Abstract: A substantially anhydrous thickener system in the form of a gel for use in oral care compositions comprising: carboxymethyl cellulose or its salts thereof, a chelating agent, and hydroxyethyl cellulose, in a solvent system, wherein the thickener system is heated to a temperature ranging from about 70° C. to about 120° C. to form the gel. A method of preparing the thickener system for use in oral care compositions comprises the steps of: a) charging a mixture of hydroxyethyl cellulose and carboxymethyl cellulose into a reaction container, b) dissolving the mixture of a) in a solvent system, c) charging a chelating agent into b), and d) heating the resultant of c) to a temperature of 70°-120° C. for at least about 10 minutes.

Abstract: An oral care antimicrobial composition comprises about 0.1 to about 99.9 wt. % of at least one compound having the structure of Also disclosed is a process for preparing the composition and methods of use thereof.

Abstract: Disclosed herein is an oral hygiene composition comprising a styrene-maleic acid copolymer or terpolymer or salt thereof, wherein the copolymer or terpolymer or salt thereof has a polydispersity ranging from about 2 to about 14 and a minimum biofilm inhibitory concentration (MBIC) ranging from 0.001 ppm to 1000 ppm to reduce deposition of an oral biofilm on teeth or soft tissue. Also disclosed are processes for preparing a styrene-maleic acid copolymer or terpolymer or salt thereof.

Abstract: A substantially anhydrous thickener system in the form of a gel for use in oral care compositions comprising: carboxymethyl cellulose or its salts thereof, a chelating agent, and hydroxyethyl cellulose, in a solvent system, wherein the thickener system is heated to a temperature ranging from about 70° C. to about 120° C. to form the gel. A method of preparing the thickener system for use in oral care compositions comprises the steps of: a) charging a mixture of hydroxyethyl cellulose and carboxymethyl cellulose into a reaction container, b) dissolving the mixture of a) in a solvent system, c) charging a chelating agent into b), and d) heating the resultant of c) to a temperature of 70°-120° C. for at least about 10 minutes.

Abstract: The present invention provides a water-soluble or water-dispersible polymers. The water -soluble or water-dispersible polymer comprise a first monomer having hydrogen bonding/complexing properties to polyphenols, a second monomer having detergent properties, and a third monomer having hydrogen bonding/complexing properties to polyphenols, wherein the first monomer and the third monomer are the same or different. The present invention also provides oral care compositions comprising the water-soluble or water-dispersible polymers. The present invention also provides methods of cleaning, Whitening arid polishing natural teeth and dental prosthesis and of preventing, reducing or removing surface deposited stains from teeth by administering the oral care compositions. The water-soluble or water-dispersible polymer has a structure: wherein x, y, z, mole %, n, R1, and R2 are defined herein.

Abstract: The present invention provides a water-soluble or water-dispersible polymers. The water-soluble or water-dispersible polymer comprise a first monomer having hydrogen bonding/complexing properties to polyphenols, a second monomer having detergent properties, and a third monomer having hydrogen bonding/complexing properties to polyphenols, wherein the first monomer and the third monomer are the same or different. The present invention also provides oral care compositions comprising the water-soluble or water-dispersible polymers. The present invention also provides methods of cleaning, whitening and polishing natural teeth and dental prosthesis and of preventing, reducing or removing surface deposited stains from teeth by administering the oral care compositions. The water-soluble or water-dispersible polymer has a structure: wherein x, y, z, mole %, n, R1, and R2 are defined herein.

Abstract: Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone.

Abstract: Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone.

Abstract: An edible product and method for making an edible product including a core composition having at least one outer surface and at least one edible, three dimensional object secured to the at least one outer surface, where the object includes a binder material and a deliverable component selected from the group consisting of flavors, colors, sweeteners, actives, sensates, effervescent components, and combinations thereof. Also, a method for delivery of at least one deliverable component including placing such products in the mouth of a user and releasing the deliverable component from the edible, three dimensional object.

Abstract: The present invention relates to confectionery compositions including cooked saccharide, elastomeric component, and a functional ingredient.

Abstract: Oral delivery systems including at least one encapsulated active are provided. The oral delivery systems include at least one active component; and a polymer matrix at least partially encapsulating the at least one active component. In some embodiments, the polymer matrix has a tensile strength of at least about 6,500 psi and/or includes at least one polymer having a water absorption of about 0.01% to about 50% by weight. The at least one active component may be an oral care active, which may be encapsulated alone or in combination with other actives, such as a taste masking active.

Abstract: Oral compositions including an encapsulated active component(s) are provided. The oral compositions include a carrier composition including a first reactive component. The oral compositions also include an active composition. The active composition includes at least one active component encapsulated in a coating. The coating includes a hydrophilic material and at least one second reactive component, wherein an interaction between the first and second reactive components preserves the activity and/or availability of the active.

Abstract: Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone.

Abstract: Pre-blend and flavor pre-blend ingredients for use in the preparation of chewing gum is described. The pre-blend and flavor pre-blend ingredients include hydrophilic and lipophilic ingredients combined prior to blending with gum base and other chewing gum ingredients.

Abstract: Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone.

Abstract: An edible product and method for making an edible product including a core composition having at least one outer surface and at least one edible, three dimensional object secured to the at least one outer surface, where the object includes a binder material and a deliverable component selected from the group consisting of flavors, colors, sweeteners, actives, sensates, effervescent components, and combinations thereof. Also, a method for delivery of at least one deliverable component including placing such products in the mouth of a user and releasing the deliverable component from the edible, three dimensional object.

Abstract: A delivery system for inclusion in an edible composition is formulated to have at least one active component encapsulated within an encapsulating material, whereby the delivery system has a tensile strength suitable for delivering the active component at a desired release rate.

Abstract: Delayed release in chewing gum of a sweetener, is provided by encapsulating the sweetener in specific amounts of a poly(vinyl acetate), a filler, and a fatty acid salt. When incorporated into a chewing gum, the sweetener encapsulated in poly(vinyl acetate), filler, and fatty acid salt provides a more delayed release of a sweet flavor than a sweetener encapsulated in poly(vinyl acetate) alone.

Abstract: Delayed release in chewing gum of an active ingredient, such as a sweetener or a food acid, is provided by encapsulating solid particles of the active ingredient in a polydiorganosiloxane. The resulting polydiorganosiloxane-encapsulated active ingredient includes a continuous phase with the polydiorganosiloxane and a disperse phase with the solid particles of the active ingredient. When incorporated into a chewing gum, the polydiorganosiloxane-encapsulated active ingredient provides a more delayed release than conventional poly(vinyl acetate)-encapsulated active ingredients.

Abstract: The present invention relates to confectionery compositions including cooked saccharide including isomalt, an elastomeric component, and multiple encapsulation component including at least sucralose.