Abstract: A process and apparatus for the continuous production, processing and packaging of a final chewing gum product. The product is extruded as a continuous tape or ribbon of material, the material is flattened into a approximate final cross-sectional size and shape, and then inserted into a final sizing apparatus. The sizing apparatus maintains the gum product in its final cross-sectional size and shape. Thereafter, the continuous strip of final chewing gum product is scored, cut into individual pieces, and individually wrapped by a standard packaging machine. The individually wrapped pieces of gum can then be assembled into sets and packaged into packs of gum.

Abstract: Texturized cellulosic or lignocellulosic materials, and compositions and composites made therefrom, are disclosed.

Abstract: A coating syrup is made using an emulsion of an emulsifier and either an oil-based flavoring agent, a food acid or both. The emulsion may be used to coat comestibles, such as pellets of chewing gum. The emulsion helps to retain volatile flavors that may otherwise flash off during the coating operation.

Abstract: The invention relates to chewing gum containing 1.1-GPS (1-O-&agr;-D-glucopyranosyl-D-sorbitol), especially a sweetening agent mixture of 6-O-&agr;- D-glucopyranosyl-D-sorbitol (1.6-GPS), 1-O-&agr;-D-glucopyranosyl-D-sorbitol (1.1-GPS) and 1-O-&agr;-D-glucopranosyl-D-mannitol (1.1-GPM).

Abstract: The present invention anti-cariogenic activity of erythritol. The invention further discloses the use of erythritol in food preparations as an at least partial replacer of sugar or other cariogenic sweetening agent. Erythritol is used in combination with normally employed sweetening agents and the favourable characteristics of the erythritol are preserved while the amount of erythritol used is much less than what would be needed to replace the sugar completely.

Abstract: A lollipop comprises a ball of hard candy and an edible stick having a first end extending into a cavity in the ball. The stick comprises pressed candy and a multiplicity of confectionary chips interspersed in the pressed candy. The stick is preferably received into a plastic sleeve to provide a lollipop assembly in which the stick is protected from direct contact while the candy ball is being eaten. In the manufacture of the lollipop, a plurality of book molds are positioned in a line and linked together for simultaneous opening and closing. A plurality of nozzles inject hot syrup into the molds. When the syrup has cooled and the sticks have been anchored therein, the molds are inverted and opened to allow the lollipops to drop out. The manufacture operation is automated and synchronized for maximum efficiency.

Abstract: A chewing gum composition for instant and extended release breath freshening has a gum base, at least one wetting agent, at least one immediate release flavor ingredient, and at least on encapsulation. The encapsulations include flavor encapsulations, metallic ion encapsulations, and organic substance encapsulations.

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: 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 process for continuously producing a chewing gum base comprises the steps of continuously adding a hard elastomer, a filler and lubricating agents into a continuous mixer, subjecting the elastomer, filler and lubricating agents to a dispersive mixing operation followed by a distributive mixing operation and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress. The lubricating agents are introduced into the continuous mixer at a plurality of spatially separated feed inlets. Preferably part of the lubricating agents are introduced into the mixer with the hard elastomer and the filler prior to the dispersive mixing zone, and a portion of the lubricating agents are introduced into the mixer downstream of the dispersive mixing zone but prior to the distributive mixing zone. The lubricating agents may include elastomer solvents, soft elastomers, plastic polymers and softening agents such as fats, oils and waxes.

Abstract: A nicotine candy is provided for consumption in small volumes and in a cigarette shaped package. Each portion of the candy is obtained by removing it from a cigarette shaped package from the end. In a first embodiment, standard paper is used to wrap the a series of linearly disposed candy portions. In a second embodiment, the package is made of edible rice paper, and may be torn off of the end in a single piece. The formulation of the candy preferably uses a food grade Beta-pyridyl-alpha-N-methylpyrrolidine dissolved into any standard hard sugar candy. This material is water soluble and is admixed into the sugar candy composition during candy formation. Preferably, the candy composition is available in a range of strengths which further enables users to regulate their doses. One or two or three pieces can be ingested simultaneously to enable control of the intake, in addition to the availability of the composition in different strengths.

Abstract: A chewing gum composition comprising about 5% to about 95% gum base; about 5% to about 95% bulking and sweetening agents; about 0.1% to about 15% flavor; and about 0.02% to about 5% sodium glycinate.

Abstract: The present invention provides an improved chewing gum composition that includes caffeine. The chewing gum composition includes a specific particle size distribution for the caffeine such that the perceived bitterness of traditional caffeine gums is reduced. Additionally, the present invention provides methods of mixing a caffeine chewing gum composition that likewise reduces bitterness by selecting specific processing times and sequences for the mixing of the various ingredients.

Abstract: A system and method are provided for automatically and continuously producing chewing gum and/or chewing gum base. A system controller receives inputs of parameters necessary for production. Ingredients are automatically and continuously fed and mixed to form a desired end product. During production of chewing gum, the gum is automatically and continuously discharged from the mixer and can be automatically dusted, rolled, scored and wrapped. The system is continuously monitored with appropriate sensing devices. Signals indicative of the sensed conditions are sent to the controller, and the system automatically adjusts to produce a consistent end product. An alarm is activated upon sensing of a predetermined condition.

Abstract: The present invention discloses an improved method for applying sugarfree hard coatings to cores consisting of edible, chewable or pharmaceutical components. The present invention discloses a process for coating cores wherein the sorbitol syrup is applied to a rotating mass of cores and then at least one other of the selected polyols is added in a crystalline form. The coated cores are dried and the process is repeated until a coating of the desired thickness and composition is obtained. The crunchiness of the coatings according to the process of this invention is at least comparable to that obtained with sucrose.

Abstract: A wrapper for housing chewing gum. The wrapper includes a substrate having a front and a back surface. The front surface includes a top edge, a first side edge, a bottom edge, a second side edge, and three areas of adhesive. A first area of adhesive is located along a portion of the front surface that is adjacent to the first edge and the top edge. A third area of adhesive is located along a portion of the front surface that is adjacent to the second side edge and the top edge. And a second edge of adhesive is located along a portion of the front surface that is in juxtaposition to, but not touching, the bottom edge. A stick of chewing gum and method of wrapping the stick of chewing gum are also provided.

Abstract: A wrapper for housing chewing gum. The wrapper includes a substrate having a front and a back surface. The front surface includes a top edge, a first side edge, a bottom edge, a second side edge, and three areas of adhesive. A first area of adhesive extends along a portion of the front surface that is adjacent to the first edge. A third area of adhesive extends along a portion of the front surface that is adjacent to the second side edge. And a second edge of adhesive extends between the first and third areas of adhesive of a portion of the front surface that is in juxtaposition to, but not touching, the bottom edge. A stick of chewing gum and method of wrapping the stick of chewing gum are also provided.

Abstract: A coated comestible product having an improved coating appearance and a method for improving the appearance of a coated product is achieved when a food-acceptable, poorly water-soluble salt is added to a coating syrup that further comprises a primary coating material. One preferred inventive coating comprises calcium gluconate as the poorly water-soluble salt, and xylitol as the primary coating material.

Abstract: The present invention describes a method for precoating of oil containing foodstuff such as chewing gum, nuts, almonds and caramels. The present invention also discloses a composition for the application in the method and foodstuffs coated with this composition. The precoating composition contains thinned hydroxypropylated starch, preferably tapioca starch, which can be used in relatively high concentration necessitating the application of only a limited number of layers.

Abstract: A new chewing gum with teeth whitener for helping whiten and brighten teeth while helping freshen the breath. The inventive device includes an elongate gum member having a central bore extending along its longitudinal axis. Extending through the central bore to substantially fill the central bore is a whitening gel which includes a whitening agent for whitening teeth while chewing the gum. The elongate gum member is divided along its length into a plurality of separable chewing portions such that each chewing portion includes portion of the gum member and a portion of the whitening gel member.

Abstract: A stick of chewing gum is provided as well as methods for manufacturing same. The chewing gum comprises a body constructed from a water soluble gum portion and a water insoluble base, the body including at least one embossed region. A wrapper substantially surrounds the body.

Abstract: Chewing gums containing gum talha and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% gum base, about 0.1% to about 10% flavoring agent and gum talha, the gum talha being part of the bulking agent in the gum. The gum talha provides the gum with unique properties, and the gum is non-cariogenic. In another embodiments, the gum talha is codried with sweeteners or coevaporated with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum. The gum talha may also be provided in the form of a rolling compound on the gum, or used with sugars or polyols to form a hard coating for a coated pellet gum.

Abstract: Chewing gum bearing on its outer surface a powder of inert inorganic material, such as calcium carbonate, that is coated with edible wax.

Abstract: The invention relates to a new hard crystalline coating based on a specific mixture of polyols. It exhibits, in particular, the characteristic of having an improved crunchiness compared with the coatings known in the prior art. The subject of the invention is also a process for producing this specific coating and an improved process for hard coating based on xylitol, maltitol or lactitol or mixtures thereof.

Abstract: Compositions for oral use containing a zinc compound, a copper compound, an amino acid and a base material are described. The compositions provide for slow release of zinc ions upon dissolution in the mouth to thereby achieve beneficial therapeutic effects from the zinc ions. The amino acid is selected to provide the composition with a palatable taste and no after-taste. The copper compound provides copper ions which serve to counterbalance a large intake of zinc as is present upon prolonged oral use of the composition.

Abstract: This invention relates to a process of manufacturing gum having various colors and patterns and more particularly, a process of manufacturing the gum product representing fantastic visual effects. In the common process of manufacturing a gum, separately prepared soft gum pieces having various colors and patterns are charged into a hopper, together with powdered sugar and then, by dispersing and rolling the gum pieces on a hard gum sheet, gum pieces are freely adhered to the gum sheet where each part has the different colors and patterns.

Abstract: A chewing gum packaging system comprising a container that contains a volatile-flavor adsorber and at least two flavors of chewing gum. The volatile-flavor adsorber prevents the flavors of the gums from cross-contaminating each other by adsorbing the volatile flavor components from each gum while the gum is stored in the package.

Abstract: The present invention provides a chewable confectionery product having a core and an outer shell wherein said core and said outer shell have different chew textures and(a) said core comprises a chewing gum composition comprising a chewing gum base, sweetener, softener and flavorant; and,(b) said outer shell comprises a nougat-like confectionery composition comprising a sweetener, whipping agent and a fat content of 0 to 7 percent by weight of said composition. The present invention also provides methods for preparing said chewable confectionery product.

Abstract: A fluoride enriched sugarless gum system comprises a plurality of sugarless chewing gum sticks each containing a gum base of between about 10% and 80% by weight, each gum stick also including a softening agent, a sweetening agent and a bulking agent, each gum stick including fluoride material applied thereto.

Abstract: A process for processing polyvinylacetate and other similar ingredients of a gum base or chewing gum product are disclosed. The ingredient materials are separated into individual pieces by a lump breaker and conveyed through a pneumatic conveying system to a cyclone receiver and holding bin. A volumetric feeder feeds the material into a side feeder which in turn introduces and feeds the material to the main continuous extruder used for making the final gum base or gum product. A unique adapter connects the side feeder to the main extruder which allows repair and/or modification of the side feeder without separating it from the main extruder.

Abstract: A process and apparatus for processing the elastomeric component of a gum base or chewing gum product is disclosed. Slabs of elastomeric material are metered into a rotary cutting mechanism together with a powdered lubricant and the elastomer is ground up into small flakes and particles which are coated with the powder. A vacuum-conveyor system transports the elastomeric particles through a cyclone receiver, blender and sifter where excess powder is removed. The elastomeric particles are then transported through another receiver and fed into an extruder by a metered feeding mechanism.

Abstract: A method of continuously manufacturing a cheese or a cheese speciality from curds, the method comprising the following steps:a) raw materials including at least broken curds are inserted into a screw extruder (10) inside a sheath (11);b) the raw materials are transferred inside the sheath which has at least one section in which the temperature lies in the range 60.degree. C. to 85.degree. C., the configuration of the screws (12) and the temperature inside the sheath (11) being adapted to transforming the raw materials by mixing, texturing, and cooking;c) the resulting product is extruded from the downstream end of the sheath (11) through a die adapted to texture, shape, and cool the product; andd) the extruded cheese or cheese speciality is cut to a desired length.

Abstract: A process for producing a chewing gum base comprising pumping an elastomer/water emulsion having a viscosity less than about 2.times.10.sup.6 cps to at least two mixers, introducing a filler material, introducing an elastomer plasticizer and mixing the contents of the mixers under conditions that substantially remove the water.

Abstract: A process for cooling, grinding, and packaging an ingredient material, such as an encapsulated sweetener or acid, for a chewing gum product is disclosed. The material is extruded from an extruding machine directly onto a conveyor. The conveyor transports the liquid material, preferably in elongated strings, through a chamber cooled by circulation of cooled air. The solidified material exiting the cooling chamber is cut into small pieces by a rotating cutter and conveyed by a vacuum conveyor system to a grinder. The material is further broken up (ground) into a powder and transported to a holding bin. Thereafter, the powder is deposited in boxes or other containers for storage.

Abstract: A confectionary or chewing gum product comprising a center including a water soluble portion. A first coating that comprises a blend of xylitol/mannitol that substantially encloses the center. A second coating that consists essentially of one polyol that substantially encloses the first coating.

Abstract: Chewing gum tablets and their methods of preparation are disclosed. The gum tablets contain a mixture of chewing gum base and sugary microgranules with an additive agent and an active ingredient adsorbed onto their surface. A lacquer coating on the tablet contains cellulose and polyethlene glycols. The sugary microgranules are delayed release coated particles. The chewing gums act as vehicles for active ingredients. These active ingredients may be used alone or in combination in normal physical form in the form of coated microspheres.

Abstract: The present invention provides a chewing gum product which has a content of two or more active ingredients for improved dental health. In one embodiment a present invention chewing gum product has a content of ingredients which include a gum base, dispersed particles of organic-encapsulated sodium bicarbonate, a peroxygen compound, a bulking sweetener, and a flavorant.

Abstract: A method and apparatus are provided for forming miniature size confectionery products. A mass of a confectionery product, such as bubble gum, is formed into a thin, flat sheet. The flat sheet is then cooled and formed into a webbed mat having a plurality of desired configurations thereon. Next, the webbed mat is tumbled to break apart the webbed mat and form a plurality of miniature size confectionery products in the form of the desired configuration.

Abstract: A dual composition hard coated chewing gum is provided, which exhibits improved long-term shelf stability under storage conditions involving constant exposure to the moisture contained in the atmosphere. The dual composition hard coated chewing gum is ideally suited for pellet chewing gum having pellet shapes which cannot be easily protected from atmospheric moisture by packaging. The dual composition hard coated chewing gum has a gum center which includes a gum base, a bulk portion and one or more flavoring agents. The dual composition hard coated chewing gum also has an outer coating which includes layers which contain from about 50 to about 100% of at least two different polyols preferably lactitol, maltitol, hydrogenated isomaltulose or erythritol. A method of preparing the dual composition hard coated chewing gum is also provided. Lactitol, maltitol or hydrogenated isomaltulose is preferably applied first, and the covered with an erythritol coating.

Abstract: A chewing gum including sorbitol and method of making the same is provided. The chewing gum is created from a formulation that includes a composition that comprises a syrup solution of aqueous sorbitol, a plasticizing agent selected from glycerin, propylene glycol and mixtures thereof, and an anticrystallization agent comprising alditols other than sorbitol having a degree of polymerization (DP) of 1 or 2.

Abstract: The present invention provides a chewing gum product which has a content of one or more therapeutic ingredients for improved dental health. In one embodiment a present invention chewing gum product has a content of ingredients which include a gum base, dispersed particles of organic-encapsulated sodium bicarbonate, and a bulking sweetener. The sodium bicarbonate ingredient is a novel composition of particles having a co-encapsulated content of a flavorant ingredient.

Abstract: Multi-veined chewing gum is produced by injecting a plurality of different liquid flavor/dye compositions into a substantially homogeneous gum base composition or into a laminated or coextruded gum composition. The injection may be performed while the gum composition is being conveyed in one or more extruder head barrels, the injection being at a plurality of radial and/or circumferential positions in the barrel. In embodiments of the invention substantially straight longitudinal veins of color are then partially mixed to partially displace the colored veins in a direction transverse to the direction of extrusion so as to create veined, multi-colored patterns substantially throughout a cross section of the product in a manner so that the multi-colored patterns in the cross-section differ along the length of the extrudate. The extrudate is cut to obtain gum pieces having different veins of injected liquid additives which provide a swirled or marbleized pattern in the opposing cut ends.

Abstract: The present invention provides a chewing gum product which has a content of one or more active ingredients for improved dental health. In one embodiment a present invention chewing gum product has a content of ingredients which include a gum base, dispersed particles of organic-encapsulated sodium bicarbonate, a bulking sweetener, and a flavorant.

Abstract: A method is provided for the total manufacture of chewing gum on a continuous basis. The method uses a continuous high efficiency mixer which is configured for the total manufacture of a wide variety of chewing gum products. Pursuant to the method, glycerin is added at an early point in the mixer.

Abstract: A chewing gum product comprises a gum pellet covered by a hard coating containing erythritol. The coating may be a homogeneous material built up of layers from a single coating syrup containing erythritol, or it may be a coating comprising two or more layers of different compositions, wherein at least one of the layers contains erythritol. The coating prevents the gum pellet from picking up moisture. The coating is particularly useful in making sugarless gum products.

Abstract: A chewing gum product comprises an individual-sized piece of chewing gym wrapped in a flexible paper wrapper wherein the side of the wrapper in contact with the gum is coated with wax, and the other side of the wrapper contains no wax or adhesive and carries at least one complete design of ink comprising vegetable dye and polyvinyl alcohol which is transferable as a tattoo by wetting the design with water and pressing it against the surface to which the tattoo is to be transferred.

Abstract: A method of producing granule type chewing gum without the necessity of using a cutting machine and expensive nitrogen gas for cooling the chewing gum material, departing from the shape of a standardized elongated rectangle. According to the method, hard gum base is melted by heating the gum base in a water bath, and the melted gum base is mixed with other chewing gum materials under predetermined mixing rates and temperatures to produce a mixture of chewing gum. The mixture of chewing gum is then granulated by stirring and solidifying the mixture of chewing gum. Granules of the mixture may be coated with various food materials for various colors and tastes of the products.

Abstract: Discrete entities of a solid suspension are made from a solid fat matrix and a non-fat solid substrate having an active associated with said substrate. These entities are spheroidal in shape, have uniform size and substantially the same active content due to the flash flow process used to make them. They are especially useful as delivery systems for comestibles, pharmaceuticals and personal products.

Abstract: A girl package includes a candy CD held in a CD holder. The candy CD is in the shape of an annular disc and has a central hole formed therein. The CD holder includes a base and a transparent cover. The base includes a centrally located securing element sized and shaped to snugly fit in the hole formed in the candy to securely hold the candy CD in the base. The cover includes a card having a front surface and a back surface. The front surface of the card is visible through the cover and contains thereon a preprinted message. The back surface of the card is accessible for writing a personal message thereon. The cover includes inwardly extending fingers to hold the card in the cover.

Abstract: A chewing gum composition is provided comprising a water soluble gum portion and a water insoluble gum base portion including an elastic protein-based polymer. Additionally, a method for creating an environmentally acceptable chewing gum is provided comprising the steps of creating a chewing gum base that includes a sufficient amount of elastic protein-based polymer to create a resultant chewing gum that is more environmentally acceptable than a chewing gum without elastic protein-based polymer, and adding to the chewing gum base a water soluble portion to create the resultant chewing gum.