Abstract: Agglomerates comprising calcium-hydrocolloid-composite materials and at least one sugar alcohol, as well of methods for preparing the agglomerates and various applications thereof.

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 co-position, such as a liquid-fill composition. The second region includes a particulate polyol having a reduced particle size and which is saturated by a syrup material, such as a polyol syrup, glycerin or the like. The addition of the particulate polyol to the second region provides stability to the chewing gum, composition by reducing the problem of 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 comprising a chewing gum base, and at least one emulsion system, which comprises at least one flavor, at least one dispersion medium and at least one emulsifier having a total HLB value of at least 10, wherein said at least one emulsifier comprises in the range of 0.1 to 10 percent by weight of said chewing gum.

Abstract: The present invention relates to a chewing gum comprising nut pieces originating from different kinds of nuts and methods for preparing such chewing gum. The chewing gum is provided with a new flavour profile, superior mouth feel, and with nutritional, therapeutic and pharmacological properties. The invention further relates to different uses of nut pieces in chewing gum.

Abstract: A hard coated confectionary product having a consumable, soft, fortified, high solids and chewy core encapsulated in a hard consumable coating and a method for making the fortified confectionary is described.

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: 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: The current invention relates to steam agglomeration of polyols. In a typical embodiment steam-agglomerated sorbitol powder is provided. The steam-agglomerated sorbitol is applicable in tablets and chewing gum cores. Tablets, chewing cores and hard-coated chewing gum are disclosed as well.

Abstract: The present invention relates to a chewing gum composition containing chokeberry, to methods of preparing the chewing gum composition, and to uses of the chewing gum composition. Particularly, the present invention relates to a chewing gum compositions and related uses and methods wherein the bitter taste of chokeberry has been masked.

Abstract: The present invention relates to compositions for a center-filled chewing gum product. The individual gum pieces include a center-fill composition surrounded by a gum region and optionally further surrounded by a coating. The chewing gum compositions include triacetin in the gum region and/or lecithin in the center-fill region, which reduces the amount of shrinkage and/or leakage of the product.

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: Stain-removing oral compositions, such as gum compositions are herein provided. The compositions include a chelating agent and a surfactant. The surfactant includes a fatty acid salt and at least one component selected from nonionic and anionic surfactants. The fatty acid salt may have at least one hydroxyl functionality. The oral compositions may optionally include an abrasive agent.

Abstract: The invention relates to a chewing gum having modified release, said chewing gum comprising at least one resinous polyester polymer in an amount from about 0.1% to about 70% by weight of said chewing gum, and at least one non-polyester elastomer in an amount from about ½% to about 70% by weight of said chewing gum, the amount of natural resins being less than about 2% by weight of said chewing gum and the amount of polyvinyl acetate (PVA) being less than about 14% by weight of said chewing gum. The obtained chewing gum, thus benefits from the advantageous texture properties of e.g.

Abstract: There is provided a chewing gum comprising at least one chewing gum polyester polymer, wherein at least a first part of said polyester polymer is obtainable by condensation polymerization and at least a further part of said polyester polymer is obtainable by ring-opening polymerization.

Abstract: The invention relates to a hard sugar coating method comprising a step in which a sugar coating syrup is applied, said syrup consisting of maltitol or isomalt and at least one binder, characterized in that all or part of the dry matter of said binder is substituted by a sorbitol syrup or power in order to reduce the fragility of said sugar-coated products.

Abstract: Increasing the molecular length of xanthan polymer makes a higher viscosity xanthan composition. Xanthan with higher specific viscosity characteristics provides more viscosity at equivalent concentration in food, industrial and oilfield applications. Methods for increasing the viscosity of xanthan include inducing particular key genes and increasing copy number of particular key genes.

Abstract: A package assembly for a multi-layer center-filled chewing gum is disclosed. The package assembly supports individual gum pieces that have a center surrounded by a gum region. The gum region may include a gum base. Optionally, the individual gum pieces may be further coated with an external coating layer. Components of the individual gum pieces create a duality, such as a dual sensation perception, that are identified by indicia on the package.

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: A packaging system for chewing gum sticks wherein a plurality of flavors of chewing gum sticks are contained within a single package. Each foil wrapper of each stick is color-coded to correlate to readily identifiable flavor-denoting indicia. Each stick of each flavor is identically color wrapped. An exterior package envelopes all the sticks and bears color indicia corresponding to the flavors of sticks contained therewithin. Optionally, alphabetical indicia are imprinted into the colors of the exterior package to further identify flavors of sticks within the package.

Abstract: The present invention provides a confectionery depositing apparatus that deposits a layer or multiple layers of a flowable confectionery product with a high degree of accuracy. The apparatus includes a source of a flowable confectionery, a cylinder, and a rotary valve in fluid communication with the source of flowable confectionery, and the cylinder. Placement of the rotary valve in a first position permits the flowable confectionery into the cylinder and placement of the rotary valve in a second position permits dispensing of the flowable confectionery from the cylinder out of the apparatus. A piston in close operative engagement with the cylinder enables the apparatus to deposit precise amounts of confectionery product to produce thin uniform layers of confectionery product.

Abstract: The present invention includes a method for producing a chewing gum with a modified release sweetener selected from the group of N-substituted derivatives of aspartame, particularly neotame, as well as the chewing gum so produced. The modified release neotame or other N-substituted derivative of aspartame sweetener is obtained by physically modifying the sweetener properties by coating and drying. Neotame or another N-substituted derivative of aspartame sweetener is coated by encapsulation, partially coated by agglomeration, entrapped by absorption or extrusion, or treated by multiple steps of encapsulation, agglomeration, absorption, or extrusion. The coated sweetener is then co-dried and particle sized to produce a release-modified high-intensity sweetener. When incorporated into the chewing gum, these particles are adapted to enhance the shelf stability of the sweetener and/or produce a modified release when the gum is chewed.

Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or 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, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. 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: The present invention relates to confectionery compositions including cooked saccharide, elastomeric component, and a functional ingredient.

Abstract: A chewing gum composition including a water insoluble base portion; a water soluble portion; and a therapeutically effective amount of varenicline or its pharmaceutical acceptable salt thereof. A method for reducing nicotine addiction and aiding in the cessation or lessening of tobacco use in an individual by administering to an oral cavity of an individual a chewing gum composition including an effective amount of varenicline or its pharmaceutical acceptable salt thereof; and chewing the gum composition to cause the varenicline or its pharmaceutical acceptable salt thereof to be released from the chewing gum composition into the oral cavity of the individual. A method of manufacturing a chewing gum composition.

Abstract: The invention relates to a chewing gum comprising at least one biodegradable polymer in an amount of from about 0.1% to about 95%, said biodegradable polymer having a glass transition temperature (Tg) above 37° C. and having a molecular weight (Mn) within the range of approximately 500 to 60000 g/mol and wherein said chewing gum comprises less than approximately 5% by weight of natural resins.

Abstract: The present invention relates to the confectionery compositions including a saccharide and a chewing gum base.

Abstract: The present disclosure provides an apparatus and method for packaging a non-contact printed edible substrate as well as the resultant packaged product. The packaging apparatus may include a non-contact printer, a carrier, and a package located at a discharge position. The carrier may be constructed and arranged to transport the edible substrate from the print position to the package and orient same in the package so that the printed ink indicia is visible through at least a portion of a panel of the package. At a print position, the non-contact printer is constructed and arranged to apply an edible ink indicia to an edible substrate. The packaging apparatus may form a packaged product having a plurality of compartments where at least one compartment at least partially defined by a panel. The interior of the compartment contains at least one edible substrate comprising a surface and a printed edible ink indicia on the surface so that the ink indicia is visible through at least a portion of the panel.

Abstract: A package assembly includes individual elongate consumable products. The package assembly includes a plurality of products arranged in a side-by-side array. The package housing supports the array of products. The package housing includes a back wall and a foldable front wall. The front wall includes an adhesive location therealong for releaseably adhesively retaining the array of products in the package housing.

Abstract: Method and system for continuously producing pieces of liquid-filled gum material. An extruded rope of liquid-filed gum is sized and separated into individual pieces of gum. A rotating drum mechanism having a die ring and cutter ring with mating die members separate the rope of gum material into individual pieces. Pairs of cam-operated plunger members compress and form the pieces of gum material in the die cavities. Angled grooves in the die members prevent portions of the gum pieces from being chipped-off during formation. Guide pin members are positioned between rider members on the plunger members. A feed chute with air assist transfers the gum rope from a sizing table to the rotating drum mechanism. A stripper member insures that the formed pieces of gum material are removed from the drum mechanism. Portions of the drum mechanism can be selective heated and cooled, or not cooled at all. The invention provides a more efficient system for continuous, high production operation.

Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or 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, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone.

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: Gum pieces are produced in an apparatus that simultaneously extrudes a plurality of parallel side-by-side gum ropes such that the gum ropes have substantially the cross-sectional size and shape of the finished gum pieces to be produced, cools the gum ropes, fine-tunes the size and/or shape of the cooled gum ropes using a pair of calibrating rollers, simultaneously cuts the plurality of gum ropes into discrete gum pieces using a pair of cutting rollers between which the ropes are conveyed, and finally cools the gum pieces. Filled gum pieces having a liquid or powder filling can be produced with the apparatus. The gum pieces optionally can be coated with a hard coating. The gum ropes can be cooled in a multi-story cooling tunnel having individually motor-driven conveyors.

Abstract: The present invention includes gum base compositions and/or chewing gum compositions that impart a perceptible creaminess upon consumption. The gum base and/or chewing gum compositions include an elastomer, a gum resin or ester thereof and a low-melting pointing fat. In some embodiments, the gum base and/or chewing gum compositions may contain sufficient that to provide a creamy and/or juicy perception during consumption. In some embodiments, the gum base and/or chewing gum compositions may maintain sufficient fat to retain cohesive integrity during consumption. Also included are chewing gum products employing the gum base and/or chewing gum compositions, as well as methods of preparing and using same.

Abstract: Methods for manufacturing coated confectionary or chewing gum products are provided. The method of manufacturing a confectionary product comprises the steps of providing a confectionary center, heating at least one polyol to the polyol's melting point to produce a molten polyol, spraying the molten polyol through at least one atomizing spray nozzle, and applying a plurality of layers to the confectionary center to form a final coating. The plurality of layers includes at least one layer of the molten polyol.

Abstract: A package assembly includes individual elongate consumable products. The package assembly includes a plurality of products arranged in a side-by-side array. The package housing supports the array of products. The package housing includes a back wall and a foldable front wall. The front wall includes an adhesive location therealong for releaseably adhesively retaining the array of products in the package housing.

Abstract: Confectionery products comprising tea and methods regarding the same are provided. In an embodiment, the present invention provides a confectionery product comprising a hard candy base having a brewed tea, a tea concentrate, a tea component and combinations thereof. The hard candy base can also be coated with a powder comprising a tea or tea component.

Abstract: The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The apparatus includes an extruder for extruding a slab of an edible substrate and a non-contact printing device for printing an edible ink on the slab. The apparatus provides versatility as the printing device may be placed anywhere along the apparatus. The printing device may be positioned along the apparatus as desired to operate in cooperation with other components of the apparatus.

Abstract: The present disclosure provides apparatuses, methods, and products, directed to confectionery products containing a melted gum base composition. A dispensing device sprays particles of a molten gum base composition onto an edible substrate. The molten gum base composition solidifies to form the melted gum base composition. The melted gum base composition may contain one or more organoleptic components and may be in layer form, in the shape of an object, or in the shape of a three-dimensional object.

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). The extruded gum composition comprises at least 71% Wt, gum base and the cut granules are included in compressed gum tablets. The invention further relates to a chewing gum product, and to a chewing gum granulating system.

Abstract: The invention relates to a novel confectionery product comprising a casing of a protective confectionery material and a filling enclosed within the casing, wherein the casing is configured to enable the filling to be released without the casing having to be substantially dissolved and; wherein the filling includes a major amount of monosaccharide polyol in a crystalline anhydrous powder form chosen among polyols having a cooling effect. Preferably, the filling represents 6 to 40% by weight of the product and includes xylitol, erythritol, sorbitol or a combination thereof.

Abstract: The present invention involves a novel chewing gum formulation and a method of making the same. The chewing gum formulation is used to form a final chewing gum composition which contains an active ingredient which is released from the chewing gum as the gum is masticated in the mouth of the user. The chewing gum made from the chewing gum composition of the present invention is initially a compressed body, such as a tablet, which quickly dissociates into a multiplicity of small pieces upon initial chewing followed by a reformation of the pieces into a coherent mass of chewing gum after a few seconds of chewing. Both the chewing gum formulation and the chewing gum composition are in the form of a free-flowing particulate which is capable of being directly compressed at high speed by a standard tableting machine into chewing gum tablets.

Abstract: A method for producing a coated chewing gum product with accelerated absorption of medicaments through oral mucosa, as well as the chewing gum product so produced, is obtained by using a xylitol or sorbitol coating, or by adding a water-soluble alkaline material, such as a bicarbonate salt, to the chewing gum center, a coating on the center, or both. Coatings made with sorbitol or xylitol or gum centers that include sodium bicarbonate are particularly preferred.

Abstract: A method of making coated chewing gum products comprises the steps of providing chewing gum cores; providing a first coating syrup comprising a bulk sweetener; providing an aldehyde flavor; providing a second coating syrup separate from the first coating syrup and comprising a dipeptide sweetener; and applying the first and second coating syrups to the cores and drying the syrups to produce a coating on the cores. Calcium carbonate or another antacid may be incorporated in the coating by being mixed into the first coating syrup or applied as a dry charge.

Abstract: The invention is a multi-phase, sheeted chewing gum product, a method and an apparatus for making such a product. The product includes a first mass of a chewing gum formed in a generally flat sheet and a second mass of a confectionery product having a different color than the first mass. The second mass is smaller than the first mass and is embedded in the first mass so as to be visible with the first mass from the top surface of the chewing gum. The method includes the steps of forming the first mass into a slab with a generally flat surface. The second mass is formed into at least one piece which is brought into contact with the flat surface. The slab and the piece are pressed to produce a generally flat sheet which is cut into segments of a desired width, length and shape.

Abstract: A coated chewing gum is provided that includes a metal salt. The salt can be located in the gum center, coating, or both. A metal salt is provided in a therapeutically effective amount to reduce or eliminate oral malodors associated with bad breath. A variety of metal salts are possible. The coating may also include a surfactant and an edible oil.

Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or 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, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent.

Abstract: A coated chewing gum comprising a core of chewing gum and a coating comprising a coating material and one or more active substances in solid form. The use of an active substance in solid form in the coating of a coated chewing gum provides a fast onset of the effect, a better stability of the active substance, and an increased effect thereof in al chewing phases.

Abstract: A composition in the form of a chewing gum composition or a confectionery composition containing an encapsulated stain removing agent selected from anionic and non-ionic surfactants and methods of preparing and using the same to remove stains from dental material including teeth.

Abstract: A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).

Abstract: The present invention provides an improved product holding and dispensing package and an improved method for manufacturing, holding and storing products, especially consumable products. In an embodiment, a package for a consumable product is provided. The package includes a housing. A sheet is disposed inside the housing. A number of consumable products releaseably attach or adhere to the sheet. The products are configured within the housing so that a consumer can grasp and remove at least one of the consumable products from the sheet and the housing. In an embodiment, the sheet is attached to the housing and the products adhere to the sheet via a heat activated adhesive.