Warner-lambert Company

Leonard P Abbazia

Mario W Medri

Wayne J Puglia

Mamoun M Hussein

Shirley A Barcelon

Allan H Graff

Ralph Cifrese

Amy J Becker

Edwin R Koch

A hard boiled candy composition having a unique flavor perception is disclosed. The composition comprises a sugar or sugarless hard boiled candy base and the following flavoring agents: corn mint oil, eugenol (or clove oil), cardamom and menthol.

Unique flavor composition

A chewable comestible product is disclosed which comprises a frappe component having a density of at least 1.0, and a syrup component including corn syrup, sugar, and water. An antacid is optionally included and may preferably be incorporated into the frappe component. A related method of preparing the comestible product is also disclosed, which includes the processing of the product of the invention by cold processing techniques. In the instance where the product includes an antacid, metallic user aftertaste is absent.

Chewable comestible product

A center-filled confectionery or chewing gum composition having an outer shell enclosing a cavity, and a sugarless, substantially non-aqueous semi-liquid center-fill within said cavity, said liquid center-fill comprising.

Substantially non-aqueous semi-liquid center-fill

A two-stage process for the preparation of a chewing gum base utilizing solid elastomer is described wherein the solid elastomer is initially subjected to high intensity mixing under high shear conditions to masticate the solid until a substantially uniform, lump-free mass is obtained; followed by the step-wise addition of an elastomer solvent and an oleaginous plasticizer with continuous high intensity mixing until a substantially molten, uniform mass is obtained. In the second stage of the process, the remaining chewing gum base ingredients are added, step-wise, with continuous high intensity mixing until a uniform blend of ingredients is obtained. The second stage ingredients, which may include a non-toxic vinyl polymer, a hydrophobic plasticizer, additional oleaginous plasticizer and an emulsifier, are added step-wise in a sequence determined by decreasing order of viscosity. In a modification of the process, the hydrophobic plasticizer or emulsifier may be added with the stage one ingredients. Optional ingredients such as antioxidants and fillers may be added during stage one or stage two; and pigments, which are also optional, may be added during the stage two processing.

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Brooklyn, NY, United States of America

Leonard P Abbazia