| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 261 | Continuous chewing gum base manufacturing process using a mixing-restriction element | US136589 | 1993-10-14 | US5486366A | 1996-01-23 | Joo H. Song; Donald J. Townsend |
| A process for continuously producing a chewing gum base comprises the steps of continuously adding an elastomer, a filler and a plasticizer into a continuous mixer, subjecting the elastomer, filler and plasticizer to a highly distributive mixing operation followed by a restriction element and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress. | ||||||
| 262 | Wax-free chewing gum with initial soft bite | US302699 | 1994-08-30 | US5437877A | 1995-08-01 | Steven P. Synosky; Michael A. Reed; Kenneth W. Laughlin |
| A wax-free chewing gum is provided, which chewing gum includes a gum base comprising about 20 to about 60 weight percent of a blend of at least two synthetic elastomers, 0 to about 30 weight percent of at least one natural elastomer, about 5 to about 55 weight percent of at least one elastomer plasticizer, about 4 to about 40 weight percent of at least one filler, about 5 to about 40 weight percent of at least one softener, and optional minor amounts of miscellaneous ingredients such as colors, antioxidants, etc. The chewing gum compositions containing the wax-free gum base above also have an initial soft bite, as measured by Taber Stiffness and Instron yields. Taber Stiffness and Instron yields are preferably at least 5 percent lower than those for a comparable wax containing gum.The wax-free chewing gums may be produced and wrapped at about from 10 percent to about 60 percent of the time required for comparable wax containing chewing gums. | ||||||
| 263 | Wax-free chewing gum base | US98706 | 1993-07-28 | US5424080A | 1995-06-13 | Steven P. Synosky; Jayant C. Dave; John W. Foster; Gerard Mey; Michael A. Reed; Scott E. Hartman |
| A gum base, as well as methods for making same, is provided which is free of wax, but has an increased glass transition temperature. It has been found by removing or reducing gum base vinyl polymer softeners that the glass transition temperature of the gum base can be raised to a temperature wherein even at elevated ambient temperatures, blocking (agglomeration) does not occur. | ||||||
| 264 | Wax-free low calorie, high base chewing gum | US997876 | 1992-12-29 | US5336509A | 1994-08-09 | Gordon McGrew; Steven P. Synosky |
| The present invention provides a low calorie, high base chewing gum and methods for making same. The low calorie, high base chewing gum will include at least 70%, by weight, of a wax-free, or substantially wax-free, gum base. In an embodiment, a low calorie, high base chewing gum is provided comprising: at least 70% of a wax-free base; less than 30% bulking agent; and less than or equal to 7% flavor. Pursuant to the present invention, reduced levels of flavoring agents, as compared to typical low calorie, high base chewing gums can be used. | ||||||
| 265 | Chewing gum coated with palatinose or palatinose oligosaccharide | US969476 | 1992-10-30 | US5298263A | 1994-03-29 | 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 coating, such as a hard-shell coating, for a pellet gum. | ||||||
| 266 | Wax-free chewing gum base | US906921 | 1992-06-30 | US5286500A | 1994-02-15 | Steven Synosky; Michael A. Reed |
| A chewing gum base is provided which is free of wax as well as a method for producing same. In an embodiment, a wax-free gum base is provided having flavor release characteristics at least as good as similar bases including wax comprising an elastomer, polyvinyl acetate, an elastomer plasticizer, and a sufficient amount of oil to achieve flavor release characteristics that are at least as good as a similar gum base including wax. | ||||||
| 267 | Chewing gum with improved sweetness profile incorporating finely ground bulk sweetener without starch | US607983 | 1990-11-01 | US5133977A | 1992-07-28 | Mansukh M. Patel |
| Chewing gum compositions utilizing finely ground bulk sweeteners and methods of producing the compositions are disclosed. The gum compositions comprise about 5% to about 50% gum base, about 0.5% to about 3% flavor and about 40% to about 90% of a powdered bulk sweetener (preferably sucrose) wherein the powdered bulk sweetener has a particle size distribution such that at least about 60% of the powdered bulk sweetener passes through a U.S. Standard #325 sieve. Preferably 70%, or even 90%, of the finely ground bulk sweetener passes through a U.S. Standard #325 sieve. In the preferred method of producing the gum, the finely ground bulk sweetener is sifted just prior to being mixed with the gum base, or incorporates a non-starch flow agent preblended with the bulk sweetener. | ||||||
| 268 | Nitrogen sparging method for eliminating off-notes from mint flavors and method of making chewing gum comprising said flavors | US634064 | 1990-12-26 | US5116625A | 1992-05-26 | Mansukh M. Patel; Charles M. Copper |
| A method of sparging off-notes from mint flavors using nitrogen is provided. The method comprises passing nitrogen through a mint flavor for a sufficient time at sufficient pressure until off-notes are eliminated. A method of preparing oral compositions, including chewing gum, comprising nitrogen sparged mint flavor is also provided. | ||||||
| 269 | Sucralose sweetened chewing gum | US427663 | 1989-10-27 | US5059429A | 1991-10-22 | Subraman R. Cherukuri; Lucy L. Wong; Steven M. Faust |
| 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. | ||||||
| 270 | Sorbitol-modified flavor | US513796 | 1990-04-24 | US5041294A | 1991-08-20 | Mansukh M. Patel |
| A method of treating flavors comprising spearmint is provided by the instant disclosure. The method comprises mixing the flavor oil with an alditol comprising sorbitol for a time sufficient to modify the flavor by reducing its harshness and separating the modified flavor from the alditol. | ||||||
| 271 | Method of optimizing texture and processability of chewing gums and compositions made therefrom | US025939 | 1987-03-16 | US4803083A | 1989-02-07 | Albert H. Chapdelaine; Vasek J. Kures; Ronald T. Grey |
| A method of optimizing texture and processability of chewing gum compositions is disclosed. The method includes the steps of making a sample batch of chewing gum containing powdered sorbitol, making subsequent batches of gum also using powdered sorbitol, using at least two types of powdered sorbitol in one or more of the samples batches and varying the ratio between the at least two types of powdered sorbitol between sample batches in order to optimize texture and processability of the gum. The types of powdered sorbitol may differ in their particle size distribution or particle morphology. Methods of manufacturing gum and gum compositions using optimized ratios of powdered sorbitol are also disclosed. | ||||||
| 272 | Chloro-substituted sucrose compounds | US563661 | 1983-12-20 | US4549013A | 1985-10-22 | Leslie Hough; Shashikant P. Phadnis; Riaz A. Khan; Michael R. Jenner |
| A method of sweetening a substance comprises incorporating therein a mono- or poly- chloro, mono- or poly- deoxy sucrose derivative having chlorine atoms in selected combinations of positions 4,6,1'- and 6'- of the sucrose molecule. The compounds are many times sweeter than sucrose and are formulated as ingestible products, such as foodstuffs and beverages; oral compositions, such as toothpaste and chewing gum; or sweetening compositions, such as tablets, for addition to beverages, etc. | ||||||
| 273 | Non-adhesive chewing gum base composition | US525774 | 1983-08-23 | US4518615A | 1985-05-21 | Subraman R. Cherukuri; Ellen Marschall-Helman; Frank T. Hriscisce |
| A chewing gum base composition that does not adhere to dentures, removable and fixed oral prostethic devices, fillings or natural teeth. The chewing gum base composition includes an elastomer, elastomer solvent, polyvinyl acetate, emulsifier, low molecular weight polyethylene, waxes, plasticizer and fillers. | ||||||
| 274 | Center-filled chewing gums | US83088 | 1979-10-09 | US4250196A | 1981-02-10 | Dominick R. Friello |
| Center-filled chewing gum is provided which includes as the center fill an aqueous solution containing hydrogenated starch hydrolysate which may function as both a sweetener and humectant for retarding increase in viscosity of the aqueous solution. | ||||||
| 275 | Long-lasting flavored chewing gum including chalk-free gum base | US727914 | 1976-09-29 | US4064274A | 1977-12-20 | Donald A. M. Mackay; K. Warren Clark; Frank Witzel; Daniel Schoenholz |
| A flavored chewing gum is provided which contains a water-insoluble chalk-free gum base, a slowly or poorly extractable or poorly water-soluble sweetener in particulate form, such as the free acid form of saccharin or free cyclamic acid, and optionally, a slowly or poorly extractable or poorly water-soluble food acid in particulate form, for example, fumaric acid, dispersed in the gum base. The particulate sweetener and food acid (where present) undergo controlled release from the gum base for relatively long periods during which time the chewing gum delivers a sweet taste unaccompanied by a metallic or bitter after-taste. | ||||||
| 276 | Long-lasting mint-flavored chewing gum | US695487 | 1976-06-14 | US4045581A | 1977-08-30 | Donald A. M. Mackay; Frank Witzel; Basant K. Dwivedi; Daniel Schoenholz |
| A mint-flavored chewing gum which contains a water-insoluble gum base, sugars, flavoring and, the free acid form of saccharin, in particulate form, dispersed in the insoluble gum base. The particulate artificial sweetener, undergoes controlled release from the gum base for relatively long periods, for example, for 30 minutes or more, at a concentration below the bitter threshold, so that the chewing gum delivers a sweet taste during such time unaccompanied by a metallic or bitter aftertaste. | ||||||
| 277 | Flavoring compositions and processes utilizing six membered hetero-cyclic-poly-S-compounds | US625199 | 1975-10-23 | US3958030A | 1976-05-18 | Richard Arnold Wilson; Ira Katz; Manfred H. Vock; Edward J. Shuster |
| A small but effective amount of a compound represented by the formula: ##SPC1##Wherein R.sub.1, R.sub.2, and R.sub.3 are the same and represent hydrogen or methyl, is used to alter, modify or enhance the flavor and aroma characteristics of a foodstuff, chewing gum or medicinal product. | ||||||
| 278 | US58371275 | 1975-06-04 | USB583712I5 | 1976-02-10 | ||
| 279 | Chewable smoking substitute composition | US49755774 | 1974-08-15 | US3901248A | 1975-08-26 | LICHTNECKERT STEFAN; LUNDGREN CLAES; FERNO OVE |
| A chewable smoking substitute composition is disclosed which comprises about 15 to about 80 percent gum base and a nicotine cation exchange resin complex dispersed in the base. The cation exchange resin complex constitutes up to about 10% of the chewing gum composition and affords a nicotine release, when chewed, of approximately that available when smoking a conventional cigarette.
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| 280 | Cast chewing gum product and method of making the same | US40315273 | 1973-10-03 | US3862338A | 1975-01-21 | SAPSOWITZ MELVIN L |
| The present invention is directed to a method of manufacturing a cast chewing gum product and to the resultant article. In accordance with the invention, a chewing gum formulation is employed in which at least about half of the total added sugar components comprise dextrose and sucrose and wherein at least about 6 percent of the total sugar content comprises dextrose. It has been discovered that an otherwise essentially conventional gum formulation wherein the ratio of dextrose to total sugar is at least about 6 percent by weight is sufficiently liquid within a temperature range of about 70*C to about 100*C to permit formation by casting in appropriately configurated forms. The invention is further directed to a cast gum product manufactured in accordance with the noted method, such gum product having unique ''''chew'''' and shelf life characteristics, as well as being susceptible of being economically formed into intricate patterns, shapes and configurations.
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