Warner-lambert Company

Cadbury Adams Usa, LLC

Lucy L Wong

Subraman R Cherukuri

Steven M Faust

Gul Mansukhani

Hector Olaya

Shiuh John Luo

Daniel A Orlandi

Angel M Orama

Kirshna P Raman

James J Shaw

Michael Glass

Marc Degady

Kenneth P Bilka

Shirley A Barcelon

Allan H Graff

Krishna P Raman

Ralph Cifrese

Eva K Malinowski

Charles J Brine

The present invention pertains to a method for providing dental hygiene which method employs a low moisture chewing gum or confectionery product containing as active ingredients, a combination of sodium bicarbonate and casein phosphopeptide-amorphous calcium phosphate. The invention also concerns the chewing gums and confectionery products that can provide dental health benefits and methods for their preparation.

Oral care chewing gums and method of use

Oral care confections and method of using

The present invention pertains to chewing gum composition having improved flavor and sweetness intensity which comprises (A) a gum base, (B) a bulking agent, (C) a flavoring agent, and (D) an effective amount of a homogeneous flavoring agent delivery system to provide upfront flavor and sweetness which comprises in percentages by weight of the delivery system (a) a spray dried flavoring agent present in an amount up to about 80%, and (b) a bulking agent present in an amount up to about 90%. The flavoring agent delivery system may further comprise a high intensity sweetening agent present in an amount up to about 80%, by weight of the flavoring agent delivery system. The flavoring agent delivery systems may be used in a wide variety of chewing gum compositions. The present invention also pertains to methods for preparing the flavoring agent delivery systems and the chewing gum compositions in which they may be used.

Chewing gum compositions having increased flavor and sweetness and

A center-filled chewing gum having an outer chewing gum shell enclosing a cavity and a liquid center-fill. The liquid center-fill contains a fruit juice concentrate and an acid/buffer system.

Fruit juice center-filled chewing gum

A digestible, biodegradable chewing gum comprising wheat gluten and a texturizing agent such as calcium carbonate, rice flour or ascorbic acid. The chewing gum can be swallowed and digested, or it can be discarded in ordinary compost waste facilities.

Chewing gum containing wheat gluten

The present invention pertains to a method for preparing pulverized Polydextrose having a particle size of under about 125 microns in diameter from Polydextrose which is substantially free of low molecular weight organic acids which comprises the steps of (a) admixing Polydextrose which is substantially free of low molecular weight organic acids with an anti-caking agent to form a mixture, and (b) pulverizing the mixture to form the pulverized Polydextrose. The pulverized Polydextrose composition may be used in a variety of chewing gum products and edible products. The present invention also pertains to methods for preparing the chewing gum and edible products in which the novel composition may be used.

Method for preparing pulverized polydextrose which is substantially free

An acesulfame-K containing composition exhibiting enhanced sweetness comprises one or more food grade acids, acesulfame-K and potassium chloride.

Enhanced sweetness of acesulfame-K in edible compositions

A sucralose-sweetened chewing gum composition having a moisture content below about 2% by weight, wherein the sucralose is released from said composition at a rate of 15 to 50 sucrose equivalents within the initial 30 seconds of chewing.

Sucralose sweetened chewing gum

The present invention pertains to synergistic sweetening compositions which comprise Polydextrose and a chlorodeoxysugar derivative. The synergistic sweetening compositions may be used in a wide variety of ingestible products such as chewing gum composition, hard and soft confections, beverages, and the like. The present invention also pertains to methods for preparing the synergistic sweetening compositions and the ingestible products in which they may be used.

Synergistic sweetening compositions containing polydextrose and a

The present invention pertains to an unpleasant taste masking composition which comprises a flavoring agent having a bitter taste or unpleasant off-note and a sufficient amount of a non-bitter intense sweetener to nullify the taste or off-note of the flavoring agent. The unpleasant taste masking composition may be used in ingestible products such as hard and soft confections, chewing gum compositions and the like. The present invention also pertains to a method for preparing the unpleasant taste masking compositions and the ingestible products in which they may be used.

Unpleasant taste masking compositions and methods for preparing same

An edible composition capable of providing long-lasting, breath freshening perception without bitterness which comprises using in said edible composition a cooling composition comprising methanol and an N-substituted-p-methane carboxamide compound.

Breath-freshening edible compositions of methol and a carboxamide

The chlorosucrose sweetener known as sucralose is prepared in a thermally stable composition by co-crystallization with a cyclodextrin. The resulting crystalline product may be comminuted to form particles of desired size for use as a sweetener component in place of or in addition to known sweeteners such as sucrose, saccharin and the like, in a variety of foods, comestibles, and oral medications. The preparation of the stabilized sucralose compositions of the present invention constitutes a molecular encapsulation of the sucralose within the cyclodextrin thereby protecting the sucralose from discoloration caused by heat. Numerous applications for this stabilized complex are suggested and disclosed.

Stabilized sucralose complex

The present invention pertains to a synergistic sweetening composition having a delayed and enhanced sweetness effect which comprises an intense sweetening agent such as a chlorodeoxysugar derivative and a bulking agent comprising at least about 50% maltitol. The synergistic sweetening composition may be used in a wide variety of ingestible products such as hard and soft confections, chewing gum compositions and the like. The present invention also pertains to methods for preparing the synergistic sweetening compositions and the ingestible products in which they may be used.

Synergistic sweetening compositions containing chlorodeoxysugars and

A sugarless, anhydrous chewing gum composition, and products made therefrom which has a firm textural integrity and a soft chew characteristic and very low-moisture content and low-moisture pick-up over time. The composition includes gum base in an amount of from 18% to about 75% by weight, and a low-moisture pick-up, texturing sweetening/bulking agent of maltitol in an amount sufficient to provide textural integrity and a soft chew characteristic over a period of time.

Growing community of inventors

Jackson Heights, NY, United States of America

Lucy L Wong