Warner-lambert Company

Alfred Oppenheimer

Mamoun M Hussein

Michael Glass

Shirley A Barcelon

Subraman R Cherukuri

Navin M Geria

Vincent G Corsello

Ralph Cifrese

Joseph Hoholick

Amy Dombroski

A novel confection containing a volatile oil for dissolving in the oral cavity is disclosed. The confection contains a sensorially undetectable amount of a volatile oil modifying agent which enhances the flavor of the volatile oil as well as ameliorates the perception of unpleasant organoleptic sensations such as bitterness initiated by the volatile oil being released in the oral cavity. In a preferred embodiment, the modifying agent is capsicum and most preferably, the oleoresin form of capsicum.

Flavor enhancing and increasing efficacy of cough drops

Pleasant tasting, pleasant smelling edible oil compositions and a process for making same has been developed. The product comprises an unpleasant edible oil and an oil soluble sensory masking agent capable of producing a masking sensation for the unpleasant edible oil. The sensory masking agent is capable of producing a taste masking and/or odor masking sensation for the unpleasant edible oil.

Taste and odor masked edible oil compositions

The flavor of chewing gum and confectionery compositions is improved by incorporating into the composition a natural soy flavor enhancer selected from the group consisting of natural soy extract, soy sauce, soy powder, and mixtures thereof in amounts which reduce the bitter or harsh flavor notes perceived after substantial chewing, without imparting the salty taste associated with soy derivatives.

Chewing gum and confectionery compositions containing a soy flavor

A procedure for preparing a palatable aerosol foam of unpleasant edible oil containing up to 80% oil is disclosed. This has been achieved by incorporating an inorganic complexing agent, water, a sweetening agent, a sensory masking agent and a propellant present in an amount sufficient by itself to function as the whipping agent and propellant into the oil to form a pleasant tasting suspension without an oily mouthfeel, unpalatable taste and unpleasant odor. Each teaspoon of aerosol foam will contain from about 2 to 4 grams of oil.

Edible aerosol foam compositions and method of preparing same

A chewing gum composition having an initial soft-short texture lacking elasticity which converts upon chewing to a soft elastic-cohesive chewing gum which comprises an anhydrous admixture of a gum base, sweetening agent, softener and about 0.75% to about 6% by weight, a maltodextrin binder having a D.E. value of about 7 to about 24.

Growing community of inventors

Randolph, NJ, United States of America

Alfred Oppenheimer