Packaged, Structurally Defined, Or Coated Patents (Class 426/5)
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Patent number: 4786491Abstract: A method of adding a high intensity sweetener such as thaumatin, monellin and the like to chewing gum ingredients. The method comprises forming an emulsion comprising the high intensity sweetener, water, an emulsifier, and a hydrophobic ingredient which is preferably a flavor. Once formed, the emulsion is admixed with the chewing gum ingredients in any suitable manner.Type: GrantFiled: August 5, 1987Date of Patent: November 22, 1988Assignee: Wm. Wrigley Jr. CompanyInventor: Mansukh M. Patel
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Patent number: 4786511Abstract: The invention provides a method for coating comestibles such as chewing gum and candy with sugarless and sugar coatings from aqueous syrups containing a sweetener, gum arabic and a calcium salt, preferably calcium chloride, which coatings are smooth and non-flaky and crunchy when chewed.Type: GrantFiled: April 30, 1987Date of Patent: November 22, 1988Assignee: Warner-Lambert CompanyInventors: Robert J. Huzinec, Allan H. Graff
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Patent number: 4775537Abstract: A sequentially flavored chewing gum composition is disclosed. The chewing gum composition comprises: (A) gum base; (B) one or more non-confined water soluble flavoring agents; (C) one or more non-confined oil soluble flavoring agents; and (D) optionally, conventional chewing gum additives. The water soluble flavoring agents, upon chewing the gum composition, release first to provide distinct flavor perceptions. The oil soluble flavoring agents release subsequent to the release of the water soluble flavoring agents to provide flavor perceptions distinct from the flavor perceptions of the water soluble flavoring agents.Also disclosed is a sequentially flavored chewing gum composition. The chewing gum composition comprises: (A) gum base; (B) two or more non-confined oil soluble flavoring agents; and (C) optionally, conventional chewing gum additives.Further disclosed is a process for making sequentially flavored chewing gum compositions.Type: GrantFiled: April 30, 1987Date of Patent: October 4, 1988Assignee: Warner-Lambert CompanyInventors: Frank P. Calabro, Michael Glass, Mamoun M. Hussein, Carolina Militescu
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Patent number: 4753805Abstract: 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.Type: GrantFiled: February 28, 1986Date of Patent: June 28, 1988Assignee: Warner-Lambert CompanyInventors: Subraman R. Cherukuri, Kirshnayya Bikkina
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Patent number: 4753790Abstract: A process for producing a sorbitol coated comestible is disclosed. The process comprises applying to a substantially anhydrous edible core at least two coating solutions comprising sorbitol to coat the edible core,wherein the first coating solution comprises:(a) about 77 to about 81 wt % sorbitol solution comprising about 65 to about 75 wt % sorbitol;(b) about 9.5 to about 12.5 wt % crystalline sorbitol powder;(c) about 0.25 to about 1.5 wt % of at least one film-forming agent; and(d) about 0.1 to about 5.0 wt % of at least one crystallization retardant; andwherein the second coating solution comprises:(a) about 82 to about 92 wt % sorbitol solution comprising about 65 to about 75 wt % sorbitol;(b) about 1.0 to about 2.5 wt % crystalline sorbitol powder;(c) about 0.05 to about 2.0 wt % of at least one film-forming agent; and(d) about 0.1 to about 0.Type: GrantFiled: December 16, 1986Date of Patent: June 28, 1988Assignee: Warner-Lambert CompanyInventors: Jose N. Silva, Robert K. Yang, Jose F. Zamudio-Tena
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Patent number: 4752485Abstract: The present inventive compositions concern a stable delivery system capable of effecting a controlled release of core material comprising:(A) at least one natural or artificial core material selected from the group consisting of amino acid based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihyrochalcone compounds, drugs, medicaments, flavoring agents and mixtures thereof; and(B) a hydrophobic matrix consisting essentially of(i) lecithin; and(ii) an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) fatty acids having an iodine value of about 1 to about 10, (b) natural waxes, (c) synthetic waxes and (d) mixtures thereof; and(iii) at least one glyceride.Type: GrantFiled: October 5, 1984Date of Patent: June 21, 1988Assignee: Warner-Lambert CompanyInventors: Shri C. Sharma, Robert K. Yang, James J. Shaw
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Patent number: 4744988Abstract: A soft gelatin capsule comprising a shell of gelatin and a softener, and a filling consisting of a polyethylene glycol and a low polyhydric alcohol and at least one active substance, characterized in that(a) the dried shell of the capsule contains 4 to 40% by weight of sorbital or sorbitanes;(b) at least 50% by weight of the polyethylene glycol used in the filling for dissolving or suspending the active substance is a polyethylene glycol having a mean molecular weight of 600; and(c) the capsule filling comprises up to 20% by weight of glycerol and/or 1,2-propylene glycol.Type: GrantFiled: December 17, 1986Date of Patent: May 17, 1988Assignee: R. P. Scherer CorporationInventor: Werner Brox
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Patent number: 4744991Abstract: Sugarless speckled chewing-gum having, distributed in the mass, a plurality of colored sweetening particles, possibly flavored and possibly sweetened with artificial sweeteners, the coloring agent being confined in the sweetener particles.Type: GrantFiled: December 20, 1985Date of Patent: May 17, 1988Assignee: Roquette FreresInventor: Michel Serpelloni
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Patent number: 4740376Abstract: The present invention is method and composition for protecting a flavoring ingredient and providing controlled release therefor, especially in a chewing gum composition, which includes a high molecular weight polyvinyl acetate blended with a hydrophobic plasticizer which forms a film with the high molecular weight polyvinyl acetate in the absence of an added solvent therefor. The flavoring, is blended into the encapsulating composition as, for example, by melt blend which can then be cooled to a solid and ground into particulate.Type: GrantFiled: June 29, 1987Date of Patent: April 26, 1988Assignee: Warner-Lambert CompanyInventor: Robert K. Yang
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Patent number: 4737372Abstract: A milk-shake is prepared by freezing at least two portions of its constituents under different conditions, such that clearly different ice crystal sizes are generated, and freezing the combined portions to a storing temperature below -15.degree. C.; this frozen product is prepared for consumption by partly thawing it, using a controlled amount of microwave energy.Type: GrantFiled: May 6, 1986Date of Patent: April 12, 1988Assignee: Thomas J. Lipton, Inc.Inventors: Laurence D. Bender, Mervyn R. Goddard
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Patent number: 4737366Abstract: A chewing gum which consists of a chewing gum base, fats or waxes, fillers, additives and active substances, the chewing gum base being present in a particle size of 0.2 to 1 mm, together with the fillers, additives and active substances, in the matrix of fats and waxes. The tablet form is preferably coated with a tablet coating. Production is effected by separately comminuting the chewing gum base on the one hand and the matrix on the other hand at low temperatures, mixing the two types of granules and then pressing the mixture on a cooled tableting press. Finally, the tablets are coated with a covering layer and slowly heated to 40.degree.-45.degree. C.Type: GrantFiled: August 26, 1986Date of Patent: April 12, 1988Inventors: Gerhard Gergely, Thomas Gergely, Irmgard Gergely
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Patent number: 4726953Abstract: Soft, flexible sugarless chewing gum having a moisture content of about 2 to 7% and improved sweetness and flavor characteristics over extended periods of mastication time are provided by formulating gum base with unencapsulated saccharin, encapsulated saccharin, cooked aqueous hydrogenated starch hydrolysate having a moisture content of about 10.+-.6%, and, optionally, glycerine.Type: GrantFiled: October 1, 1986Date of Patent: February 23, 1988Assignee: Nabisco Brands, Inc.Inventors: Thomas J. Carroll, Walter R. Hopkins
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Patent number: 4722845Abstract: 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.Type: GrantFiled: December 23, 1986Date of Patent: February 2, 1988Assignee: Warner-Lambert CompanyInventors: Subraman R. Cherukuri, Gul Mansukhani, Kapakkamannil C. Jacob
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Patent number: 4711784Abstract: The present invention is method and composition for protecting an active ingredient and providing controlled release therefor, especially in a chewing gum composition, which includes a high molecular weight polyvinyl acetate blended with a hydrophobic plasticizer which forms a film with the high molecular weight polyvinyl acetate in the absence of an added solvent therefor. The active ingredient, such as the artificial sweetener aspartame, is blended into the encapsulating composition as, for example, by melt blend which can then be cooled to a solid and ground into particulate. The encapsulated active ingredient can then be used in a composition for ingestion by a human in the form of, for example, a chewing gum with extended shelf life and highly controlled release of the active ingredient.Type: GrantFiled: January 7, 1986Date of Patent: December 8, 1987Assignee: Warner-Lambert CompanyInventor: Robert K. Yang
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Patent number: 4684523Abstract: The dragee has a core and a shell adhering to the core, based on sorbitol with an additive of the methyl ester of L-aspartyl-L-phenyl-alanine (aspartame) in the proportion of not more than 0.5% by weight. Also described is a tumbling method of making the shell.Type: GrantFiled: February 14, 1986Date of Patent: August 4, 1987Assignee: Ferrero S.p.A.Inventor: Pietro Ferrero
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Patent number: 4683138Abstract: This disclosure relates to a low-moisture, sugarless, center-filled chewing gum and a process for the preparation thereof, in which a low moisture, liquid center-fill is incorporated into a cavity within a substantially anhydrous chewing gum shell. The center-filled chewing gum disclosed has improved non-staling properties and an extended shelf-life. The liquid center-fill has a water content of about 6% to about 8%, based on the total weight of the liquid center-fill, a viscosity of about 22,000 to about 85,000 centipoises at 25.degree. C., and contains a natural or synthetic gum, a glycerin humectant and an additonal, water-miscible humectant.Type: GrantFiled: September 8, 1986Date of Patent: July 28, 1987Assignee: Warner-Lambert CompanyInventors: Michael Glass, Joseph Hoholick, Daniel A. Orlandi
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Patent number: 4681766Abstract: The invention provides a method for coating comestibles such as chewing gum and candy with sugarless and sugar coatings from aqueous syrups containing a sweetener, gum arabic and a calcium salt, preferably calcium chloride, which coatings are smooth and non-flaky and crunchy when chewed.Type: GrantFiled: January 7, 1986Date of Patent: July 21, 1987Assignee: Warner-Lambert CompanyInventors: Robert J. Huzinec, Allan H. Graff
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Patent number: 4675190Abstract: A chewing gum composition having a low viscosity range and high cohesivity which is suitable for dispensing from a container, such as a squeezable tube, under mild pressure which includes high molecular weight resin-containing gum base in an amount of 15-25%, a cohesive sweetening-bulking component in an amount of from about 15% to about 82%, crystallization inhibitor in an amount of from about 1-15%, and a fine-tuning fluidization component in an amount of from about 0.5%-15% by weight.Type: GrantFiled: December 3, 1985Date of Patent: June 23, 1987Assignee: Warner-Lambert CompanyInventors: Michael Glass, Vincent Corsello, Ewa Kielczewski
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Patent number: 4673577Abstract: A food-grade shellac is used as an encapsulating agent for high potentcy sweeteners in chewing gum compositions. The shellac provides an impermeable, hydrophobic coating which is substantially insoluble in the chewing gum base.Type: GrantFiled: June 12, 1985Date of Patent: June 16, 1987Assignee: Wm. Wrigley Jr. CompanyInventor: Mansukh M. Patel
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Patent number: 4656039Abstract: Chewing gum products are structured in layered form with all the water sensitive components of the formulation being placed in a core layer and encased in outer layers of water insensitive materials.Type: GrantFiled: July 11, 1985Date of Patent: April 7, 1987Assignee: Nabisco Brands, Inc.Inventors: Gilbert Weiss, Ronald P. D'Amelia, Richard A. Reggio, Stephen H. Wolf
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Patent number: 4642235Abstract: A center-filled chewing gum comprises a chewing gum base shell enclosing an internal void and a center fill in the void. The center fill comprises a thaumatin or monellin sweetener constituting from about 5 to about 100 ppm by weight of the chewing gum.Type: GrantFiled: October 26, 1984Date of Patent: February 10, 1987Assignee: Wm. Wrigley Jr. CompanyInventors: Michael A. Reed, Gordon N. McGrew
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Patent number: 4634593Abstract: A composition and method for providing slowed-down or controlled release of sweetener for confections including an agglomeration of sweetener and an insoluble fat material.Type: GrantFiled: July 31, 1985Date of Patent: January 6, 1987Assignee: Nabisco Brands, Inc.Inventors: John J. Stroz, Wayne J. Puglia
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Patent number: 4614654Abstract: A substantially homogeneous and non-crystalline taffy-like chewing gum confection having extended flavor and sweetness release characteristics comprises chewable gum base dispersed in a pliable taffy composition. The taffy composition comprises dry sugar in a weight ratio of sugar to syrup not exceeding about 2:1 and preferably a humectant such as sorbitol in an amount constituting from about 1.5% to about 5% by weight of the taffy composition. The product has an initial soft, chewy and taffy-like consistency. The taffy-like chewing gum confection, is prepared by heating a carbohydrate syrup having a moisture level within the range of from about 7% to 15% by weight of the syrup and dispersing gum base in the heated syrup.Type: GrantFiled: August 24, 1984Date of Patent: September 30, 1986Assignee: Wm. Wrigley Jr. CompanyInventors: Ronald L. Ream, David M. Moore, Christine L. Corriveau
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Patent number: 4604287Abstract: A chewing gum composition having an initial soft-short texture lacking elasticity which converts upon chewing to a soft elastic-cohesive chewing gum which comprises an anhydrous admixture of a gum base, sweetening agent, softener and about 0.75% to about 6% by weight, a maltodextrin binder having a D.E. value of about 7 to about 24.Type: GrantFiled: June 7, 1985Date of Patent: August 5, 1986Assignee: Warner-Lambert CompanyInventors: Michael Glass, Joseph Hoholick, Alfred Oppenheimer, Amy Dombroski
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Patent number: 4604288Abstract: The method of preparing a chewing gum comprising the steps of: (a) forming a premixture of lecithin and a liquid flavor; (b) adding the premixture of (a) to chewing gum composition; and (c) forming a chewing gum piece therefrom. The addition of a liquid flavor/lecithin premix mitigates and substantially reduces bitterness or harsh off-notes common with certain flavors.Type: GrantFiled: May 23, 1985Date of Patent: August 5, 1986Assignee: Warner-Lambert CompanyInventors: Michael Glass, Vincent Corsello, Daniel A. Orlandi, Anthony Guzowski
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Patent number: 4601907Abstract: A chewy confection having an outer casing comprising chewing gum base and a sweetener, and a center filling which is an aerated plastic blend containing about 5% to about 20% moisture, and from about 1% to about 15% fat with m.p. above 22.degree. C. and about 0.1% to about 10% whipping agent dispersed in a water-soluble, sweet-tasting chewy candy matrix which forms about 55% to about 90% of the blend. The center filling has a chewing consistency similar to that of the casing so that at first bite through the confection the center filling is not readily distinguishable. The center filling imparts prolonged release of sweetness and of flavor (when present in the center filling) and an improved size perception as compared with chewing gum items of similar size.Type: GrantFiled: May 3, 1985Date of Patent: July 22, 1986Assignee: Warner-Lambert CompanyInventors: Leslie F. Knebl, Ramola Lewis
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Patent number: 4597970Abstract: A chewing gum composition comprising a gum base and an agglomerated sweetener delivery system capable of effecting a controlled release of core material comprising:(A) at least one natural or artificial core material selected from the group consisting of amino acid based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihydrochalcone compounds, flavoring agents and mixtures thereof; and(B) a hydrophobic matrix consisting essentially of(i) lecithin; and(ii) an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) fatty acids having an iodine value of about 1 to about 10, (b) natural waxes, (c) synthetic waxes and (d) mixtures thereof; and(iii) at least one glyceride.Type: GrantFiled: October 5, 1984Date of Patent: July 1, 1986Assignee: Warner-Lambert CompanyInventors: Shri C. Sharma, Robert K. Yang
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Patent number: 4590075Abstract: 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.Type: GrantFiled: August 27, 1984Date of Patent: May 20, 1986Assignee: Warner-Lambert CompanyInventors: You C. Wei, Subraman R. Cherukuri, Frank Hriscisce, Dominic J. Piccolo, Kenneth P. Bilka
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Patent number: 4588592Abstract: A shaped chewing gum product made from a composition in the form of a semifluid conglomerate consisting essentially of an intimate mixture of substantially dry granulated sugar, the predominant particle size of which is between about 210 microns and about 850 microns, and substantially dry chewing gum base, with coloring and flavoring additives incorporated therein. The chewing gum product may contain different coloring and/or flavoring additives which are distinctly, visually and/or gustatively discernable in the product.Type: GrantFiled: July 18, 1984Date of Patent: May 13, 1986Assignee: Fleer CorporationInventor: Ronald J. Elias
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Patent number: 4587125Abstract: 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.Type: GrantFiled: May 31, 1985Date of Patent: May 6, 1986Assignee: Warner-Lambert CompanyInventors: Subraman R. Cherukuri, Frank T. Hriscisce, Albert E. Siecke, You C. Wei
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Patent number: 4579738Abstract: 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.Type: GrantFiled: May 31, 1985Date of Patent: April 1, 1986Assignee: Warner-Lambert CompanyInventors: Subraman R. Cherukuri, Frank T. Hriscisce, Albert E. Siecke, You C. Wei
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Patent number: 4568537Abstract: A method for promoting dental health in which chewing gum is employed to alter the oral environment to provide natural resistance to dental caries. The method involves chewing a sugarless gum which contains a relatively insoluble, hydrophobic food-grade organic acid, preferably adipic acid. Chewing of the gum gradually releases the acid from the gum at a desirably linear rate over a period of approximately 20 to 30 minutes. Release of the acid from the gum into the mouth stimulates an increase in salivary flow rate greater than that experienced during chewing a non-acidulated chewing gum, resulting in increases in salivary electrolytes and basic proteins and in the concentration of natural salivary bicarbonate to a level in excess of that necessary to neutralize the acidulant being released from the gum. The excess of natural salivary bicarbonate raises the salivary pH and plaque pH and neutralizes microbially-formed lactic acid responsible for tooth demineralization and resultant dental caries.Type: GrantFiled: June 6, 1983Date of Patent: February 4, 1986Assignee: Wm. Wrigley Jr. CompanyInventors: Kirk C. Hoerman, Charles S. Nevin
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Patent number: 4568560Abstract: Process for preparing a controlled release encapsulated active agent by encapsulating the active agent in a coating composition comprising a water insoluble film forming composition, an enteric compound and a plasticizer for the film forming composition.Type: GrantFiled: March 16, 1984Date of Patent: February 4, 1986Assignee: Warner-Lambert CompanyInventor: Alexander M. Schobel
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Patent number: 4562076Abstract: The application of thaumatin or monellin to the surface of a chewing gum composition comprising gum base, sweetener and flavoring provides flavor and sweetness potentiation. The thaumatin or monellin is present in an amount within the range of from about 0.5 to about 100 ppm by weight of the chewing gum composition and is conveniently applied as a rolling compound to the surface of the gum.Type: GrantFiled: December 1, 1983Date of Patent: December 31, 1985Assignee: Wm. Wrigley Jr. CompanyInventors: Todd W. Arnold, Mansukh M. Patel
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Patent number: 4555407Abstract: A method for continuously forming wide, thin chewing gum slabs suitable for forming sheets and bands ready for packaging in an automatic wrapping machine is disclosed. The method involves compounding a chewing gum paste; extruding the formed gum paste as a wide thin slab through a die mounted on the discharge end of the extruder; cooling the extruded gum paste slab; and passing the gum paste slab through no more than two sets of calender rolls.Type: GrantFiled: December 24, 1984Date of Patent: November 26, 1985Assignee: General Foods CorporationInventors: Franklin Kramer, Henderikus B. Bruins, Joseph Giacone, Luc L. Carbillet
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Patent number: 4543769Abstract: Method and apparatus for forming and wrapping objects of a soft mass in which a hollow rope of material (11) filled with a liquid (10) is divided into individual pieces (B.sub.1 and B.sub.2) between cutter shoes (20 and 21) moving against each other in that one piece (B.sub.1) after the other (B.sub.2) is simultaneously squeezed by squeezing strips (26 and 27) at its rear end (in feed direction) and separated at its front end (in feed direction) from the preceding piece (B.sub.1) which is subsequently pushed at a right angle to the feed direction (15) of the rope of material (11) into a wrapping station.Type: GrantFiled: March 1, 1982Date of Patent: October 1, 1985Assignee: Rose Verpackungsmaschinenfabrik TheegartenInventor: Heinz Schmitz
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Patent number: 4532126Abstract: A chewable, filled, one-piece soft elastic gelatin (SEG) capsule. The capsule includes a shell which is formed from a formulation of gelatin, water, a plasticizer, and a masticatory substance. The masticatory substance is present in the shell in an amount of about 1-75 percent by weight and the gelatin is present in the shell in an amount of about 10-90 percent by weight. A fill material is contained within the shell. The fill may be selected from a variety of materials, including candy, various confectionaries, antacids, cough and cold preparations, sore throat remedies, antiseptics, dental preparations, such as fluorides, breath fresheners, and the like. In manufacturing the SEG capsules, a molten gel mass is prepared with a dispersion of a molten masticatory substance therein. A suitable fill material is also prepared. The gelatin formulation containing the masticatory substance dispersed therein is formed as a shell around the fill material.Type: GrantFiled: November 8, 1983Date of Patent: July 30, 1985Assignee: R. P. Scherer CorporationInventors: William R. Ebert, Foo S. Hom, Warren W. Kindt
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Patent number: 4526790Abstract: An extrudable chewing gum packaged in a deformable container having a capped extrusion orifice, said gum being readily extrudable from said container at ambient temperatures, being resistant to syneresis over long storage periods, and exhibiting minimal filamenting tendencies. The process involves admixing with a gum formulation including gum base and sweetener, the base preferably including poly vinyl acetate, a solution of thermo reversible gelling agent the solution being heat activated, and in sufficient quantity to raise the free water content of the gum composition to at least about 11%, and extruding the formulated gum composition into the deformable container while the gum admixture is at a temperature above the thermal reversal temperature of the gel.Type: GrantFiled: July 29, 1983Date of Patent: July 2, 1985Assignee: Topps Chewing Gum, IncorporatedInventor: Fred Samala
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Patent number: 4513012Abstract: A center-filled chewing gum comprising an outer-shell and a cavity enclosed by said outer-shell wherein there is contained in said cavity a dry, powdered center-filled composition comprising at least one sweetener and a lubricant selected from the group consisting of magnesium stearate, talc and colloidal silica.Type: GrantFiled: May 13, 1983Date of Patent: April 23, 1985Assignee: Warner-Lambert CompanyInventors: Thomas J. Carroll, Vincent G. Corsello, Michael Glass, Dominic J. Piccolo
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Patent number: 4500547Abstract: A reduced-shrink chewing gum composition having good film-forming characteristics which is prepared with a relatively high amount of inert inorganic filler and a non-styrene butadiene gum base. The filler material is included as a component of the gum base and as a component added after formation of the gum base.Type: GrantFiled: March 15, 1984Date of Patent: February 19, 1985Assignee: Nabisco Brands, Inc.Inventors: Wayne J. Puglia, Gary S. Kehoe, K. Warren Clark
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Patent number: 4497832Abstract: A sugar containing chewing gum composition containing a chewing gum base, a sweetener, and a flavoring agent sorbed in the microporous channels of spherical particles wherein the channels increase the particles sorptive surface area.Type: GrantFiled: April 18, 1983Date of Patent: February 5, 1985Assignee: Warner-Lambert CompanyInventors: S. Rao Cherukuri, Kenneth P. Bilka, Frank Hriscisce
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Patent number: 4496592Abstract: Chewing gum in the form of composite fibers is produced by fiberizing a sugar and/or a candy and a chewing gum base or composition through a fiberizing section, such as a rotating cylinder, of a candy floss making machine.Type: GrantFiled: May 18, 1983Date of Patent: January 29, 1985Assignee: Meiji Seika Kaisha, Ltd.Inventors: Rikiya Kuwahara, Akinaka Habuto, Hisayoshi Oiso
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Patent number: 4493849Abstract: The method of preparing a chewing gum comprising the steps of: (a) forming a premixture of lecithin and a dicalcium phosphate dihydrate-sugar and agglomeration such that the adherent film forming action of the lecithin coats the dicalcium phosphate dihydrate; (b) adding the premixture of (a) to a chewing gum composition; and (c) forming a chewing gum piece therefrom.Type: GrantFiled: October 21, 1983Date of Patent: January 15, 1985Assignee: Warner-Lambert CompanyInventors: Thomas J. Carroll, Michael Rubin, Dominic J. Piccolo, Michael Glass
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Patent number: 4491596Abstract: An aerated gum confection having unique and desirable shape, texture and chewing characteristics is produced by preparing a plastic semi-solid candy mass, mixing the candy mass with a gum base and other desirable flavoring and coloring additives to form a generally homogeneous batch material thereof, forming the batch material into discrete bits and subjecting the bits to a vacuum environment, with simultaneous cooling, to expand the bits into an aerated gum confection.Type: GrantFiled: April 26, 1983Date of Patent: January 1, 1985Assignee: Fleer CorporationInventor: Ronald J. Elias
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Patent number: 4485118Abstract: A gum composition and method for making the same is disclosed which contains a sequentially releasable plural flavor system comprised of different flavors. One of the flavors is encapsulated within a water-insoluble coating. A separate liquid flavor is introduced individually and is available for immediate release.Type: GrantFiled: April 21, 1983Date of Patent: November 27, 1984Assignee: Warner-Lambert CompanyInventors: Thomas J. Carroll, Deborah Feinerman, Robert J. Huzinec, Dominic J. Piccolo
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Patent number: 4466983Abstract: A center-filled confectionery or chewing gum composition having an outer shell enclosing a cavity, and a sugarless, substantially non-aqueous semi-liquid center-fill within said cavity, said liquid center-fill comprising.(a) about 30 to about 50% hydrogenated starch hydrolysate;(b) about 30 to about 50% sorbitol solution;(c) about 20 to 50% glycerin;(d) optionally a flavor in a sufficient amount to impart its taste;Wherein the total water content of the center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill.A method of making the center-fill is also disclosed.Type: GrantFiled: February 4, 1983Date of Patent: August 21, 1984Assignee: Warner-Lambert CompanyInventors: Ralph Cifrese, Mario W. Medri, Leonard P. Abbazia
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Patent number: 4452821Abstract: The present invention is directed to a confectionery product, especially a chewing gum, having prolonged, extended delivery of flavoring, aroma, and/or active pharmaceutical ingredient. This is accomplished by providing the flavoring, aroma, or active pharmaceutical ingredient in a solid solution or mixture within a wax containing functional groups, said wax forming a homogeneous mixture or solid solution with a wax not containing any functional groups and substantially immiscible with the flavoring, aroma, or active pharmaceutical ingredient.Type: GrantFiled: December 18, 1981Date of Patent: June 5, 1984Inventor: Gerhard Gergely
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Patent number: 4448789Abstract: A flavoring composition and method for making and using the same comprising a flavoring agent and a hydrophilic polymer, said hydrophilic polymer being characterized by(a) being water-soluble,(b) being soluble in organic solvent,(c) having a viscosity below 100 cps, 10% by weight, at 25.degree. C. in water, and(d) being compatible with the flavoring agent.Type: GrantFiled: August 27, 1982Date of Patent: May 15, 1984Assignee: Warner-Lambert CompanyInventor: Robert K. Yang
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Patent number: 4428927Abstract: A chewable, filled, one-piece soft elastic gelatin (SEG) capsule. The capsule includes a shell which is formed from a formulation of gelatin, water, a plasticizer, and a masticatory substance. The masticatory substance is present in the shell in an amount of about 1-75 percent by weight and the gelatin is present in the shell in an amount of about 10-90 percent by weight. A fill material is contained within the shell. The fill may be selected from a variety of materials, including candy, various confectionaries, antacids, cough and cold preparations, sore throat remedies, antiseptics, dental preparations, such as fluorides, breath fresheners, and the like. In manufacturing the SEG capsules, a molten gel mass is prepared with a dispersion of a molten masticatory substance therein. A suitable fill material is also prepared. The gelatin formulation containing the masticatory substance dispersed therein is formed as a shell around the fill material.Type: GrantFiled: May 7, 1982Date of Patent: January 31, 1984Assignee: R. P. Scherer CorporationInventors: William R. Ebert, Foo S. Hom, Warren W. Kindt
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Patent number: 4409244Abstract: A chewing gum is provided which has a soft consistency, an easy bite through, improved flavor characteristics and shelf-life and does not stick to its wrapper. These advantages are attained through the use of pure fructose syrup in place of corn syrup as a sweetener-plasticizer-bulking agent.Type: GrantFiled: August 13, 1982Date of Patent: October 11, 1983Assignee: Nabisco Brands, Inc.Inventors: Subraman R. Cherukuri, Dominick R. Friello, Walter Hopkins, Ellery Parker, Donald A. M. Mackay