Abstract: A process for preparing a chewing gum tablet includes cooling a chewing gum composition to a temperature at which the gum composition is brittle, and grinding the cooled, brittle gum composition to form a chewing gum powder. The gum composition can be cooled by mixing it with a coolant, such as solid carbon dioxide, prior to grinding. The chewing gum powder is mixed with an active composition comprising a nutritional supplement, such as one or more vitamins, minerals, or herbs, to form a nutritional supplement-containing powder. The mixture of gum powder and the nutritional supplement, along with other optional additives, is then granulated to form nutritional supplement-containing granules. These granules are then compressed to form chewing gum tablets.

Abstract: There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130° C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Abstract: A method of making antacid coated chewing gum products comprises the steps of providing chewing gum cores; providing a coating syrup comprising a bulk sweetener and calcium carbonate having a median particle size of greater than about 3 microns and being suspended in the coating syrup; and applying the coating syrup to the cores and drying the syrup to produce a coating on the cores, the coating containing from about 25% to about 60% calcium carbonate.

Abstract: A confectionery product having improved shelf life comprises one or more sensation producing ingredients having relatively high moisture absorbing characteristics; and confectionery having relatively low moisture absorbing properties; wherein the one or more sensation producing ingredients is at least substantially encased in the confectionery such that the confectionery serves as a moisture barrier to improve the shelf life of the confectionery product.

Abstract: Methods and products for delivering a medicament or agent to an individual are provided. The product includes a coating having a medicament or agent. The medicament or agent is present within the coating that surrounds a gum center (the water soluble portion and a water insoluble base portion). By chewing the gum, the medicament or agent is released from the product. Continuing to chew the chewing gum creates a pressure within the buccal cavity forcing the agent or medicament directly into the systemic system of the individual through the oral mucosa contained in the buccal cavity. This greatly enhances the absorption of the drug into the systemic system as well as the bioavailability of the drug within the system.

Abstract: A three-phase center-filled candy product. A candy material for the outer layer or shell is extruded from a first extruder and a second material which could be a chewy material, such as gum or bubble gum, is extruded as an inner layer from a second extruder. A semi-liquid center-fill material is inserted into the inner layer. The three-phase rope of material is formed into individual pieces or tablets of candy in a forming machine. Sticks can be added to form lollipops in one embodiment. The formed products are then cooled, tumbled and prepared for further processing.

Abstract: Beads as food additive consisting of a matrix of a reticulated multivalent cation containing acid polysaccharide and at least one water soluble and/or volatile liquid or solid active ingredient filling at least partly the voids built by the acid polysaccharide are prepared by a process comprising the steps of forming a system consisting of a dispersion or emulsion of a water immiscible material in an aqueous solution of an acid polysaccharide, especially in the form of an alkali metal salt, an emulsifier and, optionally, one or more other water soluble or water dispersible substances; forming of discrete droplets of said system; converting said droplets to water-insoluble gel beads by introducing said droplets in an aqueous or alcoholic solution containing multivalent cations, thereby building a suspension of gel beads; isolating said gel beads from said suspension; optionally, drying the isolated beads, and loading the isolated beads with at least one active ingredient.

Abstract: A process is disclosed for the subdivision of a relatively elastic and gummy food product shaped as a continuous tape or string (14), which is extruded or laminated, and advancing at a predetermined speed on a conveyor (15), into a plurality of single portions (14′, 14″) which are separated from one another by a predetermined distance (X). The cutting operation of said tape or string (14) is carried out by at least one blade (31, 31′), which is suitable for penetrating into the mass of the tape or string (14) and for causing the detachment of a portion (14′, 14″) of the tape or string itself. The blade (31, 31′), follows a predetermined trajectory (50) comprising a first stretch (51) wherein said tape or string is cut, a second stretch (52) along the same advancement direction of the tape or string, a third stretch opposite to the advancement direction of the tape or string (14).

Abstract: The present invention provides an apparatus and method for forming confectionery products into desired shapes. In an embodiment, the ingredients of a confectionery product, such as a bubble gum, are blended together. The ingredients are mixed, cooled and then formed into traditional center pieces. Next, the center pieces are fed into an underwater pelletizer. The underwater pelletizer cuts the extruded confectionery pieces into miniature products. A recirculating supply of water immediately sweeps away the miniature products from the pelletizer, cools the products and transport the products to a centrifugal dryer. The centrifugal dryer separates the miniature products from the circulating water. The separated miniature products are immediately dusted with an anti-agglomerating compound. Finally, the product is coated or otherwise packaged for consumption.

Abstract: The present invention is a method of producing a chewing or bubble gum piece and a chewing or bubble gum piece. A gum piece in accordance with the invention has a core (1) which may contain flavoring, a mixture of flavoring and medicine or all medicine. The core is encapsulated with an intermediate layer (2) which is free from gummy mass. The intermediate layer is encapsulated with an outer layer (3) which is an outer layer of a gum piece that is placed in the mouth of a person chewing the gum which contains gummy mass. The intermediate layer separates the core from contact with outer layer.

Abstract: A method of making coated chewing gum products containing an acid blocker comprises the steps of providing chewing gum cores; providing a coating syrup comprising a bulk sweetener, providing an acid blocker, applying the coating syrup and acid blocker to the cores and drying the syrup to produce a coating on the cores, the coating containing the acid blocker.

Abstract: Methods of producing tableted gums and tableted gums so produced are provided. The tableted gums of the present invention include a tableting media and a gum component that includes gum chips. The gum component and tableting media are mixed and further processed to form the tableted gum wherein a substantial amount of the gum component is concentrated in a top portion of the processed tableted gum.

Abstract: There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130° C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Abstract: The present invention provides a coated chewing gum product. The product comprises a gum center that includes a water-soluble portion and a water-insoluble portion. The water-insoluble portion comprises at least 50% by weight of the gum center. The gum center includes less than 5% by weight of bulk sweeteners. A coating substantially surrounds the gum center.

Abstract: Method for marking an object where the object is placed in a package whereby a pattern in said package is caused to make a marking in said object. Objects being marked with the above method. The invention is especially useful for marking solid or semi-solid formulations of drugs, candy and food-stuff. Specifically the invention is useful to mark nicotine-containing chewing gums. Other solid or semi-solid objects can equally well be marked using the present invention.

Abstract: A gum product comprises a soft gum core having a plurality of regions of different colors visible on an outer surface of the core, and a crunchy edible coating covering the outer surface of the core, the coating being substantially transparent such that the core regions of different colors are visible through the coating. The regions of different colors can also have different flavors. The coating preferably is formed of sorbitol and is free of any whitening agents that would make the coating opaque.

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 hard candy and confectionery product containing the hard candy that includes a sugar alcohol component, such as ISOMALT or a mixture of ISOMALT and one or more additional sugar alcholos, and a gas component trapped within a solid matrix of the hard candy is provided. In this regard, the hard candy and product(s) thereof are capable of effectively producing a popping or crackling sensation in one's mouth when the candy or product is chewed or dissolved orally.

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: 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. 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 are selective heated and cooled. The invention provides a more efficient system for continuous, high production operation.

Abstract: A method for producing a chewing gum with a controlled release of a bitterness inhibitor, as well as the chewing gum so produced, is obtained by physically modifying the release properties of the bitterness inhibitor by coating and drying. The bitterness inhibitor is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated bitterness inhibitor is preferably then co-dried and particle sized to produce a release-modified bitterness inhibitor for use in chewing gum. When incorporated into the chewing gum, these particles are adapted to produce a fast release or a delayed release when the gum is chewed. The preferred bitterness inhibitor is sodium gluconate.

Abstract: A composition in the form of a chewing gum composition or a confectionery composition containing 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: Methods and products for delivering a medicament or agent to an individual are provided. The product includes a coating having a medicament or agent. The medicament or agent is present within the coating that surrounds a gum center (the water soluble portion and a water insoluble base portion). By chewing the gum, the medicament or agent is released from the product. Continuing to chew the chewing gum creates a pressure within the buccal cavity forcing the agent or medicament directly into the systemic system of the individual through the oral mucosa contained in the buccal cavity. This greatly enhances the absorption of the drug into the systemic system as well as the bioavailability of the drug within the system.

Abstract: Improved solid products for remineralizing subsurface lesions and/or mineralizing exposed tubules in dentin contain an anionic component, a cationic component and a separating component for separating the anionic and cationic components in the product. The anionic component contains at least one water-soluble phosphate salt and the cationic component contains at least one partially water-soluble calcium salt. To remineralize subsurface lesions and/or mineralize exposed dentin tubules in a tooth, the anionic and cationic components are mixed with water and/or saliva to form a mixed aqueous composition having a pH of from greater than about 4.0 to about 10.0, which is then applied to the tooth.

Abstract: The Present invention pertains to improved sugar coated products having a hard coating of a fruity taste which products are prepared by applying a hard coating composed of a sugar alcohol over the surface of an edible core material, wherein a layer of the hard coating contains an acid.

Abstract: The invention is based on the discovery that texturized cellulosic and/or lignocellulosic materials can be combined with many different matrix materials, including organic matrices (e.g., thermosetting resins, elastomers, asphalts, lignins, or tars) to produce useful compositions.

Abstract: A method for producing a chewing gum with a controlled release of caffeine, as well as the chewing gum so produced, is obtained by physically modifying caffeine's properties by coating and drying. Caffeine is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated caffeine is then preferably co-dried and particle sized to produce a release-modified caffeine for use in chewing gum. When incorporated into the chewing gum, these particles are adapted to produce a fast release or a delayed release when the gum is chewed. Also disclosed is a chewing gum pellet having a coating including caffeine or a caffeine salt compound.

Abstract: A method of coating comestibles comprises the steps of providing cores of comestibles to be coated; applying a coating syrup to the cores to build up a layer of coating on the cores; the coating syrup comprising a suspension made from a liquid solution of hydrogenated isomaltulose that is enriched to contain an excess of alpha-D-glucopyranosido-1,6-sorbitol (GPS) compared to alpha-D-glucopyranosido-1,1-mannitol (GPM) and a powder solid phase hydrogenated isomaltulose that is not enriched in GPS compared to GPM.

Abstract: A solid oral product, e.g., chewing gum, lozenge, an edible foodstuff, and the like, which is useful for remineralizing subsurface dental lesions and/or mineralizing exposed dentinal tubules, contains (A) a discrete cationic agglomerate component composed of at least one water-soluble or partially water-soluble calcium salt and a first inert solid carrier, and (B) a discrete anionic agglomerate component composed of at least one water-soluble orthophosphate salt and a second inert solid carrier. The agglomerate nature of the cationic and anionic components keeps these components separate from one another during storage of the product but allows the cationic and anionic salts to be simultaneously released from the product upon mixing of the product with water and/or saliva to form a mixed aqueous solution such that the solution contains both calcium cations released from the calcium salt and orthophosphate anions released by the orthophosphate salt.

Abstract: A method is provided for the total manufacture of chewing gum on a continuous basis without requiring the separate manufacture of chewing gum base. The method uses a continuous high efficiency mixer which is configured for the total manufacture of a wide variety of chewing gum products and includes at least one large feed port that is not adjacent a conveyor element. By integrating the manufacture of chewing gum into a single operation, the method of the invention can save time and labor, and improve product consistency.

Abstract: A method and apparatus are provided for printing indicia on confectionery products such as chewing gum. A mass of confectionery product is formed into a thin, flat sheet. The sheet may be divided into individual sheets for cooling. Next, the sheet or sheets of confectionery are passed through the printing machine to print indicia thereon. Printed confectionery products and packages thereof are also provided.

Abstract: Chewing gum are obtained by entrapping a liquid within a mass of gum, blast freezing the gum and entrapped liquid, and increasing the temperature to just below the melting point of the liquid, causing the liquid crystals to anneal. By manipulating the size and/or morphology of the frozen liquid crystals, one can thereby manipulate the internal structure of the gum. Optionally, the liquid can contain a drug in solution. If the solvent is then removed, the drug is left in the interstices of the gum. The rate of release of the drug from the gum is thus determined by the distribution of the drug within the gum arising from the annealing step. This method of manufacturing a chewing gum avoids the use of elevated temperatures, and is particularly suitable for entrapping thermolabile substances.

Abstract: A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Abstract: A tooth whitening chewing gum composition effective to remove stains from teeth is prepared from a mixture of a chewing gum base, plasticizing, sweetening, flavoring agents, and about 0.5 to about 5.0% by weight of a silica particles, the particles containing about 5 to about 35% by weight water and having a mean particle size from 5 to 12 microns; an Einlehner hardness of from 1 to 20; an oil absorption value of from 40 to less than 100 cc/i 00g; and, a BET surface area from 100 to 700 m2/g of silica.

Abstract: A system and process for coating pieces or cores of confectionery material, such as chewing gum, with a sugar-based coating or a sugarless-based coating. The solid content of the sugar or sugarless material in the syrup solution is increased, thus reducing the water content and allowing the successive coating layers to be dried more quickly. The syrup solution is maintained at an elevated temperature in order to prevent the syrup solids from precipitating or crystallizing out of solution.

Abstract: A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34′ in which heated air 52 is circulated and a coating solution 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Abstract: Chewing gums are obtained by entrapping a liquid within a mass of gum, blast freezing the gum and the entrapped liquid, and increasing the temperature of the gum to just below the melting point of the liquid, causing the liquid crystals to anneal. By manipulating the size and/or morphology of the frozen liquid crystals, one can thereby manipulate the internal structure of the gum. Optionally, the liquid can contain a drug in solution. If the solvent is then removed, the drug is left in the interstices of the gum. The rate of release of the drug from the gum is thus determined by the distribution of the drug within the gum arising from the annealing step. This method of manufacturing a chewing gum avoids the use of elevated temperatures, and is thus particularly suitable for entrapping thermolabile substances.

Abstract: Described are flavor composition, flavor component, perfume composition and perfume component-containing microparticles which are particulate matrices composed of: (a) an olfactorily active component (e.g., perfume component); (b) silica; and (c) a saccharide composition which is a mixture of mannitol and maltose. The microparticles are useful in augmenting, enhancing and/or imparting aroma and/or taste (over relatively long periods of time in a controllably releasable manner) to perfume compositions, perfumed articles (e.g., deodorancy and antiperspirant sticks), foodstuffs, chewing gums, beverages and the like. Also described is a process for preparing the above-mentioned microparticles using, in sequence, (1) adsorption of the olfactorily active material onto silica followed by (2) a blending/extrusion step followed by (3) at least one particularization step.

Abstract: A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Abstract: A method for producing a chewing gum with an improved release of a lipophilic active agent, as well as the chewing gum so produced, is obtained by using a hydrophilic gum base. The preferred and novel gum base includes hydrophilic polymers, hydrophilic softeners/emulsifiers and fillers, but is essentially free of hydrophobic elastomers and hydrophobic softeners, as well as waxes and elastomer solvents. The lipophilic active agent is preferably added to a coating on a chewing gum pellet made using a hydrophilic gum base, such as by being mixed into a coating solution. The coating solution may contain a high-intensity sweetener. An active agent may also be used in the gum core.

Abstract: Improved sugar coated products having a hard coating of a fruity taste which are prepare by applying a hard coating composed of a sugar alcohol over the surface of an edible core material, a layer of said hard coating containing a sour agent.

Abstract: The invention concerns improved sugar-free products, their production and use, in particular, coated products, their production and use. The products are characterized by their content in enriched mixtures of 1-O-&agr;-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-&agr;-D-glucopyranosyl-D-sorbitol (1,6-GPS).

Abstract: A method for producing a chewing gum with an improved release of a lipophilic active agent, as well as the chewing gum so produced, is obtained by using a hydrophilic gum base. The preferred and novel gum base includes hydrophilic polymers, hydrophilic softeners/emulsifiers and fillers, but is essentially free of hydrophobic elastomers and hydrophobic softeners, as well as waxes and elastomer solvents. The lipophilic active agent is preferably added to a coating on a chewing gum pellet made using a hydrophilic gum base, such as by being mixed into a coating solution. The coating solution may contain a high-intensity sweetener. An active agent may also be used in the gum core.

Abstract: A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Abstract: Perillartine is used to sweeten chewing gum in a manner that gives a modified release of the perillartine. The perillartine may be encapsulated, partially encapsulated, partially coated, entrapped or absorbed. It my be used in a chewing gum coating, as a dusting agent or in a centerfill of a liquid-center gum. It may be codried with other sweeteners, or subject to a combination of the foregoing steps in order to modify its release from chewing gum.

Abstract: A method of coating comestibles comprises the steps of providing cores of comestibles to be coated; applying a first coating syrup to the cores and a powder material over the first coating syrup in alternating steps to build up a first layer of coating on the cores; and applying a second coating syrup over the first layer of coating and drying the second coating syrup to form a second layer of coating on said cores, the second coating syrup comprising a bulk sweetener in an amount such that the second coating syrup is saturated and part of said bulk sweetener is in the form of a solids suspension in the second coating syrup.

Abstract: Mechanisms and system for continuously producing pieces of liquid-filled gum. A rope of gum produced by an extrusion machine is cooled, sized, and separated into individual pieces of gum. A rotating drum mechanism and continuous chain mechanism having mating die groove members separate the rope of gum material into individual pieces and form the pieces into their final size and shape. Pairs of cam-operated plunger members positioned in the rotating drum mechanism compress and form the pieces of gum material in the dies. Cooling air supplied by tubular members positioned adjacent the drum mechanism and chain mechanism keep the gum material in a cooled condition for ease of processing. Features assisting the separation of the formed pieces of gum material from the operating machinery include regulation of balanced cooling, blasts of cooling air, and releasable die groove members.

Abstract: A method, system and apparatus for continuously producing coated tablets or pellets of liquid-filled gum material. An extruded rope of liquid-filled gum material is formed, sized, and separated into individual pellets of liquid-filled gum material. A tablet-forming mechanism having pairs of chain mechanisms with open mating die groove members separate the rope of gum material into individual pieces and form it into individual pellets. The open die groove members have curved non-flat configurations such that the die cavities form pellets of liquid-filled gum material with curved non-flat configurations. The formed pellets of gum material are cooled in a cooling mechanism, conditioned at an appropriate low humidity, low temperature environment, and then coated with a hard sugar or sugarless shell.

Abstract: A method and apparatus are provided for printing indicia on confectionery products such as chewing gum. A mass of confectionery product is formed into a thin, flat sheet. The sheet may be divided into individual sheets for cooling. Next, the sheet or sheets of confectionery are passed through the printing machine to print indicia thereon. Printed confectionery products and packages thereof are also provided.

Abstract: A method of coating comestibles comprises the steps of providing cores of comestibles to be coated; applying a first coating syrup to the cores and a powder material over the first coating syrup in alternating steps to build up a first layer of coating on the cores; and applying a second coating syrup over the first layer of coating and drying the second coating syrup to form a second layer of coating on said cores, the second coating syrup comprising a bulk sweetener in an amount such that the second coating syrup is saturated and part of said bulk sweetener is in the form of a solids suspension in the second coating syrup.