Nabisco Brands, Inc.

Nabisco, Inc.

Lifesavers LLC

Nabisco Technology Company

Gary S Kehoe

Thomas J Carroll

Wayne J Puglia

Donald A Mackay

Frank Witzel

Dominick R Friello

K Warren Clark

Donald L Mihalich

John Zimmerman

Michael Diehl

Multi-veined chewing gum is produced by injecting a plurality of different liquid flavor/dye compositions into a substantially homogeneous gum base composition or into a laminated or coextruded gum composition. The injection may be performed while the gum composition is being conveyed in one or more extruder head barrels, the injection being at a plurality of radial and/or circumferential positions in the barrel. In embodiments of the invention substantially straight longitudinal veins of color are then partially mixed to partially displace the colored veins in a direction transverse to the direction of extrusion so as to create veined, multi-colored patterns substantially throughout a cross section of the product in a manner so that the multi-colored patterns in the cross-section differ along the length of the extrudate. The extrudate is cut to obtain gum pieces having different veins of injected liquid additives which provide a swirled or marbleized pattern in the opposing cut ends. The injected liquid additive compositions may include flavors, dyes, lakes, high intensity sweeteners, therapeutic agents, breath freshening agents, and mixtures thereof. Surface veins may also be produced by injection of liquid colorant/flavorant compositions onto the substantially homogeneous gum base composition as it passes through the extrusion head barrel. The surface veins may be disrupted or displaced independently of the interior veins using a rotatable sleeve or gum rope twisting device.

Method and apparatus for production of multi-flavored and multi-colored

L-aspartic acid sweetening agent derivatives are stabilized in sugarless chewing gum containing about 2 to 8% moisture by being formulated with cooked aqueous hydrogenated starch hydrolysate having a moisture content of 10.+-.6%. Optionally, glycerine may also be used.

Sugarless chewing gum containing APM

Method for production of multi-flavored and multi-colored chewing gum

Material such as chewing gum is treated to reduce its density by working it and feeding it through a twin-screw corotating extruder configured to provide flow at first and second longitudinal rates, pulling in a plane normal to the axis of flow, and further working and homogenization.

Apparatus and method for making extruded chewing gum

Active ingredients useful in chewable articles of commerce are physically encased in non-porous, chewable, particles of elastomer and such particles are then incorporated in the articles of commerce. During mastication of the chewable article of commerce the active ingredient is released from the elastomer particles over a prolonged period of time. The active ingredients would include flavorants, intense sweeteners, colorants, medicaments, effervescent agents and tobacco.

Elastomer encased active ingredients

Methods and apparatus for forming an edible product. The apparatus comprises an inside tube, an outside tube extending along and around the inside tube, and a plurality of deflector plates extending across the passageway between the tubes. A first edible material is conducted through the inside tube, and a second edible material is conducted through the passageway between the inside and outside tubes. The deflector plates guide that second material into longitudinally extending spaced apart strands, and also form longitudinally extending spaced apart zones substantially free of the second edible material. The first edible material expands into those zones to form a product having alternating outside strands of the edible materials.

Method for forming an edible product

L-aspartic acid sweetening agent derivatives are stabilized in comestibles containing .gtoreq.2% moisture by being formulated with cooked aqueous hydrogenated starch hydrolysate having a moisture content of 10.+-.6%. Optionally, glycerine may also be used.

Stabilized APM in comestibles

Methods and apparatus for forming an edible product. The apparatus includes an inside tube, an outside tube extending along and around the inside tube, and a plurality of deflector plates extending across the passageway between the tubes. A first edible material is conducted through the inside tube, and a second edible material is conducted through the passageway between the inside and outside tubes. The deflector plates guide that second material into longitudinally extending spaced apart strands, and also form longitudinally extending spaced apart zones substantially free of the second edible material. The first edible material expands into those zones to form a product having alternating outside strands of the edible materials.

Apparatus for forming an edible product

Sugarless stick chewing gum which is flexible for extended shelf life periods is made with cooked aqueous hydrogenated starch hydrolysate having a moisture content of about 8.+-.4%, and which may also contain glycerine.

Flexible sugarless chewing gum

A reduced-shrink chewing gum composition having good film-forming characteristics which is prepared with a relatively high amount of inert inorganic filler and a non-styrene butadiene gum base. The filler material is included as a component of the gum base and as a component added after formation of the gum base.

Reduced-shrink bubble gum

A reduced calorie chewing gum is provided which does not decrease in viscosity upon chewing and contains less than 65% water-solubles, such as sugars and/or sugar alcohols such as sweeteners, and includes gum base containing high levels of inert fillers, such as calcium carbonate or talc in amounts of at least about 40% by weight, softeners, such as lecithin, and optionally synthetic non-caloric sweeteners, such as aspartame, saccharin, or cyclamates. The chewing gum includes at least about 10% air voids entrapped in the gum base matrix which, upon chewing, become filled with moisture causing a dramatic increase in cud volume.

Reduced calorie chewing gum

A chewing gum is provided which contains gum base and a non-aqueous solid fatty or gelatinous sweetener or flavorant, such as butter, marshmallow or caramel, solubilized in the gum base. The subject chewing gum has the appearance and mouth feel of chewing gum as opposed to candy and a delayed but prolonged sweetness or flavor impact. The chewing gum is laminated with a slab of chewing gum which will supply initial sweetness or flavor impact. A method for producing the above chewing gum is also provided.

Chewing gum containing fatty or gelatinous sweetener and method

A tobacco-flavored chewing gum is provided which does not decrease in viscosity upon chewing inasmuch as it is preferably essentially free of water-solubles, and includes gum base containing high levels of inert fillers, such as calcium carbonate or talc in amounts of at least about 50% by weight, softeners, such as lecithin, synthetic non-caloric sweeteners, such as aspartame, saccharin or cyclamates, and tobacco flavors and/or natural tobacco. The chewing gum includes at least about 10% air voids entrapped in the gum base matrix which, upon chewing, become filled with moisture causing a dramatic increase in cud volume.

Tobacco-flavored chewing gum

A chewable chewing gum base is provided which is substantially calorie-free, does not decrease in viscosity upon chewing inasmuch as it is essentially free of water-solubles, and includes gum base containing high levels of inert fillers, such as calcium carbonate or talc in amounts of at least about 50% by weight, softeners, such as lecithin, synthetic non-caloric sweeteners, such as aspartame or cyclamates, and flavors. The chewable gum base includes at least about 10% air voids entrapped in the gum base matrix which, upon chewing, become filled with moisture causing a dramatic increase in cud volume.

Growing community of inventors

Ridgefield, CT, United States of America

Gary S Kehoe