子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | Controlled release flavor system and method of preparation | US361529 | 1989-06-05 | US4983404A | 1991-01-08 | Krishna Raman; Subraman R. Cherukuri; Gul Mansukhani; Steven M. Faust |
| A flavor delivery system is disclosed which offers the combination of improved flavor intensity and extension and, when incorporated into chewing gums, provides desired softness to the gum to facilitate the reduction in softening additives that conventionally add moisture thereto. The present delivery system comprises a composite of a flavor and a resin preferably in a solution mixture with each other, the flavor being present in an amount of from about 20% to about 80% of the final delivery system, with the resin comprising the remainder. Optionally, an emulsifier may be added in an amount of up to 25% by weight. In a further embodiment, the delivery system of the present invention may include up to 25% by weight of a sweetener such as acesulfame-K. The present delivery system finds use in comestibles such as chewing gum compositions and other food products, pharmaceuticals, and scratch-and-sniff and aroma packaging products. The delivery system may be incorporated as a liquid or may be prepared in particulate form. | ||||||
| 142 | Reduced calorie center-filled chewing gum compositions having improved stability | US376945 | 1989-07-07 | US4980178A | 1990-12-25 | Subraman R. Cherukuri; Steven M. Faust; Kenneth P. Bilka |
| The present invention pertains to a center-filled chewing gum composition having an outer shell enclosing a cavity and a liquid center within the cavity, wherein the outer shell comprises a gum base having an enhanced hydrophilic nature. In a preferred embodiment invention pertains to a center-filled chewing gum composition wherein the outer shell comprises a gum base comprising in percentages by weight of the gum base (a) an elastomer present in an amount from about 0.5% to about 20%, (b) a medium molecular weight polyvinyl acetate polymer having a molecular weight from about 35,000 to about 55,000 present in an amount from about 10% to about 25%, (c) an acetylated monoglyceride present in an amount from about 4.5% to about 10%, (d) a wax having a melting point below about 60.degree. C. present in an amount from about 6% to about 10%, and (e) a component selected from the group consisting of elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof, present in an amount to bring the total amount of gum base to 100%. The center-filled chewing gum compositions may be used with a wide variety of liquid centers. The present invention also pertains to methods for preparing the center-filled chewing gum compositions. | ||||||
| 143 | Sugarless, substantially anhydrous chewing gum compositions and methods for preparing same | US336678 | 1989-04-12 | US4961935A | 1990-10-09 | Subraman R. Cherukuri; Daniel A. Orlandi; Steven M. Faust; J. Francisco Zamudio-Tena |
| The present invention pertains to a sugarless, substantially anhydrous chewing gum composition which comprises a gum base, a non-hygroscopic bulking agent comprising a racemic mixture of alpha-D-glucopyranosyl-1,6-mannitol and alpha-D-glucopyranosyl-1,6-sorbitol, a softening agent, and a sweetening agent. The gum composition preferably contains no more than about 2.5% water, by weight of the total chewing gum composition. The sugarless, substantially anhydrous chewing gum compositions may be used in a variety of chewing gum products. The present invention also pertains to methods for preparing the sugarless, substantially anhydrous chewing gum compositions and the chewing gum products in which they may be used. | ||||||
| 144 | Multiple encapsulated sweetener delivery system | US329742 | 1989-03-28 | US4933190A | 1990-06-12 | Subraman R. Cherukuri; Gul Mansukhani |
| A chewing gum composition having prolonged sweetness duration through the incorporation of a delivery system comprising a high intensity sweetener encapsulated in a first core coating comprising a low molecular weight polyvinylacetate material and a second outer hydrophilic coating. The resulting delivery system provides improved up front sweetness delivery combined with improved thermal stability and corresponding versatility of end use. | ||||||
| 145 | Novel drug delivery system for mineral supplements | US224599 | 1988-07-26 | US4933183A | 1990-06-12 | Shri C. Sharma; James J. Shaw; Robert K. Yang |
| A drug delivery system comprising a core material comprising a drug, and a hydrophobic matrix coating the core. The coating delays hydration of the drug and masks the taste of the drug. The coating comprises an emulsifier, an edible fatty acid or wax and a glyceride. The delivery system can be incorporated into various food products, pharmaceutical preparations and proprietary products. | ||||||
| 146 | Food acid delivery systems containing polyvinyl acetate | US270892 | 1988-11-14 | US4931293A | 1990-06-05 | Subraman R. Cherukuri; Gul Mansukhani |
| A chewing gum composition having prolonged sourness, flavor and juciness duration through the incorporation of a delivery system comprising a food acid encapsulated in a low molecular weight polyvinyl acetate material. | ||||||
| 147 | Reduced calorie chewing gum base and compositions containing the same | US939918 | 1986-12-10 | US4872884A | 1989-10-10 | Subraman R. Cherukuri; Gul Mansukhani |
| A chewing gum base composition containing in weight percent about 0.5 to about 20% elastomer; about 10% to about 25% of a polyvinyl acetate having a medium molecular weight of about 35,000 to 50,000; about 4.5% to about 10.0% acetylated monoglyceride; about 6% to about 10% of a wax having a melting point below about 60.degree. C.; and remaining amounts of material selected from the group consisting of elastomer solvent, emulsifiers, plasticizers, fillers and mixtures thereof. | ||||||
| 148 | Novel process for lowering the concentration of .beta.-lactoglobulin in cheese whey | US147364 | 1988-01-25 | US4849241A | 1989-07-18 | Shalan A. Al-Mashiki; Shuryo Nakai |
| A process for lowering the concentration of .beta.-lactoglobulin in cheese whey while retaining the immunoglobulins in said cheese whey which comprises treating said cheese whey with a polyphosphate, such as sodium hexametaphosphate, within a pH range of from about 3.8 to about 4.7. | ||||||
| 149 | Novel sweetener delivery systems | US112783 | 1987-10-22 | US4828857A | 1989-05-09 | Shri C. Sharma; Robert K. Yang; James J. Shaw |
| A method of preparing a delivery system wherein in the core material is a sweetener, flavoring or the like and is protected by a matrix coating which process comprises:(A) forming an agglomerate of the core material in a hydrophobic matrix coating comprising the steps of melting the hydrophobic coating and dispersing the core material uniformly therein; feeding the dispersion into a heat controlled high pressure spray nozzle; atomizing the dispersion under controlled pressure to maintain the particle size between about 200 to about 30 mesh; collecting the congealed, dry spherical-like particles; and(B) coating the agglomerated particles by conducting the particles through a stream of air passing through a zone of atomized droplets of a second hydrophobic material. | ||||||
| 150 | Xylitol coated comestible and method of preparation | US942133 | 1986-12-16 | US4828845A | 1989-05-09 | Jose F. Zamudio-Tena; Allan H. Graff |
| A xylitol coated comestible is disclosed. The coated comestible comprises an edible core and a xylitol coating thereon, said coating comprising about 40 to about 70 wt % xylitol, based on the weight of the coating, at least one film-forming agent, at least one binder, at least one filler, and, optionally, at least one plasticizer.A process of producing a sugarless coated or a sugar coated comestible is also disclosed. The process comprises applying to an edible core at least three coating solutions to coat the edible core, wherein each solution comprises a sweetener, at least one film-forming agent, at least one binder, optionally at least one filler, and optionally at least one plasticizer. In the process, after each coating solution is applied by spraying the solution onto the cores, the solution so applied is dried, whereby, upon application of all the solutions, a final coated product having a smooth, hard, and crunchy coating is produced. | ||||||
| 151 | Sweetener delivery systems containing polyvinyl acetate | US945743 | 1986-12-23 | US4816265A | 1989-03-28 | Subraman R. Cherukuri; Gul Mansukhani |
| A chewing gum composition having prolonged sweetness duration through the incorporation of a delivery system comprising a high intensity sweetener encapsulated in a low molecular weight polyvinyl acetate material and an emulsifier. | ||||||
| 152 | Novel sweetener delivery systems | US112656 | 1987-10-22 | US4804548A | 1989-02-14 | Shri C. Sharma; Robert K. Yang; James J. Shaw |
| The present inventive compositions concern a stable delivery system capable of effecting a controlled release of core material comprising:(A) at least one natural or artificial core material selected from the group consisting of amino acid based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihyrochalcone compounds, drugs, medicaments, flavoring agents and mixtures thereof; and(B) a hydrophobic matrix consisting essentially of(i) lecithin; and(ii) an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) fatty acids having an iodine value of about 1 to about 10, (b) natural waxes, (c) synthetic waxes and (d) mixtures thereof; and(iii) at least one glyceride. | ||||||
| 153 | Weight-control formulation | US934015 | 1986-11-24 | US4784861A | 1988-11-15 | Gio B. Gori |
| A packaged weight-control powder is provided as a food additive to be employed before eating. Each package includes a dose to be sprinkled on the foodstuff to be eaten. The powder is formed of a mixture of oat, wheat and corn brans mixed with pectin, guar gum psyllium and cutin. Mineral supplements are employed to replace those removed by the fibers of the brans. The powder is prepared in an atmosphere of less than 50% humidity and is packed in individual water-proof packages of relatively small size. | ||||||
| 154 | Encapsulation composition for use with chewing gum and edible products | US67895 | 1987-06-29 | US4740376A | 1988-04-26 | Robert K. Yang |
| The present invention is method and composition for protecting a flavoring ingredient and providing controlled release therefor, especially in a chewing gum composition, which includes a high molecular weight polyvinyl acetate blended with a hydrophobic plasticizer which forms a film with the high molecular weight polyvinyl acetate in the absence of an added solvent therefor. The flavoring, is blended into the encapsulating composition as, for example, by melt blend which can then be cooled to a solid and ground into particulate. | ||||||
| 155 | Fruit drink with vitamins | US759413 | 1985-07-26 | US4737367A | 1988-04-12 | David W. Langer; Nathan Langer |
| An improved, tasty fruit flavored beverage containing all or a substantial portion of the U.S. Recommended Daily Allowance of vitamins. The beverage is predominantly a mixture of about 10% to 60% (by volume) orange juice and about 20% to 70% (by volume) pineapple juice. Apple, grape and pear juices and apricot, peach, nectarine and banana purees may be added to develop a more flavorful taste. | ||||||
| 156 | Process for obtaining an alpha-lactalbumin enriched product from whey and uses thereof | US883019 | 1986-07-09 | US4711953A | 1987-12-08 | Loic Roger; Jean-Louis Maubois; Gerard Brule; Michel Piot |
| A process of obtaining an .alpha.-lactalbumin enriched product from whey of various origins is disclosed. A first ultrafiltration is carried out on unpasteurized raw whey with membranes having cut-off greater that 5,000 (e.g. 50,000) at a pH between 6:3 and 7 (e.g. 6.6) and a temperature between 30.degree. and 60.degree. C. thereby retaining whey proteins. The ultrafiltrate then undergoes a second ultrafiltration with a membrane capable of retaining .alpha.-lactalbumin (cut-off about 1,200 and 2,000) which is preferably diafiltration. Depending on whether starting whey is acid whey or sweet whey the resulting product may contain practically no CMP or some (e.g. 25%). The resulting product is useful as a mother's milk substitute, pharmaceutical, intensive care or therapeutic food, or tryptophan enriched nutrient. | ||||||
| 157 | Soft starchy chewing gum | US735761 | 1985-05-20 | US4707363A | 1987-11-17 | Yoshinori Sato; Yukio Tsuchiya; Keiji Fujimoto |
| A soft starchy chewing gum capable of retaining its softness in an atmosphere of very low temperature contains, in substitution for a portion or all of sweetening malt honey, a preparation comprising a source of an .alpha.-starch consisting essentially of amylopectin, and a total water content of about 0.3 to 12% by weight which contributes to providing the soft starchy chewing gum with a consistency similar to rice cake. The chewing gum may be fabricated into a stuffed chewing gum enclosing a center filling, such as bean jam, jelly, ice-cream or the like. | ||||||
| 158 | Delivery system for active ingredients and preparation thereof | US738148 | 1985-05-24 | US4695463A | 1987-09-22 | Robert K. Yang; Shri C. Sharma |
| A delivery system useful in chewing gum, confectionary and pharmaceutical products comprising:(a) an insolubolized active ingredient; and(b) a cross-linked hydrocolloid multivalent cation alginate or carageenenate matrix entrapping said insolubolized active ingredient.A process of preparation is also disclosed. | ||||||
| 159 | Process for addition and stabilization of vitamin C in a hard candy-like comestible | US670006 | 1984-11-08 | US4692339A | 1987-09-08 | Charles G. Stetson; Catherine C. Stetson |
| Vitamin C is added to candy-like comestibles requiring high cooking temperatures in the form of powdered ascorbic acid and/or sodium ascorbate at a precise time in the cooking cycle. The Vitamin C is rapidly dispersed in the hot fluid candy and the admixture is cast into molds and rapidly cooled thereby stabilizing ascorbic acid within the crystalline lattice of the candy and avoiding any significant Vitamin C loss through oxidation or decomposition. | ||||||
| 160 | Chewing gum compositions containing novel sweetener delivery systems and method of preparation | US658099 | 1984-10-05 | US4597970A | 1986-07-01 | Shri C. Sharma; Robert K. Yang |
| A chewing gum composition comprising a gum base and an agglomerated sweetener delivery system capable of effecting a controlled release of core material comprising:(A) at least one natural or artificial core material selected from the group consisting of amino acid based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihydrochalcone compounds, flavoring agents and mixtures thereof; and(B) a hydrophobic matrix consisting essentially of(i) lecithin; and(ii) an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) fatty acids having an iodine value of about 1 to about 10, (b) natural waxes, (c) synthetic waxes and (d) mixtures thereof; and(iii) at least one glyceride. | ||||||
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