Warner-lambert Company

Lonza Inc.

Cadbury Adams Usa, LLC

Colleen Marie Kramer

Michael Glass

Mary Robinson

Victor A Landeryou

Peter J Schaeufele

Mary Katherine Robinson

A crunchy chewing gum product having a crunch similar to that provided by incorporating granulated sugar into a sugar-based gum product is prepared by introducing, into the interior of a gum formulation, a granulated isomalt additive.

Crunch providing chewing gum additive and method of making

Crunchy chewing gum and process for making

The shelf life of moisture-stabilized food, particularly baked goods, is improved by the addition of HSH having a carefully selected polymerization range. More particularly, the HSH comprises broadly from 60 to 85% of DP1, 10 to 25% of DP2, 1 to 5% of DP3, and 5 to 15% of DP4 or greater. From 2 to 20% of the HSH, 20 to 50% sugar and 5 to 50% water are present in the products, based on the total formulation.

Moisture-stabilized foods having improved shelf life

Growing community of inventors

Ridgewood, NJ, United States of America

Colleen Marie Kramer