Abstract: Chewing gum compositions having longer lasting sweetness including a soft PVA gum base in an amount between about 50% and about 80% by weight of the composition, a flavoring agent, an intense sweetener in an amount between about 0.30% and about 0.60% by weight of the composition, and a bulk sweetener in an amount between about 10% and about 40% by weight of the composition.

Abstract: A chewing gum composition having prolonged sourness, flavor and juciness duration through the incorporation of a delivery system comprising a food acid encapsulated in a low molecular weight polyvinyl acetate material.

Abstract: A chewing gum composition is disclosed which exhibits extended flavor release as well as improved chewing sensation. The composition is prepared with a high base content ranging from about 50% to about 90% by weight and up to about 4% by weight of a flavor component. The composition is particularly suited for the preparation of high base, low calorie products, as the base appears to releasably retain the flavor such that a desired flavor sensation continues for periods of upwards of 10 to 15 minutes or more. The base formulation facilitates the preparation of a flavored gum with high base content without the need for increasing the content of flavor added to the composition.

Abstract: An anhydrous powdered fructose-sweetened chewing gum composition having enhanced flavor and sweetness perception, unique clean taste and non-gritty mouthfeel, up-front sweetness and soft chew texture including from about 5% to about 75% by weight of the composition of a soft PVA gum base, from about 25% to about 75% by weight of the composition of powdered fructose having a 70 mesh particle size, and one or more flavoring agents. An anhydrous reduced calorie chewing gum composition including from about 55% to about 75% by weight of the composition of a soft PVA gum base, from about 25% to about 45% by weight of the composition of powdered fructose having a 70 mesh particle size, and one or more flavoring agents.

Abstract: A chewing gum base composition containing in weight percent about 0.5 to about 20% elastomer; about 10% to about 25% of a polyvinyl acetate having a medium molecular weight of about 35,000 to 50,000; about 4.5% to about 10.0% acetylated monoglyceride; about 6% to about 10% of a wax having a melting point below about 60.degree. C.; and remaining amounts of material selected from the group consisting of elastomer solvent, emulsifiers, plasticizers, fillers and mixtures thereof.

Abstract: This invention relates to reduced base-content chewing gum compositions containing an anesthetic active. These compositions release sufficient amounts of the anesthetic to provide an anesthetic effect in the mount and throat areas without significant bitterness or off-note taste. Hexylresourcinol is the preferred anesthetic.

Abstract: A stable delivery system comprising a dipeptide or amino acid sweetener or flavor or mixture thereof encapsulated in a mixture of fat and high melting point (106.degree.) polyethylene wax.

Abstract: The flavor of chewing gum and confectionery compositions is improved by incorporating into the composition a natural soy flavor enhancer selected from the group consisting of natural soy extract, soy sauce, soy powder, and mixtures thereof in amounts which reduce the bitter or harsh flavor notes perceived after substantial chewing, without imparting the salty taste associated with soy derivatives.

Abstract: This invention relates to chewing gum compositions containing local anesthetics. These compositions readily release the anesthetic such that it is available to anesthetize the throat and mouth areas, thereby providing relief to irritated areas. Increased availability of the anesthetic is possible by the formation of a sweetener/anesthetic premix. The preferred anesthetic is hexylresourcinol.

Abstract: A chewing gum composition having prolonged sweetness duration through the incorporation of a delivery system comprising a high intensity sweetener encapsulated in a low molecular weight polyvinyl acetate material and an emulsifier.

Abstract: A free-flowing particulate delivery system for providing enhanced flavor and sweetness to comestible compositions comprising a powdered flavor composition encapsulated in a matrix comprising thaumatin, monellin, dihydrochalcones and mixtures thereof, and a hydrophobic wax or fat. The delivery system is particularly useful in chewing gums, confectioneries and pharmaceutical preparations as well as other food products.

Abstract: A bubble gum base composition containing a combination of two PVA polymeric materials, namely a low molecular weight component and a medium molecular weight component along with an acetylated monoglyceride having a sponification value above about 400.

Abstract: A highly palatable low calorie chewing gum composition with enhanced mouth-feel and improved chew having from about 5 to about 10% polysaccharide, a high amount of non-SBR/PVA gum base and a sweetener.

Abstract: A tableted chewing gum composition having a moisture content of about 2 to about 8% by weight comprising a blended mixture of chewing gum granules comprising gum base, a grinding aid, a sweetening agent and a modified maltodextrin compression aid, wherein said grinding aid is selected from the group consisting of alkali metal and alkaline earth metal phosphates, maltodextrins and mixtures thereof.

Abstract: A mint-flavored chewing gum composition having enhanced breath-freshening effects comprising a gum base, a sweetener and a flavor composition comprising a blend of(a) a liquid flavor oil selected from the group consisting of spearmint oil, peppermint oil and mixtures thereof, wherein the flavor oil has a menthol content of about 15% to about 45% by weight of said flavor oil;(b) a spray-dried flavor oil selected from the group consisting of peppermint oil, spearmint oil and mixtures thereof; and(c) spray-dried menthol present in amounts of about 0.2% to about 1.0% by weight of the total chewing gum composition.

Abstract: A stable cinnamon-flavored chewing gum composition comprising a gum base, cinnamon flavor and a sweetener delivery system comprising a dipeptide or amino acid sweetener encapsulated in a mixture of fat and high melting point (106.degree.) polyethylene wax.

Abstract: A bubble gum base composition containing a combination of two PVA polymeric materials, namely a low molecular weight component and a medium molecular weight component along with an acetylated monoglyceride having a sponification value above about 400.

Abstract: A novel flavor/sweetener delivery system and chewing gum compositions prepared therefrom.The chewing gum compositions have prolonged flavor and sweetener release and comprise(a) a gum base; and(b) a flavor and sweetener delivery system comprising flavor and/or sweetening agents encapsulated in a matrix comprising:(i) at least one elastomer;(ii) at least one elastomer solvent;(iii) at least one wax system;(iv) an excipient selected from the group consisting of carbohydrates, polyhydric alcohols and mixtures thereof; and(v) optionally spherical particles having microporous channels.

Abstract: A chewing gum composition and process whereby the process comprises softening the base between a temperature range of about 40.degree. C. to about 60.degree. C.; admixing softening agents, sweetening agents and flavoring agents; extruding the composition prior to cooling; forming the composition into suitable chewing gum pieces without cooling; and immediately wrapping the pieces with a minimum of protective wrapping without prior conditioning. No moisture or moisture-containing ingredients are used in the process or added to the ingredients and the chewing gum composition has a final moisture content of up to about 0.9% by weight.

Abstract: A chewing gum composition and process whereby the process comprises softening the base between a temperature range of about 40.degree. C. to about 60.degree. C.; admixing softening agents, sweetening agents and flavoring agents; extruding the composition prior to cooling; forming the composition into suitable chewing gum pieces without cooling; and immediately wrapping the pieces with a minimum of protective wrapping without prior conditioning. No moisture or moisture-containing ingredients are used and the chewing gum composition has a final moisture content of up to about 0.9% by weight.