Abstract: The present invention provides a chewing gum that has a superior balance in flavor and texture as a whole while maintaining characteristics of chewing gum and can be expected to lower a manufacturing cost, and a method for manufacturing the same. A chewing gum of the present invention is manufactured by covering chocolate with a covering component containing a gum base so as to migrate oil contained in the chocolate into the covering component so that the chewing gum comprises a central part containing a chocolate-derived component and a covering part that covers the central part and contains the gum base and the oil.

Abstract: In some embodiments there is a sweetener composition including (a) a co-crystallized/precipitated complex of cyclodextrin and sucralose; and (b) an encapsulant comprising a polymer.

Abstract: A chewing gum granule containing gum base, wherein the chewing gum granule is substantially ball-shaped, the chewing gum granule has an average diameter below 1900 ?m, and wherein the surface of the chewing gum granule is provided with 0.5 to 18% by weight of free-flowing agent. With the present invention improved free-flow properties of the chewing gum granules may be obtained.

Abstract: A compressible chewing gum composition includes i) chewing gum granules containing gum base and ii) particles of one or more encapsulation delivery systems including at least one encapsulation material and at least one active ingredient being encapsulated by the encapsulation material, wherein the encapsulation material includes at least one natural resin. The compressible chewing gum composition, which has been provided, is suitable for compression into compressed chewing gum tablets. Such compressed chewing gum tablets thus include a compression of a quantity of the compressible chewing gum composition and thus include chewing gum granules containing gum base and particles of one or more encapsulation delivery systems including an active ingredient encapsulated by an encapsulation material including natural resin.

Abstract: The present invention relates to a center-filled coated chewing gum giving a feeling of refreshment and a preparation method thereof, and particularly to a chewing gum comprising a center layer filled with paste or granules with a predetermined size, a gum base layer surrounding the center layer and a coating layer surrounding the outer surface of the gum base layer, thereby enabling to prevent the ingredients of the center layer from being sunk into the gum base layer by limiting the temperature and humidity range when applying the coating onto the gum base layer surrounding the center layer, and also to provide a superior feeling of refreshment and crunch as compared to the conventional chewing gum comprising a liquid-phase or powder-phase center layer, and a preparation method thereof.

Abstract: A packaged confectionary product includes a biodegradable chewing gum composition and a package assembly forming a humidity barrier to the biodegradable chewing gum composition. According to an embodiment of the invention significant reduction of pre-degradation of gum polymers may be obtained if the confectionary product is encapsulated within a package assembly which includes a humidity barrier to the chewing gum composition contained in the package.

Abstract: Stain-removing oral compositions, such as gum compositions are herein provided. The compositions include an orally acceptable carrier and a stain-removing anionic surfactant. The surfactant includes a fatty acid salt having at least one hydroxyl functionality. The fatty acid salt may be a salt of ricinoleic acid, and may be combined with a chelating agent and/or an abrasive. The chelating agent may be a polyphosphate and the abrasive may be a silica abrasive.

Abstract: A composition in the form of a chewing gum composition or a confectionery composition containing a stain removing complex of a stain removing agent and a cyclodextrin compound and methods of preparing and using the same to remove stains from dental material including teeth.

Abstract: The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening components and optionally cooling agents. In some embodiments, the compositions may include a vanilla flavor composition which includes vanilla flavor and vanillin or its derivatives and a mint oil composition.

Abstract: The invention relates to a toffee gum comprising a polymer system, at least one flavor, and at least one sweetener, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising one or more at least partly biodegradable polymers, and at least one of said at least partly biodegradable polymers having a molecular weight (Mn) in the range of 1000 to 250000 g/mol.

Abstract: The present disclosure provides a method for thermally sealing a filled chewing gum product. The fill material of the chewing gum product is heated to a temperature greater than about 40° C. which correspondingly heats the inner portion of the chewing gum material to an elevated temperature. The method further includes sealing the heated inner portion of the chewing gum material to form a sealed, filled chewing gum product. The present disclosure advantageously increases the bond strength of the sealed ends of the sealed and filled chewing gum product and reduces the amount of unacceptable product or leakers.

Abstract: The present invention relates to a chewing gum comprising at least one polyethylene (PE) polymer in an amount from about 15% to about 99% by weight of the elastomeric polymer content of said chewing gum, at least one synthetic elastomer chosen from the group of Polyisobutylene (PIB), Butyl Rubber, Polyisoprene and Styrene Butadiene Rubber (SBR) in an amount from about 1% to about 85% by weight of the elastomeric polymer content of said chewing gum and wherein said at least one polyethylene polymer has a molecular weight (Mw) above 25,000 g/mol.

Abstract: A coated chewing gum product includes a core and a coated portion surrounding the core. The core includes gum base, a liquid flavor portion, and particles including a compounded flavor. The liquid flavor portion includes a mint flavor and a fruit flavor. The coating portion surrounding the core includes a coating flavor.

Abstract: The present invention relates to a chewing gum comprising at least one gum base system, at least one chewing gum additive, and further comprising rod-shaped apatite crystals of the formula Ca5(PO4)3(OH)xFy having a length-to-breadth ratio of the crystals of at least ?5.

Abstract: A composition includes a first component containing phospholipids and a second component encapsulating the first component. The composition includes between about 10% and about 80% by weight phospholipids. The composition may be used in chewing gum to provide a gum cud that does not adhere to concrete and does not dissolve in the mouth while chewing.

Abstract: A novel process of hard coating, for creating a hard, crunchy coating on the surface of a product in less than two hours, includes a plurality of cycles each including: applying a coating syrup containing at least one polyol obtained by hydrogenation of disaccharides, and the coating syrup having 60%-90% solids content by weight and preferably 70%-85% by weight; drying by using air with a temperature of 40° C.-70° C., for a time of at least 1 minute and of not more than 5 minutes; the number of cycles being such that a degree of enlargement of greater than 25%, preferentially greater than 30% and more preferentially greater than 32% is obtained. One variant of the process according to the invention consists in adding, after applying the syrup, an amount of polyol powder of very high purity. The invention is also directed towards the coated products obtained by using the process.

Abstract: A pressed agglomerate (compacted material) which is suitable for consumption, a process for its preparation, its use for aromatizating products and products comprising such a pressed agglomerate are described.

Abstract: The invention provides increased occupancy time pet chews and methods of making and using the pet chews. The chews comprise a core comprising a comestible material, a shell surrounding the core, and an outer layer surrounding the shell. The outer layer comprises a comestible component such as grains, ground rawhide, or combination thereof and an optional basting material. The chews are used to occupy the attention of an animal and to promote the health and wellness of the animal.

Abstract: The invention provides co-agglomerates of sucralose and a polyol, wherein the co-agglomerate comprises grains of polyol onto which sucralose has been dried, as well as methods for making such co-agglomerates. In general, the methods comprise contacting a dry powder of polyol with a liquid solution of sucralose in a food acceptable solvent under conditions which moisten, but not dissolve the polyol powder, to form a moist mixture, and drying the moist mixture to form a co-agglomerate comprising grains of agglomerated polyol onto which sucralose has been dried. Also provided are artificial sweetener carriers comprising bentonite which comprise sucralose. The invention features pharmaceutical, cosmetic, and food compositions, especially chewing gum, comprising a co-agglomerate of the invention, comprising a bentonite carrier, or comprising both.

Abstract: A compressible chewing gum is formulated to include a delivery system providing modified release of at least one ingredient. The delivery system can be altered to provide the desired release.

Abstract: The invention relates to coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Abstract: The invention relates to a confectionery product comprising a polymer system, flavor and sweetener, wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz. And wherein the tan (delta) is defined as (loss modulus G?/storage modulus G?). According to the present invention, a new confectionery product has been obtained having texture properties emulating toffee but comprising a part, which is retained in the mouth during chewing.

Abstract: The invention relates to coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Abstract: The present invention relates to confectionery products comprising an isomalt component, a geraniol containing aroma component and at least one product additive and processes to obtain them.

Abstract: Super dispersible gums, starches, powder ingredients, and blends thereof, which disperse readily using spoon mixing are produced by surface coating of particles with a cross-linked hydrogel, or cold-water insoluble/slow-swelling hydrocolloid. The Processes are presented for producing products with increased dispersibility. Some of the poorly-dispersing or low dispersible substrates include xanthan gum, various cellulose derivatives, various seed gums, carrageenans, pectin, various alginates, gum Arabic and other tree exudates, larch gum, konjac, blends of gums, various instant starches, gum-starch blends, soy protein, egg solids, non-fat dry milk, certain flours, and cocoa.

Abstract: A chewing gum composition contains a gum base; 0% to about 60%, preferably about 10% to about 50%, bulking and sweetening agents; and about 5% to about 80% fat-containing confection, such as chocolate. The gum base comprises about 2% to about 40% elastomer, about 10% to about 50% elastomer plasticizer, about 2% to about 35% gum base softener, and about 1% to about 10% emulsifier. The gum base usually contains less than 10% filler, and less than 45% gum base matrix disrupting materials. In another embodiment, the chewing gum product is made from gum base and flavoring agents, possibly without the addition of any bulk sweetening agents. A chewing gum product can be formed from the composition. The product may be a compressed gum product. In another embodiment, the product can be coated or filled with a fat-containing confection, such as chocolate, in which case the product may be made of a composition without the fat-containing confection in it and with 0% to about 60% bulking and sweetening agent.

Abstract: An edible substrate treated with an edible substrate enhancer and printed with an image. Methods for treating edible substrates with an edible substrate enhancer, and for printing an image onto the treated edible substrate are provided.

Abstract: The present invention provides a chewing gum package made from an outer package containing one or more pieces of chewing gum. The package includes at least one disposal sheet to wrap chewing gum cuds for proper disposal. The presence of the disposal sheet serves as a reminder to the consumer to dispose of chewing gum cuds appropriately.

Abstract: A delivery system for inclusion in an edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to create a desired release profile for the at least one ingredient.

Abstract: A dual-filled gum piece is provided having a first cavity filled with a liquid filling and a second cavity filled with a powder filling. The gum pieces are produced by extruding a gum rope having two separate channels respectively filled with liquid and powder, sizing and shaping the gum rope, cooling the gum rope, cutting the rope into discrete gum pieces, and finally cooling the gum pieces. The gum pieces optionally can be coated with a hard coating. In other aspects for single- and dual-filled gums, a process for making the gum pieces employs a rope sizer that reduces the diameter of the gum rope and shapes it to have a non-round cross-section, and a multi-story cooling tunnel having individually motor-driven conveyors.

Abstract: A chewing gum comprising at least one biodegradable polymer, sweetener in an amount from about 0.5% to about 95% of said chewing gum, one or more flavoring agents, filler in an amount from about 0 to 50% by weight of said chewing gum, further chewing gum ingredients and at least one enzyme, wherein said at least one enzyme is comprised in a hydrophobic enzyme formulation. According to the invention, it has been established that an enzymatically activated degradation may by obtained when applying a hydrophobic enzyme formulation even though the hydrophobic enzyme formulation, e.g. when applying a dispersion of substantially hydrophilic enzymes in a hydrophobic medium such as oil, might be suspected to have a negative influence on the functionality of the enzymes at the active sites of the applied enzyme.

Abstract: The invention relates to a method for producing chewing gum granules. The method comprises at least the steps of feeding a gum composition including at least gum base into an extruder (2), pressurizing the gum composition in the extruder, extruding the gum composition through a die plate (5), and cutting the extruded gum composition in a liquid filled chamber (4) so that the cut gum granules have weights per granule in the range of 0.0001 g to 0.

Abstract: A package assembly for supporting a delivery system for inclusion in an edible composition is disclosed. The edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to create a desired release profile for the at least one ingredient, any of which can be indicated by indicia on the assembly.

Abstract: A package assembly for a multi-layer center-filled chewing gum is disclosed. The package assembly supports individual gum pieces that have a center surrounded by a gum region. The gum region may include a gum base. Optionally, the individual gum pieces may be further coated with an external coating layer. Components of the individual gum pieces create a duality, such as two functional agents, that are identified by indicia on the package.

Abstract: Some embodiments of the present invention include multi-region chewing gum compositions containing at least one active in a solid candy composition and an elastomer region, specifically where the active is caffeine. Methods of masking off-tastes of active ingredients are provided. Further, methods of manufacturing a caffeinated solid candy center fill gum composition are provided. Methods of delivering a dosage of caffeine to a user of the gum composition are additionally provided.

Abstract: The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form.

Abstract: A system and process for coating pieces or cores of confectionery material, such as chewing gum, with a sugar-based coating or a sugarless-based coating. The solid content of the sugar or sugarless material in the syrup solution is increased, thus reducing the water content and allowing the successive coating layers to be dried more quickly. The syrup solution is maintained at an elevated temperature in order to prevent the syrup solids from precipitating or crystallizing out of solution.

Abstract: The present invention is directed generally to dual coated compositions for soft confectionery compositions and products containing the same. More particularly, the present invention relates to a non-particulate coating and a particulate coating for candy compositions where the particulate coating can include an acid blend in particulate form.

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: The invention relates to a confectionery product comprising at least one transparent module (TM) and at least one form stable support module (SM) and where said transparent module comprises gum base. By applying a transparent gum base comprising module, also referred throughout the application as a transparent module (TM), a whole new experience is present for the consumer. In some embodiments the confectionery may act and feel like an ordinary confectionery from the moment it is placed in the mouth but at the same time it gives the consumer an advantageous visual impression prior to placing it in the mouth.

Abstract: The present invention relates to confectionary compositions comprising one or more encapsulation delivery systems containing food acids and natural resins. The invention furthermore relates to the encapsulation delivery system as such as well as to methods of preparing the encapsulation delivery system and the confectionary composition.

Abstract: The present invention provides a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25° C. The composition may also include a coating region which surrounds the gum region.

Abstract: A package assembly for supporting a delivery system for inclusion in an edible composition is disclosed. The edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to create a desired release profile for the at least one ingredient, any of which can be indicated by indicia on the assembly.

Abstract: A coated chewing gum element about 25 to 99.9% by weight of a chewing gum centre having at least one environmentally degradable elastomeric or resinous polymer and about 0.1 to 75% by weight of an outer coating and processes for providing the chewing gum. The outer coating is a hard sugar or sugarless coating, a film coating or a soft coating. The application of an outer coating prevents degradation of the degradable polymers prior to chewing due to physical or chemical effects, thereby improving the shelf life of the environmentally degradable chewing gum. After chewing, the chewing gum will degrade in the environment and can be removed more readily than chewing gum based on non-degradable polymers.

Abstract: A package assembly for supporting a delivery system for inclusion in an edible composition is disclosed. The edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to create a desired release profile for the at least one ingredient, any of which can be indicated by indicia on the assembly.

Abstract: Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications thereof.

Abstract: A method of coating flavorants on oral pouch products is provided. A drum coater containing oral pouch products is rotated. A flavoring solution is sprayed to coat the oral pouch products while the oral pouch products are tumbling in the rotating drum.

Abstract: Agglomerates comprising calcium-hydrocolloid-composite materials and at least one sugar alcohol, as well of methods for preparing the agglomerates and various applications thereof.

Abstract: The present invention relates to chewing or bubble gum compositions that include a first region composition and a second, or gum, region adjacent to or surrounding the first region. The first region composition may be a center-fill co-position, such as a liquid-fill composition. The second region includes a particulate polyol having a reduced particle size and which is saturated by a syrup material, such as a polyol syrup, glycerin or the like. The addition of the particulate polyol to the second region provides stability to the chewing gum, composition by reducing the problem of migration of the first region composition into the second region. The multi-region chewing gum composition also may include a coating region which surrounds or covers the second region.

Abstract: The invention relates to a chewing gum comprising a chewing gum base, and at least one emulsion system, which comprises at least one flavor, at least one dispersion medium and at least one emulsifier having a total HLB value of at least 10, wherein said at least one emulsifier comprises in the range of 0.1 to 10 percent by weight of said chewing gum.