Abstract: The invention relates to a chewing gum comprising at least one biodegradable polymer, wherein the molecular weight of said polymer is at least 105000 g/mol (Mn). According to the invention, it has moreover been realized that this problem 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.

Abstract: The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional ingredient vehicle can include, for example, vitamins, antioxidants and/or electrolytes. The vehicle also provides at least one sensory signal to the consumer, such as a snap, crunch or pop, characterized by a hard bite-through.

Abstract: The invention relates to a confectionery product comprising at least one transparent module (TM) and at least one form stable support module (SM) and where said transparent module comprises gum base. By applying a transparent gum base comprising module, also referred throughout the application as a transparent module (TM), a whole new experience is present for the consumer. In some embodiments the confectionery may act and feel like an ordinary confectionery from the moment it is placed in the mouth but at the same time it gives the consumer an advantageous visual impression prior to placing it in the mouth.

Abstract: A chewing gum base comprises food acceptable polyfarnesene wherein the polyfarnesene has a weight average molecular weight above 100,000 daltons. A chewing gum composition comprises about 5% to about 95% chewing gum base comprising food acceptable polyfarnesene wherein the polyfarnesene has a weight average molecular weight above 100,000 daltons; about 5% to about 95% bulking and sweetening agent; and about 0.1 to about 10% flavoring agent.

Abstract: Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride.

Abstract: A chewable confectionery dental composition delivering to the mouth a unit dose of a plaque reducing enzyme the composition comprising an enzyme and a non-cariogenic sweetener, the enzyme being incorporated in the composition at a temperature less than about 80° C.

Abstract: In some embodiments there is a composition including a thermally stabilized active composition and a high molecular weight polymer. The thermally stabilized active composition is resistance to degradation at higher temperatures such as those used for conducting extrusion with high molecular weight polyvinyl acetate.

Abstract: A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer.

Abstract: 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 spilanthol 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.

Abstract: Gum manufacturing methods and systems are provided including a set of rollers for compressive forming and sizing of a chewing gum in a single step. Heat transfer systems and methods for altering a temperature of chewing gum are also provided.

Abstract: The present invention relates to solidified sugar alcohol mixture containing maltitol characterized in that the mixture is comprising more than 70% w/w maltitol and less than 95% w/w maltitol based on dry matter of mixture and it is comprising from 2-10% w/w mannitol based on dry matter of the mixture and upon tabletting said mixture, a hardness of from 70 N to 220 N is obtained at a compression force of 5 kN to 25 kN. It further describes the process for preparing solidified sugar alcohol mixtures and the chewing gum and tablets containing the solidified sugar alcohol mixture of the present invention.

Abstract: A chewing gum composition includes gum base, flavor, sweetening agent, and about 0.3% to about 0.6% ethyl ester of N-[[5-methyl-2-(1-methylethyl)-cyclohexyl]carbonyl]glycine, commonly known as WS-5.

Abstract: A method for producing a chewing gum and confections, as well as the chewing gum and confections so produced, incorporates combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum and confections, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release. In another embodiment, coated chewing gum has a coating that comprises combinations of physiological cooling agents. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated.

Abstract: A bulk material suitable for use in a chewing gum contains at least about 40 wt. % dry basis sorbitol, at least about 7 wt. % dry basis other than sorbitol, and no more than about 10 wt. % water, wherein the bulk material is amorphous and remains amorphous with shear. A chewing gum, comprising: a) a gum base; b) a flavor; and c) a bulk material contains at least 40 wt. % dry basis sorbitol, at least 7 wt. % dry basis polyol other than sorbitol and no more than 10 wt. % water.

Abstract: An elastomer is prepared from fractions of soy protein. Methods for producing the elastomer and chewing gum bases containing the soy protein elastomer are provided.

Abstract: The present invention relates to a chewing gum base formulation comprising a biocompatible particulate polymer having an average particle size of from about 200 ?m to about 2000 ?m wherein the polymer fibrillates when subjected to a shear stress such as that encountered during chewing.

Abstract: A compressed chewing gum tablet including a chewing gum center, the gum center including a compression of gum base granules and chewing gum additives. The chewing gum additives include sweeteners and flavors. At least a first part of the gum base granules have granules of flavor incorporated gum base and at least a second part of the gum base granules have granules of conventional gum base.

Abstract: A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition wherein the dispersion of active component particles, as measured by the average distance between active component particles in the delivery system divided by the average particle diameter of the active component particles, is from 0.5 to 20.

Abstract: A chewing gum includes a polyester having as polyester-forming components in condensed form: (a) a dicarboxylic acid, (b) a diol and (c) a compound having at least three groups capable of ester formation in an amount of from 0.1 to 10.0% by weight, based on the total weight of components (a), (b) and (c). The polyester includes components (a) and (b) in an amount of at least 90% by weight, based on the total weight of the polyester. The chewing gum includes the polyester in an amount of at least 5% by weight of the chewing gum. The chewing gum further includes a sweetening agent and/or a flavoring agent in an amount of 10 to 95% by weight of the chewing gum. The molar ratio between aromatic acids and aliphatic acids of the dicarboxylic acid is between 0 and 1:4.2.

Abstract: A chewing gum product containing a cross-linked gelatin matrix gum base and a bulking agent of erythritol, mannitol, or mixtures thereof. The cross-linked gelatin matrix can make up all or a portion of the gum base and still be comparable to that of a traditional elastomeric chewing gum product in its elasticity, cohesiveness, and feel in the mouth. The chewing gum of the present invention is also more environmentally friendly because it can be digestible and partially replace the need for petroleum-derived elastomers.

Abstract: The invention provides a chewing gum base containing a homogeneous composition in solid form comprising a) from 50 to 90% by weight of polyvinyl acetate and b) from 10 to 50% by weight of vinyl acetate-vinyl laurate copolymer, the weight percentage based on the total weight of the composition.

Abstract: In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatinized starch, in particular to novel sweetener compositions that have a prolonged sweetener release rate and that provide a prolonged sweetening sensation to the consumer. The pregelatinized starch comprises particles having a plurality of pores having a specific average pore diameter. The sweetener is disposed in at least one of the pores. At least 50% of the particles has an average particle size of at least 50 microns.

Abstract: The present invention relates to dietary formulations for the slow release of water-soluble active ingredients. Said formulations comprise a coating obtained by evaporation from vinyl polymer dispersions not containing emulsifiers. The formulations can be advantageously included in an edible composition, including confectionery products.

Abstract: This disclosure pertains to a sweetener composition having reduced bitter off taste. Also disclosed are methods of making a sweetener composition of the present invention and food products using the sweetener composition.

Abstract: The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.

Abstract: The present invention includes chewing gum compositions containing natural components. In particular, the present invention relates to chewing gum bases including natural fillers, such as cellulose fibers.

Abstract: A chewing gum includes at least one biodegradable polymer and chewing gum ingredients, the chewing gum containing less than about 2.0 weight percent water of the chewing gum. A biodegradable chewing gum having low moisture has been provided in combination with an initial acceptable texture.

Abstract: A chewing gum carrier system for supplemental nutrients and pharmaceutical products is provided using compressed gum with a buffering system designed for simultaneous release and ultimate exhaustion of both flavor elements and supplementary nutritive elements and/or pharmacological values by use of a sodium carbonate, bicarbonate and magnesium oxide buffering system included in a compressed gum base, preferably using a plasticizer to prevent premature crumbling of the compressed gum base.

Abstract: Dietary micronutrient supplement formulations for specific ages, gender, special requirements and health conditions comprising, vitamins, minerals, fish and plant oils, amino acids, enzymes, phytochemicals, herb and fruit extracts and other natural compounds grouped into morning, mid-day and evening formulas based on their synergism and antagonism with each other, their interactions with ingredients in the food consumed during each meal and their bioavailability. The dietary micronutrient formulations are optimized to meet the Recommended Daily Allowances (RDA) and Adequate Intake (AI) standards for each segment of the population with larger amounts of nutrients used in condition-specific formulas.

Abstract: The present invention has discovered that amide compounds represented by Formula I set forth below and isomers thereof have unexpected and advantageous flavor enhancement and modification properties: The amide compounds of the present invention can be used to enhance or modify the flavor of orally consumable compositions, such as foodstuff, chewing gums, dental and oral hygiene products, and medicinal products.

Abstract: The present invention relates to a process for the preparation of solid capsules that contain flavours therein, by spray drying of an emulsion of a flavour or fragrance, a natural extract of saponins, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to the solid capsules obtainable by the method and to edible products containing them.

Abstract: 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 comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.

Abstract: Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added to flavoring compositions to impart cooling sensations devoid of mentholic flavoring notes.

Abstract: The invention relates to a method for producing chewing gum granules. The method comprises at least the steps of feeding a gum composition including at least gum base into an extruder (2), pressurizing the gum composition in the extruder, extruding the gum composition through a die plate (5), and cutting the extruded gum composition in a liquid filled chamber (4). Flavor is added to the composition in the extruder prior to the granulation into cooling liquid. The temperature and pressure of the flavored gum composition is controlled so that the temperature is below 70° C. when the pressure is in the range from 1 to 5 hPa.

Abstract: 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.

Abstract: A chewing gum, when chewed, produces a cud having improved removability from environmental surfaces by virtue of its linear viscoelastic shear rheology. The cud has a specified temperature dependent storage modulus differential (? log G?/?T) at 25° C. and 60° C. Specifically, the cud has a temperature dependent storage modulus differential less than 0.050.

Abstract: The invention relates to chewing gum comprising at least two different biodegradable polymers. According to the invention, a chewing gum comprising at least two different biodegradable polymers exhibits an improved texture prior to any adding of for example softeners. It has been realized that the desired chewing gum texture properties, contrary to every expectation and any prior art disclosures, may be actually be obtained when combining biodegradable chewing gum polymers, for example in the gum base or in the final gum.

Abstract: The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.

Abstract: The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.

Abstract: The present invention has discovered that flavone glycosides represented by Formula I set forth below have unexpected and advantageous flavor enhancement and modification properties: wherein R1 is selected from the group consisting of H and CH3, R2 is selected from the group consisting of H and OH, and R3 is a 7-O-glycoside. Thus, the flavone glycosides of the present invention can be used to enhance or modify the flavor of orally consumable compositions, such as foodstuff, chewing gums, dental and oral hygiene products, and medicinal products.

Abstract: The present invention has discovered that 2-ethyl-4-methyl-2,5-dihydro-thiazole possesses unexpected and advantageous flavor properties.

Abstract: A chewing gum, when chewed, produces a cud having improved removability from environmental surfaces by virtue of its extensional viscosity strain hardening parameter. Specifically, the cud has a extensional strain hardening parameter of less than zero or greater than 2.0.

Abstract: The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. The compositions include a terpolymer of methylvinyl ether, maleic anhydride and maleic acid, which provide increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.

Abstract: The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.

Abstract: A diagnostic chewing gum for identifying a risk for diabetes includes a mixture of an enzyme, a conjugated protein of the glucose enzyme, a substrate, and a gum base. The enzyme and the conjugated protein facilitate a conversion of the substrate to produce a detectable signal in the presence of glucose to produce a detectable change in the gum. In use, the gum is chewed, the resulting change in the gum is compared against a chart, and the risk for diabetes is determined from the chart.

Abstract: Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product.

Abstract: The present invention relates to a chewing gum base for use in chewing gum compositions wherein the chewing gum base contributes to the ability of the chewing gum compositions to degrade over time after chewing, and also the chewing gum compositions containing the chewing gum base. The chewing gum base comprises a hydrophilic precursor component having a particular molecular weight and/or a particular average particle size.

Abstract: A method for the preparation of a gum base or chewable entity comprises the step of treating a mixture comprising cereal protein, for example gluten, and water, optionally in combination with sugar, sugar substitute or other functional ingredient, at a hydrostatic pressure of at least 100 MPa for at least 2 mins. Generally, the mixture is pressure treated at an elevated pressure of at least 25° C. The temperature, pressure and treatment time may be varied provided that the combination of the three results in the modification of the viscoelastic properties of the mixture to resemble that of conventional chewing gum. The treatment time of the current invention is inversely related to the hydrostatic pressure and temperature of the treatment. Thus, if the pressure and/or the temperature are increased, the treatment time may be reduced.

Abstract: The present invention provides prebiotic and probiotic compositions containing human milk oligosaccharides and methods of use that selectively promote the growth of beneficial gut bacteria.

Abstract: The present invention discloses an application of the extract of Lo Han Kuo (LHK) fruit (Siraitia grosvenorii Swingle) for its dual related functions. Specifically, this is related to the use of LHK extract for its antimicrobial activities against pathogens Streptococcus mutans, Porphyromonas gingivalis, A. actinomycecomitan, F. nucleatum, and Candida albicans, and its low glycemic index for use by general population as well as the diabetics to improve oral health.