Nabisco, Inc.

Nabisco Brands, Inc.

Other

Hershey Chocolate and Confectionary Corporation

Ronald P D'Amelia

Lawrence P Klemann

John W Finley

Allan D Roden

Michael S Otterburn

Edward L Wheeler

Turiddu A Pelloso

Michael M Chrysam

Peter S Given, Jr

Gilbert A Leveille

Peter T Jacklin

John J Stroz

Richard A Reggio

Dominick R Friello

Joseph W Bell

Saul Scheinbach

Walter Hopkins

Walter H Jewell

Jack Homcy

Martin Cole

Louise Slade

Abraham I Bakal

Anthony Scimone

Thomas J Carroll

Subraman R Cherukuri

Ronald G Yarger

Roy Wallace White

Robert M Sauer, Jr

Robert J Huzinec

Roy A White

Sigismondo A DeTora

Stephen H Wolf

Theresa R Cea

Xiaoming You

Daniel Akkaway

Juan A Menijvar

Jeffery T Galbraith

Denise Deming

Haresh P Madera

Judith K Cooley

Michael Ferroti

Rouben Kachikian

Gilbert Weiss

Lana E Janes

John E Beam

Oscar Chantre

Susan C Agro

Gilbert A Leveilla

Michael Ferrotti

Peter S Given, Jr,

A comestible product which includes inulin, a second component and a divalent zinc or copper. When the comestible product is a tablet, a pressed tablet, a lozenge, a hard candy or a chewy candy, the second component is a formentable carbohydrate which may, optionally, include a polyol. When the comestible product is a chewing gum the second component is a polyol, a formentable carbohydrate or mixtures thereof. The comestible product is useful in controlling breath malodor.

Breath freshening comestible product and method of controlling breath malodor

A comestible product which includes inulin, a polyol and a divalent zinc or copper compound which effectively controls breath malodor.

Breath freshening comestible product

Particulate cellulosic material such as microcrystalline cellulose, .alpha.-cellulose, and/or cellulose acylated with C.sub.2 to C.sub.24 aliphatic acids to a degree of substitution of about 0.05 or less, and mixtures thereof, are physically coated with an edible hydrophobic polymer to provide low calorie flour/starch replacements for edible compositions. Typical coating polymers include cellulose esters of one or more C.sub.2 to C.sub.24 aliphatic acids; cellulose ethers such as methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, natural waxes such as carnauba wax, candelilla wax, rice bran wax, bees wax, and mixtures of these; petroleum waxes such as polyethylene and paraffin waxes; proteins, preferably hydrophobic, such as zein, glutenin and the like, and mixtures thereof. In preferred embodiments, the low calorie flour replacements are made in a hot melt process with intense mixing in the absence of emulsifiers and gums. Some embodiments of the invention are particularly useful as low calorie flour replacements for baked products such as cookies.

Physically coated cellulose as low calorie flour replacements

Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Reduced calorie triglyceride mixtures

Disclosed is chewing gum containing a flavoring component in which the flavorant is releasably adsorbed in a cross-linked elastomeric polymer.

Chewing gum containing flavorant adsorbed in cross-linked elastomeric

Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Extended polyvinyl alcohol fatty acid esters comprise a new class of edible fat mimetic compounds. These esters, which are, structurally, polyvinyl alcohols having methylene groups between the carbon-carbon backbone and pendant hydroxyl groups that have been partially or fully acylated with fatty acids, are low molecular weight polymers having the following general formula ##STR1## where N=5 to 100,

Extended polyvinyl alcohol esters as low calorie fat mimetics

Novel fat mimetic compounds and their uses in food compositions are disclosed. These compounds comprise a backbone to which is attached one hydroxyl group acylated with a fatty acid, forming a pendant carboxy substituent (--O.sub.2 C--R', where R' is an aliphatic group having 1 to 30 carbons), and one carboxylic acid group esterified with a fatty alcohol, forming a pendant carboxylate substituent (--CO.sub.2 R', with R' as defined above).

Carboxy/carboxylate disubstituted esters as edible fat mimetics

Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterfication of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or oleyl chloride, by the transesterification between low molecular weight polyvinyl alcohol and methyl oleate, or by the interesterification between low molecular weight polyvinyl acetate and methyl oleate, is a preferred edible fat replacement.

Polyvinyl oleate as a fat replacement

Chewing gum is made in a direct one-step process by mixing together at about 50.degree. to 100.degree. C. in weight %,

Composition and process for one-step chewing gum

Growing community of inventors

Hicksville, NY, United States of America

Ronald P D'Amelia