| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 181 | CHEWING GUMS AND METHOD OF MANUFACTURING THE SAME | US09308101 | 1999-06-24 | US20020058012A1 | 2002-05-16 | MICHAEL ANTHONY FOLAN |
| Chewing gums are obtained by entrapping a liquid within a mass of gum, blast freezing the gum and the entrapped liquid, and increasing the temperature of the gum to just below the melting point of the liquid, causing the liquid crystals to anneal. By manipulating the size and/or morphology of the frozen liquid crystals, one can thereby manipulate the internal structure of the gum. Optionally, the liquid can contain a drug in solution. If the solvent is then removed, the drug is left in the interstices of the gum. The rate of release of the drug from the gum is thus determined by the distribution of the drug within the gum arising from the annealing step. This method of manufacturing a chewing gum avoids the use of elevated temperatures, and is thus particularly suitable for entrapping thermolabile substances. | ||||||
| 182 | Coated chewing gum products containing various antacids | US09747323 | 2000-12-22 | US20010021403A1 | 2001-09-13 | Daniel J. Zyck; Michael J. Greenberg; David G. Barkalow; Scott W. Marske; Philip G. Schnell; Philip Mazzone |
| A method of making antacid coated chewing gum products comprises the steps of providing chewing gum cores; providing a coating syrup comprising a bulk sweetener and a neutralizing antacid suspended in the coating syrup, the coating syrup containing from about 25% to about 50% by weight of the solids in the syrup of a neutralizing antacid, selected from the group consisting of aluminum salts, bismuth salts, magnesium salts, sodium bicarbonate, potassium bicarbonate, potassium citrate, sodium potassium tartrate, tricalcium phosphate and mixtures thereof, and applying the coating syrup to the cores and drying the syrup to produce a coating on the cores. Methods of use of the product to provide relief in the gastrointestinal tract are also included. | ||||||
| 183 | Chewing gum compositions containing erythritol and a moisture binding agent | US619574 | 1996-03-21 | US5916606A | 1999-06-29 | David W. Record; Gordon N. McGrew; Robert J. Yatka |
| A chewing gum composition with increased stiffness comprising a gum base, erythritol, a moisture binding agent and flavor is disclosed. | ||||||
| 184 | Polyvinyl acetate process for chewing gum | US725359 | 1996-10-03 | US5837302A | 1998-11-17 | Marc Degady; Kevin R. Tebrinke; James A. Duggan; Susan B. Filardo; Tony R. Puri; Arthur W. Upmann |
| A process for processing polyvinylacetate and other similar ingredients of a gum base or chewing gum product are disclosed. The ingredient materials are separated into individual pieces by a lump breaker and conveyed through a pneumatic conveying system to a cyclone receiver and holding bin. A volumetric feeder feeds the material into a side feeder which in turn introduces and feeds the material to the main continuous extruder used for making the final gum base or gum product. A unique adapter connects the side feeder to the main extruder which allows repair and/or modification of the side feeder without separating it from the main extruder. | ||||||
| 185 | Gum sweetener/acid processing system | US725405 | 1996-10-03 | US5789002A | 1998-08-04 | James A. Duggan; Marc Degady; Kevin R. Tebrinke; Arthur W. Upmann |
| A process for cooling, grinding, and packaging an ingredient material, such as an encapsulated sweetener or acid, for a chewing gum product is disclosed. The material is extruded from an extruding machine directly onto a conveyor. The conveyor transports the liquid material, preferably in elongated strings, through a chamber cooled by circulation of cooled air. The solidified material exiting the cooling chamber is cut into small pieces by a rotating cutter and conveyed by a vacuum conveyor system to a grinder. The material is further broken up (ground) into a powder and transported to a holding bin. Thereafter, the powder is deposited in boxes or other containers for storage. | ||||||
| 186 | Continuous chewing gum manufacturing process yielding gum with improved flavor perception | US527294 | 1995-09-12 | US5612071A | 1997-03-18 | Joo H. Song; Christafor E. Sundstrom; David W. Record; Donald J. Townsend; Kevin B. Broderick; Philip G. Schnell |
| A method of continuously manufacturing chewing gum with improved flavor perception comprises the steps of adding at least an elastomer and filler into a high-efficiency continuous mixer, and mixing the elastomer and filler together in the continuous mixer; adding a least one ingredient selected from the group consisting of fats, oils, waxes and elastomer plasticizers into the continuous mixer, and mixing said ingredient with the elastomer and filler in the continuous mixer; and adding at least one sweetener and-at least one flavor into the continuous mixer, and mixing said sweetener and flavor with the remaining ingredients to form a chewing gum composition. These steps are performed using a single high-efficiency continuous mixer and wherein the flavor is added at a level lower than that used to make the same chewing gum composition in a batch mixer but the flavor intensity in the chewing gum product is comparable to that of said same chewing gum composition made in a batch mixer. | ||||||
| 187 | Non-stick chewing gum | US365650 | 1994-12-29 | US5601858A | 1997-02-11 | Gul Mansukhani; Jesse J. Kiefer; Nick D'Ottavio |
| A non-stick, chewing gum base composition which is free from fats, waxes, and elastomer solvent resins, and a non-stick chewing gum composition made from the gum base. The resulting chewing gum is easily removable from a variety of surfaces. | ||||||
| 188 | Sugarless non-tack chewing gum | US361964 | 1994-12-22 | US5538741A | 1996-07-23 | Lindell C. Richey; Michael R. Dzija |
| A sugarless non-tack chewing gum having excellent cohesive properties and flavor is prepared using a non-tack gum base which is typically less cohesive or even crumbly. The lack of cohesiveness in the gum base is overcome by adding, to the chewing gum, a syrup blend including glycerin with evaporated hydrogenated starch hydrolysates and water. The syrup blend is preferably prepared by coevaporating a mixture of glycerin with a conventional aqueous hydrogenated starch hydrolysate solution, in order to remove much of the water. The syrup blend acts as a binder for the gum base and chewing gum ingredients without causing the gum to adhere to teeth and dentures. | ||||||
| 189 | Method for packaging single units of chewing gum and chewing gum so packaged | US216811 | 1994-03-23 | US5510124A | 1996-04-23 | Stanley J. Kopecky; Daniela Zaluda; Christafor E. Sundstrom; Steven E. Zibell; William T. Boyd |
| A method for providing single units of sugarless chewing gum and compositions so packaged. Individual pieces of chewing gum are provided which units will have a sufficiently long shelf life in order to allow the units to be sold and carried by a consumer even in environments that are detrimental to the stability of chewing gum, e.g., high temperature and humidity. To this end, a piece of chewing gum is provided that is substantially sugar free and that is surrounded by a wrapper, with at least a first portion of the wrapper being sealed to a second portion of the wrapper to create a sealed environment that houses the piece of chewing gum. The wrapper has a moisture vapor permeation rate of less than 0.10 g/100 in.sup.2 /24 hr at 100.degree. F., 90% RH as measured by ASTM method F1249-90. In an embodiment, the wrapper has an oxygen permeability that is less than 0.10 cc/100 in.sup.2 /24 hr at 1 ATM as measured by ASTM method D3985-81. | ||||||
| 190 | Method of making sugar-containing chewing gum with prolonged sweetness intensity | US242301 | 1994-05-13 | US5501864A | 1996-03-26 | Joo H. Song; Kevin B. Broderick |
| A sugar-sweetened chewing gum is provided having enhanced long-term sweetness intensity during chewing, which is provided by the sugar. The sugar included in the chewing gum is at least 60% as sweet as sucrose. Water is provided in a sufficient quantity to dissolve and/or mix with at least some of the sugar. A mildly hydrophilic polymer attractor is provided which attracts the water mixed with sugar and temporarily delays the release of the water mixed with sugar during chewing. Surprisingly, the gum of the invention has enhanced long term flavor release provided by the sugar, without compromising the pleasing initial burst of sweetness, which is also provided by the sugar. | ||||||
| 191 | Chewing gum composition with accelerated, controlled release of active agents | US308620 | 1994-09-19 | US5487902A | 1996-01-30 | Carsten Andersen; Morten Pedersen |
| A chewing gum composition with accelerated, controlled release of active agents comprising one or more active agents, a chewing gum base and optionally conventional auxiliary agents and additives. The chewing gum is prepared on the basis of a chewing gum base having a resin component containing at least 25 weight % of a particular resin. The accelerated, controlled release of the active agents is obtained by adding at least one solubilizer having an HLB of 14-20 in a quantity of 0.1-10 weight % to the chewing gum composition. | ||||||
| 192 | Abhesive chewing gum with improved sweetness profile | US306027 | 1994-09-14 | US5462754A | 1995-10-31 | Steven P. Synosky; Michael J. Greenberg; Gordon N. McGrew |
| A wax-free abhesive chewing gum is provided which uses a gum base devoid or substantially free of wax and elastomer plasticizer. The gum base includes about 20 to about 75 weight percent synthetic elastomer, about 4 to about 45 weight percent, filler, about 5 to about 55 weight percent gum base softener, and optional minor amounts of miscellaneous ingredients such as colors, antioxidants, etc. The abhesive wax-free chewing gum further comprises at least one flavoring agent, at least one bulk sweetener; and at least one controlled release sweetener. The controlled release sweetener is a sweetener whose release rate has been modified, preferably to provide a sweetness release profile similar to the release profile of at least one flavoring agent present in the abhesive chewing gum. | ||||||
| 193 | Chewing gum exhibiting reduced adherence to dental work | US150657 | 1993-11-10 | US5437878A | 1995-08-01 | Dorothy A. Panhorst; John M. Cahill |
| Disclosed are chewing gum compositions exhibiting a reduced tendency to adhere undesirably to solid dental surfaces in the mouth, the compositions comprising a gum base which comprises about 8 to about 18 wt. % of low molecular polyisobutylene; about 1 to about 4 wt. % of high molecular weight polyisobutylene; about 16 to about 30 wt. % of polyvinyl acetate; about 16 to about 30 wt. % of inorganic filler; about 1 to about 6 wt. % of polyethylene; about 18 to about 30 wt. % of a fat component selected from the group consisting of hydrogenated and partially hydrogenated vegetable oils and mixtures thereof; about 1 to about 6 wt. % of emulsifier; and about 2 to about 10 wt. % of microcrystalline wax. | ||||||
| 194 | Process for manufacturing wax-free chewing gums with fast set-up times | US295838 | 1994-08-30 | US5436013A | 1995-07-25 | Steven P. Synosky; Kenneth W. Laughlin; Michael A. Reed |
| A method of rapidly producing a final wax-free chewing gum product is disclosed. The chewing gum is made using a chewing gum base which is devoid or substantially free of wax. The gum base includes about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 40 weight percent filler, about 5 to about 40 weight percent softener, and optional minor amounts of miscellaneous ingredients such as colors, antioxidants, etc. Chewing gum compositions are provided which compositions temper rapidly in production and which chewing gums provide an initial soft bite, but still are produced more efficiently than comparable wax containing chewing gums. | ||||||
| 195 | Fruit flavored chewing gum with prolonged flavor intensity | US226667 | 1994-04-12 | US5415880A | 1995-05-16 | Joo H. Song; Kevin B. Broderick |
| A free fruit-flavored chewing gum is provided with enhanced long-term flavor intensity without compromising the initial flavor burst and without necessarily relying on encapsulation as a means of flavor enhancement. The free fruit flavor is enhanced by including, in the chewing gum, a sufficient quantity of a restrainer having a Solubility Parameter within .+-.2.0 [J/m.sup.3 ].sup.1/2 .times.10.sup.-3 of the Solubility Parameter of the free fruit flavoring agent whose flavor is being enhanced. The free fruit flavoring agent is attracted to, and/or attaches to, the water insoluble restrainer to provide a controlled, yet highly efficient, release of flavor during chewing. | ||||||
| 196 | Method of making fruit-flavored chewing with prolonged flavor intensity | US226463 | 1994-04-12 | US5413799A | 1995-05-09 | Joo H. Song; Kevin B. Broderick |
| A method is provided for making a free fruit-flavoring chewing gum having enhanced long-term flavor intensity. A restrainer is selected which has a solubility parameter within .+-.2.0 [J/m.sup.3 ].sup.1/2 .times.10.sup.-3 of the solubility parameter of a free fruit flavoring agent in the chewing gum. The restrainer is added to the chewing gum in an amount sufficient to prolong the pleasant chewing life of the gum by at least one minute, and often by two or more minutes. Further flavor enhancement can be achieved by increasing the amount of the restrainer, increasing the molecular weight of the restrainer, or increasing the amount of free fruit flavoring agent once the restrainer has been properly selected. | ||||||
| 197 | Chewing gum containing palatinose and/or palatinose oligosaccharide | US167938 | 1993-12-16 | US5399365A | 1995-03-21 | Robert J. Yatka; Lindell C. Richey |
| Chewing gum products containing palatinose and/or palatinose oligosaccharide and methods of making such gum products are disclosed. In one embodiment, the palatinose and/or palatinose oligosaccharide are used in a rolling compound applied to the chewing gum product. In a second embodiment, the palatinose and/or palatinose oligosaccharide are used in a coating, such as a hard-shell coating, for a pellet gum. In a third embodiment, aspartame is used to sweeten the gum composition, and palatinose oligosaccharide is provided in an effective amount to stabilize the aspartame such that after four weeks of storage at 85.degree. F., at least 10% more aspartame remains undecomposed than would have remained if the palatinose oligosaccharide were not included. Palatinose oligosaccharide is also used as an encapsulating agent for high-intensity sweeteners or flavors used in gum compositions. | ||||||
| 198 | Chewing gum containing aspartame and palatinose oligosaccharide | US969112 | 1992-10-30 | US5296244A | 1994-03-22 | Robert J. Yatka |
| Chewing gum products containing palatinose oligosaccharide and methods of making such gum products are disclosed. In one embodiment, aspartame is used to sweeten the gum composition, and palatinose oligosaccharide is provided in an amount effective to stabilize the aspartame such that after eight weeks of storage at 85.degree. F., at least 5% less aspartame decomposes than would have decomposed if the palatinose oligosaccharide were not included. | ||||||
| 199 | Petroleum wax-free chewing gums having improved flavor release | US997732 | 1992-12-30 | US5286501A | 1994-02-15 | Joo H. Song; Michael A. Reed |
| A petroleum wax-free chewing gum with enhanced flavor release, particularly chewing gums with increased perception of breath freshening, are disclosed. Enhanced flavor release is obtained with wax-free chewing gums where the Solubility Parameter, defined as ##EQU1## of at least 5% of the flavoring agent is at least 0.5 units greater than, or less than, the average weighted Solubility Parameter of the gum base used to formulate the wax-free chewing gums of our invention.The greater the difference in Solubility Parameter of flavoring ingredients to the average weighted Solubility Parameter of the wax-free gum bases, the greater the tendency for enhanced flavor release. | ||||||
| 200 | Methods of producing chewing gum using molten sorbitol and gum produced thereby | US883131 | 1992-05-14 | US5223282A | 1993-06-29 | Mansukh M. Patel; Jeffrey S. Hook |
| Molten sorbitol is disclosed as a humectant for chewing gum. The chewing gum is prepared by providing a chewing gum base at a level of about 5% to about 80% of the chewing gum composition; providing a bulking agent at a level of about 5% to about 80% of the chewing gum composition; providing a flavoring agent at a level of about 0.1% to about 10% of the chewing gum composition; providing molten sorbitol at a level of about 0.25% to about 2.7% of the chewing gum composition; and mixing the gum base, bulking agent, flavoring agent and molten sorbitol into the chewing gum composition. Chewing gum made with about 0.25% to about 2.7% molten sorbitol is also disclosed. | ||||||
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