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WO/2006/127603A2 |
The present invention relates to confectionery compositions including cooked saccharide, elastomeric component, and a functional ingredient.
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WO/2006/127685A2 |
A delivery system for inclusion in an edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to...
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WO/2006/127600A2 |
The present invention relates to edible confectionary compositions including cooked saccharide, an elastomeric component and at least two flavor components.
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WO/2006/127498A2 |
A delivery system for inclusion in an edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to...
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WO/2006/127680A2 |
A package assembly for supporting a delivery system for inclusion in an edible composition is disclosed. The edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery syste...
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WO/2006/127560A2 |
A package assembly for a multi-layer center-filled chewing gum is disclosed. The package assembly supports individual gum pieces that have a center surrounded by a gum region. The gum region may include a gum base. Optionally, the indivi...
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WO/2006/126786A1 |
The present invention relates to a nutrition gum and a manufacturing method thereof, and more specifically, to the composition of the nutrition gum and the manufacturing method thereof that can provide the human body with aloe, complex n...
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WO/2006/127070A2 |
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition.
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WO/2006/127559A2 |
A package assembly for supporting a delivery system for inclusion in an edible composition is disclosed. The edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery syste...
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WO/2006/127074A1 |
A delivery system for inclusion in an edible composition is formulated to have at least two active components with an encapsulating material for managing the release of the two actives relative to each other when used in an edible compos...
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WO/2006/127684A2 |
A package assembly for supporting a delivery system for inclusion in an edible composition is disclosed. The edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery syste...
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WO/2006/127601A2 |
The present invention relates to confectionery compositions including cooked saccharide including isomalt, an elastomeric component, and multiple encapsulation component including at least sucralose.
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WO/2006/127740A2 |
A package assembly for supporting a compressible chewing gum formulated to include a delivery system providing modified release of at least one ingredient. The package assembly includes one or more indicia being indiciative of the at lea...
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WO/2006/127934A2 |
The present invention relates to chewing gum and confectionery compositions which include taste potentiators to enhance the perception of active substances contained therein . More specifically, some embodiments provide potentiator compo...
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WO/2006/127282A2 |
Some embodiments provide a chewing or bubble gum composition which includes a center-fill composition and a gum region which includes a gum base surrounding the center-fill, wherein the gum region may include at least one modified releas...
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WO/2006/127754A2 |
The present invention relates to compositions for a multi-modality center-filled chewing gum. The individual gum pieces, which include the compositions of the present invention, may include a center-fill region surrounded by a gum region...
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WO/2006/126657A1 |
A sugarless chewing gum having improved qualities and containing no or a reduced amount of sucrose characterized in that &gammad -PGA is added thereto to make it chewable over a long period of time.
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WO/2006/127602A2 |
The present invention relates to confectionery compositions including cooked saccharide including polyols such as maltitol, erythritol, and isomalt, and a chewing gum base.
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WO/2006/127481A2 |
Some embodiments provide a chewing or bubble gum composition which includes a center-fill composition selected from a solid, semi-solid, liquid, and gas and a gum region which includes a gum base layer adjacent to the center-fill.
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WO/2006/127307A2 |
Some embodiments provide a chewing or bubble gum composition which includes a liquid-fill composition, a gum region which includes a gum base surrounding the liquid-fill, and at least one barrier layer between the liquid-fill region and ...
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WO/2006/127605A2 |
The present invention relates to confectionery compositions including cooked saccharide portion and an elastomeric material portion, each portion also including sweeteners.
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WO/2006/127069A2 |
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition.
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WO/2006/127681A2 |
A delivery system for inclusion in an edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to...
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WO/2006/127679A2 |
A package assembly for supporting a delivery system for inclusion in an edible composition is disclosed. The edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery syste...
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WO/2006/127067A2 |
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component when the active component is included in an edible compositio...
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WO/2006/127604A2 |
The present invention relates to confectionery compositions a portion including cooked saccharide, a second component including an elastomeric material and food acids.
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WO/2006/127928A2 |
The present invention relates to compositions for a multi-modality center-filled chewing gum. The individual gum pieces, which include the compositions of the present invention, may include a center-fill region surrounded by a gum region...
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WO/2006/127293A2 |
Included are compositions having at least one surfactant and at least one flavor. The surfactant may optionally be encapsulated and optionally have an HLB of seven or greater. The surfactant and flavor may be included in a comestible com...
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WO/2006/127277A2 |
Some embodiments provide a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill which may include a modified release component, wherein the gum ...
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WO/2006/127077A2 |
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component when the active component is included in an edible compositio...
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WO/2006/127690A2 |
A delivery system for inclusion in an edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to...
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WO/2006/123430A1 |
A dental enamel recalcification accelerator that even when used in oral compositions and food or beverage, poses no safety problem, and that is capable of effectively promoting the recalcification of decalcified dental enamel to thereby ...
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WO/2006/122206A2 |
A chewing gum comprising a solid shaped chewing gum composition sanded with a sugar alcohol having a negative heat of solution and a method of mixing same. The method involves coating solid pieces of chewing gum composition with a wettin...
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WO/2006/119697A1 |
The present invention is xylitol granules mainly consisting of xylitol and polyvinyl pyrrolidone capable of being directly tabletted and preparation process thereof, and the said granules may comprise sorbitol and hydroxypropylmethyl cel...
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WO/2006/118828A1 |
Shaped chewing gum products are made by mixing gum base, bulk sweetener syrup, powdered bulk sweetener and soluble protein together to form a heated composition and molding that composition into desired shapes. The molding may be accompl...
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WO/2006/118827A2 |
Shaped chewing gum products are made by mixing gum base, amorphous bulk sweetener and crystalline bulk sweetener together to form a fluid composition and molding that composition into desired shapes. The molding may be accomplished by ma...
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WO/2006/116995A1 |
The invention relates to a toffee gum comprising a polymer system, at least one flavor, and at least one sweetener, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system...
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WO/2006/113265A2 |
A method of producing a candy product includes providing a core including a first flavoring agent. The core is coated with a first layer to form a first coated product. The first layer may be a hydrophobic layer or a hydrophilic layer. T...
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WO/2006/093609A1 |
A swellable chewing gum composition comprising: (a) a gum base; and (b) at least one water-gelling or water-swellable silicon-containing component selected from the group consisting of silicates, silicas, and combinations thereof.
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WO/2006/092076A2 |
The present invention refers to cooling compounds of formula (I) wherein R1, R2, R3, X, Y, Z, and m have the same meaning as given in the specification. The present invention refers furthermore to a process for their production and to pr...
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WO/2006/090375A1 |
Disclosed are chewing gums that are organolepgtically 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 ingredie...
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WO/2006/089200A2 |
A method of producing a chewing gum product includes providing a core including a first flavoring agent. The core is coated with a first layer to form a first coated product. The first layer may be a hydrophobic layer or a hydrophilic la...
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WO/2006/084658A1 |
The invention relates to oral compositions for the prevention of UV damages, in particular to oral compositions based on an olive extract obtained by extracting vegetation water from olive pressing with an organic solvent or by extractin...
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WO/2006/085240A1 |
The present invention relates to a method for preparing a food product comprising flavours, and for a method for reducing loss of flavours in a flavoured product due to heat treatments. Loss of flavours by evaporation at high temperature...
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WO/2006/082536A1 |
The present invention relates to spray dried compositions comprising one or more active ingredients dispersed in a carrier of gum Arabic in admixture with a non- ionic surfactant. The compositions are particularly useful for the encapsul...
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WO/2006/079343A1 |
The present invention relates to a compressed chewing gum tablet possessing tooth brush properties, which compressed chewing gum tab let comprises at least gum base and a) at least one whitening agent, b) at least one fresh-breath agent,...
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WO/2006/079338A1 |
The invention relates to a chewing gum piece comprising at least one inner filling (2) being enclosed by sugarless chewing gum substance (1), said chewing gum piece being provided with an anti-sticking agent (4), and said chewing gum pie...
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WO/2006/076233A1 |
Included are compositions including a gum base and at least one swellable hydrophilic polymer, wherein the polymer may be in combination with the gum base or be a component of said gum base. The hydrophilic polymer includes a superabsorb...
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WO/2006/073598A1 |
The present invention relates generally to compositions and methods for applying an electrostatic charge to powders and applying the charged powders to the surfaces of food products, especially confectionery products. The method can be u...
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WO/2006/071749A1 |
A method of preparing a liquid flavoring composition includes combining menthol and at least one physiological cooling agent selected from the group consisting of N-substituted p-menthane carboxamides, acyclic carboxamides, menthyl succi...
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