Abstract: A chewing gum composition is disclosed which exhibits extended flavor release as well as improved chewing sensation. The composition is prepared with a high base content ranging from about 50% to about 90% by weight and up to about 4% by weight of a flavor component. The composition is particularly suited for the preparation of high base, low calorie products, as the base appears to releasably retain the flavor such that a desired flavor sensation continues for periods of upwards of 10 to 15 minutes or more. The base formulation facilitates the preparation of a flavored gum with high base content without the need for increasing the content of flavor added to the composition.

Abstract: A dosing disc capsule machine has a tamping pin carried in a mounting block for extending into openings in a dosing disc to compact powder in the openings to form a plug. The plug is then transferred into a capsule body by an ejection pin. In accordance with the invention, a load cell is positioned above the tamping pin in the mounting block for measuring the compressive force exerted on the powder by the tamping pin. The load cell occupies the space normally occupied by the overload spring in such dosing disc capsule machines. Thus, modification of the tamping pin is not necessary, and the simple substitution of parts makes it possible to interchange the instrumentation from one machine to another. Further, the modifications are minor and do not affect the normal operation of the machine.

Abstract: The present invention relates to an ingestible aggregate comprising a pre-swelled substantially anhydrous hydrocolloid and a substrate. More particularly this invention relates to an aggregate having as a substrate a dietary fiber and/or drug wherein the composition can be administered in a therapeutically effective amount. Hydrocolloids useful include natural and modified gums, celluloses, modified celluloses, pectins, mucillages, modified starches, noncellulose polysaccharides, algal polysaccharides and mixtures thereof. The aggregate should be in the size range of about 4 to about 70 U.S. mesh. The unpleasant taste and mouthfeel of the fiber and/or drug is effectively masked and substantial hydration is delayed until the composition reaches the stomach. The compositions are substantially more platable, devoid of graininess, bitterness or fibrous texture. The pleasant taste of the composition encourages patient compliance with their fiber or drug therapy.

Abstract: According to this invention a lubricating strip comprising a honeycomb structure of polystyrene and a water soluble leachable shaving aid of high molecular weight polyethylene oxide is molded in situ on a razor cap made of thermoplastic material which has been previously injection molded.

Abstract: The present invention relates to an ingestible aggregate comprising a pre-swelled substantially anhydrous hydrocolloid and a substrate. More particularly this invention relates to an aggregate having as a substrate a dietary fiber and/or drug wherein the composition can be administered in a therapeutically effective amount. Hydrocolloids useful include natural and modified gums, celluloses, modified celluloses, pectins, mucillages, modified starches, noncellulose polysaccharides, algal polysaccharides and mixtures thereof. The aggregate should be in the size range of about 4 to about 70 U.S. mesh. The unpleasant taste and mouthfeel of the fiber and/or drug is effectively masked and substantial hydration is delayed until the composition reaches the stomach. The compositions are substantially more palatable, devoid of graininess, bitterness or fibrous texture. The pleasant taste of the composition encourages patient compliance with their fiber or drug therapy.

Abstract: A chewing gum composition having prolonged juiciness and flavor through the incorporation of a premixed blend of acids having different organic/aqueous partitioning coefficients such that they have sequential release rates during mastication.

Abstract: A highly palatable low calorie chewing gum composition with enhanced mouth-feel and improved chew having from about 5 to about 10% polysaccharide, a high amount of non-SBR/PVA gum base and a sweetener.

Abstract: Non-steroidal anti-inflammatory compositions comprising a compound of the formula: ##STR1## wherein R.sub.1 is H or OH; and X, Y, X.sup.1 and Y.sup.1 represent hydrogen or halogen, such as chloro, fluoro, bromo, or iodo radicals, lower alkyl radicals such as C.sub.1 -C.sub.8 radicals, such as methyl, ethyl, propyl and butyl, lower haloalkyl radicals, such as trifluoro, trichloro or tribromo methyl radicals, and lower alkoxy radicals, such as C.sub.1 -C.sub.8 radicals such as methoxy, ethoxy, propoxy, and octyloxy radicals or combinations thereof and the salts thereof, in combination with a compound selected from the group consisting of butylated hydroxytoluene, nordihydroguaiaretic acid and mixtures thereof, said combination being contained in a pharmaceutically acceptable carrier.A method of treating pain and inflammation is also disclosed.

Abstract: Non-steroidal anti-inflammatory compositions comprising a compound of the formula: ##STR1## wherein R.sub.1 is H or OH; and X, Y, X.sup.1 and Y.sup.1 represent hydrogen or halogen, such as chloro, fluoro, bromo, or iodo radicals, lower alkyl radicals such as C.sub.1 -C.sub.8 radicals, such as methyl, ethyl, propyl and butyl, lower haloalkyl radicals, such as trifluoro, trichloro or tribromo methyl radicals, and lower alkoxy radicals, such as C.sub.1 -C.sub.8 radicals such as methoxy, ethoxy, propoxy, and octyloxy radicals or combinations thereof and the salts thereof, in combination with 3-isobutyl-1-methylxanthine.A method of treating pain and inflammation is also disclosed.

Abstract: A center-filled chewing gum comprising an outer-shell and a cavity enclosed by said outer-shell wherein there is contained in said cavity a dry, powdered center-filled composition comprising at least one sweetener and a lubricant selected from the group consisting of magnesium stearate, talc and colloidal silica.

Abstract: A process and apparatus is disclosed for rapid and accurate identifying and enumerating of microorganisms. A sample believed to contain a certain microorganism is combined with an inhibiting reagent having a known specificity for the microorganism. The combined sample and inhibiting reagent is placed in an alternating current electrical field having a frequency sufficiently high to cause alignment of microbial cells in the sample. A polarized beam of laser light is then passed through the sample and the extent of birefringence is measured. The measured birefringence is compared with that of a control sample known to contain the microorganism under investigation to determine the microorganism in the sample.

Abstract: A flavoring composition and method for making and using the same comprising a flavoring agent and a hydrophilic polymer, said hydrophilic polymer being characterized by(a) being water-soluble,(b) being soluble in organic solvent,(c) having a viscosity below 100 cps, 10% by weight, at 25.degree. C. in water, and(d) being compatible with the flavoring agent.

Abstract: A flavor composite comprises a mixture of sorbitol, mannitol, saccharin, and a flavor material contained therein. Preferably, the saccharin is present in an amount of 3% by weight of the mannitol. The presence of mannitol and saccharin is theorized to lower the congealing temperature of sorbitol, so that volatile flavors may be incorporated therein with minimal flavor loss.The present flavor composite may be prepared in the form of sugar-free candies, or may be reduced to particles or beads, having particle sizes appropriate for incorporation into comestible products such as chewing gums.A method of preparing the flavor composites is also disclosed, which utilizes seed particles containing sorbitol, added to the mixture after the flavor to assist in the commencement of hardening.

Abstract: A non-adhesive chewing gum base composition demonstrates reduced adhesion, and improved chewing satisfaction, and consists essentially of an elastomer, at least one emulsifier including lecithin, lecithin derivatives, or mixtures thereof in an amount of from 0.5% to 6.0%, an elastomer solvent including the glyceryl ester of partially hydrogenated wood rosin, the latter present in an amount of from about 2.5% to about 8%, as well as one or more mineral adjuvants, a non-toxic vinyl polymer and at least one oleaginous plasticizer. Preferably, the wood rosin elastomer solvent is present in an amount ranging from 2.5 to 5%.A method for preparing the present chewing gum base composition is also disclosed, which comprises mixing the ingredients of the base composition in one step. Preferably, the elastomer is charged first, and subject to high shear, after which the remaining components are added and shearing is continued.