Abstract: A method and apparatus are provided for printing indicia on confectionery products such as chewing gum. A mass of confectionery product is formed into a thin, flat sheet. The sheet may be divided into individual sheets for cooling. Next, the sheet or sheets of confectionery are passed through the printing machine to print indicia thereon. Printed confectionery products and packages thereof are also provided.

Abstract: The present invention provides an improved chewing gum composition that includes caffeine. The chewing gum composition includes a specific particle size distribution for the caffeine such that the perceived bitterness of traditional caffeine gums is reduced. Additionally, the present invention provides methods of mixing a caffeine chewing gum composition that likewise reduces bitterness by selecting specific processing times and sequences for the mixing of the various ingredients.

Abstract: An apparatus is provided for forming miniature size confectionery products. A mass of a confectionery product, such as bubble gum, is formed into a thin, flat sheet. The flat sheet is then cooled and formed into a webbed mat having a plurality of desired configurations thereon. Next, the webbed mat is tumbled to break apart the webbed mat and form a plurality of miniature size confectionery products in the form of the desired configuration.

Abstract: A method and apparatus are provided for forming miniature size confectionery products. A mass of a confectionery product, such as bubble gum, is formed into a thin, flat sheet. The flat sheet is then cooled and formed into a webbed mat having a plurality of desired configurations thereon. Next, the webbed mat is tumbled to break apart the webbed mat and form a plurality of miniature size confectionery products in the form of the desired configuration.

Abstract: An improved fruit flavored chewing gum having more intense and longer lasting sweetness and flavor is prepared, by including within the chewing gum, a) a spray dried fruit flavor ingredient having a high loading of active fruit flavor, b) encapsulated acesulfame-K, and c) separately encapsulated aspartame.

Abstract: A chewing gum and confection composition is disclosed which is pourable and includes between about 30 and about 90 percent particles of chewing gun having an average particle size of between about 0.5 and 6 mm. The pourable composition also includes between about 10 and about 70 percent dry, flee-flowing, sweet confection. Preferably, the chewing gum particles are bits of bubble gum and the sweet confection is powdered dextrose. A method of making this pourable composition is also disclosed.

Abstract: There is disclosed a package and dispenser for a rolled, tape-like confectionery product. This dispenser includes a housing means which has top, bottom and side wall means. There is an opening in the side wall means adapted to allow an end of the confectionery product to pass through. The dispenser also includes a hinged means with a hinged end located on one side of the opening. Cutting means are provided on the other side of the opening for contacting and cutting the confectionery product. Locking means are also provided for locking the hinged means in a closed position covering the opening.

Abstract: A lollipop-type confection is described which is molded and packaged in an elastic mold together with the method of making such a confection. After the molten candy product is poured through the opening of an elastic mold, the opening is sealed with a layer of chewing gum product. A handle in the form of a stick is also provided which stick passes through the layer of chewing gum product and into the candy product.

Abstract: A method and apparatus are disclosed for forming a confectionary product into a rolled tape. A mass of a confectionary product, such as bubble gum, is formed into a thin, flat, generally rectangular sheet. The flat sheet is then rolled about the leading edge of the sheet. The rolled flat sheet is cut in planes generally perpendicular to the leading edge. Consequently, individual pieces of the confectionary product are produced in the predetermined width and in the form of a rolled tape. Preferably, the sheet of confectionary product is scored along lines perpendicular to the leading edge before the sheet is rolled up to thereby facilitate separation of the individual pieces of confectionary product after the sheet is rolled up.

Abstract: A substantially homogeneous and non-crystalline taffy-like chewing gum confection having extended flavor and sweetness release characteristics comprises chewable gum base dispersed in a pliable taffy composition. The taffy composition comprises dry sugar in a weight ratio of sugar to syrup not exceeding about 2:1 and preferably a humectant such as sorbitol in an amount constituting from about 1.5% to about 5% by weight of the taffy composition. The product has an initial soft, chewy and taffy-like consistency. The taffy-like chewing gum confection, is prepared by heating a carbohydrate syrup having a moisture level within the range of from about 7% to 15% by weight of the syrup and dispersing gum base in the heated syrup.

Abstract: An improved chewing gum capable of cleaning and imparting a high degree of polish to the teeth comprises a chewing gum base, at least one non-toxic source of acid, and calcined kaolin particles, the median diameter of which is about 2 micrometers or less, substantially all of the particles being less than about 20 micrometers in diameter. Such a chewing gum cleans and imparts a high degree of polish to the teeth without unduly abrading or scratching them. When regularly chewed, such a gum, in addition to cleaning and polishing the dental enamel, also inhibits the reformation of dental plaque.

Abstract: Novel chewing gum composition for use by athletes and other persons to stimulate salivation while exercising, comprising the combination of at least three per cent by weight of an organic acid selected from the group consisting of adipic, ascorbic, citric, fumaric, lactic, malic and tartaric acids, and fructose. The organic acid and fructose combination provides a synergistic saliva stimulating effect greater than that of either ingredient alone. Sodium and potassium salts are included to help replenish those salts lost in perspiration, and high levels of dextrose or fructose provide a quick energy source and a hygroscopic agent for improved shelf life.

Abstract: Chewing gum composition for use by persons to stimulate salivation while exercising, comprising the combination of at least three per cent by weight of an organic acid selected from the group consisting of adipic, ascorbic, citric, fumaric, lactic, malic and tartaric acids, and saccharin. The organic acid and saccharin combination provides a synergistic saliva stimulating effect. A further synergistic effect is provided by combining a high level of dextrose with the organic acid to improve the hygroscopicity and shelf life. Sodium and potassium salts are included to help replenish those salts lost in perspiration.