Abstract: A candy product is prepared using as a flavor component a flavorant particle which comprises a hydrophilic flavor encapsulated within a water soluble shell. The candy may be a hard candy, chewy candy, a gummy or jelly candy, a paste lozenge, tablet licorice, or a pan coated candy.

Abstract: The present invention is directed towards the use of chewing gums, tablets and lozenges containing a breath freshening composition which comprises a physiologically acceptable zinc compound, an oil, and a non-ionic surfactant, to reduce or eliminate H.sub.2 S and CH.sub.3 SH in the oral cavity.

Abstract: Disclosed are chewing gum compositions exhibiting a reduced tendency to adhere undesirably to solid dental surfaces in the mouth, the compositions comprising a gum base which comprises about 8 to about 18 wt. % of low molecular polyisobutylene; about 1 to about 4 wt. % of high molecular weight polyisobutylene; about 16 to about 30 wt. % of polyvinyl acetate; about 16 to about 30 wt. % of inorganic filler; about 1 to about 6 wt. % of polyethylene; about 18 to about 30 wt. % of a fat component selected from the group consisting of hydrogenated and partially hydrogenated vegetable oils and mixtures thereof; about 1 to about 6 wt. % of emulsifier; and about 2 to about 10 wt. % of microcrystalline wax.

Abstract: A bubble gum made with SBR (styrene butadiene) gum base has both its initial bite and bubble quality improved by coblending PIB (polyisobutylene) gum base with the SBR base at a weight ratio of SBR:PIB of between 2:1 and 6:1, and preferably 3:1 to 4:1. The bubble gum may be naturally sweetened or sugarless and preferably contains hydrogenated starch hydrolysate (HSH).