Abstract: A method of producing chewing gum with a controlled flavor release comprises the steps of continuously adding chewing gum ingredients to a continuous mixer, the chewing gum ingredients comprising one or more flavoring agents, the continuous mixer comprising a plurality of spatially separated feed inlets through which the chewing gum ingredients are added to the mixer, and the one or more flavoring agents being added to the mixer simultaneously at two or more feed inlets; subjecting the chewing gum ingredients to a continuous mixing operation within the mixer, thereby forming a chewing gum composition; and continuously discharging the chewing gum composition from the mixer while chewing gum ingredients continue to be introduced and mixed within the mixer. The locations at which the flavor components are added controls the flavor characteristics of the chewing gum composition.

Abstract: A method of continuously producing a chewing gum composition comprises the steps of continuously adding fresh chewing gum ingredients into a continuous mixer; subjecting the fresh chewing gum ingredients to a continuous mixing operating within the mixer, thereby forming a chewing gum composition; continuously discharging the chewing gum composition from the continuous mixer while fresh chewing gum ingredients continue to be introduced and mixed within the mixer; and adding a portion of a previously produced chewing gum composition to the mixer and mixing the portion of previously produced chewing gum with the fresh chewing gum ingredients being continuously added to the mixer and mixed to form the chewing gum composition.

Abstract: A method is provided for the total manufacture of chewing gum on a continuous basis without requiring the separate manufacture of chewing gum base. The method uses a continuous high efficiency mixer which is configure for the total manufacture of a wide variety of chewing gum products. By intergrating the manufacture of chewing gum into a single operation, the method of the invention can save time and labor, and improve product consistency.

Abstract: A method is provided for the total manufacture of chewing gum on a continuous basis. The method uses a continuous high efficiency mixer which is configured for the total manufacture of a wide variety of chewing gum products. Pursuant to the method, glycerin is added at an early point in the mixer.

Abstract: A method of continuously manufacturing chewing gum with improved flavor perception comprises the steps of adding at least an elastomer and filler into a high-efficiency continuous mixer, and mixing the elastomer and filler together in the continuous mixer; adding a least one ingredient selected from the group consisting of fats, oils, waxes and elastomer plasticizers into the continuous mixer, and mixing said ingredient with the elastomer and filler in the continuous mixer; and adding at least one sweetener and-at least one flavor into the continuous mixer, and mixing said sweetener and flavor with the remaining ingredients to form a chewing gum composition. These steps are performed using a single high-efficiency continuous mixer and wherein the flavor is added at a level lower than that used to make the same chewing gum composition in a batch mixer but the flavor intensity in the chewing gum product is comparable to that of said same chewing gum composition made in a batch mixer.

Abstract: A method is provided for the total manufacture of chewing gum on a continuous basis without requiring the separate manufacture of chewing gum base. The method uses a continuous high efficiency mixer which is configured for the total manufacture of a wide variety of chewing gum products. By integrating the manufacture of chewing gum into a single operation, the method of the invention can save time and labor, and improve product consistency.

Abstract: A wax-free, low moisture chewing gum is provided which is devoid or substantially free of wax. The chewing gum also contains less than 2.0 weight percent water and comprises a wax-free gum base which includes about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 40 weight percent filler, about 5 to about 40 weight percent softener, and optional minor amounts of miscellaneous ingredients such as colors, antioxidants, etc. Low moisture chewing gum compositions which contain the wax-free gum base are also provided.

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 easily be 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% xylitol; and layers which contain from about 50 to about 100% of a non-xylitol polyol (preferably lactitol, maltitol or sorbitol, with lactitol and maltitol being particularly preferred). A method of preparing the dual composition hard coated chewing gum is also provided. The non-xylitol polyol is preferably applied first, and covered with a xylitol coating.

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 method for making a coated chewing gum product and the resulting product are disclosed. The product includes a gum center surrounded by a colored coating. A polishing layer is applied to the colored coating. The polishing layer comprises wax and a colorant. In preferred embodiments, the colorant comprises about 1% to about 30% of the polishing layer, and the polishing layer comprises about 0.005% to about 0.2% of the coated product.

Abstract: A chewing gum that contains porous polymeric beads impregnated with active gum ingredients together with a method of making such a chewing gum.

Abstract: A flavor ingredient has been found to provide long lasting, high intensity and high quality flavor when used in chewing gum compositions. The flavor ingredient contains between 7-30% by weight of a flavoring agent such as mint oil, between 2-15% by weight styrene butadiene rubber, between 45-90% by weight starch or modified starch, between 0-8% by weight water and, preferably, between 0.5-4% by weight of a thickener such as silicon dioxide. The flavor ingredient is prepared by mixing the flavoring agent with particles of the elastomer to form a suspension. The suspension is then mixed with an aqueous starch solution and the thickener is added. The resulting stable emulsion is dried to form the flavor ingredient of the invention.

Abstract: A chewing gum that contains porous polymeric beads impregnated with flavor ingredients together with a method of making such a chewing gum.

Abstract: Heat labile antioxidants such as butylated hydroxyanisol, butylated hydroxytoluene, propyl gallate andd mono-tertiary-butylhydroquinone are stabilized by incorporation onto an inactive yeast (heat-filled) substrate. The yeast acts to prevent volatilization of the antioxidants at temperatures commonly used in food processes, thus enabling the antioxidants to be added to the food formulation prior to thermoprocessing rather than as a subsequent additional step.

Abstract: Whole single-cell protein cells possessing improved functional properties are obtained by heat treating said cells at a temperature of from about 215.degree. to about 300.degree. F. for from about 30 seconds to about 25 minutes to inactivate invertase.

Abstract: Protein-containing materials are treated at specified temperature and pH conditions for a suitable length of time to yield products which replace material such as egg solids and nonfat dry milk.

Abstract: A simulated deep fat fried food is prepared by coating the food with an emulsified blend comprising inactive dried yeast, vegetable oil, and water, and baking the coated food in an oven.

Abstract: The extraction and production of whippable product from microbial cells is obtained by a process involving temperature, slurrying, and separation treatments.