Entries |
Document | Title | Date |
20080199564 | Confectionery Composition Including an Elastomeric Component and a Cooked Saccharide Component - The present invention relates to confectionery compositions including cooked saccharide including polyols such as maltitol, erythritol, and isomalt, and a chewing gum base. | 08-21-2008 |
20080233232 | Food Additive For Supplying Mineral Nutrients - The invention relates to a food additive as a concentrated additive for supplying the human metabolism with mineral substances. The mineral substances are components of a salt-hydrate melt in an ionized form, and the salt-hydrate melt is a salt-water system, whereby the water content corresponds to the coordination number of the most hydrated ion. | 09-25-2008 |
20080286408 | Encapsulation of a hydrophilic substance in small capsules - Provided is a method of encapsulating a hydrophilic substance with wax. Also provided, is a method of encapsulating honey with an edible wax to create honey capsules. The method includes ejecting a droplet of the hydrophilic substance into a stream of molten wax and allowing the droplet to pass through the molten wax to enter a container of water. The wax capsule forms an oral product that may be placed in the mouth or used in conjunction with other edible or oral products. | 11-20-2008 |
20080317901 | Novel Sweetener Compositions and Methods of Use - The subject invention provides natural low glycemic sweeteners that are palatable and do not contain high glycemic, insulin-stimulating ingredients. In one embodiment, the subject invention provides a novel nutritive-sweetener/carbohydrate comprising kiwi fruit, a glycoside and a carbohydrate. Preferably, the glycoside is a fruit glycoside and the carbohydrate is fructose. In another embodiment, the subject invention provides a novel sweetener/carbohydrate composition comprising caffeine, chromium, and TRUTINA DULCEM. The sweetener/carbohydrate compositions of the subject invention are acceptable for use by persons desiring to avoid high glycemic, insulin-stimulating sugars and sweeteners. More specifically, these compositions are acceptable for use by diabetics and hypoglycemics. | 12-25-2008 |
20090047379 | Benzamide Compounds Useful as High Potency Sweet Taste Enhancers - The present invention relates to novel benzamide compounds may be used to provide desirable property of sweetness and to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce, confection, baked good, dairy product or cereal. | 02-19-2009 |
20090074910 | CHEWING GUM FOR PREVENTING TOOTH DECAY - Disclosed are chewing gums that are organoleptically acceptable, and have high adherence to plaque bacteria. A chewing gum according to an exemplary embodiment contains a gum base, at least one edible acid, and optionally other ingredients. The invention also provides a method for preparing a chewing gum composition, which includes triturating of coloring agent, and a method for commercially producing and marketing chewing gums, which includes testing the chewing gums for adhesion to bacteria, such as plaque bacteria. | 03-19-2009 |
20090087514 | Waterless coffee pouch - A waterless coffee pouch is presented. The waterless coffee pouch includes a piece of permeable material that allows fluids to pass through. A quantity of ground coffee beans is placed on the material where the material is folded to form a pouch to contain the ground coffee beans. The pouch is a suitable size for placement in a person's mouth. A means for sealing the pouch is provided such that the ground coffee beans remain contained within the pouch when the pouch is placed in a person's mouth and the coffee flavor is released into the person's mouth through the material so that the person using the pouch may enjoy the flavor and benefits of ground coffee beans without the use of water. | 04-02-2009 |
20090098240 | HUMAN MILK OLIGOSACCHARIDES TO PROMOTE GROWTH OF BENEFICIAL GUT BACTERIA - The present invention provides prebiotic and probiotic compositions containing human milk oligosaccharides and methods of use that selectively promote the growth of beneficial gut bacteria. | 04-16-2009 |
20090123597 | Fiber containing compositions and methods of making and using same - A composition comprising at least about 25% of a fiber component, by weight of the composition, provides a safe and effective amount of fiber component to a user. A method of producing such a composition is provided. Additionally a method of providing a safe and effective amount of fiber component to a user is provided. | 05-14-2009 |
20090130250 | Biodegradable Chewing Gum and Method of Manufacturing Such Chewing Gum - The invention relates to a chewing gum including gum base, sweetener, and flavor, wherein at least part of the gum base comprises includes at least one biodegradable polymer, where the tan(delta) is at least 0.6 within the linear viscoelastic region of the chewing gum. | 05-21-2009 |
20090136618 | Chewing gum comprising 1-kestose - An object of the present invention is to provide a chewing gum which has physiologically active functions of oligosaccharides such as a bifidobacterium proliferation promoting effect, an intestine regulating effect and a mineral absorption promoting effect, and exhibits excellent formability. According to the present invention, there is provided a chewing gum comprising crystalline 1-kestose. | 05-28-2009 |
20090162475 | Gum Structure Mixing Systems And Methods - A system and method for mixing and forming gum structures is provided. The system may include combinations of continuous and batch mixers arranged generally in series for mixing gum base ingredients with subsequent gum ingredients. In one embodiment, the system and method first forms a gum structure that is not a gum base and then adds a subsequent gum ingredient such that the gum structure is less than a gum base in combination with a subsequent gum ingredient. In other embodiments, the system and method includes forming a gum base in addition to some subsequent gum ingredients that are not quite finished gum. Further, in other embodiments, the system and method may perform some of the mixing of the ingredients at a first location while mixing of further ingredients is performed at a remote location. | 06-25-2009 |
20090162476 | Parallel Gum Component Mixing Systems And Methods - A system and method for mixing and forming gum structures is provided. The system may include combinations of continuous and batch mixers arranged generally in parallel and/or series for mixing gum base ingredients with subsequent gum ingredients. In one embodiment, the system and method first forms a gum structure that is not a gum base and then adds a subsequent gum ingredient such that the gum structure is less than a gum base in combination with a subsequent gum ingredient. In other embodiments, the system and method includes forming a gum base in addition to some subsequent gum ingredients that are not quite finished gum. Further, in other embodiments, the system and method may perform some of the mixing of the ingredients at a first location while mixing of further ingredients is performed at a remote location. | 06-25-2009 |
20090280211 | METHOD OF PREPARING A FOOD PRODUCT - A method of preparing a food product includes providing a high-intensity sweetener selected from the group consisting of acesulfame-K, sucralose, glycyrrhizinate, dihydrochalcones, monellin, inonatin and mixtures thereof. A binder selected from the group consisting of aluminosilicates, polyvinyl acetate, polyols, silica, monioglycerides, waxes and mixtures thereof is provided. The binder and the high-intensity sweetener are compacted in a roll compactor to form a compacted mixture. The compacted mixture is added to a food product. In one embodiment, a chewing gum composition includes gum base; bulk sweetener; flavor and the compacted mixture. | 11-12-2009 |
20090291163 | MILK-BASED RECOVERY BEVERAGE - The applicants have discovered that consuming milk-based protein, carbohydrate, Vitamin D, calcium, and CLA in combination and in the relative concentrations disclosed herein results in a beneficial synergistic impact on body composition. It is believed that each component is directly or indirectly utilized in metabolic pathways which alter body composition in beneficial ways that would not be realized if one or more of the components were delivered separately and/or in concentrations other than those disclosed herein. Conventional food and beverages do not deliver the combination of these components in concentrations that maximize the synergistic potential. In certain exemplary embodiments, the composition described herein delivers, per 8 ounce serving, about 5 to 20 grams of milk-protein, about 5 to 26 grams of carbohydrate, about 98 to 1000 IU of Vitamin D, about 350-600 mg of calcium, and about 0.5 to 5 grams of conjugated linoleic acid to a consumer. | 11-26-2009 |
20100055231 | FLAVOR RELEASING CORES AND THEIR USE IN CHEWING GUM - Flavor releasing structures for chewing gum have about 30% to about 60% thermoplastic cellulose material, about 5% to about 50% non-cellulosic thermoplastic polymer, and about 10% to about 40% porous flavor reservoir material. Optionally the flavor releasing structure may comprise about 5% to about 25% plasticizer. The cores may be coated with a flavor barrier coating. | 03-04-2010 |
20100104687 | SEGMENTED CONFECTIONERY PRODUCTS - A confectionery article adapted for accurate division of a confectionery article into two or more smaller portions, which confectionery article has two or more segments having different compositions. | 04-29-2010 |
20100136163 | METHOD OF WEIGHT CONTROL EMPLOYING CHEWING GUM - The present invention is directed to methods for managing body weight by substituting a chewing gum composition on a regular basis for a snack product having a greater caloric content than the chewing gum composition or by employing a chewing gum composition in conjunction with behavior modification. Additionally, the present invention includes a method of controlling behavior modification relating to weight loss including identifying the behavior to be modified, setting behavioral goals relating to weight management, modifying determinants of the behavior to be changed using, in part, a chewing gum composition, and reinforcing the desired behavior using, in part, a chewing gum composition. | 06-03-2010 |
20100166910 | Flavor-Retention Agent - The invention provides a flavor-retention agent which is harmless to the environment and the human body and exhibits excellent ability to prevent deterioration of flavors. The flavor-retention agent contains an active ingredient which is obtained by subjecting a raw material such as leaves and/or tubers of a potato plant to extraction. | 07-01-2010 |
20100233314 | SOLVENT-FREE SYNTHESIS OF AMPHIPHILIC POLYMERIC MATERIAL - The present invention provides a method for making a composition comprising an amphiphilic polymeric material which comprises a straight or branched chain carbon-carbon backbone and a multiplicity of side chains attached to the backbone; wherein in the method, backbone precursors comprising acylating groups are mixed with side chain precursors which comprise a nucleophilic group at at least one terminus, to form a reaction mixture; the backbone precursors, side chain precursors and/or the reaction mixture are heated; the reaction mixture is stirred; and the nucleophilic groups react with the acylating groups to form the amphilphilic polymeric material wherein the side chains are linked to the backbone via acyl linkages; characterised in that the reaction mixture does not comprise organic solvent. | 09-16-2010 |
20100247709 | SALT MIXTURE WITH LOW SODIUM CONTENT FOR HUMAN - The present invention relates to a salt mixture with low sodium content for human consumption which comprises sodium chloride, potassium chloride, magnesium sulphate, calcium carbonate, folic acid and zinc oxide. The mixture can also comprise potassium iodide and/or a flavouring additive. The present invention further relates to a food, a food supplement and a functional food comprising said salt mixture, and to the use of the salt mixture in food. | 09-30-2010 |
20100285172 | Metered Conveyor Feed System For Gum Components - Methods and apparatuses are provided for conveying gum components and for making chewing gum compositions, by conveying a substantially horizontally stratified flow of two or more gum components along a conveying path. Once the horizontally stratified flow of gum components is established, the flow of gum components can be supplied to a gum mixing machine in a substantially constant cross-sectional ratio of the gum components, even where it is necessary to adjust the rate of flow of gum components along the conveying path, or to periodically start and stop the flow of components during the gum making process. | 11-11-2010 |
20110014317 | LIPOLYTIC ENZYME USES THEREOF IN THE FOOD INDUSTRY - The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: | 01-20-2011 |
20110027413 | Novel Sweetener ISO-Mogroside V - Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer. | 02-03-2011 |
20110052755 | SWEETENER COMPOSITIONS - Provided is a sweetener composition comprising: an extract from the leaves of the | 03-03-2011 |
20110070329 | 1-tert-Butylcyclohexanecarboxamide and uses thereof as cooling compounds - Described is a new cooling agent represented by Formula I and compositions with known coolers having cooling properties and the application of Formula I in foodstuffs and chewing gum: | 03-24-2011 |
20110091598 | CHEWING GUM BULKING AGENTS - A sucrose-free, non-cariogenic, non-laxative chewing gum composition contains a bulking agent having at least 25 wt. % of a water-soluble dietary fiber polysaccharide component, and at least 25 wt. % of a water-soluble non-cariogenic, non-laxative crystalline C | 04-21-2011 |
20110104329 | TASTE POTENTIATOR COMPOSITIONS AND EDIBLE CONFECTIONERY AND CHEWING GUM PRODUCTS CONTAINING SAME - 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. | 05-05-2011 |
20110123672 | GUM BASES, CHEWING GUMS BASED THEREUPON, AND METHODS FOR MAKING THE SAME - The present invention provides gum bases and chewing gums, as well as methods of manufacturing the gum bases. More specifically, the gum bases provided herein contain microparticles comprising a crosslinked polymer. The microparticles render a gum cud comprising the gum base more easily removable from surfaces onto which it may become adhered than gum cuds comprising conventional gum bases. | 05-26-2011 |
20110135787 | DEODORIZING COMPOSITION USING PEROXIDASE UNDER NEUTRALITY - Provided are a deodorizing composition which contains a highly safe natural plant extract that can be used in foods without anxiety as an active ingredient, and has a high deodorization effect even under a neutral condition, and a food and drink article containing the deodorizing composition. The deodorizing composition is characterized by containing a plant belonging to the genus | 06-09-2011 |
20110195148 | THERMOPLASTIC OR ELASTOMERIC COMPOSITIONS BASED ON ESTERS OF A STARCHY MATERIAL AND METHOD FOR PREPARING SUCH COMPOSITIONS - A thermoplastic or elastomeric composition, is characterized in that: a) it exhibits a degree of biodegradability of less than 50%, preferably less than 30%, and b) it contains at least 0.5% and at most 99.95% by weight of an ester of a starchy material, which has a degree of ester substitution (DS) of between 1.6 and 3, and at least 0.05% by weight and at most 99.5% by weight of a polymer other than starch. | 08-11-2011 |
20110262586 | CHEWING GUM AND GUM BASES CONTAINING HIGHLY SUBSTITUTED STARCH SHORT CHAIN CARBOXYLATES - A chewing gum base which is cud-forming and chewable at mouth temperature contains water-insoluble highly substituted starch short chain carboxylate. The highly substituted starch short chain carboxylate may be plasticized to function as an elastomer in the gum base. | 10-27-2011 |
20110274783 | FOOD COMPLEX FOR BALANCING MASCULINE ENERGY AND FEMININE ENERGY AND FOR RECOVERING VITAL ENERGY - Characterized in that the three kinds of food in the main patent are reduced to two: yin foods with vital energy for the woman and yang foods with vital energy for the man by altering the proportions of foods and adding substances of hot plants, that when drinking them, generate internal heat in the human body, such as ginseng and Yin nature ginger, sulfur and Yang nature reishi mushroom and intermediate nature intermediate staghorn. So as the proposed feeding type is suitable for the treatment of general symptoms of disease in males and females as their constitution and to provide heat to the body in both cases the proportion of cereals is increased up to 70-80 per 100, while that of fruits and vegetables is from 5 per 100, meats and fishes from 10-15 per 100, condiments 5-10 per 100 and is added 5 per 100 of hot substances. To prevent side effects of drugs, eliminate toxins and better resist according to their different constitution, the proportions of the intermediate food are altered to give it energy intermediate food nature and the chemicals substances or specific drugs are mixed. | 11-10-2011 |
20110280990 | TASTE POTENTIATOR COMPOSITIONS AND EDIBLE CONFECTIONERY AND CHEWING GUM PRODUCTS CONTAINING SAME - 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. | 11-17-2011 |
20110293777 | Solid Homogeneous Mixture Of Polyvinylacetate and Vinylacetate-Vinyl Laurate Copolymer Prepared By Sequential Solution Polymerization - The invention provides a chewing gum base containing a homogeneous composition in solid form comprising | 12-01-2011 |
20120070533 | SUPERFINE POWDERED STEVIA - The invention describes micronized stevia compositions having particle sizes of less than about 20 microns which helps to decrease the aftertaste associated with typical stevia compositions having particulate sizes of greater than about 20 microns. | 03-22-2012 |
20120082755 | SENSATE COMPOSITIONS AND DELIVERY SYSTEMS THEREFOR - The present invention includes compositions for imparting a controlled-release sensation to the oral receptor areas of a user. The oral, controlled-release compositions include a sensate and a hydrated or swollen food-grade polymer which forms a matrix with the sensate. Sensates may include warming, cooling and/or tingling agents. Also included are oral delivery systems for the compositions, methods for preparing same, and methods for imparting and sustaining a desired sensation in the mouth and upper portion of the gastrointestinal tract of the user. | 04-05-2012 |
20120114788 | PARTICULATE FLAVOR DELIVERY SYSTEM, A METHOD OF MAKING IT AND USE THEREOF - A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend, a portion of which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25″C to 250° C., a method of making it, and use thereof. | 05-10-2012 |
20120171325 | METHOD FOR THE PRODUCTION OF A GUM BASE - A method for the preparation of a gum base or chewable entity comprises the step of treating a mixture comprising cereal protein, for example gluten, and water, optionally in combination with sugar, sugar substitute or other functional ingredient, at a hydrostatic pressure of at least 100 MPa for at least 2 mins. Generally, the mixture is pressure treated at an elevated pressure of at least 25° C. The temperature, pressure and treatment time may be varied provided that the combination of the three results in the modification of the viscoelastic properties of the mixture to resemble that of conventional chewing gum. The treatment time of the current invention is inversely related to the hydrostatic pressure and temperature of the treatment. Thus, if the pressure and/or the temperature are increased, the treatment time may be reduced. | 07-05-2012 |
20120237632 | CHEWING GUMS HAVING IMPROVED REMOVABILITY BASED ON EXTENSIONAL FLOW PROPERTIES - A chewing gum, when chewed, produces a cud having improved removability from environmental surfaces by virtue of its extensional viscosity strain hardening parameter. Specifically, the cud has a extensional strain hardening parameter of less than zero or greater than 2.0. | 09-20-2012 |
20120328732 | LARGE GLASSY BEADS - The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material. | 12-27-2012 |
20130004615 | PREPARATION OF SOLID CAPSULES COMPRISING FLAVOURS - The present invention relates to a process for the preparation of solid capsules that contain flavours therein, by spray drying of an emulsion of a flavour or fragrance, a natural extract of saponins, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to the solid capsules obtainable by the method and to edible products containing them. | 01-03-2013 |
20130045298 | Low Moisture Chewing Gum - A chewing gum includes at least one biodegradable polymer and chewing gum ingredients, the chewing gum containing less than about 2.0 weight percent water of the chewing gum. A biodegradable chewing gum having low moisture has been provided in combination with an initial acceptable texture. | 02-21-2013 |
20130059030 | SWEETNER COMPOSITIONS WITH REDUCED BITTER OFF TASTE AND METHODS OF PREPARING - This disclosure pertains to a sweetener composition having reduced bitter off taste. Also disclosed are methods of making a sweetener composition of the present invention and food products using the sweetener composition. | 03-07-2013 |
20130071514 | SLOW-RELEASE DIETARY FORMULATIONS - The present invention relates to dietary formulations for the slow release of water-soluble active ingredients. Said formulations comprise a coating obtained by evaporation from vinyl polymer dispersions not containing emulsifiers. The formulations can be advantageously included in an edible composition, including confectionery products. | 03-21-2013 |
20130108732 | Biodegradable Chewing Gum | 05-02-2013 |
20130108733 | CHEWING GUM CONTAINING A CROSS-LINKED GELATIN MATRIX GUM BASE | 05-02-2013 |
20130136822 | CHEWING GUM BASES CONTAINING SOY PROTEIN BASED ELASTOMERS AND METHODS OF MAKING SAME - An elastomer is prepared from fractions of soy protein. Methods for producing the elastomer and chewing gum bases containing the soy protein elastomer are provided. | 05-30-2013 |
20130149412 | AMORPHOUS CHEWING GUM BULK MATERIAL - A bulk material suitable for use in a chewing gum contains at least about 40 wt. % dry basis sorbitol, at least about 7 wt. % dry basis other than sorbitol, and no more than about 10 wt. % water, wherein the bulk material is amorphous and remains amorphous with shear. A chewing gum, comprising: a) a gum base; b) a flavor; and c) a bulk material contains at least 40 wt. % dry basis sorbitol, at least 7 wt. % dry basis polyol other than sorbitol and no more than 10 wt. % water. | 06-13-2013 |
20130156885 | CHEWING GUM CONTAINING COMBINATIONS OF PHYSIOLOGICAL COOLING AGENTS - A method for producing a chewing gum and confections, as well as the chewing gum and confections so produced, incorporates 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 and confections, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release. In another embodiment, coated chewing gum has a coating that comprises combinations of physiological cooling agents. 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. | 06-20-2013 |
20130177668 | SOLIDIFIED SUGAR ALCOHOL MIXTURE - The present invention relates to solidified sugar alcohol mixture containing maltitol characterized in that the mixture is comprising more than 70% w/w maltitol and less than 95% w/w maltitol based on dry matter of mixture and it is comprising from 2-10% w/w mannitol based on dry matter of the mixture and upon tabletting said mixture, a hardness of from 70 N to 220 N is obtained at a compression force of 5 kN to 25 kN. It further describes the process for preparing solidified sugar alcohol mixtures and the chewing gum and tablets containing the solidified sugar alcohol mixture of the present invention. | 07-11-2013 |
20130216648 | CHEWING GUM COMPOSITIONS PROVIDING FLAVOR RELEASE PROFILES - A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer. | 08-22-2013 |
20130236597 | Food And Beverage Products Containing 1,3-Propanediol And Methods Of Suppressing Bitterness And Enhancing Sweetness In Food And Beverage Products Using 1,3-Propanediol - Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride. | 09-12-2013 |
20130251846 | CHEWING GUM BASE CONTAINING POLYFARNESENE AND CHEWING GUM PRODUCTS MADE THERE FROM - A chewing gum base comprises food acceptable polyfarnesene wherein the polyfarnesene has a weight average molecular weight above 100,000 daltons. A chewing gum composition comprises about 5% to about 95% chewing gum base comprising food acceptable polyfarnesene wherein the polyfarnesene has a weight average molecular weight above 100,000 daltons; about 5% to about 95% bulking and sweetening agent; and about 0.1 to about 10% flavoring agent. | 09-26-2013 |
20130316042 | ENHANCED RELEASE OF LIPOPHILIC INGREDIENTS FROM CHEWING GUM WITH HYDROCOLLOIDS - Disclosed herein are chewing gum compositions comprising a pectin and a lipophilic ingredient. It has been found that the use of the pectin in a chewing gum composition provides for an enhanced release of the lipophilic ingredient, such as lipophilic flavor and lipophilic sensate compounds. | 11-28-2013 |
20130316043 | GLUCOSYLATED STEVIOL GLYCOSIDES AS A FLAVOR MODIFIER - A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage product. | 11-28-2013 |
20130337107 | CHEWING GUM ALTERNATIVE BULKING AGENTS - A chewing gum composition containing at least 25 wt. % water-soluble portion containing a least one simple sugar and at least one water-soluble fiber; and at least 25 wt. % water-insoluble portion containing at least 10 wt. % chewing gum base filler and at least 10 wt. % chewing gum non-filler base composition. Such a combination of water-soluble and water-insoluble materials produces a healthy amount of fiber, while creating a chewing gum with an acceptable mass duration, elasticity, cohesion, flavor delivery, and sweetness delivery. | 12-19-2013 |
20140044831 | Chewing Gum Comprising Chitosan For Use In Reduction Of The Level Of Free Phosphorus Compounds In The Digestive Juice - A non-medical use of a combination of a phosphorus compound binding agent and an organic acid in a slow release oral delivery system including at least one delivery vehicle and/or excipient, wherein the phosphorus compound binding agent is chitosan, for reducing the level of free phosphorus compounds in the digestive juice. | 02-13-2014 |
20140154353 | NONLINEAR RHEOLOGY OF CHEWING GUM AND GUM BASE - A method of selecting a commercially viable chewing gum including testing a chewing gum using nonlinear rheology, compiling rheological data from the nonlinear rheology, and then comparing the rheological data obtained to rheological data ranges of commercially acceptable chewing gum. The nonlinear rheology can include large amplitude oscillatory shear test, start-up of steady uniaxial extension test, and uniaxial compression test (lubricated or unlubricated) and relaxation. | 06-05-2014 |
20140161931 | CHEWING GUMS AND GUM BASES COMPRISING MULTI-BLOCK COPOLYMERS - Chewing gums and chewing gum bases which are cud-forming and chewable at mouth temperature contains a multi-block copolymer having at least two repeating sequences of at least two different polymeric blocks having at least three monomer units each. The multi-block copolymer optionally includes linking units and may be formulated to have non-covalent crosslinking between the copolymer chains. The multi-block copolymer is optionally plasticized with a compatible di-block copolymer to function as an elastomer system in the gum base. Characteristics of the multi-block copolymers can be selected to produce gum bases and chewing gums having desired properties. In some cases, chewed cuds formed from the gum bases may exhibit improved removability from environmental surfaces to which they may become undesirably attached. | 06-12-2014 |
20140186491 | BITTERNESS MASKING - A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance is reduced in confectionery compositions when combined with at least one fat and a taste masking effective amount of one or more forms of a vitamin E compound. | 07-03-2014 |
20140205713 | SPRAY-DRIED COMPOSITIONS CAPABLE OF RETAINING VOLATILE COMPOUNDS AND METHODS OF PRODUCING THE SAME - The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods. | 07-24-2014 |
20140220176 | LARGE GLASSY BEADS - The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead includes an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavour material. | 08-07-2014 |
20140287090 | PARTICULATE FLAVOR DELIVERY SYSTEM, A METHOD OF MAKING IT AND USE THEREOF - A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend of a portion which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25″C to 250° C., a method of making it and use thereof. | 09-25-2014 |
20140308394 | CHEWING GUM COMPOSITIONS BASED ON DRIED FRUIT POWDERS - Dried fruit powders are used as a replacement for current bulking agents used in chewing gum, such as polyols or sucrose, thereby providing healthier chewing gum options to consumers with real fruit taste. | 10-16-2014 |
20140314905 | CHEWING GUM BASE CONTAINING SUBSTITUTED POLYSACCHARIDES AND CHEWING GUM PRODUCTS MADE THERE FROM - A chewing gum base comprises food acceptable substituted polysaccharides wherein substituents on the saccharide units in the polysaccharides produce a degree of substitution of at least I.0. The polysaccharides may have branches with an average length of 1 to 15 saccharide units per branch. The polysaccharides may be linked saccharide units such as allose, altrose, mannose, gulose, idose, galactose, 3,6 anhydro galactose, glucuronic acid, mannuronic acid, galacturonic acid, aldobiouronic acid, fucose, rhamnose, arabinose, xylose, talose, acyl substituted glucose, fructose, lactose and combinations thereof. | 10-23-2014 |
20140322385 | DEGRADABLE CHEWING GUM AND METHOD OF MAKING THE SAME - A degradable chewing gum composition including about 5 to about 90 weight percent of a water-insoluble gum base and about 0.1 to about 15 weight percent of an alternating copolymer of maleic anhydride and a C | 10-30-2014 |
20140335224 | COOLING COMPOSITION - The invention is rooted in the food industry and relates to a composition which provides a physiologically cooling effect for imparting freshness in the used preparations and comprises 2 to 10% cooling agent (A), 0 to 35% alcohol (6), 55 to 95% hydrophobic compound (C). Furthermore, the invention relates to the production and use of the composition according to the invention in oral preparations, in particular chewing gums and sweets. | 11-13-2014 |
20150118352 | SYSTEM AND METHOD FOR MANUFACTURING CHEWING GUM - Disclosed is a method for manufacturing chewing gum, the method including feeding one or more gum ingredients including at least an elastomer into a continuous extruder including a plurality of screws, rotating screws and mixing the one or more ingredients via the rotating of the screws within the continuous extruder, forming a partial chewing gum base via the mixing of the one or more ingredients, creating a flow of the partial chewing gum base including the one or more ingredients through the continuous extruder towards a downstream extent of the plurality of screws via the rotating, and conveying the flow of the partial chewing gum base to a region of the continuous extruder that is proximate the downstream extent of the plurality of screws, wherein the flow includes a temperature of less than 90 degrees Celsius when the flow reaches the downstream extent of the plurality of screws. Some independent claims relate to a flow reaching two different temperatures that are within 20 degrees Celsius. Some independent claims relate to systems comprising extruders having at least three screws. Some independent claims relate to methods for making chewing gums comprising among others the step of feeding an elastomer into a planetary roller extruder. | 04-30-2015 |
20150313255 | METHOD FOR MANUFACTURING A CHEWING GUM WITH IMPROVED HARDNESS BY IMPLEMENTING AN ANTI-CAKING AGENT AND CHEWING GUM THEREBY OBTAINED - A method of using at least one anti-caking agent, preferably one with a specific surface area BET of at least 20 m | 11-05-2015 |
20150320076 | CANDY AND OTHER CARRIERS FORTIFIED WITH TEA POLYPHENOLS or GRAPE SEEDS EXTRACT - Candy, jelly, or other confections fortified with tea polyphenols, or grape seeds (skins) extract, serve as antioxidant or weight loss supplements. The combination affords at least four benefits, (1) continuously attracting consumer to ingest more antioxidants to get multiple benefits, (2) conveniently (handily) delivering plenty polyphenols to serve people in need, (3) masking the bitter taste of tea polyphenols, or grape seeds (skins) extract by a flexible formula, (4) improving the oral bioavailability. | 11-12-2015 |
20150320095 | Novel Sweetener ISO-Mogroside V - Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer. | 11-12-2015 |
20160039856 | STEVIOL GLYCOSIDES, THEIR COMPOSITIONS AND THEIR PURIFICATION - The present invention relates generally to steviol glycosides, as well as compositions comprising such steviol glycosides. The present invention further extends to methods of preparing and purifying such steviol glycosides and methods for enhancing the flavor or sweetness of consumables using these steviol glycosides and compositions. The present invention extends to consumables comprising steviol glycosides, where the such steviol glycosides are present in a concentration at or below their sweetness recognition threshold, and wherein such steviol glycosides enhance the sweetness of the consumable. | 02-11-2016 |
20160100606 | CHEWING GUM WITH HARD, AMORPHOUS INCLUSIONS; AND METHODS OF MAKING THEREOF - Disclosed herein are chewing gum products containing hard, amorphous inclusions distributed throughout a chewing gum matrix. The chewing gum product provides a new chew experience with regard to flavor, aroma and texture. The blend retains the characteristic of each format, i.e. chewing gum and hard, amorphous discontinuous phase. The use of the inclusions provides an upfront and sustained flavor delivery and provides a crunch that lasts several minutes. | 04-14-2016 |
20160113304 | Chewing Gum Comprising Chitosan For Use In Reduction Of The Level Of Free Phosphorus Compounds In The Digestive Juice - The invention relates to the non-medical use of a phosphorus compound binding agent in a slow release oral delivery system comprising chewing gum, wherein said phosphorus compound binding agent is chitosan, for reducing the level of free phosphorus compounds in the digestive juice. | 04-28-2016 |
20160251635 | RECOMBINANT PRODUCTION OF STEVIOL GLYCOSIDES | 09-01-2016 |
20180020690 | XANTHAN GUM GRANULATED MATERIAL AND COMPOSITION FOR THICKENING USE | 01-25-2018 |