Warner-lambert Company

Werner-lambert Company

Steven M Faust

Subraman R Cherukuri

Gul Mansukhani

Lucy L Wong

Daniel A Orlandi

Krishna P Raman

Michael Glass

Mamoun M Hussein

Kenneth P Bilka

Shirley A Barcelon

Joseph Hoholick

Amy Dombroski

J Francisco Zamudio-Tena

The present invention pertains to chewing gum compositions having longer lasting sweetness which comprise in percentages by weight of the total composition (a) a soft polyvinyl acetate gum base in an amount from about 50% to about 80%, (b) a flavoring agent, (c) an intense sweetening agent in an amount up to about 0.3%, and (d) a bulk sweetening agent in an amount from about 10% to about 40%. The present invention also pertains to methods for preparing the chewing gums having longer lasting sweetness.

Chewing gums having longer lasting sweetness

An acesulfame-K containing composition exhibiting enhanced sweetness comprises one or more food grade acids, acesulfame-K and potassium chloride.

Enhanced sweetness of acesulfame-K in edible compositions

The present invention pertains to a confectionery coated chewing gum composition having a center portion and a confectionery coating over the center portion wherein the center portion comprises a reduced-calorie gum base which comprises in percentages by weight of the gum base (a) an elastomer present in an amount from about 0.5% to about 20%, (b) a medium molecular weight polyvinyl acetate polymer having a molecular weight from about 35,000 to about 55,000 present in an amount from about 10% to about 25%, (c) an acetylated monoglyceride present in an amount from about 4.5% to about 10%, (d) a wax having a melting point below about 60.degree. C. present in an amount from about 6% to about 10%, and (e) a component selected from the group consisting of elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof, present in an amount to bring the total amount of gum base to 100%. The confectionery coated chewing gum compositions may be used with a wide variety of confectionery coatings. The present invention also pertains to methods for preparing the confectionery coated chewing gum compositions.

Reduced-calorie confectionery coated chewing gum compositions and

The present invention pertains to stabilized chlorodeoxysugar sweetening agent compositions in powder form which comprises a chlorodeoxysugar derivative and an effective amount of a stabilizing agent wherein the stabilizing agent is capable of forming a stabilizing mixture with the chlorodexoysugar derivative. The stabilized sweetening agent compositions may be used in a wide variety of ingestible products such as chewing gum compositions, hard and soft confections, beverages, and the like. The present invention also pertains to methods for preparing the stabilized sweetening agent compositions and the ingestible products in which they may be used.

Stabilized chlorodeoxysugar sweetening agents in powder form and methods

This invention pertains to sweetened chewing gum compositions which comprise (A) a gum base; (B) a bulking agent; (C) a flavoring agent; and (D) an encapsulated synergistic sweetening agent composition which comprises (a) a synergistic combination of N-L-alpha-aspartyl-L-phenylalanine 1-methyl ester and the potassium salt of 6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxide, wherein the synergistic combination is present in an amount from about 0.01% to about 50%, by weight of the encapsulated sweetening agent composition; (b) an emulsifier present in amount from about 0.5% to about 20%, by weight of the encapsulated sweetening agent composition, and selected from the group consisting of lecithin, ester of stearates, esters of palmitates, esters of oleates, esters of glycerides, sucrose polyesters, polyglycerol esters, and mixtures thereof; and (c) polyvinyl acetate, having a molecular weight from about 2,000 to about 14,000, present in an amount from about 40% to about 93%, by weight of the encapsulated sweetening agent composition; wherein N-L-alpha-aspartyl-L-phenylalanine 1-methyl ester is present in an amount from about 0.065% to about 0.095%, by weight of the chewing gum composition. This invention also pertains to methods for preparing the encapsulated synergistic sweetening agent compositions and the chewing gum compositions in which they may be employed.

Encapsulated synergistic sweetening agent compositions comprising

A sucralose-sweetened chewing gum composition having a moisture content below about 2% by weight, wherein the sucralose is released from said composition at a rate of 15 to 50 sucrose equivalents within the initial 30 seconds of chewing.

Sucralose sweetened chewing gum

The present invention pertains to synergistic sweetening compositions which comprise Polydextrose and a chlorodeoxysugar derivative. The synergistic sweetening compositions may be used in a wide variety of ingestible products such as chewing gum composition, hard and soft confections, beverages, and the like. The present invention also pertains to methods for preparing the synergistic sweetening compositions and the ingestible products in which they may be used.

Synergistic sweetening compositions containing polydextrose and a

An improved food acid delivery system that effects a controlled release of the acid provides prolonged sourness, flavor and juiciness duration in chewing gums, pharmaceuticals and other confections. The food acid is encapsulated in a matrix comprised of an emulsifier and a polyvinyl acetate, the type of which is selected according to the water solubility of said food acid. A chewing gum composition employing the delivery system and a method for the preparation of both the delivery system and the gum composition are disclosed.

Food acid delivery systems containing polyvinyl acetate

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

The present invention pertains to an unpleasant taste masking composition which comprises a flavoring agent having a bitter taste or unpleasant off-note and a sufficient amount of a non-bitter intense sweetener to nullify the taste or off-note of the flavoring agent. The unpleasant taste masking composition may be used in ingestible products such as hard and soft confections, chewing gum compositions and the like. The present invention also pertains to a method for preparing the unpleasant taste masking compositions and the ingestible products in which they may be used.

Unpleasant taste masking compositions and methods for preparing same

A flavor delivery system is disclosed which offers the combination of improved flavor intensity and extension and, when incorporated into chewing gums, provides desired softness to the gum to facilitate the reduction in softening additives that conventionally add moisture thereto. The present delivery system comprises a composite of a flavor and a resin preferably in a solution mixture with each other, the flavor being present in an amount of from about 20% to about 80% of the final delivery system, with the resin comprising the remainder. Optionally, an emulsifier may be added in an amount of up to 25% by weight. In a further embodiment, the delivery system of the present invention may include up to 25% by weight of a sweetener such as acesulfame-K. The present delivery system finds use in comestibles such as chewing gum compositions and other food products, pharmaceuticals, and scratch-and-sniff and aroma packaging products. The delivery system may be incorporated as a liquid or may be prepared in particulate form.

Controlled release flavor system and method of preparation

Reduced and low-calorie chewing gum compositions containing a gum base level of about 40 to about 80% by weight, and an oil-containing cereal bran, such as corn bran, in amounts of about 4 to about 20% by weight. These compositions result in a chewing product having a caloric content of about 0.1 to about 2.1 calories/gram.

Reduced and low-calorie sugar and sugarless chewing gum compositions

The present invention pertains to a center-filled chewing gum composition having an outer shell enclosing a cavity and a liquid center within the cavity, wherein the outer shell comprises a gum base having an enhanced hydrophilic nature. In a preferred embodiment invention pertains to a center-filled chewing gum composition wherein the outer shell comprises a gum base comprising in percentages by weight of the gum base (a) an elastomer present in an amount from about 0.5% to about 20%, (b) a medium molecular weight polyvinyl acetate polymer having a molecular weight from about 35,000 to about 55,000 present in an amount from about 10% to about 25%, (c) an acetylated monoglyceride present in an amount from about 4.5% to about 10%, (d) a wax having a melting point below about 60.degree. C. present in an amount from about 6% to about 10%, and (e) a component selected from the group consisting of elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof, present in an amount to bring the total amount of gum base to 100%. The center-filled chewing gum compositions may be used with a wide variety of liquid centers. The present invention also pertains to methods for preparing the center-filled chewing gum compositions.

Reduced calorie center-filled chewing gum compositions having improved

The present invention pertains to a reduced-calorie saliva stimulating chewing gum composition which contains (A) a gum base having an enhanced hydrophilic nature, (B) a bulking agent, (C) an effective sweetening agent, and (D) a homogeneous mixture of a hydrophilic polymer present in an anhydrous carrier. In another embodiment, chewing gum contains (A) a gum base which comprises (a) an elastomer, (b) a medium molecular weight polyvinyl acetate polymer, (c) an acetylated monoglyceride, (d) a wax having a melting point below about 60.degree. C. and (e) a material selected from the group consisting of elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof, (B) a bulking agent, (C) a sweetening agent, and (D) a homogeneous mixture of a hydrophilic polymer present in an anhydrous carrier.

Reduced-calorie saliva stimulating chewing gum compositions and methods

The present invention pertains to a sugarless, substantially anhydrous chewing gum composition which comprises a gum base, a non-hygroscopic bulking agent comprising a racemic mixture of alpha-D-glucopyranosyl-1,6-mannitol and alpha-D-glucopyranosyl-1,6-sorbitol, a softening agent, and a sweetening agent. The gum composition preferably contains no more than about 2.5% water, by weight of the total chewing gum composition. The sugarless, substantially anhydrous chewing gum compositions may be used in a variety of chewing gum products. The present invention also pertains to methods for preparing the sugarless, substantially anhydrous chewing gum compositions and the chewing gum products in which they may be used.

Growing community of inventors

Stanhope, NJ, United States of America

Steven M Faust