Abstract: A non-stick, chewing gum base composition which is free from fats, waxes, and elastomer solvent resins, and a non-stick chewing gum composition made from the gum base. The resulting chewing gum is easily removable from a variety of surfaces.

Abstract: A confectionery compressed tablet designed to dissolve in the oral cavity and containing a flavor ingredient intimately bound with a bioadhesive is disclosed. The flavor and bioadhesive composition provide a unique mouthfeel so that as the confection dissolves in the oral cavity, a coating of flavor adheres to the moist areas of the oral cavity. There is also provided a confectionery compressed tablet characterized by a single product body with discrete phases contained therein which act to provide timed release of at least one flavor ingredient sequentially. A flavor and bioadhesive mixture can be prepared with a hydrophilic delivery system providing rapid initial delivery of the flavor and unique mouthfeel or as a part of a hydrophobic delivery system providing extended periods of flavor delivery and unique mouthfeel. There is also provided a process for preparing confectionery compressed tablets containing the unique flavor delivery system and mouthfeel.

Abstract: The present invention pertains to a microencapsulated flavoring agent in the form of a spheroidal microcapsule which comprises a core and a coating layer over the core, wherein the microcapsule comprises (A) a core present in an amount up to about 90%, by weight of the microcapsule, which comprises (a) a flavoring agent in an amount from about 20% to about 80%, by weight of the core, and (b) a resin in an amount from about 80% to about 20%, by weight of the core, and (B) a coating layer over the core which comprises in percentages by weight of the coating layer, (a) gelatin in an amount from about 45% to about 49%, (b) gum arabic in an amount from about 45% to about 49%, and (c) glutaraldehyde in an amount from about 2% to about 10%. The encapsulated flavoring agents may be used in a wide variety of ingestible compositions and chewing gum products. The present invention also pertains to methods for preparing the encapsulated flavoring agents and the ingestible compositions in which they may be employed.

Abstract: The present invention pertains to a method for preparing pulverized Polydextrose having a particle size of under about 125 microns in diameter from Polydextrose which is substantially free of low molecular weight organic acids which comprises the steps of (a) admixing Polydextrose which is substantially free of low molecular weight organic acids with an anti-caking agent to form a mixture, and (b) pulverizing the mixture to form the pulverized Polydextrose. The pulverized Polydextrose composition may be used in a variety of chewing gum products and edible products. The present invention also pertains to methods for preparing the chewing gum and edible products in which the novel composition may be used.

Abstract: The present invention pertains to chewing gum compositions having longer lasting sweetness which comprise in percentages by weight of the total composition (a) a soft polyvinyl acetate gum base in an amount from about 50% to about 80%, (b) a flavoring agent, (c) an intense sweetening agent in an amount up to about 0.3%, and (d) a bulk sweetening agent in an amount from about 10% to about 40%. The present invention also pertains to methods for preparing the chewing gums having longer lasting sweetness.

Abstract: The present invention pertains to a confectionery coated chewing gum composition having a center portion and a confectionery coating over the center portion wherein the center portion comprises a reduced-calorie gum base which comprises in percentages by weight of the gum base (a) an elastomer present in an amount from about 0.5% to about 20%, (b) a medium molecular weight polyvinyl acetate polymer having a molecular weight from about 35,000 to about 55,000 present in an amount from about 10% to about 25%, (c) an acetylated monoglyceride present in an amount from about 4.5% to about 10%, (d) a wax having a melting point below about 60.degree. C. present in an amount from about 6% to about 10%, and (e) a component selected from the group consisting of elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof, present in an amount to bring the total amount of gum base to 100%. The confectionery coated chewing gum compositions may be used with a wide variety of confectionery coatings.

Abstract: The present invention pertains to a method for preparing pulverized Polydextrose having a particle size of under about 125 microns in diameter from Polydextrose which is substantially free of low molecular weight organic acids which comprises the steps of (a) admixing Polydextrose which is substantially free of low molecular weight organic acids with an anti-caking agent to form a mixture, and (b) pulverizing the mixture to form the pulverized Polydextrose. The pulverized Polydextrose composition may be used in a variety of chewing gum products and edible products. The present invention also pertains to methods for preparing the chewing gum and edible products in which the novel composition may be used.

Abstract: An improved food acid delivery system that effects a controlled release of the acid provides prolonged sourness, flavor and juiciness duration in chewing gums, pharmaceuticals and other confections. The food acid is encapsulated in a matrix comprised of an emulsifier and a polyvinyl acetate, the type of which is selected according to the water solubility of said food acid. A chewing gum composition employing the delivery system and a method for the preparation of both the delivery system and the gum composition are disclosed.

Abstract: A non-staling, reduced density bubble gum composition is provided by a method wherein a bubble gum composition having a preselected bubble gum base composition is aerated with an inert gas in a pressurized environment. In a preferred embodiment, aeration of the bubble gum composition is achieved by the injection of nitrogen gas into the bubble gum composition during a pressurized extrusion of the gum.

Abstract: A stabilized dipeptide sweetening composition useful in chewing gum applications provides longer shelf life stability and improved longer lasting sweetness. A dipeptide sweetner such as appartame is encapsulated through an anhydrous process that compresses the crystals with a mixture of inert binder ingredients so as to form a solid tablet or sheet which is then ground into fine granular particles. These particles may then be coated with a hydrophobic material such as a fat or wax and then incorporated into a variety of food applications such as chewing gum. The sweetener composition is thereby protected from adverse environmental conditions such as high temperature, moisture and pH.

Abstract: An improved, reduced calorie, high base content chewing gum composition possesses a greater, more intense initial flavor impact of increased duration. The method of preparation utilizes highly fractionated or rectified flavor oils from which are removed the terpene and sesquiterpene components resulting in an enhanced and sustained flavor release from the gum base. The deterpenated oils have a lesser affinity for the gum base allowing for the use of higher gum base levels for the reduction of calories without the flavor oils being trapped therein. The sustained flavor release is also improved by the complete or partial renewal of several bitter tasting components previously associated with the oils.

Abstract: A chewing gum base composition containing elastomer polyvinyl acetate having a medium molecular weight of about 35,000 to 50,000; acetylated monoglyceride; fat having a melting point below about 65.degree.C.; and remaining amounts of filler material; a chewing gum composition containing the same; and an extended flavor release gum product.

Abstract: An edible composition capable of providing long-lasting, breath freshening perception without bitterness which comprises using in said edible composition a cooling composition comprising methanol and an N-substituted-p-methane carboxamide compound.

Abstract: Reduced and low-calorie chewing gum compositions containing a gum base level of about 40 to about 80% by weight, and an oil-containing cereal bran, such as corn bran, in amounts of about 4 to about 20% by weight. These compositions result in a chewing product having a caloric content of about 0.1 to about 2.1 calories/gram.

Abstract: A flavor delivery system is disclosed which offers the combination of improved flavor intensity and extension and, when incorporated into chewing gums, provides desired softness to the gum to facilitate the reduction in softening additives that conventionally add moisture thereto. The present delivery system comprises a composite of a flavor and a resin preferably in a solution mixture with each other, the flavor being present in an amount of from about 20% to about 80% of the final delivery system, with the resin comprising the remainder. Optionally, an emulsifier may be added in an amount of up to 25% by weight. In a further embodiment, the delivery system of the present invention may include up to 25% by weight of a sweetener such as acesulfame-K. The present delivery system finds use in comestibles such as chewing gum compositions and other food products, pharmaceuticals, and scratch-and-sniff and aroma packaging products.

Abstract: The present invention pertains to a reduced-calorie saliva stimulating chewing gum composition which contains (A) a gum base having an enhanced hydrophilic nature, (B) a bulking agent, (C) an effective sweetening agent, and (D) a homogeneous mixture of a hydrophilic polymer present in an anhydrous carrier. In another embodiment, chewing gum contains (A) a gum base which comprises (a) an elastomer, (b) a medium molecular weight polyvinyl acetate polymer, (c) an acetylated monoglyceride, (d) a wax having a melting point below about 60.degree. C. and (e) a material selected from the group consisting of elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof, (B) a bulking agent, (C) a sweetening agent, and (D) a homogeneous mixture of a hydrophilic polymer present in an anhydrous carrier.

Abstract: According to this invention a medicament containing gum having improved delivery properties is produced by utilizing a chewing gum composition having a moisture content not greater than 0.3% by weight which softens at 40.degree. C. to 60.degree. C. and has an equilibrium relative humidity lower than the ambient relative humidity as produced and combined with a powdered, insoluble medicament which has been co-spray dried with sugar.

Abstract: Chewing gum compositions resistant to moisture pickup and hardening and having a moisture content less than about 1.0% and preferably less than about 0.3% by weight of the final composition, including a hard or a soft gum base, flavoring agent, sweetening agent, and a hydrophobic softening agent. The present composition may be formed without cooling and does not require conditioning prior to wrapping. Prior to wrapping the gum pieces may be coated with a sweetening agent in the known manner at ambient temperatures and up to 80% relative humidity.

Abstract: A chewing gum composition having prolonged sweetness duration through the incorporation of a delivery system comprising a high intensity sweetener encapsulated in a first core coating comprising a low molecular weight polyvinylacetate material and a second outer hydrophilic coating. The resulting delivery system provides improved up front sweetness delivery combined with improved thermal stability and corresponding versatility of end use.

Abstract: Chewing gum compositions having longer lasting sweetness including a soft PVA gum base in an amount between about 50% and about 80% by weight of the composition, a flavoring agent, an intense sweetener in an amount between about 0.30% and about 0.60% by weight of the composition, and a bulk sweetener in an amount between about 10% and about 40% by weight of the composition.