Normally Noningestible Chewable Material Or Process Of Preparation Patents (Class 426/3)
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Publication number: 20150118352Abstract: Disclosed is a method for manufacturing chewing gum, the method including feeding one or more gum ingredients including at least an elastomer into a continuous extruder including a plurality of screws, rotating screws and mixing the one or more ingredients via the rotating of the screws within the continuous extruder, forming a partial chewing gum base via the mixing of the one or more ingredients, creating a flow of the partial chewing gum base including the one or more ingredients through the continuous extruder towards a downstream extent of the plurality of screws via the rotating, and conveying the flow of the partial chewing gum base to a region of the continuous extruder that is proximate the downstream extent of the plurality of screws, wherein the flow includes a temperature of less than 90 degrees Celsius when the flow reaches the downstream extent of the plurality of screws. Some independent claims relate to a flow reaching two different temperatures that are within 20 degrees Celsius.Type: ApplicationFiled: March 15, 2013Publication date: April 30, 2015Inventors: Glenn Thompson Visscher, Mandeep Bindra, Jesse John Kiefer, Deiter Stephan Simbuerger, Stephen Malcolm Pearson, Dieter Lutz, Philip Moore
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Publication number: 20150099033Abstract: A process for shortening the conditioning time of a composition of a chewing gum core in a chewing gum preparation process, wherein hydrogenated or non-hydrogenated palatinose is mixed with a chewing gum base composition and to the use of hydrogenated or non-hydrogenated palatinose in a composition of a chewing gum core for shortening the conditioning time.Type: ApplicationFiled: March 7, 2013Publication date: April 9, 2015Inventors: Tillmann Dörr, Bernd Haßlinger
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Patent number: 8999410Abstract: The present invention relates generally to a chewing gum composition, as well as methods for the preparation thereof. More specifically, the present invention relates to a gum base, as well as a chewing gum composition prepared therefrom, which contain a styrene-diene block copolymer, such as a styrene-butadiene block copolymer.Type: GrantFiled: December 21, 2006Date of Patent: April 7, 2015Assignee: WM. Wrigley Jr. CompanyInventors: Pere Ruiz Donaire, Roser Amposta Estruch, Joo H. Song
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Publication number: 20150056325Abstract: A method of forming a confectionery composition without conventional cooking is disclosed. The method includes blending specific amounts of polyglucitol and water at a temperature of about 50° C. to about 85° C. to form a confectionery composition. Also disclosed are the confectionery compositions and confectionery articles prepared using the method. The confectionery composition can be, for example, a soft candy or a hard candy.Type: ApplicationFiled: April 23, 2013Publication date: February 26, 2015Inventor: Kishor Kabse
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Publication number: 20150018432Abstract: Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.Type: ApplicationFiled: September 25, 2013Publication date: January 15, 2015Inventors: Indra Prakash, Juvenal Higiro, Mary Campbell
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Publication number: 20150004281Abstract: Low density chewing gums having a density of less than 0.60 g/cc comprise at least 50% polymer and less than 40% bulking agent and filler combined. The low density chewing gum may be produced by mixing the ingredients with supercritical fluid carbon dioxide and cooling the mixture. The mixture may optionally be cut into pieces and coated.Type: ApplicationFiled: December 14, 2012Publication date: January 1, 2015Inventors: Joo H. Song, Donald A Seielstad, Xiaoqun Mo
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Publication number: 20140377364Abstract: A spray-chilled particulate delivery system that has a crystalline matrix structure and comprises a volatile hydrophobic active ingredient and a carrier material selected from the group consisting of erythritol and mannitol and mixtures thereof wherein, relative to the total weight of the carrier material, 75% or more of the carrier material is in crystalline form. The process for preparing the delivery system comprises the steps of (i) forming a melt of a carrier material selected from the group consisting of erythritol and mannitol and mixtures thereof (ii) incorporating a volatile hydrophobic active ingredient into the melt (iii) forming a melt-mixture comprising an emulsion, dispersion or suspension of the volatile hydrophobic active ingredient in the melt (iv) forming discrete particles of the melt mixture, and (v) cooling the discrete particles, so as to form the crystalline delivery system.Type: ApplicationFiled: September 9, 2014Publication date: December 25, 2014Applicant: FIRMENICH SAInventors: Christopher M. GREGSON, Matthew P. SILLICK
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Patent number: 8889200Abstract: A chewing gum contains a water-insoluble gum base portion containing a polyolefin thermoplastic elastomer; a water-soluble bulk portion; and at least one flavor component, which is cud-forming and chewable at mouth temperature.Type: GrantFiled: September 12, 2008Date of Patent: November 18, 2014Assignee: Wm. Wrigley Jr. CompanyInventors: Chungsea Shen, Joo H. Song, Bruno Padovani, David W. Record
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Publication number: 20140335224Abstract: The invention is rooted in the food industry and relates to a composition which provides a physiologically cooling effect for imparting freshness in the used preparations and comprises 2 to 10% cooling agent (A), 0 to 35% alcohol (6), 55 to 95% hydrophobic compound (C). Furthermore, the invention relates to the production and use of the composition according to the invention in oral preparations, in particular chewing gums and sweets.Type: ApplicationFiled: May 8, 2014Publication date: November 13, 2014Inventors: Jessica Asche, Thomas Schoppmeier, Jenny Weissbrodt
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Publication number: 20140328771Abstract: [Problem] The present invention provides: a composition for imparting a cooling sensation, which contains 3-menthoxy propanol; and a method for producing 3-menthoxy propanol with high selectivity and high yield using 3-menthoxy-1,2-epoxypropane as a starting material. [Solution] The present invention relates to: a method for producing 3-menthoxy propanol with high selectivity and high yield by performing catalytic hydrogenation of 3-menthoxy-1,2-epoxypropane in the presence of a heterogeneous metal catalyst such as a cobalt, a ruthenium catalyst or a nickel catalyst; and an excellent composition for imparting a cooling sensation, which contains a mixture of 3-menthoxy-1-propanol and 1-menthoxy-2-propanol.Type: ApplicationFiled: October 1, 2012Publication date: November 6, 2014Applicant: Takasago International CorporationInventors: Shigeru Tanaka, Kenya Ishida
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Publication number: 20140322385Abstract: A degradable chewing gum composition including about 5 to about 90 weight percent of a water-insoluble gum base and about 0.1 to about 15 weight percent of an alternating copolymer of maleic anhydride and a C2-C10 alkene is described. The alternating copolymer facilitates environmental degradation of improperly disposed chewing gum cuds. Also described is a method of preparing the chewing gum composition.Type: ApplicationFiled: August 20, 2012Publication date: October 30, 2014Applicant: Intercontinental Great Brands LLCInventors: Graham T. Street, Lawrence W. Harris, Bryony Graham, Paul D. Soper, Gaelle Buffet
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Publication number: 20140314906Abstract: A process for making a confection, including the steps of mixing a confection mass containing at least 80 wt. % sweetener; melting the confection mass; crystallizing the confection mass; and forming that confection mass, wherein the resulting confection contains at least 60 wt. % of the sweetener in crystal form. A confection containing at least one crystallized mass that was produced by this process.Type: ApplicationFiled: November 16, 2012Publication date: October 23, 2014Inventors: Luis Bordera Verdu, Lavinel Bill Popa, Julie Rene Yah, Emilio Romero Carcasona, Melchor Blazquez, Scott Garrett Brown, Juan Fabre
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Publication number: 20140314905Abstract: A chewing gum base comprises food acceptable substituted polysaccharides wherein substituents on the saccharide units in the polysaccharides produce a degree of substitution of at least I.0. The polysaccharides may have branches with an average length of 1 to 15 saccharide units per branch. The polysaccharides may be linked saccharide units such as allose, altrose, mannose, gulose, idose, galactose, 3,6 anhydro galactose, glucuronic acid, mannuronic acid, galacturonic acid, aldobiouronic acid, fucose, rhamnose, arabinose, xylose, talose, acyl substituted glucose, fructose, lactose and combinations thereof.Type: ApplicationFiled: October 26, 2012Publication date: October 23, 2014Inventors: Xiaoqun Mo, Jingping Liu, Kaichang Li
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Publication number: 20140308394Abstract: Dried fruit powders are used as a replacement for current bulking agents used in chewing gum, such as polyols or sucrose, thereby providing healthier chewing gum options to consumers with real fruit taste.Type: ApplicationFiled: November 15, 2012Publication date: October 16, 2014Inventors: Xiaoqun Mo, David R. Phillips, Xiaohu Xia, Philip Shepherd
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Patent number: 8858918Abstract: A composition in the form of a chewing gum composition or a confectionery composition containing an encapsulated stain removing agent selected from anionic and non-ionic surfactants and methods of preparing and using the same to remove stains from dental material including teeth.Type: GrantFiled: September 11, 2009Date of Patent: October 14, 2014Assignee: Intercontinental Great Brands LLCInventors: Samantha Katharine Holme, Shiuh John Luo
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Publication number: 20140295024Abstract: Disclosed include flavor pre-blends for use in chewing gum to impart improved chew texture and flavor release. The flavor pre-blend includes hydrophilic and lipophilic ingredients.Type: ApplicationFiled: February 23, 2012Publication date: October 2, 2014Applicant: Intercontinental Great Brands LLCInventors: Bruce Campbell, Anilkumar Gaonkar, Kishor Kabse, Simkie Kar, Deborah Levenson, Yan Wang, Stanislav Zakharkin, Steven Zbylut
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Publication number: 20140294915Abstract: A chewing gum with a liquid-fill composition and a surrounding gum region, with one or both containing active ingredients, such as herbal, medicinal and/or mineral elements or combinations thereof, present in an amount of at least about 0.05 mg.Type: ApplicationFiled: May 21, 2014Publication date: October 2, 2014Inventors: Jack Barreca, Joseph E. Kovarik
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Publication number: 20140287090Abstract: A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend of a portion which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25?C to 250° C., a method of making it and use thereof.Type: ApplicationFiled: June 3, 2014Publication date: September 25, 2014Applicant: Cargill, IncorporatedInventors: Michel AUBANEL, Catharina Hillagonda Homsma, Claude ROBERT, Sarah VEELAERT, Joël René Pierre WALLECAN
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Publication number: 20140287091Abstract: Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.Type: ApplicationFiled: July 19, 2012Publication date: September 25, 2014Applicant: INTERCONTINENTAL GREAT BRANDS LLCInventors: Bharat Jani, Leonard Scarola, Miles Van Niekerk, Krishna Adivi, Jesse Kiefer, Hendrik Eyselee
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Publication number: 20140271985Abstract: Disclosed herein are chewing gum snack products having multi-sensorial attributes of flavor, texture, and visual appeal which provides a snack-like quality at the initial stage of chewing that then transitions to chewing gum-like qualities at later stages of chewing.Type: ApplicationFiled: March 14, 2014Publication date: September 18, 2014Inventors: Francis Amoako-Poku, Susan Pettigrew, Doris Tancredi, Zi Yang
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Publication number: 20140242212Abstract: Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.Type: ApplicationFiled: September 16, 2013Publication date: August 28, 2014Applicant: New World Pharmaceuticals, LLCInventors: Frederick A. SEXTON, Sitaraman Krishnan, Venkat Kalyan Vendra
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Publication number: 20140227200Abstract: The present application provides a synthetic spilanthol flavor composition that includes (2E,6Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide. The synthetic spilanthol composition can also contain, and at least one of (2E,6E,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide and (2E,6Z,8Z)—N-(2-methylpropyl)-2,6,8-decatrienamide, the (N-(2-methylpropyl)-2,6,8-decatrienamide being present in amounts effective to impart a salivating or tingle effect while reducing the perception of off notes, as compared to the off-notes perceived upon consumption of natural spilanthol (e.g. spilanthol obtained from jambu oleoresin). Methods of increasing salivation and/or providing a tingling sensation upon consuming an orally consumable product that include adding to the product a synthetic spilanthol flavor composition are also provided.Type: ApplicationFiled: April 21, 2014Publication date: August 14, 2014Applicant: Takasago International CorporationInventors: Louis Lombardo, Michael E. Lankin, Kenya Ishida, Shigeru Tanaka, Hideo Ujihara, Kenji Yagi, Jennifer B. Tartaglia, Carter B. Green, Amrit S. Mankoo
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Patent number: 8802168Abstract: Flavor releasing structures for chewing gum have about 30% to about 60% thermoplastic cellulose material, about 5% to about 50% non-cellulosic thermoplastic polymer, and about 10% to about 40% porous flavor reservoir material. Optionally the flavor releasing structure may comprise about 5% to about 25% plasticizer. The cores may be coated with a flavor barrier coating.Type: GrantFiled: October 18, 2007Date of Patent: August 12, 2014Assignee: WM, Wrigley Jr. CompanyInventors: Joo H. Song, Holly A. Knutsen, Kevin B. Broderick, Donald A. Seielstad
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Publication number: 20140219931Abstract: The present invention relates to a p-menthane-3,8-diol isomer mixture 50% by mass or more of which is constituted of (1S)-isomers and a cooling sensation composition containing this mixture. The present invention also relates to a flavor and/or fragrance composition, food, beverage, cosmetic, daily use product, oral cavity composition, or pharmaceutical containing the p-menthane-3,8-diol isomer mixture in an amount of 0.0001 to 90% by mass.Type: ApplicationFiled: August 31, 2012Publication date: August 7, 2014Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Yasuhiro Komatsuki, Shigeru Tanaka, Kenya Ishida
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Publication number: 20140220176Abstract: The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead includes an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavour material.Type: ApplicationFiled: April 7, 2014Publication date: August 7, 2014Applicant: FIRMENICH SAInventor: Pierre-Etienne BOUQUERAND
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Publication number: 20140219930Abstract: The following invention relates to a taste enhancer and a method of enhancing taste. The invention relates the use of a cooling enhancing composition which provides cooling enhancement when combined with other cooling compounds.Type: ApplicationFiled: December 21, 2012Publication date: August 7, 2014Applicant: International Flavors & Fragrances Inc.Inventors: Thumpalasseril V. John, Mark L. Dewis, Kathryn Bardsley, Kenneth J. Kraut, Hou Wu
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Patent number: 8795745Abstract: A thermoplastic or elastomeric composition, is characterized in that: a) it exhibits a degree of biodegradability of less than 50%, preferably less than 30%, and b) it contains at least 0.5% and at most 99.95% by weight of an ester of a starchy material, which has a degree of ester substitution (DS) of between 1.6 and 3, and at least 0.05% by weight and at most 99.5% by weight of a polymer other than starch.Type: GrantFiled: October 13, 2009Date of Patent: August 5, 2014Assignee: Roquette FreresInventors: Leon Mentink, Jacques Tripier
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Publication number: 20140212453Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.Type: ApplicationFiled: November 26, 2013Publication date: July 31, 2014Inventor: Alice Chang
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Publication number: 20140205713Abstract: The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.Type: ApplicationFiled: March 2, 2012Publication date: July 24, 2014Applicant: INTERNATIONAL FLAVORS AND FRAGRANCES INC.Inventors: Keith Thomas Hans, Lulu Henson, Christopher Thomas Lavallee, Michael Popplewell, Eric Jesse Wolff, Maria Wright
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Publication number: 20140199433Abstract: Delayed release in chewing gum of an active ingredient, such as a sweetener or a food acid, is provided by encapsulating solid particles of the active ingredient in a polydiorganosiloxane. The resulting polydiorganosiloxane-encapsulated active ingredient includes a continuous phase with the polydiorganosiloxane and a disperse phase with the solid particles of the active ingredient. When incorporated into a chewing gum, the polydiorganosiloxane-encapsulated active ingredient provides a more delayed release than conventional poly(vinyl acetate)-encapsulated active ingredients.Type: ApplicationFiled: June 27, 2012Publication date: July 17, 2014Applicant: Intercontinental Great Brands LLCInventors: Navroz Boghani, Petros Gebreselassie, Kiran Vyakaranam
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Patent number: 8778987Abstract: The use is described of the 4-hydroxychalcone derivatives of the formula (I) wherein A may represent a single or double bond, R1, R2 and R3, mutually independently, may in each case mean H, OH or (preferably C1-C4) alkoxy, providing that at least one of the residues R1 to R3 means OH, and R4 means H, OH or (preferably C1-C4) alkoxy, and/or (ii) the salts thereof and (iii) mixtures thereof to mask or reduce the unpleasant taste impression of an unpleasant tasting substance, as are corresponding methods and preparations.Type: GrantFiled: March 12, 2008Date of Patent: July 15, 2014Assignee: Symrise AGInventors: Jakob Ley, Susanne Paetz, Thomas Riess, Gerhard Krammer
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Publication number: 20140186491Abstract: A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance is reduced in confectionery compositions when combined with at least one fat and a taste masking effective amount of one or more forms of a vitamin E compound.Type: ApplicationFiled: June 26, 2012Publication date: July 3, 2014Applicant: KRAFT FOODS R & D, INC.Inventors: Michelle Firrell, Sarah Marshall, Steffi Lundy, Clive RT Norton
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Publication number: 20140171517Abstract: The present invention is directed to a novel compound, 2-mercapto-5-methyl-4-heptanone, a process of augmenting, enhancing or imparting taste to a material selected from the group consisting of a foodstuff, a chewing gum, a medicinal product, and toothpaste comprising the step of incorporating an olfactory acceptable amount of 2-mercapto-5-methyl-4-heptanone, and a process of improving, enhancing or modifying a fragrance formulation through the addition of an olfactory acceptable amount of 2-mercapto-5-methyl-4-heptanone.Type: ApplicationFiled: December 13, 2013Publication date: June 19, 2014Applicant: International Flavors & Fragrances Inc.Inventors: David O. Agyemang, Kathryn A. Bardsley, Zhen Chen, Adam Jan Janczuk, Laurence Trinnaman
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Publication number: 20140161739Abstract: A gum base comprising: a) a hydrophilic precursor component comprising hydrolysable units; and b) a copolymer of a hydrophilic monomer with a second monomer selected from vinyl acetate, isobutylene, isoprene, butyl rubber or styrene butadiene. This chewing gum base contributes to the ability of the chewing gum compositions and chewing gum products to degrade over time after chewing by imparting the chewing gum with increased hydrophilic properties.Type: ApplicationFiled: January 17, 2012Publication date: June 12, 2014Inventors: Graham T. Street, Lawrence W. Harris
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Publication number: 20140161931Abstract: Chewing gums and chewing gum bases which are cud-forming and chewable at mouth temperature contains a multi-block copolymer having at least two repeating sequences of at least two different polymeric blocks having at least three monomer units each. The multi-block copolymer optionally includes linking units and may be formulated to have non-covalent crosslinking between the copolymer chains. The multi-block copolymer is optionally plasticized with a compatible di-block copolymer to function as an elastomer system in the gum base. Characteristics of the multi-block copolymers can be selected to produce gum bases and chewing gums having desired properties. In some cases, chewed cuds formed from the gum bases may exhibit improved removability from environmental surfaces to which they may become undesirably attached.Type: ApplicationFiled: March 9, 2012Publication date: June 12, 2014Applicants: REGENTS OF THE UNIVERSITY OF MINNESOTA, WM. WRIGLEY JR. COMPANYInventors: Leslie D. Morget, Michael S. Haas, Marc A. Hillmyer, Wilhelm Risse, Frank S. Bates, Mark T Martello, Sangwoo Lee
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Publication number: 20140154353Abstract: A method of selecting a commercially viable chewing gum including testing a chewing gum using nonlinear rheology, compiling rheological data from the nonlinear rheology, and then comparing the rheological data obtained to rheological data ranges of commercially acceptable chewing gum. The nonlinear rheology can include large amplitude oscillatory shear test, start-up of steady uniaxial extension test, and uniaxial compression test (lubricated or unlubricated) and relaxation.Type: ApplicationFiled: August 5, 2011Publication date: June 5, 2014Applicant: WM. WRIGLEY JR. COMPANYInventors: Luca Martinetti, Christopher W. Macosko, Randy H. Ewoldt, Lesile D. Morgret
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Patent number: 8726334Abstract: Architecture that provides model-based systems management in virtualized and non-virtualized environments. A security component provides security models which define security requirements for services. A management component applies one or more of the security models during the lifecycle of virtual machines and services. The lifecycle can include initial deployment, expansion, moving servers, monitoring, and reporting. The architecture creates a formal description model of how a virtual machine or a service (composition of multiple virtual machines) is secured. The security requirements information can also be fed back to the general management system which uses this information in its own activities such as to guide the placement of workloads on servers can be security related.Type: GrantFiled: December 9, 2009Date of Patent: May 13, 2014Assignee: Microsoft CorporationInventors: John Neystadt, Yigal Edery, Yan Belinky, Anders B Vinberg, Dennis Scott Batchelder, Shimon Yannay
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Publication number: 20140121274Abstract: Acidic oral compositions having calcium contents and effective pH-values in the area indicated by grey-tone in FIG. 2 are non-erosive in saliva and capable of stimulating saliva production, even in “dry mouth” patients. A new multi-step test method for determining erosive potential in saliva has been used for identifying the compositions.Type: ApplicationFiled: October 24, 2013Publication date: May 1, 2014Inventors: Thorbjorg Jensdottir, Allan Bardow Jensen, Birgitte Nauntofte, Christian Buchwald
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Patent number: 8703228Abstract: The present invention relates to confectionery compositions including cooked saccharide including isomalt, an elastomeric component, and multiple encapsulation component including at least sucralose.Type: GrantFiled: May 23, 2006Date of Patent: April 22, 2014Assignee: Intercontinental Great Brands LLCInventors: Navroz Boghani, Petros Gebreselassie, Shiuh John Luo, Kishor Kabse
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Publication number: 20140099400Abstract: The present invention relates to the field of encapsulation. More particularly, it relates to a new process for encapsulating an active ingredient in or on an edible composition.Type: ApplicationFiled: December 5, 2011Publication date: April 10, 2014Applicant: FIRMENICH SAInventors: Jérôme Barra, Grégory Dardelle, Maurus Marty, Nathalie Vivien Castoni, Marion Wick, Dana Zampieri
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Publication number: 20140099391Abstract: Provides is a salivation cocktail that comprises a food acid and a tingling sensate. The combination of a food acid and a tingling sensate has been found to synergistically increase salivation.Type: ApplicationFiled: April 3, 2013Publication date: April 10, 2014Applicant: Takasago International Corp. (USA)Inventor: Takasago International Corp. (USA)
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Publication number: 20140087022Abstract: A non-stick chewing gum is disclosed. More specifically, a gum base is mixed with at least one pulverized natural food product that increases removability of the gum cud without sacrificing chewing sensation. In one embodiment, the particle size of the pulverized natural products containing fiber and other components (e.g. beans, fruit, nuts, vegetables, spices, ginseng, etc.) can range from 10 to 2000 microns in dimension before the chewing gum is chewed. The particles of the natural products can generate steric hindrance between the gum base and a contacted surface to reduce interfacial contact area therebetween and further enhance detackification effect of the chewing gum.Type: ApplicationFiled: November 30, 2011Publication date: March 27, 2014Inventor: Kenneth S. Lin
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Publication number: 20140065242Abstract: A chewing gum including at least one biodegradable polymer, wherein the molecular weight of the polymer is at least 105,000 g/mol (Mn). According to the invention, it has moreover been realized that various problems associated with the prior art may be effectively dealt with by increasing the molecular weight of at least one of the biodegradable polymers in the chewing gum when compared to conventional chewing gum polymers and thereby increasing the robustness of the chewing gum with respect to softeners, emulsifiers and e.g. flavor.Type: ApplicationFiled: November 8, 2013Publication date: March 6, 2014Inventors: Lone Andersen, Helle Wittorff
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Patent number: 8658200Abstract: A chewing gum comprising at least one active pharmaceutical ingredient (API) with a core onto which is applied at least one inner polymer film coating and thereafter onto which is applied at least one outer hard coating. A preferred API is nicotine. Flavoring agents may be incorporated in the core, in the at least one inner polymer film coating and/or in the at least one outer hard coating. The gums formed exhibit a long lasting effect of flavoring agent(s) and result in the domination of flavoring agents in the coating(s) over flavoring agent(s) in the core, thereby (a) avoiding problems of chemical or pharmaceutical incompatibility between an API in the core and flavoring agent(s) in the coating(s) and (b) achieving an increased control of the release of the API and of non-active excipients.Type: GrantFiled: October 28, 2012Date of Patent: February 25, 2014Assignee: McNeil-PPC, Inc.Inventors: Seema Mody, Gregory Koll
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Publication number: 20140044831Abstract: A non-medical use of a combination of a phosphorus compound binding agent and an organic acid in a slow release oral delivery system including at least one delivery vehicle and/or excipient, wherein the phosphorus compound binding agent is chitosan, for reducing the level of free phosphorus compounds in the digestive juice.Type: ApplicationFiled: April 20, 2012Publication date: February 13, 2014Inventors: Lars Christian Kure Steenberg, Heidi Ziegler Bruun, Kenneth Due Nielsen
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Publication number: 20140010768Abstract: An oral composition containing an essential oil that provides a physical warming sensation when administered to the oral cavity and a method for achieving a physical warming sensation by administering the oral composition. The essential oil is rich in cis and trans-Piperitone Oxide and Piperitenone Oxide that impart unique organoleptic characteristics when the essential oil is used as the primary flavoring ingredient or as an additive in flavor compositions for chewing gum, confections, oral care applications, beverages, and general food applications.Type: ApplicationFiled: July 9, 2012Publication date: January 9, 2014Applicant: WILD FLAVORS, INC.Inventors: Timothy CHAMBERS, Naeemah Hall, Mark Morris, Deven Holmgren, Ross Sheldon, Joan E. Harvey, Dino C. Ferri
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Publication number: 20140004223Abstract: A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising affinin to reduce or eliminate the perception of mouth dryness in an individual. The chewing gum composition can further include such components as a sweetening composition, a food-grade acid composition, and a cooling agent composition.Type: ApplicationFiled: August 17, 2011Publication date: January 2, 2014Applicant: Three Parkway NorthInventors: Theodore James Anastasiou, Dorothy Ellen Euan, Dino Carlo Ferri, Claudia L. Froebe, Junjie Guan, Tinyee Hoang, Deborah Ann Levenson, Joycelyn P. May, Tasoula A. Michaelidoa, Deborah Lynn Osborne, Aditi Shetty
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Publication number: 20130337107Abstract: A chewing gum composition containing at least 25 wt. % water-soluble portion containing a least one simple sugar and at least one water-soluble fiber; and at least 25 wt. % water-insoluble portion containing at least 10 wt. % chewing gum base filler and at least 10 wt. % chewing gum non-filler base composition. Such a combination of water-soluble and water-insoluble materials produces a healthy amount of fiber, while creating a chewing gum with an acceptable mass duration, elasticity, cohesion, flavor delivery, and sweetness delivery.Type: ApplicationFiled: March 2, 2012Publication date: December 19, 2013Applicant: WM. WRIGLEY JR. COMPANYInventors: John Hammond, David G. Barkalow, Gwendolyn Graff, Joseph Bell, Chia-Hua Hsu
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Publication number: 20130316043Abstract: A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage product.Type: ApplicationFiled: March 15, 2013Publication date: November 28, 2013Inventor: Siddhartha PURKAYASTHA
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Publication number: 20130316042Abstract: Disclosed herein are chewing gum compositions comprising a pectin and a lipophilic ingredient. It has been found that the use of the pectin in a chewing gum composition provides for an enhanced release of the lipophilic ingredient, such as lipophilic flavor and lipophilic sensate compounds.Type: ApplicationFiled: June 21, 2011Publication date: November 28, 2013Applicants: CADBURY ADAMS MEXICO, S. DE R.L. DE C.V., KRAFT FOODS GLOBAL BRANDS LLCInventors: Junjie Guan, Tasoula A. Michaelidou, Juan Pablo Campomanes Marin, Aditi Shetty, Tinyee Hoang