Abstract: A gum base comprises nanoparticles and/or non-uniform microparticles containing at least one crosslinked polymer. Non-uniform microparticles may be in the form of polymer composite microparticles, hollow shell microparticles and/or core-shell microparticles. It has been found that such gum bases exhibit desirable chewing properties similar to conventional gum bases. Cuds formed by chewing gum bases containing crosslinked polymer microparticles are easily removable from environmental surfaces such as concrete, fabrics and flooring materials.

Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.

Abstract: The present invention relates to novel beverage compositions and is particularly suitable for preparing beverages of the dietetic type with improved mouthfeel and sweetness qualities. The beverage compositions of the present invention are comprised of at least one food-acceptable hydrocolloidal polysaccharide, a saccharin salt, and a dipeptide sweetener to said saccharin salt being in the range of about 50:1 to about 25:1.