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NORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATION

Subclass of:

426 - Food or edible material: processes, compositions, and products

Patent class list (only not empty are listed)

Deeper subclasses:

Class / Patent application numberDescriptionNumber of patent applications / Date published
426005000 Packaged, structurally defined, or coated 107
426006000 Containing addition type polymer 12
426004000 Low-adhesive type 12
Entries
DocumentTitleDate
20090123597Fiber containing compositions and methods of making and using same - A composition comprising at least about 25% of a fiber component, by weight of the composition, provides a safe and effective amount of fiber component to a user. A method of producing such a composition is provided. Additionally a method of providing a safe and effective amount of fiber component to a user is provided.05-14-2009
20110195148THERMOPLASTIC OR ELASTOMERIC COMPOSITIONS BASED ON ESTERS OF A STARCHY MATERIAL AND METHOD FOR PREPARING SUCH COMPOSITIONS - A thermoplastic or elastomeric composition, is characterized in that: a) it exhibits a degree of biodegradability of less than 50%, preferably less than 30%, and b) it contains at least 0.5% and at most 99.95% by weight of an ester of a starchy material, which has a degree of ester substitution (DS) of between 1.6 and 3, and at least 0.05% by weight and at most 99.5% by weight of a polymer other than starch.08-11-2011
20100104687SEGMENTED CONFECTIONERY PRODUCTS - A confectionery article adapted for accurate division of a confectionery article into two or more smaller portions, which confectionery article has two or more segments having different compositions.04-29-2010
20130045298Low Moisture Chewing Gum - A chewing gum includes at least one biodegradable polymer and chewing gum ingredients, the chewing gum containing less than about 2.0 weight percent water of the chewing gum. A biodegradable chewing gum having low moisture has been provided in combination with an initial acceptable texture.02-21-2013
20090130250Biodegradable Chewing Gum and Method of Manufacturing Such Chewing Gum - The invention relates to a chewing gum including gum base, sweetener, and flavor, wherein at least part of the gum base comprises includes at least one biodegradable polymer, where the tan(delta) is at least 0.6 within the linear viscoelastic region of the chewing gum.05-21-2009
20130071514SLOW-RELEASE DIETARY FORMULATIONS - The present invention relates to dietary formulations for the slow release of water-soluble active ingredients. Said formulations comprise a coating obtained by evaporation from vinyl polymer dispersions not containing emulsifiers. The formulations can be advantageously included in an edible composition, including confectionery products.03-21-2013
20130059030SWEETNER COMPOSITIONS WITH REDUCED BITTER OFF TASTE AND METHODS OF PREPARING - This disclosure pertains to a sweetener composition having reduced bitter off taste. Also disclosed are methods of making a sweetener composition of the present invention and food products using the sweetener composition.03-07-2013
20110014317LIPOLYTIC ENZYME USES THEREOF IN THE FOOD INDUSTRY - The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: 01-20-2011
20120114788PARTICULATE FLAVOR DELIVERY SYSTEM, A METHOD OF MAKING IT AND USE THEREOF - A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend, a portion of which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25″C to 250° C., a method of making it, and use thereof.05-10-2012
20120237632CHEWING GUMS HAVING IMPROVED REMOVABILITY BASED ON EXTENSIONAL FLOW PROPERTIES - A chewing gum, when chewed, produces a cud having improved removability from environmental surfaces by virtue of its extensional viscosity strain hardening parameter. Specifically, the cud has a extensional strain hardening parameter of less than zero or greater than 2.0.09-20-2012
20110280990TASTE POTENTIATOR COMPOSITIONS AND EDIBLE CONFECTIONERY AND CHEWING GUM PRODUCTS CONTAINING SAME - The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator. The active substance and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the composition upon consumption.11-17-2011
20090087514Waterless coffee pouch - A waterless coffee pouch is presented. The waterless coffee pouch includes a piece of permeable material that allows fluids to pass through. A quantity of ground coffee beans is placed on the material where the material is folded to form a pouch to contain the ground coffee beans. The pouch is a suitable size for placement in a person's mouth. A means for sealing the pouch is provided such that the ground coffee beans remain contained within the pouch when the pouch is placed in a person's mouth and the coffee flavor is released into the person's mouth through the material so that the person using the pouch may enjoy the flavor and benefits of ground coffee beans without the use of water.04-02-2009
20130216648CHEWING GUM COMPOSITIONS PROVIDING FLAVOR RELEASE PROFILES - A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer.08-22-2013
20090291163MILK-BASED RECOVERY BEVERAGE - The applicants have discovered that consuming milk-based protein, carbohydrate, Vitamin D, calcium, and CLA in combination and in the relative concentrations disclosed herein results in a beneficial synergistic impact on body composition. It is believed that each component is directly or indirectly utilized in metabolic pathways which alter body composition in beneficial ways that would not be realized if one or more of the components were delivered separately and/or in concentrations other than those disclosed herein. Conventional food and beverages do not deliver the combination of these components in concentrations that maximize the synergistic potential. In certain exemplary embodiments, the composition described herein delivers, per 8 ounce serving, about 5 to 20 grams of milk-protein, about 5 to 26 grams of carbohydrate, about 98 to 1000 IU of Vitamin D, about 350-600 mg of calcium, and about 0.5 to 5 grams of conjugated linoleic acid to a consumer.11-26-2009
20090280211METHOD OF PREPARING A FOOD PRODUCT - A method of preparing a food product includes providing a high-intensity sweetener selected from the group consisting of acesulfame-K, sucralose, glycyrrhizinate, dihydrochalcones, monellin, inonatin and mixtures thereof. A binder selected from the group consisting of aluminosilicates, polyvinyl acetate, polyols, silica, monioglycerides, waxes and mixtures thereof is provided. The binder and the high-intensity sweetener are compacted in a roll compactor to form a compacted mixture. The compacted mixture is added to a food product. In one embodiment, a chewing gum composition includes gum base; bulk sweetener; flavor and the compacted mixture.11-12-2009
20110262586CHEWING GUM AND GUM BASES CONTAINING HIGHLY SUBSTITUTED STARCH SHORT CHAIN CARBOXYLATES - A chewing gum base which is cud-forming and chewable at mouth temperature contains water-insoluble highly substituted starch short chain carboxylate. The highly substituted starch short chain carboxylate may be plasticized to function as an elastomer in the gum base.10-27-2011
20090047379Benzamide Compounds Useful as High Potency Sweet Taste Enhancers - The present invention relates to novel benzamide compounds may be used to provide desirable property of sweetness and to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce, confection, baked good, dairy product or cereal.02-19-2009
20080286408Encapsulation of a hydrophilic substance in small capsules - Provided is a method of encapsulating a hydrophilic substance with wax. Also provided, is a method of encapsulating honey with an edible wax to create honey capsules. The method includes ejecting a droplet of the hydrophilic substance into a stream of molten wax and allowing the droplet to pass through the molten wax to enter a container of water. The wax capsule forms an oral product that may be placed in the mouth or used in conjunction with other edible or oral products.11-20-2008
20100136163METHOD OF WEIGHT CONTROL EMPLOYING CHEWING GUM - The present invention is directed to methods for managing body weight by substituting a chewing gum composition on a regular basis for a snack product having a greater caloric content than the chewing gum composition or by employing a chewing gum composition in conjunction with behavior modification. Additionally, the present invention includes a method of controlling behavior modification relating to weight loss including identifying the behavior to be modified, setting behavioral goals relating to weight management, modifying determinants of the behavior to be changed using, in part, a chewing gum composition, and reinforcing the desired behavior using, in part, a chewing gum composition.06-03-2010
20090162476Parallel Gum Component Mixing Systems And Methods - A system and method for mixing and forming gum structures is provided. The system may include combinations of continuous and batch mixers arranged generally in parallel and/or series for mixing gum base ingredients with subsequent gum ingredients. In one embodiment, the system and method first forms a gum structure that is not a gum base and then adds a subsequent gum ingredient such that the gum structure is less than a gum base in combination with a subsequent gum ingredient. In other embodiments, the system and method includes forming a gum base in addition to some subsequent gum ingredients that are not quite finished gum. Further, in other embodiments, the system and method may perform some of the mixing of the ingredients at a first location while mixing of further ingredients is performed at a remote location.06-25-2009
20120070533SUPERFINE POWDERED STEVIA - The invention describes micronized stevia compositions having particle sizes of less than about 20 microns which helps to decrease the aftertaste associated with typical stevia compositions having particulate sizes of greater than about 20 microns.03-22-2012
20090098240HUMAN MILK OLIGOSACCHARIDES TO PROMOTE GROWTH OF BENEFICIAL GUT BACTERIA - The present invention provides prebiotic and probiotic compositions containing human milk oligosaccharides and methods of use that selectively promote the growth of beneficial gut bacteria.04-16-2009
20090136618Chewing gum comprising 1-kestose - An object of the present invention is to provide a chewing gum which has physiologically active functions of oligosaccharides such as a bifidobacterium proliferation promoting effect, an intestine regulating effect and a mineral absorption promoting effect, and exhibits excellent formability. According to the present invention, there is provided a chewing gum comprising crystalline 1-kestose.05-28-2009
20110104329TASTE POTENTIATOR COMPOSITIONS AND EDIBLE CONFECTIONERY AND CHEWING GUM PRODUCTS CONTAINING SAME - The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator. The active substance and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the composition upon consumption.05-05-2011
20100166910Flavor-Retention Agent - The invention provides a flavor-retention agent which is harmless to the environment and the human body and exhibits excellent ability to prevent deterioration of flavors. The flavor-retention agent contains an active ingredient which is obtained by subjecting a raw material such as leaves and/or tubers of a potato plant to extraction.07-01-2010
20110027413Novel Sweetener ISO-Mogroside V - Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.02-03-2011
20130136822CHEWING GUM BASES CONTAINING SOY PROTEIN BASED ELASTOMERS AND METHODS OF MAKING SAME - An elastomer is prepared from fractions of soy protein. Methods for producing the elastomer and chewing gum bases containing the soy protein elastomer are provided.05-30-2013
20090162475Gum Structure Mixing Systems And Methods - A system and method for mixing and forming gum structures is provided. The system may include combinations of continuous and batch mixers arranged generally in series for mixing gum base ingredients with subsequent gum ingredients. In one embodiment, the system and method first forms a gum structure that is not a gum base and then adds a subsequent gum ingredient such that the gum structure is less than a gum base in combination with a subsequent gum ingredient. In other embodiments, the system and method includes forming a gum base in addition to some subsequent gum ingredients that are not quite finished gum. Further, in other embodiments, the system and method may perform some of the mixing of the ingredients at a first location while mixing of further ingredients is performed at a remote location.06-25-2009
20100055231FLAVOR RELEASING CORES AND THEIR USE IN CHEWING GUM - Flavor releasing structures for chewing gum have about 30% to about 60% thermoplastic cellulose material, about 5% to about 50% non-cellulosic thermoplastic polymer, and about 10% to about 40% porous flavor reservoir material. Optionally the flavor releasing structure may comprise about 5% to about 25% plasticizer. The cores may be coated with a flavor barrier coating.03-04-2010
201100703291-tert-Butylcyclohexanecarboxamide and uses thereof as cooling compounds - Described is a new cooling agent represented by Formula I and compositions with known coolers having cooling properties and the application of Formula I in foodstuffs and chewing gum:03-24-2011
20100285172Metered Conveyor Feed System For Gum Components - Methods and apparatuses are provided for conveying gum components and for making chewing gum compositions, by conveying a substantially horizontally stratified flow of two or more gum components along a conveying path. Once the horizontally stratified flow of gum components is established, the flow of gum components can be supplied to a gum mixing machine in a substantially constant cross-sectional ratio of the gum components, even where it is necessary to adjust the rate of flow of gum components along the conveying path, or to periodically start and stop the flow of components during the gum making process.11-11-2010
20110052755SWEETENER COMPOSITIONS - Provided is a sweetener composition comprising: an extract from the leaves of the 03-03-2011
20110135787DEODORIZING COMPOSITION USING PEROXIDASE UNDER NEUTRALITY - Provided are a deodorizing composition which contains a highly safe natural plant extract that can be used in foods without anxiety as an active ingredient, and has a high deodorization effect even under a neutral condition, and a food and drink article containing the deodorizing composition. The deodorizing composition is characterized by containing a plant belonging to the genus 06-09-2011
20110091598CHEWING GUM BULKING AGENTS - A sucrose-free, non-cariogenic, non-laxative chewing gum composition contains a bulking agent having at least 25 wt. % of a water-soluble dietary fiber polysaccharide component, and at least 25 wt. % of a water-soluble non-cariogenic, non-laxative crystalline C04-21-2011
20100247709SALT MIXTURE WITH LOW SODIUM CONTENT FOR HUMAN - The present invention relates to a salt mixture with low sodium content for human consumption which comprises sodium chloride, potassium chloride, magnesium sulphate, calcium carbonate, folic acid and zinc oxide. The mixture can also comprise potassium iodide and/or a flavouring additive. The present invention further relates to a food, a food supplement and a functional food comprising said salt mixture, and to the use of the salt mixture in food.09-30-2010
20120171325METHOD FOR THE PRODUCTION OF A GUM BASE - A method for the preparation of a gum base or chewable entity comprises the step of treating a mixture comprising cereal protein, for example gluten, and water, optionally in combination with sugar, sugar substitute or other functional ingredient, at a hydrostatic pressure of at least 100 MPa for at least 2 mins. Generally, the mixture is pressure treated at an elevated pressure of at least 25° C. The temperature, pressure and treatment time may be varied provided that the combination of the three results in the modification of the viscoelastic properties of the mixture to resemble that of conventional chewing gum. The treatment time of the current invention is inversely related to the hydrostatic pressure and temperature of the treatment. Thus, if the pressure and/or the temperature are increased, the treatment time may be reduced.07-05-2012
20110123672GUM BASES, CHEWING GUMS BASED THEREUPON, AND METHODS FOR MAKING THE SAME - The present invention provides gum bases and chewing gums, as well as methods of manufacturing the gum bases. More specifically, the gum bases provided herein contain microparticles comprising a crosslinked polymer. The microparticles render a gum cud comprising the gum base more easily removable from surfaces onto which it may become adhered than gum cuds comprising conventional gum bases.05-26-2011
20120328732LARGE GLASSY BEADS - The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.12-27-2012
20100233314SOLVENT-FREE SYNTHESIS OF AMPHIPHILIC POLYMERIC MATERIAL - The present invention provides a method for making a composition comprising an amphiphilic polymeric material which comprises a straight or branched chain carbon-carbon backbone and a multiplicity of side chains attached to the backbone; wherein in the method, backbone precursors comprising acylating groups are mixed with side chain precursors which comprise a nucleophilic group at at least one terminus, to form a reaction mixture; the backbone precursors, side chain precursors and/or the reaction mixture are heated; the reaction mixture is stirred; and the nucleophilic groups react with the acylating groups to form the amphilphilic polymeric material wherein the side chains are linked to the backbone via acyl linkages; characterised in that the reaction mixture does not comprise organic solvent.09-16-2010
20090074910CHEWING GUM FOR PREVENTING TOOTH DECAY - Disclosed are chewing gums that are organoleptically acceptable, and have high adherence to plaque bacteria. A chewing gum according to an exemplary embodiment contains a gum base, at least one edible acid, and optionally other ingredients. The invention also provides a method for preparing a chewing gum composition, which includes triturating of coloring agent, and a method for commercially producing and marketing chewing gums, which includes testing the chewing gums for adhesion to bacteria, such as plaque bacteria.03-19-2009
20080233232Food Additive For Supplying Mineral Nutrients - The invention relates to a food additive as a concentrated additive for supplying the human metabolism with mineral substances. The mineral substances are components of a salt-hydrate melt in an ionized form, and the salt-hydrate melt is a salt-water system, whereby the water content corresponds to the coordination number of the most hydrated ion.09-25-2008
20130177668SOLIDIFIED SUGAR ALCOHOL MIXTURE - The present invention relates to solidified sugar alcohol mixture containing maltitol characterized in that the mixture is comprising more than 70% w/w maltitol and less than 95% w/w maltitol based on dry matter of mixture and it is comprising from 2-10% w/w mannitol based on dry matter of the mixture and upon tabletting said mixture, a hardness of from 70 N to 220 N is obtained at a compression force of 5 kN to 25 kN. It further describes the process for preparing solidified sugar alcohol mixtures and the chewing gum and tablets containing the solidified sugar alcohol mixture of the present invention.07-11-2013
20080199564Confectionery Composition Including an Elastomeric Component and a Cooked Saccharide Component - The present invention relates to confectionery compositions including cooked saccharide including polyols such as maltitol, erythritol, and isomalt, and a chewing gum base.08-21-2008
20130149412AMORPHOUS CHEWING GUM BULK MATERIAL - A bulk material suitable for use in a chewing gum contains at least about 40 wt. % dry basis sorbitol, at least about 7 wt. % dry basis other than sorbitol, and no more than about 10 wt. % water, wherein the bulk material is amorphous and remains amorphous with shear. A chewing gum, comprising: a) a gum base; b) a flavor; and c) a bulk material contains at least 40 wt. % dry basis sorbitol, at least 7 wt. % dry basis polyol other than sorbitol and no more than 10 wt. % water.06-13-2013
20080317901Novel Sweetener Compositions and Methods of Use - The subject invention provides natural low glycemic sweeteners that are palatable and do not contain high glycemic, insulin-stimulating ingredients. In one embodiment, the subject invention provides a novel nutritive-sweetener/carbohydrate comprising kiwi fruit, a glycoside and a carbohydrate. Preferably, the glycoside is a fruit glycoside and the carbohydrate is fructose. In another embodiment, the subject invention provides a novel sweetener/carbohydrate composition comprising caffeine, chromium, and TRUTINA DULCEM. The sweetener/carbohydrate compositions of the subject invention are acceptable for use by persons desiring to avoid high glycemic, insulin-stimulating sugars and sweeteners. More specifically, these compositions are acceptable for use by diabetics and hypoglycemics.12-25-2008
20110274783FOOD COMPLEX FOR BALANCING MASCULINE ENERGY AND FEMININE ENERGY AND FOR RECOVERING VITAL ENERGY - Characterized in that the three kinds of food in the main patent are reduced to two: yin foods with vital energy for the woman and yang foods with vital energy for the man by altering the proportions of foods and adding substances of hot plants, that when drinking them, generate internal heat in the human body, such as ginseng and Yin nature ginger, sulfur and Yang nature reishi mushroom and intermediate nature intermediate staghorn. So as the proposed feeding type is suitable for the treatment of general symptoms of disease in males and females as their constitution and to provide heat to the body in both cases the proportion of cereals is increased up to 70-80 per 100, while that of fruits and vegetables is from 5 per 100, meats and fishes from 10-15 per 100, condiments 5-10 per 100 and is added 5 per 100 of hot substances. To prevent side effects of drugs, eliminate toxins and better resist according to their different constitution, the proportions of the intermediate food are altered to give it energy intermediate food nature and the chemicals substances or specific drugs are mixed.11-10-2011
20130156885CHEWING GUM CONTAINING COMBINATIONS OF PHYSIOLOGICAL COOLING AGENTS - A method for producing a chewing gum and confections, as well as the chewing gum and confections so produced, incorporates combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum and confections, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release. In another embodiment, coated chewing gum has a coating that comprises combinations of physiological cooling agents. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated.06-20-2013
20110293777Solid Homogeneous Mixture Of Polyvinylacetate and Vinylacetate-Vinyl Laurate Copolymer Prepared By Sequential Solution Polymerization - The invention provides a chewing gum base containing a homogeneous composition in solid form comprising12-01-2011
20120082755SENSATE COMPOSITIONS AND DELIVERY SYSTEMS THEREFOR - The present invention includes compositions for imparting a controlled-release sensation to the oral receptor areas of a user. The oral, controlled-release compositions include a sensate and a hydrated or swollen food-grade polymer which forms a matrix with the sensate. Sensates may include warming, cooling and/or tingling agents. Also included are oral delivery systems for the compositions, methods for preparing same, and methods for imparting and sustaining a desired sensation in the mouth and upper portion of the gastrointestinal tract of the user.04-05-2012

Patent applications in class NORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATION

Patent applications in all subclasses NORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATION