| Entries |
| Document | Title | Date |
|---|
| 20080199565 | Chewing Gum Containing Physiological Cooling Agents - A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. | 08-21-2008 |
| 20080220119 | CONFECTIONERY DEPOSITING APPARATUS AND PRODUCT AND METHOD OF PRODUCING SAME - The present invention provides a confectionery depositing apparatus that deposits a layer or multiple layers of a flowable confectionery product with a high degree of accuracy. The apparatus includes a source of a flowable confectionery, a cylinder, and a rotary valve in fluid communication with the source of flowable confectionery, and the cylinder. Placement of the rotary valve in a first position permits the flowable confectionery into the cylinder and placement of the rotary valve in a second position permits dispensing of the flowable confectionery from the cylinder out of the apparatus. A piston in close operative engagement with the cylinder enables the apparatus to deposit precise amounts of confectionery product to produce thin uniform layers of confectionery product. | 09-11-2008 |
| 20080220120 | Multi-flavor chewing gum package system - A packaging system for chewing gum sticks wherein a plurality of flavors of chewing gum sticks are contained within a single package. Each foil wrapper of each stick is color-coded to correlate to readily identifiable flavor-denoting indicia. Each stick of each flavor is identically color wrapped. An exterior package envelopes all the sticks and bears color indicia corresponding to the flavors of sticks contained therewithin. Optionally, alphabetical indicia are imprinted into the colors of the exterior package to further identify flavors of sticks within the package. | 09-11-2008 |
| 20080260900 | Degradable Polymer for Chewing Gum - There is provided a chewing gum comprising at least one chewing gum polyester polymer, wherein at least a first part of said polyester polymer is obtainable by condensation polymerization and at least a further part of said polyester polymer is obtainable by ring-opening polymerization. | 10-23-2008 |
| 20080260901 | Chewing Gum Having Modified Release - The invention relates to a chewing gum having modified release, said chewing gum comprising at least one resinous polyester polymer in an amount from about 0.1% to about 70% by weight of said chewing gum, and at least one non-polyester elastomer in an amount from about ½% to about 70% by weight of said chewing gum, the amount of natural resins being less than about 2% by weight of said chewing gum and the amount of polyvinyl acetate (PVA) being less than about 14% by weight of said chewing gum. The obtained chewing gum, thus benefits from the advantageous texture properties of e.g. non-polyester elastomer such as butyl rubber, poly isobutylene, SBR or derivatives thereof combined with the advantageous release and textural properties of the polyester polymer when applied with a relatively low amount of PVA and a very low amount of a natural resin | 10-23-2008 |
| 20080286409 | Toffee Gum Comprising Chocolate - The invention relates to toffee gum comprising a polymer system, and at least 1% by weight of chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising polyvinyl acetate, said polyvinyl acetate having a glass transition temperature (T | 11-20-2008 |
| 20080299249 | CENTER-FILL GUM COMPOSITIONS INCORPORATING TRIACETIN - The present invention relates to compositions for a center-filled chewing gum product. The individual gum pieces include a center-fill composition surrounded by a gum region and optionally further surrounded by a coating. The chewing gum compositions include triacetin in the gum region and/or lecithin in the center-fill region, which reduces the amount of shrinkage and/or leakage of the product. | 12-04-2008 |
| 20080299250 | Chewing Gum Composition Containing Chokeberry - The present invention relates to a chewing gum composition containing chokeberry, to methods of preparing the chewing gum composition, and to uses of the chewing gum composition. Particularly, the present invention relates to a chewing gum compositions and related uses and methods wherein the bitter taste of chokeberry has been masked. | 12-04-2008 |
| 20080311240 | Steam Agglomeration of Polyols - The current invention relates to steam agglomeration of polyols. In a typical embodiment steam-agglomerated sorbitol powder is provided. The steam-agglomerated sorbitol is applicable in tablets and chewing gum cores. Tablets, chewing cores and hard-coated chewing gum are disclosed as well. | 12-18-2008 |
| 20080317902 | Chewing Gum - A chewing gum with a liquid-fill composition and a surrounding gum region, with one or both containing active ingredients, such as herbal, medicinal and/or mineral elements or combinations thereof, present in an amount of at least about 0.05 mg. | 12-25-2008 |
| 20090004329 | Chewable pouch for flavored product delivery - Provided is a disintegrable or non-disintegrable oral flavor delivery product. The product includes a disintegrable or non-disintegrable chewable pouch with a plurality of perforations. The pouch encloses a non-tobacco flavor product that can be in a gel, semi-liquid, and/or liquid form. A user chews, sucks, and/or manipulates the pouch to cause the enclosed flavor product to leach out of the perforations into the user's mouth. | 01-01-2009 |
| 20090011079 | Hard Coated Confectionary Having A Consumable Soft Chewing Core With An Active And Method For Making Same - A hard coated confectionary product having a consumable, soft, fortified, high solids and chewy core encapsulated in a hard consumable coating and a method for making the fortified confectionary is described. | 01-08-2009 |
| 20090017159 | CHEWING GUM COMPRISING NUT PIECES - The present invention relates to a chewing gum comprising nut pieces originating from different kinds of nuts and methods for preparing such chewing gum. The chewing gum is provided with a new flavour profile, superior mouth feel, and with nutritional, therapeutic and pharmacological properties. The invention further relates to different uses of nut pieces in chewing gum. | 01-15-2009 |
| 20090022846 | Chewing Gum Comprising Flavor Emulsion - The invention relates to a chewing gum comprising a chewing gum base, and at least one emulsion system, which comprises at least one flavor, at least one dispersion medium and at least one emulsifier having a total HLB value of at least 10, wherein said at least one emulsifier comprises in the range of 0.1 to 10 percent by weight of said chewing gum. | 01-22-2009 |
| 20090028998 | MULTI-REGION CHEWING GUM COMPOSITION INCLUDING SATURATED PARTICULATE POLYOLS - The present invention relates to chewing or bubble gum compositions that include a first region composition and a second, or gum, region adjacent to or surrounding the first region. The first region composition may be a center-fill co-position, such as a liquid-fill composition. The second region includes a particulate polyol having a reduced particle size and which is saturated by a syrup material, such as a polyol syrup, glycerin or the like. The addition of the particulate polyol to the second region provides stability to the chewing gum, composition by reducing the problem of migration of the first region composition into the second region. The multi-region chewing gum composition also may include a coating region which surrounds or covers the second region. | 01-29-2009 |
| 20090035414 | Method of flavor encapsulation through the use of a drum coater - A method of coating flavorants on oral pouch products is provided. A drum coater containing oral pouch products is rotated. A flavoring solution is sprayed to coat the oral pouch products while the oral pouch products are tumbling in the rotating drum. | 02-05-2009 |
| 20090074911 | Indicia-Bearing Package For Delivery Systems - A package assembly for supporting a delivery system for inclusion in an edible composition is disclosed. The edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to create a desired release profile for the at least one ingredient, any of which can be indicated by indicia on the assembly. | 03-19-2009 |
| 20090092705 | LIQUID-FILLED CHEWING GUM COMPOSITION - The present invention provides a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25° C. The composition may also include a coating region which surrounds the gum region. | 04-09-2009 |
| 20090098241 | RESIN ENCAPSULATED FOOD ACID - The present invention relates to confectionary compositions comprising one or more encapsulation delivery systems containing food acids and natural resins. The invention furthermore relates to the encapsulation delivery system as such as well as to methods of preparing the encapsulation delivery system and the confectionary composition. | 04-16-2009 |
| 20090098242 | Transparent Confectionery Product - The invention relates to a confectionery product comprising at least one transparent module (TM) and at least one form stable support module (SM) and where said transparent module comprises gum base. | 04-16-2009 |
| 20090130251 | DUAL COATED CONFECTIONERY PRODUCT - The present invention is directed generally to dual coated compositions for soft confectionery compositions and products containing the same. More particularly, the present invention relates to a non-particulate coating and a particulate coating for candy compositions where the particulate coating can include an acid blend in particulate form. | 05-21-2009 |
| 20090142443 | MULTI-REGION CHEWING GUM WITH ACTIVES - Some embodiments of the present invention include multi-region chewing gum compositions containing at least one active in a solid candy composition and an elastomer region, specifically where the active is caffeine. Methods of masking off-tastes of active ingredients are provided. Further, methods of manufacturing a caffeinated solid candy center fill gum composition are provided. Methods of delivering a dosage of caffeine to a user of the gum composition are additionally provided. | 06-04-2009 |
| 20090142444 | PARTICULATE COATING PROCESSING - The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form. | 06-04-2009 |
| 20090169677 | Chewing Gum Comprising a Hydrophobic Enzyme Formulation - A chewing gum comprising at least one biodegradable polymer, sweetener in an amount from about 0.5% to about 95% of said chewing gum, one or more flavoring agents, filler in an amount from about 0 to 50% by weight of said chewing gum, further chewing gum ingredients and at least one enzyme, wherein said at least one enzyme is comprised in a hydrophobic enzyme formulation. According to the invention, it has been established that an enzymatically activated degradation may by obtained when applying a hydrophobic enzyme formulation even though the hydrophobic enzyme formulation, e.g. when applying a dispersion of substantially hydrophilic enzymes in a hydrophobic medium such as oil, might be suspected to have a negative influence on the functionality of the enzymes at the active sites of the applied enzyme. | 07-02-2009 |
| 20090169678 | METHOD FOR PRODUCING CHEWING GUM PRODUCTS, AND COMPRESSED CHEWING GUM TABLETS - The invention relates to a method for producing chewing gum granules. The method comprises at least the steps of feeding a gum composition including at least gum base into an extruder ( | 07-02-2009 |
| 20090175982 | METHODS FOR MANAGING RELEASE OF ONE OR MORE INGREDIENTS IN AN EDIBLE COMPOSITION - A delivery system for inclusion in an edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to create a desired release profile for the at least one ingredient. | 07-09-2009 |
| 20090186121 | MODIFIED EDIBLE SUBSTRATES SUITABLE FOR PRINTING - An edible substrate treated with an edible substrate enhancer and printed with an image. Methods for treating edible substrates with an edible substrate enhancer, and for printing an image onto the treated edible substrate are provided. | 07-23-2009 |
| 20090202673 | CHEWING GUM PRODUCTS - A chewing gum composition contains a gum base; 0% to about 60%, preferably about 10% to about 50%, bulking and sweetening agents; and about 5% to about 80% fat-containing confection, such as chocolate. The gum base comprises about 2% to about 40% elastomer, about 10% to about 50% elastomer plasticizer, about 2% to about 35% gum base softener, and about 1% to about 10% emulsifier. The gum base usually contains less than 10% filler, and less than 45% gum base matrix disrupting materials. In another embodiment, the chewing gum product is made from gum base and flavoring agents, possibly without the addition of any bulk sweetening agents. A chewing gum product can be formed from the composition. The product may be a compressed gum product. In another embodiment, the product can be coated or filled with a fat-containing confection, such as chocolate, in which case the product may be made of a composition without the fat-containing confection in it and with 0% to about 60% bulking and sweetening agent. The fat-containing confection may comprise up to about 90% of such a product, where the fat-containing confection and chewing gum are in distinct regions. A chewing gum center coated with fat-containing confection and further covered with a hard shell coating is depicted. | 08-13-2009 |
| 20090208602 | CONFECTIONERY AROMA CONTAINING PRODUCTS - The present invention relates to confectionery products comprising an isomalt component, a geraniol containing aroma component and at least one product additive and processes to obtain them. | 08-20-2009 |
| 20090208603 | SUPER DISPERSIBLE GUMS AND POWDERS AND PROCESS FOR MAKING THE SAME - Super dispersible gums, starches, powder ingredients, and blends thereof, which disperse readily using spoon mixing are produced by surface coating of particles with a cross-linked hydrogel, or cold-water insoluble/slow-swelling hydrocolloid. The Processes are presented for producing products with increased dispersibility. Some of the poorly-dispersing or low dispersible substrates include xanthan gum, various cellulose derivatives, various seed gums, carrageenans, pectin, various alginates, gum Arabic and other tree exudates, larch gum, konjac, blends of gums, various instant starches, gum-starch blends, soy protein, egg solids, non-fat dry milk, certain flours, and cocoa. | 08-20-2009 |
| 20090214698 | Confectionery Product - The invention relates to a confectionery product comprising a polymer system, flavor and sweetener, wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz. And wherein the tan (delta) is defined as (loss modulus G″/storage modulus G′). According to the present invention, a new confectionery product has been obtained having texture properties emulating toffee but comprising a part, which is retained in the mouth during chewing. | 08-27-2009 |
| 20090214699 | COATED COMESTIBLES AND PROCESSES FOR THEIR PREPARATION - The invention relates to coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles. | 08-27-2009 |
| 20090214700 | COATED COMESTIBLES AND PROCESSES FOR THEIR PREPARATION - The invention relates to coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles. | 08-27-2009 |
| 20090220642 | Compressible gum based delivery systems for the release of ingredients - A compressible chewing gum is formulated to include a delivery system providing modified release of at least one ingredient. The delivery system can be altered to provide the desired release. | 09-03-2009 |
| 20090246315 | PRESSED AGGLOMERATES SUITABLE FOR CONSUMPTION HAVING RETARDED AROMA RELEASE - A pressed agglomerate (compacted material) which is suitable for consumption, a process for its preparation, its use for aromatizating products and products comprising such a pressed agglomerate are described. | 10-01-2009 |
| 20090258108 | FOOD PRODUCT WITH AN ENCAPSULATED LECITHIN MATERIAL - A composition includes a first component containing phospholipids and a second component encapsulating the first component. The composition includes between about 10% and about 80% by weight phospholipids. The composition may be used in chewing gum to provide a gum cud that does not adhere to concrete and does not dissolve in the mouth while chewing. | 10-15-2009 |
| 20090258109 | OPTIMIZED SUGAR-FREE HARD COATING PROCESS - A novel process of hard coating, for creating a hard, crunchy coating on the surface of a product in less than two hours, includes a plurality of cycles each including: applying a coating syrup containing at least one polyol obtained by hydrogenation of disaccharides, and the coating syrup having 60%-90% solids content by weight and preferably 70%-85% by weight; drying by using air with a temperature of 40° C.-70° C., for a time of at least 1 minute and of not more than 5 minutes; the number of cycles being such that a degree of enlargement of greater than 25%, preferentially greater than 30% and more preferentially greater than 32% is obtained. One variant of the process according to the invention consists in adding, after applying the syrup, an amount of polyol powder of very high purity. The invention is also directed towards the coated products obtained by using the process. | 10-15-2009 |
| 20090304855 | METHOD AND APPARATUS FOR THERMAL SEALING A FILLED CONFECTIONERY PRODUCT - The present disclosure provides a method for thermally sealing a filled chewing gum product. The fill material of the chewing gum product is heated to a temperature greater than about 40° C. which correspondingly heats the inner portion of the chewing gum material to an elevated temperature. The method further includes sealing the heated inner portion of the chewing gum material to form a sealed, filled chewing gum product. The present disclosure advantageously increases the bond strength of the sealed ends of the sealed and filled chewing gum product and reduces the amount of unacceptable product or leakers. | 12-10-2009 |
| 20090304856 | COATED CHEWING GUM PRODUCTS - A coated chewing gum product includes a core and a coated portion surrounding the core. The core includes gum base, a liquid flavor portion, and particles including a compounded flavor. The liquid flavor portion includes a mint flavor and a fruit flavor. The coating portion surrounding the core includes a coating flavor. | 12-10-2009 |
| 20090304857 | CHEWING GUM COMPRISING POLYETHYLENE - The present invention relates to a chewing gum comprising at least one polyethylene (PE) polymer in an amount from about 15% to about 99% by weight of the elastomeric polymer content of said chewing gum, at least one synthetic elastomer chosen from the group of Polyisobutylene (PIB), Butyl Rubber, Polyisoprene and Styrene Butadiene Rubber (SBR) in an amount from about 1% to about 85% by weight of the elastomeric polymer content of said chewing gum and wherein said at least one polyethylene polymer has a molecular weight (Mw) above 25,000 g/mol. | 12-10-2009 |
| 20090311368 | Biodegradable toffee gum - The invention relates to a toffee gum comprising a polymer system, at least one flavor, and at least one sweetener, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising one or more at least partly biodegradable polymers, and at least one of said at least partly biodegradable polymers having a molecular weight (Mn) in the range of 1000 to 250000 g/mol. | 12-17-2009 |
| 20090311369 | VANILLA-FLAVORED COMPOSITIONS AND DELIVERY SYSTEMS THEREFOR - The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening components and optionally cooling agents. In some embodiments, the compositions may include a vanilla flavor composition which includes vanilla flavor and vanillin or its derivatives and a mint oil composition. | 12-17-2009 |
| 20100074988 | CENTER-FILLED COATED GUM AND A METHOD OF ITS PREPARATION - The present invention relates to a center-filled coated chewing gum giving a feeling of refreshment and a preparation method thereof, and particularly to a chewing gum comprising a center layer filled with paste or granules with a predetermined size, a gum base layer surrounding the center layer and a coating layer surrounding the outer surface of the gum base layer, thereby enabling to prevent the ingredients of the center layer from being sunk into the gum base layer by limiting the temperature and humidity range when applying the coating onto the gum base layer surrounding the center layer, and also to provide a superior feeling of refreshment and crunch as compared to the conventional chewing gum comprising a liquid-phase or powder-phase center layer, and a preparation method thereof. | 03-25-2010 |
| 20100104688 | Chewing Gum Granules For Compressed Chewing Gum - A chewing gum granule containing gum base, wherein the chewing gum granule is substantially ball-shaped, the chewing gum granule has an average diameter below 1900 μm, and wherein the surface of the chewing gum granule is provided with 0.5 to 18% by weight of free-flowing agent. With the present invention improved free-flow properties of the chewing gum granules may be obtained. | 04-29-2010 |
| 20100104689 | Compressed Chewing Gum Comprising An Encapsulation Delivery System Comprising Natural Resin - A compressible chewing gum composition includes i) chewing gum granules containing gum base and ii) particles of one or more encapsulation delivery systems including at least one encapsulation material and at least one active ingredient being encapsulated by the encapsulation material, wherein the encapsulation material includes at least one natural resin. The compressible chewing gum composition, which has been provided, is suitable for compression into compressed chewing gum tablets. Such compressed chewing gum tablets thus include a compression of a quantity of the compressible chewing gum composition and thus include chewing gum granules containing gum base and particles of one or more encapsulation delivery systems including an active ingredient encapsulated by an encapsulation material including natural resin. | 04-29-2010 |
| 20100112123 | ENCAPSULATED COMPOSITIONS AND METHODS OF PREPARATION - In some embodiments there is a sweetener composition including (a) a co-crystallized/precipitated complex of cyclodextrin and sucralose; and (b) an encapsulant comprising a polymer. | 05-06-2010 |
| 20100119647 | CHEWING GUM AND METHOD FOR MANUFACTURING THE SAME - The present invention provides a chewing gum that has a superior balance in flavor and texture as a whole while maintaining characteristics of chewing gum and can be expected to lower a manufacturing cost, and a method for manufacturing the same. A chewing gum of the present invention is manufactured by covering chocolate with a covering component containing a gum base so as to migrate oil contained in the chocolate into the covering component so that the chewing gum comprises a central part containing a chocolate-derived component and a covering part that covers the central part and contains the gum base and the oil. | 05-13-2010 |
| 20100129489 | SENSATE-PLATED SANDING COMPOSITION AND PRODUCTS MADE THEREFROM - The present invention relates to sensate-plated sanding compositions, products containing the same and methods for preparing. More specifically, the compositions of the present invention may include a particulate and a sensate composition, which may include a flavor and/or functional component, associated with the particulate. | 05-27-2010 |
| 20100136164 | PACKAGE ASSEMBLY FOR MULTI-MODALITY TASTE CHEWING GUM COMPOSITIONS - A package assembly for a multi-layer center-filled chewing gum is disclosed. The package assembly supports individual gum pieces that have a center surrounded by a gum region. The gum region may include a gum base. Optionally, the individual gum pieces may be further coated with an external coating layer. Components of the individual gum pieces create a duality, such as two tastants, that are identified by indicia on the package. | 06-03-2010 |
| 20100136165 | CONFECTIONERY COMPOSITION, ARTICLE, METHOD, AND APPARATUS - A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. | 06-03-2010 |
| 20100159068 | Confectionery Product - The invention relates to a confectionery product comprising a polymer system, flavor and sweetener, at least about 70% by weight of said polymer system comprising polyvinyl acetate (PVAc) and less than 10% by weight of said polymer system comprises polymer having a molecular weight (Mw) of greater than about 50000 g/mol. | 06-24-2010 |
| 20100178382 | Gum Manufacturing System with Loafing and Conditioning Features - Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product. | 07-15-2010 |
| 20100203190 | COATED CONFECTIONERY PRODUCTS - Coated confectionery products and methods of making the coated confectionery products are provided. In a general embodiment, the present disclosure provides a confectionery product comprising a confectionery center, and a coating comprising erythritol and an anti-crystallizing agent surrounding the confectionery center. For example, the weight ratio of the erythritol to the anti-crystallizing agent in the coating can be between about 20:80 and about 80:20. | 08-12-2010 |
| 20100203191 | LIQUID-FILLED CHEWING GUM COMPOSITION - Some embodiments provide a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill which may include a modified release component, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25° C. The composition may also include a coating region which surrounds the gum region. | 08-12-2010 |
| 20100203192 | CHEW TOY WITH FABRIC OR FABRIC LAYERING - The present disclosure relates to chew toys comprising a fabric and a polymeric material. The fabric and polymeric material may be present as one or more layers. The chew toys may specifically include a fabric having an outer or exposed surface which may include written/printed indicia. The fabric may be capable of stretching with the polymeric layer and the fabric layer may have an inner surface substantially engaged to the polymeric material. Such engagement may therefore avoid delamination and present a relatively smooth surface without disruptions. Such composite may therefore provide durability and resistance to an animal chewing action. | 08-12-2010 |
| 20100209551 | Reclosable Packages for Confectionery Products - A reclosable package having an opening panel such that when the panel is in a closed position, the confectionery product within the package is retained and when the panel is in an open position, the product is exposed for dispensing. The confectionery product may be oriented in a manner with respect to the opening defined by the opening panel to provide easy access to a consumer. | 08-19-2010 |
| 20100209552 | METHOD FOR MAKING CENTER-FILLED CHEWING GUM PIECES - A dual-filled gum piece is provided having a first cavity filled with a liquid filling and a second cavity filled with a powder filling. The gum pieces are produced by extruding a gum rope having two separate channels respectively filled with liquid and powder, sizing and shaping the gum rope, cooling the gum rope, cutting the rope into discrete gum pieces, and finally cooling the gum pieces. The gum pieces optionally can be coated with a hard coating. In other aspects for single- and dual-filled gums, a process for making the gum pieces employs a rope sizer that reduces the diameter of the gum rope and shapes it to have a non-round cross-section, and a multi-story cooling tunnel having individually motor-driven conveyors. | 08-19-2010 |
| 20100209553 | CENTER-FILLED CHEWING GUM PIECE - A dual-filled gum piece is provided having a first cavity filled with a liquid filling and a second cavity filled with a powder filling. The gum pieces are produced by extruding a gum rope having two separate channels respectively filled with liquid and powder, sizing and shaping the gum rope, cooling the gum rope, cutting the rope into discrete gum pieces, and finally cooling the gum pieces. The gum pieces optionally can be coated with a hard coating. In other aspects for single- and dual-filled gums, a process for making the gum pieces employs a rope sizer that reduces the diameter of the gum rope and shapes it to have a non-round cross-section, and a multi-story cooling tunnel having individually motor-driven conveyors. | 08-19-2010 |
| 20100297288 | PACKAGING OF A STACK OF CONFECTIONERY PELLETS AND THE LIKE - Packaging of a stack of confectionery pellets ( | 11-25-2010 |
| 20100316759 | RICE STARCH IN SUGAR FREE COATINGS - The present invention relates to sugarless coated products comprising a product core and a product coating, wherein the product coating comprises rice starch, at least one sugar alcohol and a panning additive, as well as methods and uses thereof. | 12-16-2010 |
| 20100316760 | CONFECTIONERY AROMA CONTAINING PRODUCTS - Confectionery products comprising an isomalt component, a geraniol-containing aroma component and at least one product additive, and processes to obtain such products. | 12-16-2010 |
| 20110003028 | PACKED MEMBER AND PRODUCTION METHOD THEREOF - Provided are a food packed member holding sheet-like food in a compact package, that allows an eater to easily take out sheet-like food and easily eat it even when either hand of the eater's is unavailable, and a method of producing the same. The inventive packed member is a packed member of sheet-like food such as chewing gum or chocolate, wherein plural pieces of sheet-like food ( | 01-06-2011 |
| 20110003029 | COATED COMESTIBLES AND PROCESSES FOR THEIR PREPARATION - Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles. | 01-06-2011 |
| 20110008488 | Confectionery Product - The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof. | 01-13-2011 |
| 20110052756 | CHEWING GUM MANUFACTURE - A chewing gum sheet is formed without substantial use of a powdered non-stick agent by extruding a slab having a tacky surface of heated chewing gum composition onto a moving conveyor; cooling the slab on the conveyor sufficiently to cool the surface of the slab; and passing the slab from the conveyor through at least one cooled roller to form a chewing gum sheet with predetermined dimensions. | 03-03-2011 |
| 20110104330 | PROCESS FOR MANUFACTURING CHEWING GUM HAVING A COATING LAYER, AND THE CHEWING GUM OBTAINABLE BY SAID PROCESS - The present invention relates to a process for manufacturing chewing gum, which said chewing gum comprises a core formed by at least one gum base and at least one sweetener. Said process comprises the steps of: a) mixing said gum base with at least one sweetener; b) processing said formulation to obtain a plurality of cores; c) placing said cores in contact with a quantity of water sufficient to wet at least the outer surface of each core; and d) coating the wetted outer surface of each core with a coating substance in particulate form. | 05-05-2011 |
| 20110111084 | Chewing Gum and Gum Base Comprising Styrene-Isoprene-Styrene Copolymers - A chewing gum includes at least one styrene-isoprene-styrene copolymer (SIS) in an amount from about 0.1% to about 70% by weight of the chewing gum. According to an advantageous embodiment, a chewing gum may be obtained which shows much improved features with regard to rheological properties, elastic properties and storage abilities. | 05-12-2011 |
| 20110129563 | MULTI-REGION CONFECTIONERY - A multi-region confectionery composition includes a first region including a particulate material having a negative heat of solution and a second region at least partially surrounding the first region to create one or more cavities that are filled by the first region. The second region includes a soluble chewable matrix. The multi-region confection can optionally include a third region at least partially surrounding the second region. | 06-02-2011 |
| 20110129564 | Continuous Formation Of Center-Filled Chewing Gum - A system for producing pieces of center-filled chewing gum includes an extruder, at least one measuring apparatus, and a control system. The extruder is extruding a gum rope having geometrical characteristics. The at least one measuring apparatus measures data related to at least one of the geometrical characteristics, and the measured data is used by the control system to regulate at least one geometrical characteristic of the gum rope. | 06-02-2011 |
| 20110151050 | GUM SLAB PACKAGE WITH FLAP RETENTION - A package assembly encloses a plurality of individual elongate consumable products. The package assembly includes a plurality of products aligned in a side-by-side array. A package housing encloses the array of products. The package housing has front and back walls for supporting the products therebetween in a closable cover for closing a product dispensing opening. The front wall includes a wall flap extending inwardly towards the back wall in frictional engagement with the array of products for removable retention of the products therein. | 06-23-2011 |
| 20110151051 | Biodegradable Chewing Gum - A chewing gum includes a polyester having as polyester-forming components in condensed form: (a) a dicarboxylic acid, (b) a diol and (c) a compound having at least three groups capable of ester formation in an amount of from 0.1 to 10.0% by weight, based on the total weight of components (a), (b) and (c). The polyester includes components (a) and (b) in an amount of at least 90% by weight, based on the total weight of the polyester. The chewing gum includes the polyester in an amount of at least 5% by weight of the chewing gum. The chewing gum further includes a sweetening agent and/or a flavoring agent in an amount of 10 to 95% by weight of the chewing gum. The molar ratio between aromatic acids and aliphatic acids of the dicarboxylic acid is between 0 and 1:4.2. | 06-23-2011 |
| 20110159141 | COOLING CONFECTIONERIES AND BEVERAGES - Edible compositions, including chewing gums, confectioneries, and beverages, include particular cooling agents that may be used alone, in combination with each other, or in combination with other cooling agents. The cooling agents may, optionally, be treated to modify their release profile. The edible compositions provide a pleasant cooling sensation while reducing or eliminating undesirable characteristics associated with the use of menthol alone as a cooling agent. | 06-30-2011 |
| 20110159142 | SUGAR FREE CONFECTIONERY; METHODS OF MAKING SAME; AND USE IN PREPARING MULTILAYERED CONFECTIONERY - Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum. | 06-30-2011 |
| 20110159143 | MULTILAYERED SUGAR FREE MANNITOL CONFECTIONERY AND METHODS OF MAKING SAME - Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum. | 06-30-2011 |
| 20110206801 | LIQUID-CENTER GUM COMPOSITION - The present invention is to provide a liquid-center gum composition having a gum portion and a liquid portion covered with the gum portion, in which moisture migration from the liquid portion to the gum portion with time can be reduced and desired texture and flavor can be maintained over time. A liquid-center gum composition according to the present invention has a gum portion and a liquid portion covered with the gum portion and characterized in that the liquid portion contains glycerin and a concentration of glycerin relative to the total weight of the liquid portion is 70 wt % to 85 wt %. | 08-25-2011 |
| 20110206802 | BIODEGRADABLE CHEWING GUM BASES AND USES THEREOF - Biodegradable chewing gum bases containing one or more crosslinked polyesters, and methods of making and using thereof are described herein. In one embodiment, the base contains a first monomer derived from a saturated or unsaturated lipid, such as a saturated or unsaturated hydroxy fatty acid, optionally a second monomer derived from a saturated or unsaturated polyol, such as a saturated or unsaturated polycarboxylic acid or polyhydroxy compound, and optionally a third monomer, such as a saturated or unsaturated monocarboxylic acid, polycarboxylic and/or hydroxy acid having 5 carbons or less. The polyesters can be crosslinked in the presence of a free radical initiator via thermally-initiated or photo-initiated free radical polymerization. The chewing gum bases are rubbery at room temperature, have a low degree of tackiness and have low glass transition temperatures. One or more additive can be incorporated and/or active agents can also be incorporated into the chewing gum base. | 08-25-2011 |
| 20110212220 | Composition Comprising Chewing Gum, Method for Producing the Same And Use Thereof - A composition comprising used chewing gum and a filler is provided, together with a method of preparing the same. In a preferred method, the chewing gum is subjected to a pre-treatment with an oil or water before being combined with the filler. In an alternative method, the chewing gum is used alone with the filler. A composition comprising used chewing gum, a filler and a polymer is also provided, together with a method of its preparation, in which a pre-mixture of the gum and filler is first prepared, before being combined with the polymer, preferably in a moulding process. Articles prepared from a composition of used chewing gum, a filler and a polymer are also disclosed. | 09-01-2011 |
| 20110217413 | CHEWING GUM AND METHODS OF PRODUCTION THEREOF - The invention relates to a chewing gum product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more capillaries being at least partially filled with a fill material and the body portion and/or the fill material comprising gum. The invention also relates to a process of manufacturing the same. | 09-08-2011 |
| 20110256262 | 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. | 10-20-2011 |
| 20110262587 | Edible Pet Chew Made From A Single Initially Malleable Sheet - An edible pet chew has a single sheet of a hardened chewable material dimensioned large enough and thin enough to be initially malleable for flexing, folding or rolling into a final shape. The single sheet is shaped into a final shape by flexing, folding or rolling and then hardened. | 10-27-2011 |
| 20110262588 | MULTILAYERED SUGAR FREE ISOMALT CONFECTIONERY AND METHODS OF MAKING SAME - Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum. | 10-27-2011 |
| 20110262589 | DUAL LASER SCORED BLISTER PACKAGE COVER - A rupturable blister package multilayer cover sheet has top ( | 10-27-2011 |
| 20110268837 | CONFECTIONERY PROCESSING - The present invention provides various methods of improving homogeneity in confectionery mixing processes. In particular, the invention includes such steps as mixing a predetermined amount of confectionery base and/or chewing gum base and bulk sweeteners in a first direction for a first cycle period to provide a mixture; adding a predetermined amount of a flavoring component to the mixture; mixing the mixture in a second direction for a second cycle period; mixing the mixture in the first direction for a third cycle period. | 11-03-2011 |
| 20110318450 | CHEWABLE POUCH FOR FLAVORED PRODUCT DELIVERY - Provided is a disintegrable or non-disintegrable oral flavor delivery product. The product includes a disintegrable or non-disintegrable chewable pouch with a plurality of perforations. The pouch encloses a non-tobacco flavor product that can be in a gel, semi-liquid, and/or liquid form. A user chews, sucks, and/or manipulates the pouch to cause the enclosed flavor product to leach out of the perforations into the user's mouth. | 12-29-2011 |
| 20120003352 | LIQUID-CENTER GUM COMPOSITION - The present invention is to provide a liquid-center gum composition having a gum portion and a liquid portion covered with the gum portion, in which moisture migration from the liquid portion to the gum portion with time can be reduced and desired texture and flavor can be maintained over time. The liquid-center gum composition according to the present invention has a gum portion and a liquid portion covered with the gum portion and characterized in that the gum portion consists of a sugar component and a gum base and the sugar component contains at least one of erythritol and mannitol. | 01-05-2012 |
| 20120015071 | COATED CONFECTIONERY AND CHEWING GUM COMPOSITIONS AND METHODS FOR MAKING THEM - The present invention is directed generally to coating compositions and products containing the same. More particularly, the present invention relates to confectionery compositions that include coating compositions which are in particulate form, and binders that have sufficient viscosity and tackifying agent levels so as to effectively bind the particulate coating compositions. | 01-19-2012 |
| 20120040050 | 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. | 02-16-2012 |
| 20120076892 | PROCESS FOR ENCAPSULATING AN ACTIVE INGREDIENT - The present invention relates to the field of encapsulation. More particularly, it relates to a process for encapsulating an active ingredient such as preferably flavouring ingredients in or on an edible composition, the encapsulating material comprising empty yeast cells. Furthermore a food product containing said encapsulated active ingredient which is preferably in the form of a chewing-gum, a fried, baked or extruded product. | 03-29-2012 |
| 20120164266 | PROCESS FOR THE TOTAL OR PARTIAL REPLACEMENT OF TALC IN CHEWING GUM - Disclosed is a method of production of chewing gum including a step of mixing the ingredients, a step of extrusion of the mixture, a step of dusting with a dusting powder, a rolling step and a forming-cutting step, wherein the dusting powder includes a pulverulent composition containing from 28% to 0.1%, preferably from 25% to 1% of particles of diameter below 75 μm and of hygroscopicity between 0.01 and 5%, the pulverulent composition including at least one polyol. Also disclosed is the chewing gum obtained by application of the method. | 06-28-2012 |
| 20120164267 | METHOD FOR OBTAINING CHEWING GUM, IN WHICH TALC IS REPLACED WITH AGGLOMERATES OF CRYSTALS - A chewing gum production method includes a step in which the ingredients are mixed together, a mixture-extrusion step, a dusting step using a dusting powder, a sheeting step and a shaping/cutting step. The dusting powder includes a powder composition of agglomerates of crystals, the powder composition including at least one polyol. The resulting chewing gum is also described. | 06-28-2012 |
| 20120164268 | Confectionery Composition - The present invention relates to a confectionery composition which is able to provide a new and improved flavour and texture experience for a consumer. The confectionery composition has interconnected pores therein which contain a fill material. | 06-28-2012 |
| 20120207875 | CO-EXTRUDED LAYERED CANDY AND GUM APPARATUS AND METHODS - Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level. | 08-16-2012 |
| 20120225163 | CHEWING GUM CONTAINER WITH DISPOSAL SHEETS - A chewing gum container ( | 09-06-2012 |
| 20120237633 | GUM MANUFACTURING SYSTEM WITH LOAFING AND CONDITIONING FEATURES - Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product. | 09-20-2012 |
| 20130034625 | Chewing gum with containing ethanol flavors - A chewing gum item which contains one or more liquids or gels containing flavors fermented or distilled with ethyl alcohol. | 02-07-2013 |
| 20130071516 | COATED MULTI-REGION CONFECTIONERY AND METHODS OF MAKING THE SAME - Disclosed are particulate coated multi-region structures prepared from sugar free confectionery products and chewing gum. | 03-21-2013 |
| 20130071517 | COLLECTIBLE ITEM INCLUDING EDIBLE CONFECTIONARY IMAGE ITEM AND NOVELTY IMAGE ITEM - A collectible item comprising a novelty image item and an edible confectionary image item is provided. The novelty image item may contain an image that matches the image on the confectionary image item, or an image that is related to the image on the confectionary image item. A plurality of collectible image items may be provided on a sheet, and the collectible image items may be individually removable from the sheet. An intermediate layer may also be provided which separates the confectionary image item from the novelty image item. The collectible item may include stickers as the novelty image item, and may include gum with an image formed thereon as the confectionary image item. | 03-21-2013 |
| 20130129861 | PEARLESCENT PIGMENT SURFACE TREATMENT FOR CHEWABLE CONFECTIONERY AND METHODS OF MAKING THE SAME - Disclosed herein are particulate coating compositions comprising a powdered carrier and a pearlescent pigment. Also disclosed herein are pearlescent, coated chewing gum compositions comprising the particulate coating composition and methods for making the pearlescent coated chewing gum compositions. | 05-23-2013 |
| 20130156886 | KIT FOR DISSEMINATING LOCATION SPECIFIC GEOGRAPHICAL INFORMATION AND CONFECTIONS - A kit for disseminating location specific geographical information and confections comprising essentially of a container sized and configured to house a map, a map, a protective sheath and confections. The container further comprises a lid containing information referencing a known geographic location such as a major city or the metropolitan area surrounding a major city. The map is sized and configured to be housed in the container d the map corresponds to the geographic location referenced on the lid of the container. The confections are sized and configured to be housed in the container. The protective is sheath sized and configured to protect the map from direct contact with the confections, thereby preventing the map from becoming sticky or otherwise covered with residue or contamination from the confections. The kit is then distributed to specific geographic locations. | 06-20-2013 |
| 20130171295 | CONFECTIONERY AND METHODS OF PRODUCTION THEREOF - A confectionery product comprises an extruded body portion having a plurality of conduits disposed therein. The extruded body portion is substantially transparent, the conduits contain a visually contrasting material, and different conduits comprise different colored substances and/or comprise substances which may vary in colour along the length of the conduits. The visually contrasting material in the conduits can comprise a reflective material and/or a luminescent material and/or a material which is able to change colour upon variations in pH and/or temperature. Methods of producing the confectionery product are also described. | 07-04-2013 |
| 20130177669 | CHEWING GUM PRODUCTS CONTAINING ETHYL ESTER OF N-[[5-METHYL-2-(1-METHYLETHYL)-CYCLOHEXYL] CARBONYL] GLYCINE - A chewing gum composition includes gum base, flavor, sweetening agent, and about 0.3% to about 0.6% ethyl ester of N-[[5-methyl-2-(1-methylethyl)-cyclohexyl]carbonyl]glycine, commonly known as WS-5. | 07-11-2013 |
| 20130189393 | FOLDING WALLET PACKAGING FOR CONFECTIONERY PRODUCTS, MORE PARTICULARLY BARS OR SLABS OF CHEWING GUM - Packaging ( | 07-25-2013 |
| 20130202734 | SYSTEM AND METHOD OF FORMING AND SIZING CHEWING GUM AND/OR ALTERING TEMPERATURE OF CHEWING GUM - Gum manufacturing methods and systems are provided including a set of rollers for compressive forming and sizing of a chewing gum in a single step. Heat transfer systems and methods for altering a temperature of chewing gum are also provided. | 08-08-2013 |
| 20130202735 | Toffee Gum Comprising Chocolate - The invention relates to toffee gum comprising a polymer system, and at least 1% by weight of chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising polyvinyl acetate, said polyvinyl acetate having a glass transition temperature (T | 08-08-2013 |
| 20130209605 | CHEWING GUM WITH PRETREATED POLYOLS - Disclosed herein are polyol particles treated to modify the properties of the polyol. Polyol particles are coated with a crunch material coating composition to provide a particulate crunch material. Alternatively, hygroscopic polyol particles are coated with an inorganic material to provide a polyol having a reduced capacity for moisture absorption. Also disclosed herein is the incorporation of such pretreated polyol particle compositions in chewing gum. | 08-15-2013 |
| 20130209606 | SOFT COATED POWDER CENTRE-FILLED GUM - The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central core includes a first material in a powder form having a first average grain size, and wherein the outermost layer of the one or more layers includes a coating that includes a second material in a powder form having a second average grain size. | 08-15-2013 |
| 20130216649 | MOUTH-MOISTENING GUM COMPOSITIONS AND PRODUCTS CONTAINING THE SAME - A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising spilanthol to reduce or eliminate the perception of mouth dryness in an individual. The chewing gum composition can further include such components as a sweetening composition, a food-grade acid composition, and a cooling agent composition. | 08-22-2013 |
| 20130224334 | PARTICULATE COATING PROCESSING - The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form. | 08-29-2013 |
| 20130280372 | CONFECTIONERY PRODUCT AND METHODS OF PRODUCTION THEREOF - The present invention relates to a confectionery product including an extruded body portion; and a plurality of capillaries the extruded body portion, in which the body portion includes a mixture of confectionery compositions, particularly, a hard candy composition and a chewing gum composition. The invention also relates to a process of manufacturing the same. | 10-24-2013 |
| 20130323356 | PACKAGING CONTAINER AND CONFECTIONERY PRODUCT CONTAINED IN PACKAGING CONTAINER - A packaging container is provided, which is configured such that a plurality of food pieces are contained in anteroposteriorly overlapping relation in a plurality of rows, and satisfies requirements for the compactness of the container and the pick-out easiness for picking out each of the food pieces. In a packaging container (A) having a slidable configuration, chewing gum pieces ( | 12-05-2013 |
| 20140004223 | MOUTH-MOISTENING GUM COMPOSITIONS AND PRODUCTS CONTAINING THE SAME | 01-02-2014 |
| 20140004224 | SYSTEM AND METHOD OF FORMING MULTILAYER CONFECTIONERY | 01-02-2014 |
| 20140050818 | ENCAPSULATED ACID, METHOD FOR THE PREPARATION THEREOF, AND CHEWING GUM COMPRISING SAME - Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone. | 02-20-2014 |
| 20140099400 | PROCESS FOR ENCAPSULATING AN ACTIVE INGREDIENT - The present invention relates to the field of encapsulation. More particularly, it relates to a new process for encapsulating an active ingredient in or on an edible composition. | 04-10-2014 |
| 20140127353 | FLUIDIC FOOD COMPOSITION AND CONFECTIONARY - The purpose of the present invention is to provide: a flowable food composition which contains xylitol in an amount sufficient to obtain excellent sweetness and which can retain the flowability over a long period even when the water content is low; and a confection which is obtained using the flowable food composition. This flowable food composition comprises glycerol, xylitol, which is contained in an amount effective for sweetness, and one or more sugar alcohols excluding xylitol and glycerol. The sugar alcohols preferably comprise one or more compounds selected from the group consisting of sorbitol, maltitol, and reduced palatinose. This confection comprises a center composition which comprises the flowable food composition and a shell composition with which at least some of the center composition is surrounded, the shell composition being selected from the group consisting of candy, chewing gum, and chocolate. | 05-08-2014 |
| 20140205715 | MULTI-REGION CHEWING GUM COMPOSITION INCLUDING ISOMALT GUM REGION - The present invention relates to chewing or bubble gum compositions that include a first region composition and a second, or gum, region adjacent to or surrounding the first region. The first region composition may be a center-fill composition, such as a liquid-fill composition. The second region includes a polyol composition including isomalt alone or in combination with other polyols. The addition of isomalt to the second region provides stability to the chewing gum composition and reduces the problem of leaking and migration of the first region composition into the second region. The multi-region chewing gum composition also may include a coating region which surrounds or covers the second region. | 07-24-2014 |
| 20140234478 | SYSTEM AND METHOD FOR PRINTING ON CHEWING GUM - A method for applying print to at least one chewing gum surface, the method including forming a chewing gum composition into at least one chewing gum sheet having at least one printable surface, the chewing gum sheet having a desirable thickness, providing a print roller, transporting the at least one chewing gum sheet towards the print roller via a transporting surface, providing a gap between the print roller and the transporting surface, the thickness of the at least one chewing gum sheet being greater than a height of the gap, moving the at least one chewing gum sheet through the gap, printing indicia on the chewing gum sheet via the print roller during the moving of the at least one chewing gum sheet through the gap, and compressing the at least one chewing gum sheet during the moving of the at least one chewing gum sheet through the gap, the compressing occurring simultaneously with the printing. | 08-21-2014 |
| 20140242214 | ENCAPSULATED SWEETNER COMPOSITION, METHOD FOR THE PREPARATION THEREOF, AND CHEWING GUM COMPRISING SAME - Delayed release in chewing gum of a sweetener, is provided by encapsulating the sweetener in specific amounts of a poly(vinyl acetate), a filler, and a fatty acid salt. When incorporated into a chewing gum, the sweetener encapsulated in poly(vinyl acetate), filler, and fatty acid salt provides a more delayed release of a sweet flavor than a sweetener encapsulated in poly(vinyl acetate) alone. | 08-28-2014 |
| 20140271985 | CHEWING GUM SNACKS; AND METHODS OF MAKING THEREOF - Disclosed herein are chewing gum snack products having multi-sensorial attributes of flavor, texture, and visual appeal which provides a snack-like quality at the initial stage of chewing that then transitions to chewing gum-like qualities at later stages of chewing. | 09-18-2014 |
| 20140271986 | Method and device for separating sheet-shaped objects into strip-shaped or slab-shaped object sub-units - The invention relates to a method and a device for separating sheet-shaped objects (P), for example preliminary chewing-gum products or intermediate chewing-gum products in the form of chewing-gum sheets, into strip-shaped or slab-shaped object sub-units (S), for example preliminary chewing-gum products or intermediate chewing-gum products in the form of elongated chewing-gum strips or smaller chewing-gum slabs. According to the invention, the following method steps and device features are provided: providing the sheet-shaped objects (P), wherein each sheet-shaped object (P) has at least one weakening region (R); successively separating individual strip-shaped or slab-shaped object sub-units (S) one after another from the provided sheet-shaped objects (P), wherein separating takes place on the weakening regions (R) of the sheet-shaped objects (P) by means of a conveying and separating device ( | 09-18-2014 |
| 20140287091 | SYSTEM AND METHOD FOR FORMING AND COOLING CHEWING GUM - Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device. | 09-25-2014 |
| 20140295024 | FLAVOR PRE-BLENDS FOR CHEWING GUM, METHODS OF MAKING FLAVOR PRE-BLENDS AND CHEWING GUM COMPOSITIONS THEREOF - Disclosed include flavor pre-blends for use in chewing gum to impart improved chew texture and flavor release. The flavor pre-blend includes hydrophilic and lipophilic ingredients. | 10-02-2014 |
| 20140302195 | METHOD FOR FORMING CHEWING GUM - Disclosed is a method for forming gum, the method including providing a pair of rollers including a first roller and a second roller, and sizing a gum mass into a substantially continuous and flat gum sheet having a substantially uniform thickness between about 0.3 mm to 10 mm and a width of not less than 50 cm solely via a moving of the gum mass through a gap between the pair of rollers. | 10-09-2014 |
| 20140302196 | ADVANCED GUM FORMING - Disclosed is a method of forming gum, the method including providing a pair of moving walls including a first wall and a second wall; and sizing a gum mass into a gum sheet having a substantially uniform thickness between about 0.3 mm to 10 mm using the pair of walls, the gum mass maintaining substantially continuous contact with at least one of the walls before and after the sizing. | 10-09-2014 |
| 20140314906 | METHOD OF MAKING AN EXTRUDED BRITTLE CONFECTIONARY - A process for making a confection, including the steps of mixing a confection mass containing at least 80 wt. % sweetener; melting the confection mass; crystallizing the confection mass; and forming that confection mass, wherein the resulting confection contains at least 60 wt. % of the sweetener in crystal form. A confection containing at least one crystallized mass that was produced by this process. | 10-23-2014 |
| 20150017279 | CONFECTIONERY PRODUCT - The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof. | 01-15-2015 |
| 20150056325 | Confectionery Composition, Method Therefor, and Associated Confectionery Articles - A method of forming a confectionery composition without conventional cooking is disclosed. The method includes blending specific amounts of polyglucitol and water at a temperature of about 50° C. to about 85° C. to form a confectionery composition. Also disclosed are the confectionery compositions and confectionery articles prepared using the method. The confectionery composition can be, for example, a soft candy or a hard candy. | 02-26-2015 |
| 20150099033 | PROCESS FOR SHORTENING THE CONDITIONG TIME OF A COMPOSITION OF A CHEWING GUM CORE IN A CHEWING GUM PREPARATION PROCESS - A process for shortening the conditioning time of a composition of a chewing gum core in a chewing gum preparation process, wherein hydrogenated or non-hydrogenated palatinose is mixed with a chewing gum base composition and to the use of hydrogenated or non-hydrogenated palatinose in a composition of a chewing gum core for shortening the conditioning time. | 04-09-2015 |
| 20150118353 | THREE-LAYERED CONFECTIONERY WITH IMPROVED TEMPORAL STABILITY - To improve the temporal stability of multi-layered chewing gum. By adjusting the amount of a gelatinizing agent, especially gelatin, in an edible material, especially in a soft candy (1.5 to 6% by weight in the edible material and 1.5 to 10% by weight based on a gum base), it is possible to suppress moisture absorption and deterioration of flavor, prevent negative effects on the properties of chewing gum such as melting, and secure production suitability. | 04-30-2015 |
| 20150305366 | Supporting Material and Method of Making the Same - A supported comestible comprises a frozen comestible ( | 10-29-2015 |
| 20150351424 | CHEWING GUM MANUFACTURE - A chewing gum sheet is formed without substantial use of a powdered non-stick agent by extruding a slab having a tacky surface of heated chewing gum composition onto a moving conveyor; cooling the slab on the conveyor sufficiently to cool the surface of the slab; and passing the slab from the conveyor through at least one cooled roller to form a chewing gum sheet with predetermined dimensions. | 12-10-2015 |
| 20150374011 | NON-CONTACT PRINTED COMESTIBLE PRODUCTS AND APPARATUS AND METHOD FOR PRODUCING SAME - The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The apparatus includes an extruder for extruding a slab of an edible substrate and a non-contact printing device for printing an edible ink on the slab. The apparatus provides versatility as the printing device may be placed anywhere along the apparatus. The printing device may be positioned along the apparatus as desired to operate in cooperation with other components of the apparatus. | 12-31-2015 |
| 20160000115 | CENTER-FILLED CONFECTIONS AND METHOD OF MAKING SAME - A method is provided for making a center-filled confection. The confection is made by preparing an extrudable confectionery shell material, preparing a center-fill composition which is capable of forming a pumpable liquid when heated, heating the center-fill composition to a temperature sufficient to convert it into a pumpable liquid, and holding it at a temperature sufficient to maintain it in a liquid state, coextruding the confectionery shell material and the center-fill composition as a liquid-filled rope, forming the filled rope into individual confectionery pieces, and allowing the confectionery pieces to cool to less than 26° C. to form a confectionery piece. After a period of time, the center-filling undergoes a phase change to become a fine crystalline filling. | 01-07-2016 |
| 20160015053 | CHEWING GUM SNACKS; AND METHODS OF MAKING THEREOF - Disclosed herein are chewing gum snack products having multi-sensorial attributes of flavor, texture, and visual appeal which provides a snack-like quality at the initial stage of chewing that then transitions to chewing gum-like qualities at later stages of chewing. | 01-21-2016 |
| 20160021909 | LOW DENSITY CHEWING GUM AND SYSTEMS AND PROCESSES FOR MAKING SUCH - Systems and methods are provided for making a shaped gum product composed of agglomerated individual strands of gum. The gum product is induced through a plurality of apertures in a forming die to form individual strands of extruded gum product. The individual strands of gum product are then cooled by a cooling system, such as a blower and/or a cooled conveyor and form an agglomerated mass of cooled individual strands of gum product. Agglomerated mass of gum product is then formed into a predetermined shape and configuration, for example by slicing and/or scoring. | 01-28-2016 |
| 20160021910 | Coated Chewing Gum with a Hard Caramel Layer - The invention relates to a chewing gum which has a chewing mass and a coating. The chewing mass contains a gum base, at least one sugar and/or at least one sugar substitute, at least one sweetener, a softening agent, and optionally a flavor, and the coating contains at least one sugar and/or at least one sugar substitute, at least one sweetener, and water. By encasing the chewing mass with a hard caramel layer which contains at least one sugar substitute, flavors which normally cannot be used in chewing gums can be used to flavor the chewing gum. | 01-28-2016 |
| 20160029656 | PROCESS FOR PREPARING A CONFECTIONERY, AND CONFECTIONERIES THUS OBTAINED - The present invention relates generally to a confectionery. More specifically, the present invention relates to a novel process for preparing novel sugar-free confectioneries having a gelled centre and a multilayer coating of laminated type. The present invention also relates to the confectioneries obtained by performing the process. | 02-04-2016 |
| 20160029659 | COATED CHEWING GUM AND ITS PROCESS OF MANUFACTURE - The present invention relates to chewing gum having a coating with a satin effect and optionally containing a filling in the form of particulate matter. The invention also relates to methods of obtaining said chewing gum. | 02-04-2016 |
| 20160029660 | SPRAY-FORMED CONFECTIONERY PRODUCT, APPARATUS AND METHOD - The present disclosure provides apparatuses, methods, and products, directed to confectionery products containing a melted gum base composition. A dispensing device sprays particles of a molten gum base composition onto an edible substrate. The molten gum base composition solidifies to form the melted gum base composition. The melted gum base composition may contain one or more organoleptic components and may be in layer form, in the shape of an object, or in the shape of a three-dimensional object. | 02-04-2016 |
| 20160037797 | METHOD FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF SORBITOL-BASED SUGAR-FREE CHEWING GUM - A process for improving the organoleptic properties of sorbitol-based sugar-free chewing gums, such as the initial bite, the sweet-taste perception and the flavor intensity. | 02-11-2016 |
| 20160037798 | DRY FOAM CONFECTIONERY PRODUCT - The present invention relates to a multiple portion confectionary product that has multiple textures and provides multiple sweetener release profiles and to the process for making the confectionary product. More specifically the invention relates to a multiple portion confectionary product wherein the confectionary product consists of a dry foam portion and a chewing gum portion. | 02-11-2016 |
| 20160050954 | NOVEL CONFECTIONERY WITH IMPROVED CRUNCHINESS - The present invention concerns a novel composition for a non-cariogenic confectionery or pharmaceutical product obtained by a hard sugar-coating method, and having improved crispiness relative to the prior art products. The invention also concerns the method of implementing said composition in the production of a non-cariogenic sugar-coated chewing-gum, characterised in that it helps considerably reduce the time taken to produce said products. | 02-25-2016 |
| 20160066596 | MULTILAYERED SUGAR FREE MANNITOL CONFECTIONERY AND METHODS OF MAKING SAME - Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum. | 03-10-2016 |
| 20160073657 | SUGAR FREE CONFECTIONERY; METHODS OF MAKING SAME; AND USE IN PREPARING MULTILAYERED CONFECTIONERY - Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum. | 03-17-2016 |
| 20160088859 | NON-CONTACT PRINTED COMESTIBLE PRODUCTS AND APPARATUS AND METHOD FOR PRODUCING SAME - The present disclosure provides systems, apparatuses, methods and products directed to non-contact printing of confectionery products. The confectionery products may include an edible substrate having a surface and an edible ink printed on the edible surface. The edible ink may cover at least about 5% of the surface. An apparatus of the present disclosure may include a removal device for removing at least a portion of a rolling compound from a confectionery material and a printing device for non-contact printing an edible ink-indicia on the confectionery material. An apparatus of the present disclosure may also include a detection device detecting the presence of confectionery material at a predetermined position. | 03-31-2016 |
| 20160095331 | COLORED WAX COMPOSITIONS - Colored wax compositions comprising a multiplicity of colored wax particles comprising at least one wax, at least one colorant and at least one emulsifier, wherein the colored wax particles are made by heating the at least one wax, the at least one colorant and the at least one emulsifier together, solidifying the melted colored wax composition and then forming particles from the solidified colored wax composition, the resultant colored wax particles having an average particle size of at least 200 microns that provide a speckled appearance when applied to the surface of a confectionery composition. In particularly, the present disclosure relates to coated confectionery compositions such as chewing gum compositions having a speckled appearance when this colored wax composition is applied as a coating to a confectionery composition as well as to methods for making colored wax coated confectionery compositions such as chewing gum pellets. | 04-07-2016 |
| 20160100605 | CHEWING GUM PRODUCTS CONTAINING ETHYL ESTER OF N-[[5-METHYL-2-(1-METHYLETHYL)-CYCLOHEXYL] CARBONYL] GLYCINE - A chewing gum composition includes gum base, flavor, sweetening agent, and about 0.3% to about 0.6% ethyl ester of N-[[5-methyl-2-(1-methylethyl)-cyclohexyl]carbonyl]glycine, commonly known as WS-5. | 04-14-2016 |
| 20160106120 | A SYSTEM AND METHOD FOR FORMING A CHEWING GUM PRODUCT WITH AT LEAST ONE INCLUSION - Disclosed is a method for forming a chewing gum product with at least one inclusion, the method including providing a gum sizing system including a first sizing roller, a second sizing roller, and a gum mass delivery system, directing a gum mass toward a sizing gap between the first sizing roller and the second sizing roller via the delivery system, adding at least one inclusion to the gum mass at an area of the gum sizing system that is at least one of upstream or within the sizing gap, sizing the gum mass into a substantially continuous gum sheet with said at least one inclusion via transport of the gum mass through the sizing gap; and separating the gum sheet into a plurality of gum pieces. | 04-21-2016 |
| 20160120205 | PROCESS FOR PRODUCING A CANDY GUM - The invention relates to a one-pot process for producing a candy gum in which a sugar/glucose syrup mixture concentrated by a boiling process, or a mixture of crystalline polyols, or a polyol syrup mixture is mixed with gum base raw materials and also gelling agents, taste agents, and optionally sweeteners, wherein the gum base raw materials used are solely polyvinyl acetate, vinyl acetate-vinyl laurate copolymer, fat, wax and emulsifier. | 05-05-2016 |
| 20160143316 | 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. | 05-26-2016 |
| 20160192674 | CHEWING GUM COMPOSITION COMPRISING A MICRO-ENCAPSULATED FLAVOUR IN A MATRIX COMPRISING PROTEIN | 07-07-2016 |
