewing gum composition having improved flavor and texture quality is provided wherein the chewing gum has a gum base comprising from about 0.1% to about 20% by weight terpene resin; from about 0.1% to about 10% by weight high melting wax; from about 0.1% to about 4% by weight low melting wax; from about 10% to about 30% by weight elastomer; from about 15% to about 30% by weight polyvinyl acetate; from about 1% to about 10% by weight emulsifier; from about 5% to about 20% by weight filler; and from about 15% to about 40% by weight gum base solvent.

Abstract: A homogenous, liquid solution comprising oleoresin black pepper and either cinnamyl alcohol or phenyl ethyl alcohol is disclosed. Additionally, a method of manufacturing a homogenous, liquid solution comprising oleoresin black pepper, as well as a method of adding oleoresin black pepper to chewing gum pursuant to such a solution is disclosed.

Abstract: A method of manufacturing a chewing gum blend is disclosed wherein a high fat and oil gum base is cold blended with either a non-tack gum base or a conventional low fat fat gum base at temperatures between about 60.degree. F. and 180.degree. F.

Abstract: Reduced and low-calorie chewing gum compositions containing a gum base level of about 40 to about 80% by weight, and an oil-containing cereal bran, such as corn bran, in amounts of about 4 to about 20% by weight. These compositions result in a chewing product having a caloric content of about 0.1 to about 2.1 calories/gram.

Abstract: The present invention pertains to a reduced-calorie saliva stimulating chewing gum composition which contains (A) a gum base having an enhanced hydrophilic nature, (B) a bulking agent, (C) an effective sweetening agent, and (D) a homogeneous mixture of a hydrophilic polymer present in an anhydrous carrier. In another embodiment, chewing gum contains (A) a gum base which comprises (a) an elastomer, (b) a medium molecular weight polyvinyl acetate polymer, (c) an acetylated monoglyceride, (d) a wax having a melting point below about 60.degree. C. and (e) a material selected from the group consisting of elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof, (B) a bulking agent, (C) a sweetening agent, and (D) a homogeneous mixture of a hydrophilic polymer present in an anhydrous carrier.

Abstract: A chewing gum that contains fro about 0.5 to about 30 percent of a proteinaceous, water-dispersible, macrocolloid comprising substantially non-aggregated particles of dairy whey protein.