Abstract: The present invention relates to a gum composition exhibiting improved shelf life and resistance to staling, that comprises a substantially anhydrous mixture of a gum base, at least one sugar alcohol, and glycerin, the glycerin present in an amount ranging from greater than 10% to about 18% by weight of the composition. The gum composition preferably contains no more than 2% by weight of water. The invention includes a method for preparing the gum composition, comprising treating the ingredients thereof, including the glycerin, to remove substantially all water therefrom, thereafter combining the sugar alcohol with the glycerin under agitation and at about 50.degree. C., and adding subsequently thereto the gum base, after which certain additive materials, such as flavorings, and the like may be added with mixing.

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 cleansing composition is disclosed with household and personal care applications and comprises a monopersulfate oxidizing agent and a halide bleaching promoter, to which is added an effervescence promoting compound comprising a perborate salt. The resulting composition is operable and capable of effervescing at an alkaline pH, at which it is also a more effective cleanser.In a further embodiment, the above cleansing composition may include a colorant and a fade control agent comprising a compound providing a soluble halide ion for applications where it is desirable that the color provided by the colorant will fade within a given period of time. Small quantities of the fade control compound are effective, and do not disturb the desired initial color intensity of the solution provided by the colorant.

Abstract: A sugar containing chewing gum composition containing a chewing gum base, a sweetener, and a flavoring agent sorbed in the microporous channels of spherical particles wherein the channels increase the particles sorptive surface area.

Abstract: A vehicle useful in a denture adhesive composition, and the denture adhesive composition containing such vehicle is disclosed. The vehicle comprises a gel consisting essentially of a mineral oil, a polyethylene wax and sorbitan monostearate in an amount of from about 0.25% to about 2.25% by weight of the gel. Preferably, the sorbitan monostearate is present in an amount of from about 0.5% to about 2.0% by weight. The gel may optionally contain up to about 10% by weight of polyisobutylene. The addition of sorbitan monostearate within the above amounts appears to lower the viscosity of the gels, and provides notable improvements in extrudability when the vehicle is employed in denture adhesive compositions.

Abstract: Aluminum hydroxycarbonate gel is precipitated under highly homogeneous conditions by continuously introducing an aluminum salt solution and an alkaline-reacting carbonate and bicarbonate solution into a vigorously agitated reactor vessel and continuously withdrawing the reaction mixture.

Abstract: The method of preparing a chewing gum comprising the steps of: (a) forming a premixture of lecithin and a dicalcium phosphate dihydrate-sugar and agglomeration such that the adherent film forming action of the lecithin coats the dicalcium phosphate dihydrate; (b) adding the premixture of (a) to a chewing gum composition; and (c) forming a chewing gum piece therefrom.

Abstract: A chewing gum composition having extended flavor taste stability and decreased auto-oxidative potential which comprises a chewing gum composition containing a flavoring agent and a chewing gum base prepared from an elastomer mixture of isobutylene isoprene copolymer and polyisobutylene, waxes, elastomer solvent, polyvinyl acetate and glyceryl monostearate.

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.

Abstract: Peppermint oil containing a reduced methofuran content is prepared by reacting the peppermint oil with about 0.5% to about 15% by weight maleic anhydride, based on the weight of peppermint oil to selectively form a menthofuran-maleic anhydride adduct without otherwise affecting the flavoring agent properties of the remaining peppermint oil constituents and recovering the peppermint oil therefrom.

Abstract: A peppermint oil flavored chewing gum or confectionery composition, having incorporated therein between about 0.01% and about 5.0% by weight of the final composition of a stabilized peppermint oil having a reduced menthofuran content of from about 0.8% to about 2.0% by weight based on the weight of peppermint oil.

Abstract: A bubble gum composition having improved film forming, flavor release and chew characteristics comprising a gum base, flavor and sweetener, the improvement which comprises having about 4% to about 30% by weight of the gum base dicalcium phosphate anhydrous as a filler for said gum base.

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 center-filled confectionery or chewing gum composition having an outer shell enclosing a cavity, and a sugarless, substantially non-aqueous semi-liquid center-fill within said cavity, said liquid center-fill comprising.(a) about 30 to about 50% hydrogenated starch hydrolysate;(b) about 30 to about 50% sorbitol solution;(c) about 20 to 50% glycerin;(d) optionally a flavor in a sufficient amount to impart its taste;Wherein the total water content of the center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill.A method of making the center-fill is also disclosed.