Abstract: The present inventive compositions concern a stable delivery system capable of effecting a controlled release of core material comprising:(A) at least one natural or artificial core material selected from the group consisting of amino acid based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihyrochalcone compounds, drugs, medicaments, flavoring agents and mixtures thereof; and(B) a hydrophobic matrix consisting essentially of(i) lecithin; and(ii) an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) fatty acids having an iodine value of about 1 to about 10, (b) natural waxes, (c) synthetic waxes and (d) mixtures thereof; and(iii) at least one glyceride.

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 compositions reaches the stomach. The compositions are substantially more palatable, devoid of grainless, bitterness or fibrous texture. The pleasant taste of the composition encourages patient compliance with their fiber or drug therapy.

Abstract: The present invention is method and composition for protecting a flavoring ingredient and providing controlled release therefor, especially in a chewing gum composition, which includes a high molecular weight polyvinyl acetate blended with a hydrophobic plasticizer which forms a film with the high molecular weight polyvinyl acetate in the absence of an added solvent therefor. The flavoring, is blended into the encapsulating composition as, for example, by melt blend which can then be cooled to a solid and ground into particulate.

Abstract: A mint-flavored chewing gum composition having enhanced breath-freshening effects comprising a gum base, a sweetener and a flavor composition comprising a blend of(a) a liquid flavor oil selected from the group consisting of spearmint oil, peppermint oil and mixtures thereof, wherein the flavor oil has a menthol content of about 15% to about 45% by weight of said flavor oil;(b) a spray-dried flavor oil selected from the group consisting of peppermint oil, spearmint oil and mixtures thereof; and(c) spray-dried menthol present in amounts of about 0.2% to about 1.0% by weight of the total chewing gum composition.

Abstract: A stable cinnamon-flavored chewing gum composition comprising a gum base, cinnamon flavor and a sweetener delivery system comprising a dipeptide or amino acid sweetener encapsulated in a mixture of fat and high melting point (106.degree.) polyethylene wax.

Abstract: The present invention is method and composition for protecting an active ingredient and providing controlled release therefor, especially in a chewing gum composition, which includes a high molecular weight polyvinyl acetate blended with a hydrophobic plasticizer which forms a film with the high molecular weight polyvinyl acetate in the absence of an added solvent therefor. The active ingredient, such as the artificial sweetener aspartame, is blended into the encapsulating composition as, for example, by melt blend which can then be cooled to a solid and ground into particulate. The encapsulated active ingredient can then be used in a composition for ingestion by a human in the form of, for example, a chewing gum with extended shelf life and highly controlled release of the active ingredient.

Abstract: An ingestible, high-density compressed-tablet fruit fiber composition having a high dietary fiber content is prepared by blending at least one fruit fiber source preferably apple fiber, having a maximum starch content of about 25%, with a microcrystalline cellulose compression aid; mixing water with the blend at a rate ratio of about 1.5:1 to about 2.5:1 based on the weight of water to the weight of the blend, for a time sufficient to form a cohesive, deformable, plastic mass; drying the plastic mass; milling the dried product to recover granules having a particle size of about 125 to about 840 microns; blending the granules with a tableting lubricant and compressing into a high-density, high fiber tablet. The low starch content provides for increased hardness and structural tablet integrity with less compressive force, thereby producing high quality tablets.

Abstract: An analgesic stick composition comprising(i) a delivery system comprising about 10 to about 65% by weight alcohol; about 6 to about 10% by weight of an alkali metal salt of a saturated fatty acid gelling agent having from about C.sub.8 to about C.sub.22 ; about 10 to about 30% water; and(ii) an analgesic compound selected from the group consisting of oleoresin capsicum, capsicum, capsaicin, camphor, allyl isothiocyanate, methyl nicotinate, menthol and mixtures thereof.

Abstract: A sprayable liquid denture cleanser composition comprising an aqueous solution of a detergent selected from the group consisting of sulfonated, sulfated and sulfoacetate fatty alcohols, and a chelating agent of the amino carboxylate or organo phosphonate type. The cleanser is preferably dispensed from a mechanical non-aerosol spraying device such that the force of the spray supplements the cleansing effect of the composition. The composition has particular application on the removal of tartar and calculus as well as stains and plaque adhering thereto.

Abstract: A fiber-containing confectionery composition which is soft in texture and smooth in mouthfeel comprising dietary fiber pretreated with a lubricant, a foamed matrix portion comprising gelatin, gum arabic and non-sucrose liquid sweetener and an amorphous matrix portion comprising a non-sucrose syrup having a solids content of about 92 to about 96% by weight of the syrup.

Abstract: A delivery system useful in chewing gum, confectionary and pharmaceutical products comprising:(a) an insolubolized active ingredient; and(b) a cross-linked hydrocolloid multivalent cation alginate or carageenenate matrix entrapping said insolubolized active ingredient.A process of preparation is also disclosed.

Abstract: A synthetic detergent bar is provided containing hydroquinone as a skin bleaching agent. The bar is maintained at a pH of between about 4 and 7 and includes a compressed mixture of a synthetic anionic detergent such as sodium cocoyl isethionate, sodium lauryl sulfoacetate and sodium methyl cocoyl tourate; hydroquinone, a stabilizer for said hydroquinone such as tertiary butyl hydroquinone, water, a buffer which maintains the pH of the bar at about 4 to about 7 and excipients such as waxes, paraffin, dextrin and starches. Because of the maintenance of low pH and the presence of a stabilizer, hydroquinone is not oxidized and thus the bar is characterized by an extended shelf life.

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: An ingestible, high-density compressed-tablet fiber-composition having a high dietary fiber content is prepared by blending at least one high fiber source with a microcrystalline cellulose compression aid; mixing water with the blend at a rate ratio of about 1.5:1 to about 2.5:1 based on the weight of water to the weight of the blend, for a time sufficient to form a cohesive, deformable, plastic mass; drying the plastic mass and milling the dried product to recover granules having a particle size of about 125 to about 840 microns; blending the granules with a tableting lubricant and compressing into a high-density, high fiber tablet.

Abstract: A chewing gum composition having a low viscosity range and high cohesivity which is suitable for dispensing from a container, such as a squeezable tube, under mild pressure which includes high molecular weight resin-containing gum base in an amount of 15-25%, a cohesive sweetening-bulking component in an amount of from about 15% to about 82%, crystallization inhibitor in an amount of from about 1-15%, and a fine-tuning fluidization component in an amount of from about 0.5%-15% by weight.

Abstract: Disclosed herein is an apparatus and method for testing the integrity of a package having a flexible surface. The apparatus includes a chamber which can be sealed whereby it may be pressurized or a vacuum may be drawn. Inside the chamber is a transducer sensitive to the flexible surface of the package to be tested. Positioning of the transducer against the package to be tested is done automatically by a device which is computer controlled. The sequence of testing is also computer controlled whereby the chamber is sealed with the package in it, the probe is automatically adjusted to contact the flexible surface, the pressure of vacuum is applied to the chamber in order to test the integrity and thereafter the condition of the package is analyzed and recorded by a computer which receives the signal generated from the measuring transducers. The information is analyzed by the computer and a decision made regarding the airtightness of the package using either linear regression analysis or peak detection.

Abstract: A dietary fiber composition is prepared by coating an insoluble fiber with a soluble fiber. The insoluble fiber is preferably derived from cereal bran by enzymatically and chemically purifying the bran. The soluble fiber is preferably pectin or an alginate. The dietary fiber composition can be used to prepare low calorie, high fiber content dietary food products.The process of preparing the dietary food composition and the food products made therefrom is also disclosed.

Abstract: The method of preparing a chewing gum comprising the steps of: (a) forming a premixture of lecithin and a liquid flavor; (b) adding the premixture of (a) to chewing gum composition; and (c) forming a chewing gum piece therefrom. The addition of a liquid flavor/lecithin premix mitigates and substantially reduces bitterness or harsh off-notes common with certain flavors.

Abstract: An antithrombogenic polyurethane polymer being bound to a support substrate wherein the antithrombogenic agent is reacted through an aldehyde group with an amine functionality of a polyurethane-urea to form the covalently bonded antithrombogenic material.

Abstract: A chewing gum composition comprising a gum base and an agglomerated sweetener delivery system capable of effecting a controlled release of core material comprising:(A) at least one natural or artificial core material selected from the group consisting of amino acid based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihydrochalcone compounds, flavoring agents and mixtures thereof; and(B) a hydrophobic matrix consisting essentially of(i) lecithin; and(ii) an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) fatty acids having an iodine value of about 1 to about 10, (b) natural waxes, (c) synthetic waxes and (d) mixtures thereof; and(iii) at least one glyceride.