Warner-lambert Company

Nabisco Brands, Inc.

Bristol-myers Squibb Compnay

Hussein, Mamoun M.

Mamoun M Hussein

Shirley A Barcelon

Alfred Oppenheimer

Carolina Militescu

Subraman R Cherukuri

Frank J Bunick

Gul Mansukhani

Michael Glass

Steven M Faust

Navin M Geria

Allan H Graff

Vincent G Corsello

Edward J Carlin

Ralph Cifrese

Donald M Lynch

Leonard P Abbazia

Frank P Calabro

Alan H Moskowitz

John Migton

A histamine H,antagonist incompatible with acidic materials is incorporated in an effervescent composition and is stable therein provided the acidulant employed in the effervescent couple is a non-hydroxy group containing acidulant and such acidulant is employed as substantially the entire amount of the acidulant present in the formulation. Preferably the composition is devoid of hydroxy group containing acidulant. Adipic acid, succinic acid, fumaric acid and succinic anhyride may be employed as the acidulant. Adipic acid is preferred.

Effervescent histamine H2 antagonist composition

Liquid oral compositions comprising a liquid carrier and one or more deterpenated and fractionated flavor oil(s) have improved taste and clarity.

Liquid oral compositions comprising deterpenated and fractionated flavor

The present invention pertains to a savory flavored nonsweet snack composition comprising a nonsweet carbohydrate bulking agent and a savory flavoring agent. The present invention also pertains to a method for preparing a savory flavored nonsweet composition which comprises heating and mixing a nonsweet carbohydrate bulking agent at elevated temperatures, cooling the bulking agent to a temperature below about 120.degree. C., admixing a savory flavoring agent with the bulking agent and forming the resulting mixture into a desired shape.

Savory flavored nonsweet compositions using nonsweet carbohydrate

The combination of pepper-like constituents, such as piperine, and volatile formate esters, such as ethyl formate, is useful as a substitute for chloroform in pharmaceutical, oral hygiene and confectionery compositions.

Combination of formate esters and pepper-like constituents as an

An improved, reduced calorie, high base content chewing gum composition possesses a greater, more intense initial flavor impact of increased duration. The method of preparation utilizes highly fractionated or rectified flavor oils from which are removed the terpene and sesquiterpene components resulting in an enhanced and sustained flavor release from the gum base. The deterpenated oils have a lesser affinity for the gum base allowing for the use of higher gum base levels for the reduction of calories without the flavor oils being trapped therein. The sustained flavor release is also improved by the complete or partial renewal of several bitter tasting components previously associated with the oils.

High impact mint flavor for high base chewing gum

Confections containing a volatile oil and designed for dissolving in the oral cavity containing novel volatile oil masking agents are disclosed. The volatile oil masking agents significantly suppress the perception of unpleasant organoleptic sensations such as bitterness or medicinal off-taste initiated by the volatile oil being released in the oral cavity. Masking agents such as fenchone and d-borneol are present in the confection in sensorially undetectable amounts to provide masking of unpleasant characteristics of volatile oils without detracting from the desired organoleptic sensations of taste and the preception of vapor action in the oral cavity.

Flavor enhancing and medicinal taste masking agent

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

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 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 sequentially flavored chewing gum composition is disclosed. The chewing gum composition comprises: (A) gum base; (B) one or more non-confined water soluble flavoring agents; (C) one or more non-confined oil soluble flavoring agents; and (D) optionally, conventional chewing gum additives. The water soluble flavoring agents, upon chewing the gum composition, release first to provide distinct flavor perceptions. The oil soluble flavoring agents release subsequent to the release of the water soluble flavoring agents to provide flavor perceptions distinct from the flavor perceptions of the water soluble flavoring agents. Also disclosed is a sequentially flavored chewing gum composition. The chewing gum composition comprises: (A) gum base; (B) two or more non-confined oil soluble flavoring agents; and (C) optionally, conventional chewing gum additives. Further disclosed is a process for making sequentially flavored chewing gum compositions.

Sequentially flavored chewing gum composition

Essential oils extracted from botanical material are treated with a peroxide-acid reagent to remove harsh flavor off-notes therefrom.

Essential oils treated to remove harsh notes therefrom

Essential oils extracted from botanical material are treated with Fehlings solution to remove harsh flavor off-notes therefrom.

Growing community of inventors

Mountain Lakes, NJ, United States of America

Mamoun M Hussein