Abstract: An annotation overlay collection, storage, and display system and method is described. The system and method allows the collection of annotations of a variety of formats from multiple users and stores these annotations separate from, but related to the reference document, or several related reference documents. The annotations are displayed when the reference document is viewed and may be displayed in a format that minimizes the use of display real-estate but allows access to the annotation when desired.

Abstract: A method for providing licenses to client computer systems to allow the client computer systems to use licensed software products includes receiving a request for a feature license for a feature included in a package, filtering the request based on whether the license requires the checkout of a parent license, granting a package license to the client computer system when the client computer system is allowed to receive the package license according to a license policy and denying the package license to the client computer system when the client computer system is not allowed to receive the package license according to the license policy. The request may include checkout data that includes at least one desired feature attribute.

Abstract: A dual composition hard coated chewing gum is provided, which exhibits improved long-term shelf stability under storage conditions involving constant exposure to the moisture contained in the atmosphere. The dual composition hard coated chewing gum is ideally suited for pellet chewing gum having pellet shapes which cannot be easily protected from atmospheric moisture by packaging. The dual composition hard coated chewing gum has a gum center which includes a gum base, a bulk portion and one or more flavoring agents. The dual composition hard coated chewing gum also has an outer coating which includes layers which contain from about 50 to about 100% of at least two different polyols preferably lactitol, maltitol, hydrogenated isomaltulose or erythritol. A method of preparing the dual composition hard coated chewing gum is also provided. Lactitol, maltitol or hydrogenated isomaltulose is preferably applied first, and the covered with an erythritol coating.

Abstract: A chewing gum including sorbitol and method of making the same is provided. The chewing gum is created from a formulation that includes a composition that comprises a syrup solution of aqueous sorbitol, a plasticizing agent selected from glycerin, propylene glycol and mixtures thereof, and an anticrystallization agent comprising alditols other than sorbitol having a degree of polymerization (DP) of 1 or 2.

Abstract: Chewing gums containing maltitol and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% gum base, about 0.1% to about 10% flavoring agent and maltitol, the maltitol being the only bulk sweetener. The maltitol provides the gum with unique properties, and the gum may be non-cariogenic. In other embodiments, the maltitol is co-dried with other sweeteners or coevaporated with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum.

Abstract: Chewing gum products containing a natural carbohydrate gum hydrolyzate and methods of making such products are disclosed. In one embodiment, the natural carbohydrate gum hydrolyzate is used in a rolling compound applied to the chewing gum product. In a second embodiment, a natural carbohydrate gum hydrolyzate is used in the center fill of a chewing gum. In a third embodiment, aspartame is used to sweeten the gum composition and the natural carbohydrate gum hydrolyzate is provided, preferably in an effective amount to stabilize the aspartame such that after eight weeks of storage at 85.degree. F., at least 5% less aspartame decomposes than would have decomposed if the natural carbohydrate gum hydrolyzate was not included. A natural carbohydrate gum hydrolyzate is also co-dried with other sweeteners, co-evaporated to make syrups and used as an encapsulating agent for high-intensity sweeteners or flavors used in gum compositions.

Abstract: A chewing gum product comprises a gum pellet covered by a hard coating containing erythritol. The coating may be a homogeneous material built up of layers from a single coating syrup containing erythritol, or it may be a coating comprising two or more layers of different compositions, wherein at least one of the layers contains erythritol. The coating prevents the gum pellet from picking up moisture. The coating is particularly useful in making sugarless gum products.

Abstract: Chewing gum products containing polydextrose and methods of making such products are disclosed. In one embodiment, the polydextrose is used in a rolling compound applied to the chewing gum product. In a second embodiment, the polydextrose is used in a hard-shell coating for a pellet gum. In a third embodiment, polydextrose is used in the center fill of a chewing gum. Polydextrose is also co-dried with other sweeteners, coevaporated to make syrups and used as an encapsulating agent for high-intensity sweeteners or flavors used in gum compositions.

Abstract: A chewing gum composition is disclosed that contains about 0.1% to about 0.6% maltodextrin. The maltodextrin provides an initial stiffness so that the gum can be easily wrapped. However, at the low levels used, the maltodextrin does not have a significant impact on the chew properties of the gum.

Abstract: The present invention provides improved chewing gum formulations and bases including fine powder lecithin, as well as methods of producing chewing gum and bases that include fine powder lecithin. In an embodiment, the present invention provides a chewing gum formulation comprising an insoluble gum base, water soluble portion, a flavor, and at least 0.1% by weight of a blend of fine powder lecithin and glycerol triacetate.

Abstract: Chewing gum products and other comestibles containing indigestible dextrin and methods of making such products are disclosed. In one embodiment, the indigestible dextrin is used in a rolling compound applied to the chewing gum product. In a second embodiment, the indigestible dextrin is used in a coating, such as a hard-shell coating, for a pellet gum. In a third embodiment, indigestible dextrin is used in the center fill of a chewing gum. In a fourth embodiment, aspartame is used to sweeten the gum composition, and indigestible dextrin is provided in an effective amount to stabilize the aspartame such that after eight weeks of storage at 85.degree. F., at least 10% more aspartame remains undecomposed than would have remained if the indigestible dextrin were not included. Indigestible dextrin is also codried with other sweeteners, coevaporated to make syrups and used as an encapsulating agent for high-intensity sweeteners used in gum compositions.

Abstract: Chewing gum compositions made using calcium sulfate as a filler are disclosed. Calcium sulfate is also used as a rolling compound on chewing gum products.

Abstract: Chewing gum products containing oligofructose and methods of making such products are disclosed. In one embodiment, the oligofructose is used in a rolling compound applied to the chewing gum product. In a second embodiment, the oligofructose is used in a coating, such as a hard-shell coating, for a pellet gum. In a third embodiment, oligofructose is used in the center fill of a chewing gum. In a fourth embodiment, aspartame is used to sweeten the gum composition and oligofructose is provided, preferably in an effective amount to stabilize the aspartame such that after eight weeks of storage at 85.degree. F., at least 5% less aspartame decomposes than would have decomposed if the oligofructose were not included. Oligofructose is also codried with other sweeteners, coevaporated to make syrups and used as an encapsulating agent for high-intensity sweeteners or flavors used in gum compositions.

Abstract: Chewing gum products and other comestibles containing fructooligosaccharides and methods of making such products are disclosed. In one embodiment, the fructooligosaccharides are used in a rolling compound applied to the chewing gum product. In a second embodiment, the fructooligosaccharides are used in a coating, such as a hard-shell coating, for a pellet gum. In a third embodiment, fructooligosaccharides are used in the center fill of a chewing gum. In a fourth embodiment, aspartame is used to sweeten the gum composition and fructooligosaccharides are provided, preferably in an effective amount to stabilize the aspartame such that after eight weeks of storage at 85.degree. F., at least 5% less aspartame decomposes than would have decomposed if the fructooligosaccharides were not included. Fructooligosaccharides are also codried with other sweeteners, coevaporated to make syrups and used as an encapsulating agent for high-intensity sweeteners or flavors used in gum compositions.

Abstract: A method of prolonging the shelf life of stick chewing gum, and a shelf-stable chewing gum prepared according to the method, are provided. Chewing gum sheet is coated on both sides with an aqueous solution of an edible film forming agent which, when partially dried, serves as an adhesive. A layer of wax is then applied to each of the layers of edible film forming agent. Stick chewing gum prepared according to the method of the invention does not absorb or lose moisture as fast as conventional, uncoated chewing gum sticks.

Abstract: Chewing gums and other comestible are made with an indigestible dextrin that has been purified to remove fermentable components. The purified indigestible dextrin has a human plaque acidity test pH response of 5.7 or greater. The purified indigestible dextrin comprises at least in part, and in some instances, all of the bulking agent in a non-cariogenic chewing gum.

Abstract: A method of making a zein-cellulose derivative gum ingredient is disclosed. Preferably, a solution of zein and water at a pH of between about 11.5 and about 12.1 is prepared, containing between about 10% and about 20% by weight zein, and the aqueous zein solution is combined with a cellulose derivative such as HPMC to form a zein-coated ingredient. The zein-cellulose derivative ingredient is then used to make chewing gum. The zein-cellulose derivative ingredient has been found to reduce late chew bitterness and harshness in high mint-flavor content gums.

Abstract: A sucrose-containing chewing gum ingredient is prepared by codrying sucralose with a codrying agent and homogeneously mixing about 50 to about 97 parts by weight heat-softened polyvinyl acetate with about 3 to about 50 parts by weight of the codried sucralose. The mixture is then cooled. A chewing gum is prepared by mixing the sucralose-containing ingredient, gum base, a bulking agent and flavor to make a chewing gum composition.

Abstract: A method of preparing a food coating composition which contains hydroxypropylmethylecellulose is disclosed. The composition comprises, hydroxypropyl methylcellulose having from about 27 to about 30 weight percent methoxyl and from about 4 to about 12 weight percent hydroxypropyl substitution, water and a batter mix, wherein the hydroxypropyl methylcellulose is essentially prehydrated to form a gum solution. The gum solution is admixed with a batter mix to form a coating composition. The viscous, coating composition is applied to food products before cooking. The cooked food product exhibits less fat absorption than a plain batter coated food product.