Abstract: A chewing gum contains a water-insoluble gum base portion containing a polyolefin thermoplastic elastomer; a water-soluble bulk portion; and at least one flavor component, which is cud-forming and chewable at mouth temperature.

Abstract: Combinations of a zinc salt and an isothiocyanate are provided, and more particularly to a consumer acceptable oral composition containing such combination which is effective in the reduction of volatile sulfur compounds (VSCs).

Abstract: Flavor releasing structures for chewing gum have about 30% to about 60% thermoplastic cellulose material, about 5% to about 50% non-cellulosic thermoplastic polymer, and about 10% to about 40% porous flavor reservoir material. Optionally the flavor releasing structure may comprise about 5% to about 25% plasticizer. The cores may be coated with a flavor barrier coating.

Abstract: A chewy confectionery product comprised of pectin and having a low water content compared to that of traditional chewy confectionery products. The pectin of the present invention helps eliminate the need for traditional texturizing agents while maintaining the quality, texture and consistency of chewy confectionery products made with traditional texturizing agents. In fact, the chewy confectionery product of the current invention has a texture which consumers may find to be more desirable than that of traditional chewy confectionery products. The chewy product of the current invention also has reduced stickiness and cold-flow properties when compared to a traditional chewy confectionery product and also provides a cleaner-breaking bite.

Abstract: Chewing gums and chewing gum bases which are cud-forming and chewable at mouth temperature contains a multi-block copolymer having at least two repeating sequences of at least two different polymeric blocks having at least three monomer units each. The multi-block copolymer optionally includes linking units and may be formulated to have non-covalent crosslinking between the copolymer chains. The multi-block copolymer is optionally plasticized with a compatible di-block copolymer to function as an elastomer system in the gum base. Characteristics of the multi-block copolymers can be selected to produce gum bases and chewing gums having desired properties. In some cases, chewed cuds formed from the gum bases may exhibit improved removability from environmental surfaces to which they may become undesirably attached.

Abstract: A method of selecting a commercially viable chewing gum including testing a chewing gum using nonlinear rheology, compiling rheological data from the nonlinear rheology, and then comparing the rheological data obtained to rheological data ranges of commercially acceptable chewing gum. The nonlinear rheology can include large amplitude oscillatory shear test, start-up of steady uniaxial extension test, and uniaxial compression test (lubricated or unlubricated) and relaxation.

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: An aqueous syrup for use in chewing gum, particularly pellet gum, comprises, on a dry basis, greater than about 98% polyols, of which i) about 50% to about 90% is sorbitol, ii) about 3% to about 30% is maltitol, iii) about 2% to about 20% are polyols, other than sorbitol and maltitol, with a degree of polymerization (DP) of 1 or 2, and iv) less than about 20% (and perhaps less than about 12%) are polyols with a DP of 3 or greater. The syrup is made with less than about 1.0% plasticizing agent, such as glycerin or propylene glycol. The syrup contains less than 5% water. The syrup can be made by evaporating a mixture of a sorbitol solution, a maltitol syrup and one or more polyols selected from the group consisting of mannitol, xylitol, lactitol, erythritol, hydrogenated isomaltulose, and combinations thereof. Methods of using the syrup to make chewing gum, and chewing gum products containing the syrup are also provided.

Abstract: A container (10) suitable for dispensing comestible products has a body (12) with a top face segment (36) having an opening (14) and a concave top face segment (18) and a separate continuous member (40) connected to a side face (24), the member having an openable lid portion (42) which covers the opening and a flexible press portion (50) extending from the lid portion to the side face over the concave top segment face, which is normally convex to the concave top face segment, wherein application of a downward force to the convex flexible press portion transforms the convex portion to a concave portion and rotates the lid portion to uncover the opening.

Abstract: A package for holding a plurality of non-spherical products, each product having at least one product axis, is provided. The package comprises a tray defining a tray plane, a plurality of open pockets protruding from the tray plane, each for containing a single product; and each pocket including an angular orienting pocket wall portion for angularly orienting the product within the pocket, so that a product axis is angularly oriented with respect to the tray plane.