Warner-lambert Company

Cadbury Adams Usa, LLC

Michael Glass

Vincent G Corsello

Kenneth P Bilka

Joseph Hoholick

Daniel A Orlandi

Edwin R Koch

Anthony Guzowski

Eva K Malinowski

Subraman R Cherukuri

Dominic J Piccolo

Alfred Oppenheimer

Colleen Marie Kramer

Theresa Cea

Thomas J Carroll

Amy Dombroski

Gul Mansukhani

Steven M Faust

Wayne J Puglia

James A Duggan

Lucy L Wong

Mamoun M Hussein

Allan H Graff

Zoltan Bodor

Zdravko Dokuzovic

Jose F Zamudio-Tena

Hector Olaya

Mary Robinson

Jose N Silva

Michael J Killeen

Carolina Militescu

Joseph D Posta

Michael Rubin

Thomas J Kuncewitch

Frank P Calabro

Ewa Kielczewski

Norton Ross

Joseph Hohclick

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 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

The present invention pertains to an edible coated composition which comprises (a) a core material comprising sorbitol, (b) a primary coating layer comprising zein over the core material, and (c) a sugarless secondary coasting layer over the primary coating layer. The present invention also pertains to methods for preparing the edible coated compositions.

Zein as a moisture barrier for sugarless edible compositions and method

A non-staling, reduced density bubble gum composition is provided by a method wherein a bubble gum composition having a preselected bubble gum base composition is aerated with an inert gas in a pressurized environment. In a preferred embodiment, aeration of the bubble gum composition is achieved by the injection of nitrogen gas into the bubble gum composition during a pressurized extrusion of the gum.

Non-staling aerated bubble gum

A method for treating xerostomia which comprises chewing gum or candy containing from 4 to 70 weight percent xylitol therein.

Method for increasing salivation for xerostomia patients

A gum composition is disclosed which has a substantially uniform soft chew from the initial chew, through the intermediate chew and on through the final chew. The gum composition can be a sugar or sugarless chewing gum composition or bubble gum composition. The gum compositions comprise a gum base, at least one sweetener, an acetylated monoglyceride, glycerin, and optionally, at least one gum additive of a type conventionally found in gum.

Consistently soft-chew textured gum composition

The flavor of chewing gum and confectionery compositions is improved by incorporating into the composition a natural soy flavor enhancer selected from the group consisting of natural soy extract, soy sauce, soy powder, and mixtures thereof in amounts which reduce the bitter or harsh flavor notes perceived after substantial chewing, without imparting the salty taste associated with soy derivatives.

Chewing gum and confectionery compositions containing a soy flavor

A chewable tooth cleaning composition which removes dental plaque from the chewing surfaces of the teeth has incorporated into a chewing gum formulation about 20% to about 40% by weight, based on the weight of the total composition, of a calcium carbonate abrasive having a specific particle size distribution.

Chewable tooth cleaning composition

A stabilized chewing gum product containing an L-aspartic acid derived sweetener in its free form and method for manufacture thereof are disclosed. The chewing gum product includes at least two portions, one of which includes, in its free form, Aspartame (APM) as an artificial, low calorie sweetener. Also included in the APM-containing portion can be an organic acid which will maintain the pH of the portion at a level conducive to maintaining the stability of APM. A second portion can include flavoring agents, and optionally, at least one moisture-containing agent. The portions are arranged in surface-to-surface relationship whereby contact between the APM and the flavorings and/or moisture-containing agent of the second portion is substantially reduced. The stability of APM and, consequently, of the chewing gum product is substantially increased.

Method and product for increased aspartame stability in chewing gum

A chewing gum composition having prolonged juiciness and flavor through the incorporation of a premixed blend of acids having different organic/aqueous partitioning coefficients such that they have sequential release rates during mastication.

Chewing gum compositions having sequential acid release

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

This disclosure relates to a low-moisture, sugarless, center-filled chewing gum and a process for the preparation thereof, in which a low moisture, liquid center-fill is incorporated into a cavity within a substantially anhydrous chewing gum shell. The center-filled chewing gum disclosed has improved non-staling properties and an extended shelf-life. The liquid center-fill has a water content of about 6% to about 8%, based on the total weight of the liquid center-fill, a viscosity of about 22,000 to about 85,000 centipoises at 25.degree. C., and contains a natural or synthetic gum, a glycerin humectant and an additonal, water-miscible humectant.

Low moisture, sugarless, center-filled chewing gum

A chewing gum composition having a low viscosity range and high cohesivity which is suitable for dispensing from a container, such as a squeezable tube, under mild pressure which includes high molecular weight resin-containing gum base in an amount of 15-25%, a cohesive sweetening-bulking component in an amount of from about 15% to about 82%, crystallization inhibitor in an amount of from about 1-15%, and a fine-tuning fluidization component in an amount of from about 0.5%-15% by weight.

Dispensable chewing gum composition, and method of making same

A chewing gum composition having an initial soft-short texture lacking elasticity which converts upon chewing to a soft elastic-cohesive chewing gum which comprises an anhydrous admixture of a gum base, sweetening agent, softener and about 0.75% to about 6% by weight, a maltodextrin binder having a D.E. value of about 7 to about 24.

Growing community of inventors

Fairlawn, NJ, United States of America

Michael Glass