Abstract: Discrete entities of a solid suspension are made from a solid fat matrix and a non-fat solid substrate having an active associated with said substrate. These entities are spheroidal in shape, have uniform size and substantially the same active content due to the flash flow process used to make them. They are especially useful as delivery systems for comestibles, pharmaceuticals and personal products.

Abstract: The present invention is a process for flash flow processing a feedstock including a protein, a maltodextrin or a polydextrose and fructose and the product resulting therefrom.

Abstract: The present invention is a new process for flash flow processing a feedstock containing a heat sensitive ingredient and a carrier material selected from a maltodextrin and polydextrose and the product resulting therefrom. The process and product includes the use of fructose as a processing aid in an amount sufficient to reduce the amount of heat required to create flashflow conditions in the carrier portion of the feedstock.

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: A reduced calorie sucralose sweetened chewing gum composition having a moisture content below about 2% by weight, wherein the sucralose is released from the composition so as to provide a high up-front sweetness intensity during the first 2 minutes of chewing.

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 is a directed at a sweetening agent delivery system having prolonged sweetness release prepared by a method which comprises the steps of (A) providing the following ingredients in percentages by weight of the sweetening agent delivery system (a) a solution of a high intensity sweetening agent, wherein the sweetening agent is present in an amount from about 0.01% to about 60%, (b) polyvinyl acetate present in an amount from about 40% to about 93% and having a molecular weight in the range from about 2,000 to about 100,000, (c) a plasticizing agent present in an amount from about 0.1% to about 20%, (d) a waxy material having a melting point from about 30.degree. C. to about 120.degree. C. present in an amount from about 0.5% to about 40%, and (e) an emulsifying agent present in an amount from about 0.

Abstract: An acesulfame-K containing composition exhibiting enhanced sweetness comprises one or more food grade acids, acesulfame-K and potassium chloride.

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: A low moisture sucralose sweetened chewing gum composition having a moisture content below about 2% by weight, wherein sucralose is released from the composition at a rate of 15 to 50 sucrose equivalents per minute within the initial 30 seconds of chewing, and at a rate of more than 6 sucrose equivalents per minute at about 5 minutes of chewing.

Abstract: The present invention pertains to stabilized chlorodeoxysugar sweetening agent compositions in powder form which comprises a chlorodeoxysugar derivative and an effective amount of a stabilizing agent wherein the stabilizing agent is capable of forming a stabilizing mixture with the chlorodexoysugar derivative. The stabilized sweetening agent compositions may be used in a wide variety of ingestible products such as chewing gum compositions, hard and soft confections, beverages, and the like. The present invention also pertains to methods for preparing the stabilized sweetening agent compositions and the ingestible products in which they may be used.

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: This invention pertains to sweetened chewing gum compositions which comprise (A) a gum base; (B) a bulking agent; (C) a flavoring agent; and (D) an encapsulated synergistic sweetening agent composition which comprises (a) a synergistic combination of N-L-alpha-aspartyl-L-phenylalanine 1-methyl ester and the potassium salt of 6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxide, wherein the synergistic combination is present in an amount from about 0.01% to about 50%, by weight of the encapsulated sweetening agent composition; (b) an emulsifier present in amount from about 0.

Abstract: The present invention pertains to a stabilized chlorodeoxysugar sweetening agent composition in liquid medium which comprises a chlorodeoxysugar derivative and a non-aqueous stabilizing solvent wherein the stabilizing solvent is capable of forming a stabilizing mixture with the chlorodeoxysugar derivative. The stabilized sweetening agent compositions may be used in a wide variety of ingestible products such as chewing gum compositions, hard and soft confections, beverages, and the like. The present invention also pertains to methods for preparing the stabilized sweetening agent compositions and the ingestible products in which they may be used.

Abstract: The present invention pertains to synergistic sweetening compositions which comprise Polydextrose and a chlorodeoxysugar derivative. The synergistic sweetening compositions may be used in a wide variety of ingestible products such as chewing gum composition, hard and soft confections, beverages, and the like. The present invention also pertains to methods for preparing the synergistic sweetening compositions and the ingestible products in which they may be used.

Abstract: A sucralose-sweetened chewing gum composition having a moisture content below about 2% by weight, wherein the sucralose is released from said composition at a rate of 15 to 50 sucrose equivalents within the initial 30 seconds of chewing.

Abstract: A new delivery system for zinc compounds and the process for its preparation is disclosed, which has use in a variety of products including comestibles such as chewing gum compositions, confections, pharmaceuticals, food products such as vitamin preparations, dentifrice compositions and throat lozenges. More particularly, this invention relates to a process for preparing a zinc compound delivery system comprised of a zinc core material coated with a first hydrophilic coating comprising a hydrocolloid material and a second hydrophobic coating selected from the group consisting of fats, waxes and mixtures thereof. The delivery system provides enhanced masking of the bitter flavor characteristic of zinc compounds, as well as reduced grittiness with retained stability at the elevated temperatures of product formulation.

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.