Wm Wrigley Jr Company

Steven B Courtright

Lindell C Richey

Gordon N McGrew

Joo H Song

Michael A Reed

Steven E Zibell

Albert H Chapdelaine

Roman M Barabolak

Kevin F Barrett

Sharon M Thomas

Robin M Kubota

A chewing gum employing total invert sugar or medium invert sugar or a mixture thereof as a humectant. The chewing gum preferably comprises between about 0.1 to 5.0 percent by weight total invert sugar or between about 0.1 to 5.0 percent by weight medium invert sugar or between about 0.1 to 5.0 percent by weight of a mixture of total invert sugar and medium invert sugar. A method of manufacturing the chewing gum is also disclosed.

Chewing gum with improved taste perception employing invert sugar

Flavor releasing structures for chewing gum are provided. The structures consist of a core having a flavor reservoir material and a binding material. The cores may be coated with a flavor barrier coating.

Flavor releasing structures for chewing gum

A food packaging material that has a plurality of porous polymeric beads impregnated with an anti-oxidant, or oxygen scavenger compound.

Food packaging improvements

A chewing gum that contains fro about 0.5 to about 30 percent of a proteinaceous, water-dispersible, macrocolloid comprising substantially non-aggregated particles of dairy whey protein.

Gum composition containing protein macrocolloids

The present invention is a method for producing a chewing gum with a zein coated delayed release high-potency sweetener. In accordance with the invention, the zein coating is modified so as to be softer so that the sweetener particles are less crunchy and perceptible in the chewing gum. The process beings by mixing a quantity of zein, solvent for the zein, and a water soluble modified cellulose compound, such as hydroxypropyl methylcellulose, together to form a modified zein solution. The amount of the inclusion material is preferably about 5 to about 40 percent by weight of the zein. This modified zein solution is applied to a high-potency sweetener and then dried to produce the delayed release sweetener particles. These particles are then added to a chewing gum formulation.

Chewing gum containing high-potency sweetener particles with modified

A method of making chewing gum is disclosed which reduces the incidence of 'sugar spots.' The method begins by providing a sweetener matrix in a mixer. Discrete particles of unmelted gum base, e.g. commercially available gum base pellets, are then added to the mixer. These two components are mixed until a homogenous mass is produced. Preferably, the sweetener matrix contains no more than about 13 percent by weight moisture at the time the gum base particles are added.

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Evanston, IL, United States of America

Steven B Courtright