Abstract: The present invention pertains to a method for preparing a stable sweetening agent delivery system which comprises the steps of (A) providing the following ingredients in percentages by weight of the sweetening agent delivery system (a) at least one solid natural or artificial high intensity sweetening agent present in an amount from about 0.01% to about 50%, (b) an emulsifying agent present in an amount from about 0.

Abstract: A sustained flavorant release composition is provided for use in a chewable structure. The flavorant release composition consists essentially of a homogenous dispersion of a liquid flavorant agent and polyvinyl acetate having a number average molecular weight of about 150,000 to about 200,000 daltons. The weight ratio of the liquid favorant agent to polyvinyl acetate is about 1:5 to about 5:1, respectively. A method of producing the flavorant release composition includes admixing the polyvinyl acetate, dissolved in a volatile, nonreactive organic solvent, with the flavorant release agent at a temperature at which the flavorant release agent does not degrade. The solvent is then removed. The chewable structure includes the flavorant release composition and a gum base composition.

Abstract: A chewing gum product having a core portion including chewable gum base, sweetener and flavoring. The core portion has deposited on its surface a rolling compound including a powdered ingredient selected from the group consisting of sucrose, mannitol, starch, calcium carbonate, talc, lactitol, palatinit, lactose, and combinstions thereof. The rolling compound further includes between about 0.1 and about 2.5 weight percent of a liquid flavor. The rolling compound is substantially free of anti-caking agents and flow agents.

Abstract: A delivery system for one or more sweeteners offers enhanced up front sweetness intensity in combination with prolonged sweetness duration, and improved protection and stability of the active. The delivery system comprises a first high intensity sweetener encapsulated in a first core coating, and a second outer hydrophilic coating containing up to the solubility limit of the second coating of a second sweetener. The resulting delivery system may be incorporated into a variety of comestible products including chewing gums and other confections, baked goods, oral pharmaceuticals and oral hygiene preparations.

Abstract: The present invention pertains to a center-filled chewing gum composition having an outer shell enclosing a cavity and a liquid center within the cavity, wherein the outer shell comprises a gum base having an enhanced hydrophilic nature. In a preferred embodiment invention pertains to a center-filled chewing gum composition wherein the outer shell comprises a gum base comprising 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.

Abstract: Gradual release structures for the release of active agents in chewing gum and a process for making such structures are provided. The gradual release structures are formed by meltspinning techniques and comprise an active agent and a wall material.

Abstract: An apparatus and method for making center-filled chewing gum, in which product having up to at least 35-40% by weight of center fill can be produced. The apparatus comprises a novel extruder barrel and nozzle arrangement (11) which extrudes a tubular rope of gum (G) through an annular orifice (30), and at the same time supplies a center-fill material (F) to the hollow interior (V) of the tubular rope through a central nozzle (20,21) concentric with the orifice. The center-fill material is fed into the hollow interior of the gum rope at a rate sufficient to just fill the void produced in the gum rope as it is extruded through the nozzle, and without exerting a compressive pressure thereon. With this apparatus and method, center-filled chewing gum can be produced with up to at least 35-40% by weight of center-fill material and at the same time uniform wall thickness and consistency for the center-filled product can be maintained.

Abstract: A multi-layered chewing gum composition is disclosed. The composition has a moisture content of less than about 1% by weight of the composition and contains at least two layers each comprising a chewing gum composition. The chewing gum compositions of each layer comprise gum base in an amount of about 15 to about 60% by weight of the layer such that the difference in gum base content between the layers is about 3 to about 15% by weight. The chewing gum compositions of each layer also comprise sweeteners, flavors, and optionally, at least one other conventional chewing gum additive.

Abstract: A chewing gum that contains porous polymeric beads impregnated with flavor ingredients together with a method of making such a chewing gum.

Abstract: The present invention pertains to a synergistic sweetening composition having a delayed and enhanced sweetness effect which comprises an intense sweetening agent such as a chlorodeoxysugar derivative and a bulking agent comprising at least about 50% maltitol. The synergistic sweetening composition may be used in a wide variety of ingestible products such as hard and soft confections, chewing gum compositions 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: Chewing gum compositions resistant to moisture pickup and hardening and having a moisture content less than about 1.0% and preferably less than about 0.3% by weight of the final composition, including a hard or a soft gum base, flavoring agent, sweetening agent, and a hydrophobic softening agent. The present composition may be formed without cooling and does not require conditioning prior to wrapping. Prior to wrapping the gum pieces may be coated with a sweetening agent in the known manner at ambient temperatures and up to 80% relative humidity.

Abstract: A gum composition useful in dental plaque removal and suppression and method of use is disclosed. The composition comprises 15 to 90% gum base, 5 to 80% sweetening and bulking agents, 1 to 10% glycerine, optional color and flavor, and contains 0.25 to 0.75% glycerol mono laurate. Preferably, the composition also includes a high filler content. The method involves chewing the gum composition the invention for at least 20 minutes, preferably at least five times a day for four successive days.

Abstract: A method and system for processing a chewing gum composition. The system comprises segment forming apparatus to form the gum into a multitude of segments, and a conveyor to receive the gum segments from the segment forming apparatus and to move those gum segments along a path. The system further comprises a plurality of extruders located along the conveyor to receive the gum segments therefrom and to extrude those gum segments into ropes of gum; and a plurality of wrapping units to receive those ropes of gum, to cut each rope into a multitude of pieces and to wrap those pieces.

Abstract: The invention provides a process for the microbial bioconversion of cereal milling by-products into proteinaceous material for human consumption. The by-products are aerobically fermented in a culture of the fungus Neurospora sitophila in the presence of suitable temperature, pH and nutrient conditions, for a time sufficient to grow microbial biomass protein.

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 sweetness duration through the incorporation of a delivery system comprising a high intensity sweetener encapsulated in a first core coating comprising a low molecular weight polyvinylacetate material and a second outer hydrophilic coating. The resulting delivery system provides improved up front sweetness delivery combined with improved thermal stability and corresponding versatility of end use.

Abstract: The present invention is a method for producing a chewing gum with a zein coated delayed release high-potency sweetener. In accordance with the invention, the zein coating is modified so as to be softer so that the sweetener particles are less crunchy and perceptible in the chewing gum. The process beings by mixing a quantity of zein, solvent for the zein, and a water soluble modified cellulose compound, such as hydroxypropyl methylcellulose, together to form a modified zein solution. The amount of the inclusion material is preferably about 5 to about 40 percent by weight of the zein. This modified zein solution is applied to a high-potency sweetener and then dried to produce the delayed release sweetener particles. These particles are then added to a chewing gum formulation.

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: The present invention is a method for producing a chewing gum with a delayed release protein sweetener as well as the chewing gum so produced. The delayed release protein sweetener is obtained by forming an aqueous solution of gelatin and a protein sweetener selected from the group consisting of thaumatin and monellin. This solution is dried and particle sized to thereby produce sweetener-containing particles of a gelatin matrix. A quantity of these particles is mixed with a limited quantity of a solution of zein. Preferably, the zein is dissolved in water with a pH between about 11.5 and about 12.1. The quantity of the zein solution being added is limited to thereby produce a damp mix which is characterized as being dust free, non-flowing, and crumbly. The damp mix is dried and then particle sized to thereby produce zein-coated sweetener-containing particles within a predetermined particle size range, which particles are added to a chewing gum formulation.

Abstract: The present invention comprises a chewing gum composition having extended sweetness release including a chewing gum base, an extended release encapsulated sweetening agent in a coating material including a hydrophobic polymer and a hydrophobic plasticizer. The chewing gum composition has sweeteness release of up to 30 minutes during mastication.

Abstract: A lollipop-type confection is described which is molded and packaged in an elastic mold together with the method of making such a confection. After the molten candy product is poured through the opening of an elastic mold, the opening is sealed with a layer of chewing gum product. A handle in the form of a stick is also provided which stick passes through the layer of chewing gum product and into the candy product.

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 material or items constructed of latex material. In one embodiment of the invention, the latex chewing material is constructed to simulate the size and shape of a stick of conventional chewing gum. The latex material will not deteriorate when being chewed and while not intended to be ingested, it is constructed of non-toxic material and is not harmful if swallowed. The latex chewing material will not stick to any surface or any other item. The material is not water soluble and is sugar free and salt free. Use of the latex chewing material or item will assist in keeping the teeth clean, promote healthy conditions of the teeth and gum by massaging the gums and providing exercise normally associated with mastication. In addition, the use of the latex chewing material will enhance the overall health and hygiene of the oral cavity by stimulating saliva secretions thereby decreasing the potential for bad breath.

Abstract: This invention provides a chewing gum kit which consists of a special powdery chewing gum component (A) containing hydrous crystalline maltose as formed by hydrating the anhydrous crystalline maltose incorporated in the chewing gum texture and a liquid component (B) for contacting with the chewing gum to congeal the powder at the site of contact and thereby provide a mass of chewing gum, so that the powdery chewing gum is easily converted to a mass of chewing gum on bringing both components together and applying a given force.

Abstract: A process is disclosed for making chewing gum with a wax-coated delayed release ingredient. According to the method, a quantity of a powdered ingredient, such as a high-potency sweetener, is heated and mixed with a quantity of molten wax, such as a polyethylene wax. Preferably, the quantity of wax is limited so as to produce a damp mix which is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then cooled in order to solidify. The cooled mix is then treated, e.g. by grinding and/or screening, to produce the desired particle size range in the coated ingredient particles.

Abstract: A method and apparatus of molding confectionery products such as chewing gum to facilitate their removal from the mold. The apparatus is provided for cooling the product while in the mold such that the product's surface freezes or substantially hardens. This method allows sticky products to be easily removed from injection molds via ejector pins.

Abstract: A method and apparatus are disclosed for forming a confectionary product into a rolled tape. A mass of a confectionary product, such as bubble gum, is formed into a thin, flat, generally rectangular sheet. The flat sheet is then rolled about the leading edge of the sheet. The rolled flat sheet is cut in planes generally perpendicular to the leading edge. Consequently, individual pieces of the confectionary product are produced in the predetermined width and in the form of a rolled tape. Preferably, the sheet of confectionary product is scored along lines perpendicular to the leading edge before the sheet is rolled up to thereby facilitate separation of the individual pieces of confectionary product after the sheet is rolled up.

Abstract: A system for processing a chewing gum composition. The system comprises segment forming apparatus to form the gum into a multitude of segments, and a conveyor to receive the gum segments from the segment forming apparatus and to move those gum segments along a path. The system further comprises a plurality of extruders located along the conveyor to receive the gum segments therefrom and to extrude those gum segments into ropes of gum; and a plurality of wrapping units to receive those ropes of gum, to cut each rope into a multitude of pieces and to wrap those pieces.

Abstract: Chews for pets are made from sinews or tendons of cattle and other livestock by the method of cooking the tendons and sinews, followed by the removal of meat and fat, and then baking at a temperature of at least 200.degree. C. until they are completely or substantially completely hardened.

Abstract: A chewable mineral supplement which comprises: a chewing gum composition coated with an outer shell containing layers of a mineral compound and a coating syrup and wherein the mineral compound has an average a particle size of about 5 to about 75 microns to impart good "mouthfeel" to the chewable mineral supplement.

Abstract: The present invention is a method for producing a chewing gum with a delayed release high-potency sweetener as well as the chewing gum so produced. The delayed release high-potency sweetener is obtained by mixing a quantity of previously coated high-potency sweetener particles with a limited quantity of a solution of zein. Preferably, the zein is dissolved in water with a pH between about 11.5 and about 12.1. The quantity of the zein solution being added is limited to thereby produce a damp mix which is characterized as being dust free, non-flowing, and crumbly. The damp mix is dried and then particle sized to thereby produce twice-coated particles of the high-potency sweetener within a predetermined particle size range. When incorporated into the chewing gum, these particles are adapted to enhance the shelf-stability of the sweetener and/or produce a delayed release when the gum is chewed.

Abstract: Spots in manufactured chewing gum caused by sorbitol or other alditol bulking agents are reduced or eliminated by adding trim and a non-aqueous liquid softener to gum base and premixing before the addition of bulking agents and other ingredients.

Abstract: This invention relates to a method of producing a chewing gum having a sectional motif pattern. A pattern-forming confectionery material and a chewing gum are each fed through a cylindrical passageway having an expanded intermediate portion so as to absorb the variation in the rate of feed by said expanded portion, thus enabling continuous manufacture of a chewing gum product in the shape of a bar which presents the same motif pattern in sectional area throughout its whole length.

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 confection piece having two or more discrete parts, each part being different from another in respect of at least one of its physical and/or chemical properties such as in respect of at least one or a combination of its coloration, material composition or texture. The confection piece can be used to combine diverse confections to provide new and unique organoleptic response for the user and its also can be used as a vehicle for oral administration of nutrients and medicinal compositions and particularly where same include interactive components which should be kept separated until the confection piece is dissolved in the user's mouth. A method for making the confection piece also is disclosed.

Abstract: Wintergreen flavor stability in chalk-based dentifrices containing calcium carbonate as an abrasive cleaning and polishing agent is improved on storage aging by including therein a flavor-stabilizing agent that is an ester selected from the group consisting of a lower acid ester of glycerin in which the lower acid portion is derived from a saturated monocarboxylic acid having 2 to 6 carbon atoms and a lower alcohol ester of citric acid in which the lower alcohol portion is derived from an aliphatic monohydroxy alcohol having 2 to 4 carbon atoms, used singly or in combination. A stabilized wintergreeen flavor composition suitable for use in flavoring chalk-based dentifrices is disclosed, along with a method for improving the stability of the wintergreen flavor in such dentifrices.

Abstract: Substantially anhydrous, non-staling chewing gum composition containing a homogenous premixture of a chewing gum base and a polyisobutylene having an average molecular weight of about 20,000 to about 100,000 in combination with a sweetening agent.

Abstract: Confectionery or pharmaceutical product with the sugarless coating obtained by hard coating, this coating being essentially crystalline and comprising at least 90% by weight of maltitol.

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: Anti-smoking oral preparations are provided containing a silver compound as the anti-smoking agent and a sweetener in which the silver compound is present in amounts of from 0.1 mg. to 2.5 mg. and the ratio of sweetness intensity based on sucrose to silver compound content is from 100:1 to 2500:1.

Abstract: A xylitol coated comestible is disclosed. The coated comestible comprises an edible core and a xylitol coating thereon, said coating comprising about 40 to about 70 wt % xylitol, based on the weight of the coating, at least one film-forming agent, at least one binder, at least one filler, and, optionally, at least one plasticizer.A process of producing a sugarless coated or a sugar coated comestible is also disclosed. The process comprises applying to an edible core at least three coating solutions to coat the edible core, wherein each solution comprises a sweetener, at least one film-forming agent, at least one binder, optionally at least one filler, and optionally at least one plasticizer. In the process, after each coating solution is applied by spraying the solution onto the cores, the solution so applied is dried, whereby, upon application of all the solutions, a final coated product having a smooth, hard, and crunchy coating is produced.

Abstract: A method of preparing a delivery system wherein in the core material is a sweetener, flavoring or the like and is protected by a matrix coating which process comprises:(A) forming an agglomerate of the core material in a hydrophobic matrix coating comprising the steps of melting the hydrophobic coating and dispersing the core material uniformly therein; feeding the dispersion into a heat controlled high pressure spray nozzle; atomizing the dispersion under controlled pressure to maintain the particle size between about 200 to about 30 mesh; collecting the congealed, dry spherical-like particles; and(B) coating the agglomerated particles by conducting the particles through a stream of air passing through a zone of atomized droplets of a second hydrophobic material.

Abstract: The present invention comprises the encapsulation of a sweetening agent in a coating material including a hydrophobic polymer and a hydrophobic plasticizer. The encapsulated sweetening agent is protected from deterioration due to moisture and provides controlled release of sweetener in products intended to be chewed during consumption.

Abstract: A stabilized chewing gum product containing an L-aspartic acid derived sweetener and method for manufacture thereof are disclosed. The chewing gum product includes at least two portions, one of which includes Aspartame (APM) as an artificial, low calorie sweetener. A second portion can include a gum base and flavoring agents, preferably aldehyde flavorings. The portions are provided to opposite sides of a protective barrier film that is disposed between the two portions, whereby contact between the APM and the flavorings of the second portion is substantially reduced. The stability of APM and, consequently, of the chewing gum product is substantially increased.

Abstract: A stabilized chewing gum product containing an L-aspartic acid derived sweetener in its free form and method for manufacture thereof are disclosed. The chewing gum product includes at least two portions, one of which includes, in its free form, Aspartame (APM) as an artificial, low calorie sweetener. Also included in the APM-containing portion can be an organic acid which will maintain the pH of the portion at a level conducive to maintaining the stability of APM. A second portion can include flavoring agents, and optionally, at least one moisture-containing agent. The portions are arranged in surface-to-surface relationship whereby contact between the APM and the flavorings and/or moisture-containing agent of the second portion is substantially reduced. The stability of APM and, consequently, of the chewing gum product is substantially increased.

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 heterogeneous chewing gum compositions having long lasting flavor duration and a marbleized appearance is disclosed. The chewing gum composition comprises a hard gum base, a soft gum base, a flavoring agent, a sweetening agent, and, optionally, other traditional chewing gum additives. Also disclosed is a process for making this heterogeneous chewing gum composition.

Abstract: A method of making chewing gum is disclosed which reduces the incidence of "sugar spots." The method begins by providing a sweetener matrix in a mixer. Discrete particles of unmelted gum base, e.g. commercially available gum base pellets, are then added to the mixer. These two components are mixed until a homogenous mass is produced. Preferably, the sweetener matrix contains no more than about 13 percent by weight moisture at the time the gum base particles are added.

Abstract: A baked chewing gum product containing gum base, sweetener, about one percent water or less having a porous, crumbly, breakable, biscuit-like texture obtained by rapidly baking chewing gum pieces at a temperature of from 80.degree. C. to 180.degree. C. to reduce the water content and to produce said texture.