Nabisco, Inc.

Nabisco Brands, Inc.

Nabisco Technology Company

Thomas J Carroll

Gary S Kehoe

Donald L Mihalich

Joseph W Bell

Norbert Gimmler

John Zimmerman

Walter R Hopkins

Wayne J Puglia

Michael Diehl

Multi-veined chewing gum is produced by injecting a plurality of different liquid flavor/dye compositions into a substantially homogeneous gum base composition or into a laminated or coextruded gum composition. The injection may be performed while the gum composition is being conveyed in one or more extruder head barrels, the injection being at a plurality of radial and/or circumferential positions in the barrel. In embodiments of the invention substantially straight longitudinal veins of color are then partially mixed to partially displace the colored veins in a direction transverse to the direction of extrusion so as to create veined, multi-colored patterns substantially throughout a cross section of the product in a manner so that the multi-colored patterns in the cross-section differ along the length of the extrudate. The extrudate is cut to obtain gum pieces having different veins of injected liquid additives which provide a swirled or marbleized pattern in the opposing cut ends. The injected liquid additive compositions may include flavors, dyes, lakes, high intensity sweeteners, therapeutic agents, breath freshening agents, and mixtures thereof. Surface veins may also be produced by injection of liquid colorant/flavorant compositions onto the substantially homogeneous gum base composition as it passes through the extrusion head barrel. The surface veins may be disrupted or displaced independently of the interior veins using a rotatable sleeve or gum rope twisting device.

Method and apparatus for production of multi-flavored and multi-colored

Chewing gum bearing on its outer surface a powder of inert inorganic material, such as calcium carbonate, that is coated with edible wax.

Application of wax coated inorganic particles to the surface of chewing

L-aspartic acid sweetening agent derivatives are stabilized in sugarless chewing gum containing about 2 to 8% moisture by being formulated with cooked aqueous hydrogenated starch hydrolysate having a moisture content of 10.+-.6%. Optionally, glycerine may also be used.

Sugarless chewing gum containing APM

Method for production of multi-flavored and multi-colored chewing gum

Chewing gum containing particles of a flavoring component in which the flavorant is encapsulated in a hydrophilic gelation shell.

Chewing gum containing hydrophobic flavorant encapsulated in a

A gum of 5-20 wt. % polyisobutylene, 20-70 wt. % filler and 10-50 wt. % microcrystalline wax with optionally a flavorant and/or a sweetener, is flexible and soft enough to withstand repeated severe flexing yet can take and retain a dental impression after a single bite. The gum is free of crystallizable ingredients such as bulk sweeteners and therefore exhibits outstanding storage stability.

Composition for taking and retaining a dental impression

Chewing gum and confections containing a flavoring component in which the flavorant is releasably adsorbed on finely divided amorphous silica and encapsulated.

Chewing gum or confection containing flavorant adsorbed on silica

Material such as chewing gum is treated to reduce its density by working it and feeding it through a twin-screw corotating extruder configured to provide flow at first and second longitudinal rates, pulling in a plane normal to the axis of flow, and further working and homogenization.

Apparatus and method for making extruded chewing gum

L-aspartic acid sweetening agent derivatives are stabilized in comestibles containing .gtoreq.2% moisture by being formulated with cooked aqueous hydrogenated starch hydrolysate having a moisture content of 10.+-.6%. Optionally, glycerine may also be used.

Stabilized APM in comestibles

Sugarless stick chewing gum which is flexible for extended shelf life periods is made with cooked aqueous hydrogenated starch hydrolysate having a moisture content of about 8.+-.4%, and which may also contain glycerine.

Flexible sugarless chewing gum

Soft, flexible sugarless chewing gum having a moisture content of about 2 to 7% and improved sweetness and flavor characteristics over extended periods of mastication time are provided by formulating gum base with unencapsulated saccharin, encapsulated saccharin, cooked aqueous hydrogenated starch hydrolysate having a moisture content of about 10.+-.6%, and, optionally, glycerine.

Growing community of inventors

Oak Ridge, NJ, United States of America

Thomas J Carroll