Warner-lambert Company

Vincent G Corsello

Michael Glass

Robert K Yang

Shan-Shan Sheu

Mamoun M Hussein

Kenneth P Bilka

Allan H Graff

Daniel A Orlandi

Dominic J Piccolo

Alfred Oppenheimer

Ralph Cifrese

Edwin R Koch

Anthony Guzowski

Thomas J Carroll

Norton Ross

Joseph Hohclick

Ewa Kielczewski

A method for treating xerostomia which comprises chewing gum or candy containing from 4 to 70 weight percent xylitol therein.

Method for increasing salivation for xerostomia patients

A novel confection containing a volatile oil for dissolving in the oral cavity is disclosed. The confection contains a sensorially undetectable amount of a volatile oil modifying agent which enhances the flavor of the volatile oil as well as ameliorates the perception of unpleasant organoleptic sensations such as bitterness initiated by the volatile oil being released in the oral cavity. In a preferred embodiment, the modifying agent is capsicum and most preferably, the oleoresin form of capsicum.

Flavor enhancing and increasing efficacy of cough drops

A fiber-containing confectionery composition which is soft in texture and smooth in mouthfeel comprising dietary fiber pretreated with a lubricant, a foamed matrix portion comprising gelatin, gum arabic and non-sucrose liquid sweetener and an amorphous matrix portion comprising a non-sucrose syrup having a solids content of about 92 to about 96% by weight of the syrup.

Soft-textured confectioner composition containing fiber

A chewing gum composition having a low viscosity range and high cohesivity which is suitable for dispensing from a container, such as a squeezable tube, under mild pressure which includes high molecular weight resin-containing gum base in an amount of 15-25%, a cohesive sweetening-bulking component in an amount of from about 15% to about 82%, crystallization inhibitor in an amount of from about 1-15%, and a fine-tuning fluidization component in an amount of from about 0.5%-15% by weight.

Dispensable chewing gum composition, and method of making same

The method of preparing a chewing gum comprising the steps of: (a) forming a premixture of lecithin and a liquid flavor; (b) adding the premixture of (a) to chewing gum composition; and (c) forming a chewing gum piece therefrom. The addition of a liquid flavor/lecithin premix mitigates and substantially reduces bitterness or harsh off-notes common with certain flavors.

Process for preparing a chewing gum composition with improved flavor

A center-filled chewing gum comprising an outer-shell and a cavity enclosed by said outer-shell wherein there is contained in said cavity a dry, powdered center-filled composition comprising at least one sweetener and a lubricant selected from the group consisting of magnesium stearate, talc and colloidal silica.

Powdered center-filled chewing gum compositions

A bubble gum composition having improved film forming, flavor release and chew characteristics comprising a gum base, flavor and sweetener, the improvement which comprises having about 4% to about 30% by weight of the gum base dicalcium phosphate anhydrous as a filler for said gum base.

Dicalcium phosphate as gum base filler

The present invention relates to chewing gum compositions whose elastomeric component in the chewing gum base employed in formulating said chewing gum compositions comprises as an essential ingredient a polyisoprene obtained from naturally-occurring guayule rubber. (Parthenium Argnetatum)

Growing community of inventors

Albertson, NY, United States of America

Vincent G Corsello