Wm Wrigley Jr Company

Griffith Foods International Inc.

Griffith Laboratories International, Inc.

Michael T Bunczek

Philip W Urnezis

Michael J Greenberg

Robert J Yatka

Michael A Reed

David W Record

David G Barkalow

Roy L Whistler

Donald B Bernacchi

Philip Mazzone

George Monen

Aaron R Graham

Louis E Windecker, Jr

Jr Windecker Louis E

This invention is directed to a composition and application of marinades that contain, as key active ingredients, a combination of organic salts derived by fermentation of sugars. The resulting all natural marinades substantially improve cook yield, juiciness, flavor, and color in meat and in seafood, in a surprisingly effective way.

Marinades for meat and seafood containing natural metabolites

Disclosed are improved citrus fruit juice powders and methods of providing the improved citrus fruit juice powders. The citrus fruit juice powders are neutralized and are free of fillers, such as maltodextrin. Also disclosed are meat marinades that include the improved citrus fruit juice powder.

Method for making citrus juice powder

A method for producing a chewing gum with an improved release of a lipophilic active agent, as well as the chewing gum so produced, is obtained by using a hydrophilic gum base. The preferred and novel gum base includes hydrophilic polymers, hydrophilic softeners/emulsifiers and fillers, but is essentially free of hydrophobic elastomers and hydrophobic softeners, as well as waxes and elastomer solvents. The lipophilic active agent is preferably added to a coating on a chewing gum pellet made using a hydrophilic gum base, such as by being mixed into a coating solution. The coating solution may contain a high-intensity sweetener. An active agent may also be used in the gum core.

Chewing gum product including a hydrophilic gum base and method of producing

A gum base including a siloxane polymer, a polar polymer and optionally a filler, chewing gums made from the gum base as well as methods for manufacturing chewing gum and gum bases are disclosed.

Chewing gum and gum bases having reduced adhesion to environmental surfaces and method for making

Gum base and chewing gum containing edible polyesters and method for

Gum bases and chewing gum formulations, as well as methods for making same, are provided. The gum base and chewing gums include an edible end-capped polyester.

Gum base and chewing gum containing edible polyesters

A gum base including an alkyl substituted polydimethylsiloxane. Chewing gums made from the gum base as well as methods for manufacturing chewing gum and gum bases are disclosed.

Chewing gum and gum bases having reduced adhesion to environmental

Chewing gum containing sucrose polyesters

The present invention relates to a method of preparing a stabilized sweetener ingredient containing aspartame, a stabilized aspartame sweetener ingredient for use in chewing gum, and a chewing gum composition containing the stabilized aspartame sweetener ingredient. The aspartame is blended with specific amounts of water, inorganic acid and an encapsulating agent to form a homogeneous mixture. The mixture is dried to form the sweetener ingredient. The sweetener ingredient is relatively stable and unreactive in the presence of cinnamon and other aldehyde-based flavoring agents.

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Lisle, IL, United States of America

Michael T Bunczek