| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 121 | Continuous chewing gum base manufacturing process using highly distribute mixing | US126319 | 1993-09-24 | US5562936A | 1996-10-08 | 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 and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress. | ||||||
| 122 | Total chewing gum manufacture using high efficiency continuous mixing | US362254 | 1994-12-22 | US5543160A | 1996-08-06 | Joo H. Song; Christafor E. Sundstrom; David W. Record; Donald J. Townsend; Kevin B. Broderick; Philip G. Schnell |
| A method is provided for the total manufacture of chewing gum on a continuous basis without requiring the separate manufacture of chewing gum base. The method uses a continuous high efficiency mixer which is configured for the total manufacture of a wide variety of chewing gum products. By integrating the manufacture of chewing gum into a single operation, the method of the invention can save time and labor, and improve product consistency. | ||||||
| 123 | Wax-free chewing gum base that includes oil | US426686 | 1995-04-21 | US5523098A | 1996-06-04 | Steven P. Synosky; Michael A. Reed |
| A chewing gum base is provided which is free of wax as well as a method of 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 chosen from the group consisting of: cottonseed; soybean; canola; safflower; sunflower; palm; and coconut oil to achieve flavor release characteristics that are at least as good as a similar gum base including wax. | ||||||
| 124 | Continuous gum base manufacture using sequential mixers | US401422 | 1995-03-09 | US5523097A | 1996-06-04 | Joo H. Song; Donald J. Townsend |
| A continuous method of making chewing gum base is provided wherein two continuous mixers are arranged in series. A higher viscosity portion including elastomer, filler, and elastomer plasticizer is continuously added and mixed in the first continuous mixer to form a blend. The blend is ventilated after leaving the first continuous mixer. The blend from the first continuous mixer is continuously added to the second continuous mixer. A lower viscosity portion including softener/emulsifier and, optionally, wax and additional elastomer plasticizer, is also continuously fed to the second continuous mixer and mixed therein with the blend from the first continuous mixer to form chewing gum base. | ||||||
| 125 | Wax-free chewing gum with improved processing properties | US295622 | 1994-08-24 | US5441750A | 1995-08-15 | Steven P. Synosky; Mansukh M. Patel; Michael A. Reed |
| A wax-free chewing gum is provided which has improved processing and chewing properties, similar to a wax-containing chewing gum, and which does not exhibit short texture. The improvement is effected by adding an incremental amount of an extender to the chewing gum. A method is also provided for making a wax-free chewing gum which has processing and chewing properties similar to a wax-containing chewing gum. | ||||||
| 126 | Method of making improved gum base for fruit-flavored chewing gum | US226658 | 1994-04-12 | US5429827A | 1995-07-04 | Joo H. Song; Kevin B. Broderick |
| A method is provided for preparing a gum base which enhances the long-term flavor intensity of a free fruit-flavored chewing gum. A water-insoluble restrainer is added to the gum base in an amount sufficient to constitute at least 7% by weight of the chewing gum or four times the weight percentage of the free fruit flavor ingredient in the chewing gum to which the gum base will be added. The properly selected restrainer will have 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, preferably within .+-.1.0[J/M.sup.3 ].sup.1/2 .times.10.sup.-3 of the Solubility Parameter of the free fruit flavoring agent. | ||||||
| 127 | Continuous gum base manufacture using paddle mixing | US141281 | 1993-10-22 | US5419919A | 1995-05-30 | Joo H. Song; Donald J. Townsend |
| A method of continuously making chewing gum base employs low pressure, adequate residence time, and the flexibility of selectively feeding different ingredients at different locations on the mixer. The method involves the use of a paddle mixer, characterized by a plurality of paddles mounted on a longitudinal rotating shaft, preferably mounted on two parallel co-rotating shafts. The paddles cover at least about 40 percent of the active length of the shafts. This configuration provides for significant residence time in the mixer and low pressure gum base manufacture. | ||||||
| 128 | Continuous gum base manufacture using sequential mixers | US141399 | 1993-10-22 | US5397580A | 1995-03-14 | Joo H. Song; Donald J. Townsend |
| A continuous method of making chewing gum base is provided wherein two continuous mixers are arranged in series. A higher viscosity portion including elastomer, filler, and elastomer plasticizer is continuously added and mixed in the first continuous mixer to form a blend. The blend is ventilated after leaving the first continuous mixer. The blend from the first continuous mixer is continuously added to the second continuous mixer. A lower viscosity portion including softener/emulsifier and, optionally, wax and additional elastomer plasticizer, is also continuously fed to the second continuous mixer and mixed therein with the blend from the first continuous mixer to form chewing gum base. | ||||||
| 129 | Method of stabilizing chewing gum with an antioxidant containing tissue and product thereof | US986461 | 1992-12-04 | US5362500A | 1994-11-08 | Pamela M. Mazurek; Christian Midon |
| A wax-coated tissue paper having free antioxidant present in the wax and having coatings of wax with antioxidant on both surfaces of the tissue paper, retards oxidation and prolongs the shelf life of a chewing gum stick which is individually wrapped with the coated tissue paper. | ||||||
| 130 | Wax-free chewing gum including special oligosaccharide binders | US996914 | 1992-12-29 | US5342631A | 1994-08-30 | Robert J. Yatka; Michael A. Reed; Kevin B. Broderick |
| A petroleum wax-free chewing gum containing special noncariogenic oligosaccharides, sweeteners, and flavors is described. The noncariogenic oligosaccharides are preferably low calorie and act as binders when formulated into the wax-free chewing gums. The binder systems used contain at least 35 weight percent of the binder system as noncariogenic oligosaccharides, preferably including at least one from the group including polydextrose, fructooligosaccharides, indigestible dextrins, oligofructose, isomaltulose oligosaccharides, guar gum hydrolysates, hydrolyzed alginates, and hydrolyzed alkaloses, each noncariogenic oligosaccharide having an average Degree of Polymerization (DP) of at least 3, and preferably from 3 to about 50. | ||||||
| 131 | Delivery systems containing elastomer solvents subjected to flash flow | US855599 | 1992-03-20 | US5288508A | 1994-02-22 | Richard C. Fuisz |
| Chewing gum bases having flavorants dispersed in a matrix formed with gum base elastomer solvents under conditions of flash flow are disclosed. Chewing gum compositions containing the gum base display prolonged flavor release due to the tendency of the cud to release flavorants during chewing. | ||||||
| 132 | Universal gum base concentrate | US793799 | 1991-11-18 | USH1241H | 1993-10-05 | Steven P. Synosky; Dinah Diaz; Scott Hartman |
| A universal gum base concentrate is provided which contains about 15-25 weight percent synthetic elastomer, about 40-70 weight percent synthetic elastomer plasticizer including a terpene resin, about 10-25 weight percent wax, about 1-12 weight percent softener and about 0-3 weight percent filler. Minor quantities of antioxidants and other ingredients may also be present. The universal gum base concentrate can separately be blended with various fillers and other chewing gum ingredients to produce a wide variety of gum bases, bubble gums and other chewing gums. | ||||||
| 133 | Sustained flavorant release composition, chewable structure incorporating same and method for making same | US836058 | 1992-02-12 | US5236721A | 1993-08-17 | Anita W. Yung Chu; Joseph R. Robinson |
| A sustained flavorant release composition is provided for use in a chewable structure. The flavorant release composition comprises a continuous film of a homogenous dispersion of a liquid flavorant agent and polyvinyl acetate, in a weight ratio of the liquid flavorant agent to polyvinyl acetate of about 1:5 to about 5:1, respectively. A method of producing the flavorant release composition is also provided and includes admixing the polyvinyl acetate, which is dissolved is a volatile, nonreactive organic solvent, with the flavorant release agent at a temperature at which the flavorant release agent does not degrade, followed by solvent removal. The chewable structure includes the continuous film of the flavorant release composition and a gum base composition. | ||||||
| 134 | Reduced calorie sucralose sweetened chewing gum | US630106 | 1990-12-19 | US5236720A | 1993-08-17 | Subraman R. Cherukuri |
| A reduced calorie sucralose sweetened chewing gum composition having a moisture content below about 2% by weight, wherein the sucralose is released from the composition so as to provide a high up-front sweetness intensity during the first 2 minutes of chewing. | ||||||
| 135 | Gum compositions containing vinyl laurate/vinyl acetate copolymer | US784250 | 1991-10-29 | US5173317A | 1992-12-22 | Scott E. Hartman; Steven P. Synosky |
| Chewing gum and chewing gum bases containing vinyl laurate/vinyl acetate copolymer as a primary elastomer component are provided. The gum compositions also contain certain elastomer plasticizers, softeners, and low melting point waxes. The chewing gum bases provided are substantially free of polyvinyl acetate and glycerol triacetate, and are particularly useful in bubble gum compositions. | ||||||
| 136 | Reducing sugar lumps by dual gum base injection in a corotating twin screw extruder | US683406 | 1991-04-10 | US5135760A | 1992-08-04 | Marc Degady; Albert J. Lesko |
| A method for the continuous preparation of a chewing gum mass is disclosed which includes reducing the agglomerations of the solid ingredients contained in the gum mass in minimum time. The method includes introducing powdered chewing gum ingredients and a first portion of a liquid gum base into an extruder and forming a premix and thereafter combining the premix with a second portion of gum base. The premix and second portion of gum base are then extruded over a distance and in a unidirectional flow to provide a substantially homogeneous chewing gum mass having minimal agglomerations of powdered chewing gum ingredients. In a preferred embodiment, the chewing gum mass is cooled during the unidirectional flow to the exit port to allow rolling, scoring and wrapping of the exiting chewing gum without requiring a separate cooling step. | ||||||
| 137 | Chewing gum composition | US620007 | 1990-11-30 | US5120550A | 1992-06-09 | Freddy M. L. Van der Schueren |
| A chewing gum composition which contains as sweetening agent a mixture of erythritol and a liquid sugar or liquid sugar alcohol other than erythritol e.g. a hydrogenated starch hydrolysate with a DE between 20 and 50, the amount of erythritol in the sweetening agent mixture being more than 60 weight %. | ||||||
| 138 | Chewing gum containing compositions for controlled release of flavor bearing substances and process for producing same | US666036 | 1991-03-07 | US5116627A | 1992-05-26 | Howard J. Rutherford; Nayan Desai; Keith McDermott; Charles Wiener |
| Described is a chewing gum comprising a chewing gum base having dispersed therein, separately, a multiplicity of sweetener bearing polymeric particles and/or flavor-bearing polymeric particles, said polymeric particles further comprising:(a) at least one water-soluble normally solid polymer;(b) at least one water-insoluble normally solid polymer;(c) and either(i) at least one flavor composition a substantial portion of which is incorporated in the water-insoluble polymer and a substantial portion of which is incorporated in the water-soluble polymer; and/or(ii) at least one sweetener composition a substantial portion of which is incorporated in the water-insoluble polymer and a substantial portion of which is incorporated in the water-soluble polymer;the water-soluble polymer and the water-insoluble polymer being physically associated with each other associated in such a manner that one is in the form of a multiplicity of discrete entities in a matrix of the other. Also described is a process for preparing such a chewing gum. | ||||||
| 139 | Method of manufacturing a chewing gum base | US568462 | 1990-08-16 | US5085872A | 1992-02-04 | Mansukh M. Patel; Charles M. Copper |
| A method of manufacturing a chewing gum blend is disclosed wherein a high fat and oil gum base is cold blended with either a non-tack gum base or a conventional low fat fat gum base at temperatures between about 60.degree. F. and 180.degree. F. | ||||||
| 140 | Low moisture sucralose sweetened chewing gum | US630096 | 1990-12-19 | US5082671A | 1992-01-21 | Subraman R. Cherukuri |
| A low moisture sucralose sweetened chewing gum composition having a moisture content below about 2% by weight, wherein sucralose is released from the composition at a rate of 15 to 50 sucrose equivalents per minute within the initial 30 seconds of chewing, and at a rate of more than 6 sucrose equivalents per minute at about 5 minutes of chewing. | ||||||
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