Abstract: Delayed release in chewing gum of a sweetener, is provided by encapsulating the sweetener in specific amounts of a poly(vinyl acetate), a filler, and a fatty acid salt. When incorporated into a chewing gum, the sweetener encapsulated in poly(vinyl acetate), filler, and fatty acid salt provides a more delayed release of a sweet flavor than a sweetener encapsulated in poly(vinyl acetate) alone.

Abstract: A method for applying print to at least one chewing gum surface, the method including forming a chewing gum composition into at least one chewing gum sheet having at least one printable surface, the chewing gum sheet having a desirable thickness, providing a print roller, transporting the at least one chewing gum sheet towards the print roller via a transporting surface, providing a gap between the print roller and the transporting surface, the thickness of the at least one chewing gum sheet being greater than a height of the gap, moving the at least one chewing gum sheet through the gap, printing indicia on the chewing gum sheet via the print roller during the moving of the at least one chewing gum sheet through the gap, and compressing the at least one chewing gum sheet during the moving of the at least one chewing gum sheet through the gap, the compressing occurring simultaneously with the printing.

Abstract: 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.

Abstract: A chewing gum tablet including at least two cohered chewing gum modules, the tableted chewing gum being formed by compression of chewing gum granules, at least one of the chewing gum modules including gum base granules, the gum base granules including an elastomer system, the chewing gum tablet including an elastomer system in an amount of at least 10% by weight of the tablet. A compressed chewing gum tablet has been obtained featuring extremely impressing abilities of incorporating well-defined amounts of chewing gum ingredients combined with acceptable rheological properties of the compete tablet.

Abstract: A multi-region confection includes a first and a second confectionery material. The body portion of the multi-region confection includes an extruded first confectionery material, and a plurality of capillaries is disposed in the extruded body portion. The plurality of capillaries includes the second confectionery material. The second confectionery material includes about 47 to about 95 weight percent of a sugar alcohol, about 1 to about 15 weight percent water, and about 0.1 to about 1.5 weight percent of a slow-set pectin; wherein all weight percent values are based on the total weight of the second confectionery material. A method of making the multi-region confection is also described.

Abstract: 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.

Abstract: The present invention relates to chewing or bubble gum compositions that include a first region composition and a second, or gum, region adjacent to or surrounding the first region. The first region composition may be a center-fill composition, such as a liquid-fill composition. The second region includes a polyol composition including isomalt alone or in combination with other polyols. The addition of isomalt to the second region provides stability to the chewing gum composition and reduces the problem of leaking and migration of the first region composition into the second region. The multi-region chewing gum composition also may include a coating region which surrounds or covers the second region.

Abstract: The invention relates to a chewing gum coated with at least one layer, the layer comprising slightly water-soluble calcium salt and/or a composite thereof.

Abstract: 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.

Abstract: The present disclosure provides a method for thermally sealing a filled chewing gum product. The fill material of the chewing gum product is heated to a temperature greater than about 40° C. which correspondingly heats the inner portion of the chewing gum material to an elevated temperature. The method further includes sealing the heated inner portion of the chewing gum material to form a sealed, filled chewing gum product. The present disclosure advantageously increases the bond strength of the sealed ends of the sealed and filled chewing gum product and reduces the amount of unacceptable product or leakers.

Abstract: The purpose of the present invention is to provide: a flowable food composition which contains xylitol in an amount sufficient to obtain excellent sweetness and which can retain the flowability over a long period even when the water content is low; and a confection which is obtained using the flowable food composition. This flowable food composition comprises glycerol, xylitol, which is contained in an amount effective for sweetness, and one or more sugar alcohols excluding xylitol and glycerol. The sugar alcohols preferably comprise one or more compounds selected from the group consisting of sorbitol, maltitol, and reduced palatinose. This confection comprises a center composition which comprises the flowable food composition and a shell composition with which at least some of the center composition is surrounded, the shell composition being selected from the group consisting of candy, chewing gum, and chocolate.

Abstract: Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.

Abstract: 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.

Abstract: An aqueous syrup for use in chewing gum, particularly pellet gum, comprises, on a dry basis, greater than about 98% polyols, of which i) about 50% to about 90% is sorbitol, ii) about 3% to about 30% is maltitol, iii) about 2% to about 20% are polyols, other than sorbitol and maltitol, with a degree of polymerization (DP) of 1 or 2, and iv) less than about 20% (and perhaps less than about 12%) are polyols with a DP of 3 or greater. The syrup is made with less than about 1.0% plasticizing agent, such as glycerin or propylene glycol. The syrup contains less than 5% water. The syrup can be made by evaporating a mixture of a sorbitol solution, a maltitol syrup and one or more polyols selected from the group consisting of mannitol, xylitol, lactitol, erythritol, hydrogenated isomaltulose, and combinations thereof. Methods of using the syrup to make chewing gum, and chewing gum products containing the syrup are also provided.

Abstract: 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.

Abstract: The present invention relates to spray dried compositions of one or more active ingredients dispersed in a carrier of gum Arabic in admixture with a non-ionic surfactant. The compositions are particularly useful for the encapsulation of menthol and can be used to prepare chewing gums and compressed tablets.

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 package assembly encloses a plurality of individual elongate consumable products. The package assembly includes a plurality of products aligned in a side-by-side array. The package housing enclosed the array of product. The package housing has front and back walls for supporting the products therebetween and a closeable cover for closing a product dispensing opening. The package housing further includes a frictional product retention member insertably supported within the package for frictionally retaining the array of product within the package.

Abstract: Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone.

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 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.

Abstract: A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.

Abstract: A packaging container is provided, which is configured such that a plurality of food pieces are contained in anteroposteriorly overlapping relation in a plurality of rows, and satisfies requirements for the compactness of the container and the pick-out easiness for picking out each of the food pieces. In a packaging container (A) having a slidable configuration, chewing gum pieces (40) (food strips) can be contained upright in side-by-side relation in a front chamber (L) and in a rear chamber (B) located behind the front chamber (L). The rear chamber (B) is combined with the front chamber (L) so as to be slidable upward with respect to the front chamber (L).

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.

Abstract: A delivery system for inclusion in an edible composition is formulated to have at least two active components with an encapsulating material for managing the release of the two actives relative to each other when used in an edible composition.

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.

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 when the active component is included in an edible composition and the edible composition is consumed.

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 when the active component is included in an edible composition and the edible composition is consumed.

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 polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed.

Abstract: The present invention relates to a confectionery product including an extruded body portion; and a plurality of capillaries the extruded body portion, in which the body portion includes a mixture of confectionery compositions, particularly, a hard candy composition and a chewing gum composition. The invention also relates to a process of manufacturing the same.

Abstract: Various embodiments of the invention disclosed herein include methods of inducing satiety a mammal in need thereof. Also disclosed are methods of inducing satiety in an obese mammal. Additionally disclose are method of suppressing appetite in a mammal in need thereof. Further disclosed are methods of treating obesity. The methods described herein involve the administration of serotonin, a serotonin agonist or a serotonin re-uptake inhibitor to the mammal.

Abstract: Packaging of a stack of confectionery pellets (12) comprises a tubular pack (30) formed from a flexible wrapper (32) and a re-closable cap member (34) mounted to one end of pack. The cap member has a base affixed to a side wall of the pack (30) and a scoop (40) attached to the base for movement between closed and open positions. The scoop (40) is shaped to act as a receptacle for holding a pellet (12) dispensed from the pack when in the open position. The wrapper (32) has a line of weakness (61) extending around all or part of the end wall region and during manufacture an inside surface of the scoop (40) is bonded to the end wall region. When the scoop (40) is first opened, the wrapper (32) tears along the line of weakness to create an opening in the pack (30) through which pellets (12) can be dispensed. A method of manufacturing the packaging is also disclosed.

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 pressed agglomerate (compacted material) which is suitable for consumption, a process for its preparation, its use for aromatizing products and products comprising such a pressed agglomerate are described.

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: The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form.

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: Disclosed herein are polyol particles treated to modify the properties of the polyol. Polyol particles are coated with a crunch material coating composition to provide a particulate crunch material. Alternatively, hygroscopic polyol particles are coated with an inorganic material to provide a polyol having a reduced capacity for moisture absorption. Also disclosed herein is the incorporation of such pretreated polyol particle compositions in chewing gum.

Abstract: The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central core includes a first material in a powder form having a first average grain size, and wherein the outermost layer of the one or more layers includes a coating that includes a second material in a powder form having a second average grain size.

Abstract: The invention relates to toffee gum comprising a polymer system, and at least 1% by weight of chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising polyvinyl acetate, said polyvinyl acetate having a glass transition temperature (Tg) in the range of 0 to 60° C., and said chocolate constituting at the most 90% by weight of said toffee gum.

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: Packaging (10; 20; 30) for confectionery products, more particularly bars of chewing gum (G), having a folding configuration of the book or wallet type comprising at least two main parts (11; 12; 21, 22, 23; 31, 32, 33, 34) designed to be folded one in relation to the other around an intermediate zone of folding (15; 15?, 15?), between a closed or folded configuration (C) and an open configuration (C?) of the packaging (10), wherein each one of these two main folding parts (11, 12) is provided, along a respective internal surface (11a, 12a), with at least one pocket or compartment (13, 14) containing a plurality of bars or slabs (G1, G2) of chewing gum, and wherein these bars of chewing gum (G), contained in the two compartments (13, 14), are available and offered in two different formulations and/or flavours (G1, G2), more particularly corresponding to the respective compartments (13, 14).

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 confectionery product comprises an extruded body portion having a plurality of conduits disposed therein. The extruded body portion is substantially transparent, the conduits contain a visually contrasting material, and different conduits comprise different colored substances and/or comprise substances which may vary in colour along the length of the conduits. The visually contrasting material in the conduits can comprise a reflective material and/or a luminescent material and/or a material which is able to change colour upon variations in pH and/or temperature. Methods of producing the confectionery product are also described.

Abstract: A kit for disseminating location specific geographical information and confections comprising essentially of a container sized and configured to house a map, a map, a protective sheath and confections. The container further comprises a lid containing information referencing a known geographic location such as a major city or the metropolitan area surrounding a major city. The map is sized and configured to be housed in the container d the map corresponds to the geographic location referenced on the lid of the container. The confections are sized and configured to be housed in the container. The protective is sheath sized and configured to protect the map from direct contact with the confections, thereby preventing the map from becoming sticky or otherwise covered with residue or contamination from the confections. The kit is then distributed to specific geographic locations.

Abstract: Provided is a disintegrable or non-disintegrable oral flavor delivery product. The product includes a disintegrable or non-disintegrable chewable pouch with a plurality of perforations. The pouch encloses a non-tobacco flavor product that can be in a gel, semi-liquid, and/or liquid form. A user chews, sucks, and/or manipulates the pouch to cause the enclosed flavor product to leach out of the perforations into the user's mouth.

Abstract: The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator. The active substance and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the composition upon consumption.

Abstract: Disclosed herein are particulate coating compositions comprising a powdered carrier and a pearlescent pigment. Also disclosed herein are pearlescent, coated chewing gum compositions comprising the particulate coating composition and methods for making the pearlescent coated chewing gum compositions.

Abstract: The present invention relates to a coated product comprising a core and a hard coating surrounding the core, wherein the hard coating is composed of at least one coating layer, which comprises erythritol, maltodextrin and one or more crystallization modifiers, preferably carrageenan.