| Document |
Document Title |
|
JPWO2019244920A1 |
Provided is a dye composition in which fading of a dye is suppressed when applied to a colored body. A dye composition containing at least one residue selected from the group consisting of colored sugar beet and colored beet, a method fo...
|
|
JP6896732B2 |
Suggested is a mixture with stabilized taste and/or odor, comprising or consisting of:(a) [6]-paradol and(b) at least one mono- or polyunsaturated C8-C22 fatty acid or its monohydric or polyhydric C1-C18 aliphatic alcohols ester,wherein ...
|
|
JP6876723B2 |
Disclosed is a chewing gum comprising stevia in the percentage of at least 0.05% by weight of the total gum, at least one calcium salt, and one or more high-viscosity elastomers.
|
|
JP6876078B2 |
An edible product and method for making an edible product including a core composition having at least one outer surface and at least one edible, three dimensional object secured to the at least one outer surface, where the object includ...
|
|
JP6862131B2 |
To provide a chewing gum capable of maintaining a chewy volume for a prolonged period; and to provide a volume decrease emollient and a volume decrease mitigation method of the chewing gum capable of maintaining a chewy volume for a prol...
|
|
JP2021048885A |
To provide an advanced encapsulation process for controlled release of active ingredients from chewing gum.The disclosure relates generally to an ingredient used in a comestible composition, and more specifically to individual pieces and...
|
|
JP6825906B2 |
Disclosed is a system for cutting chewing gum. The system comprises a conveyor (4) configured to provide a chewing gum sheet to at least one rotary type cutting device (6,7,8,9). The rotary type cutting device (6,7,8,9) including at leas...
|
|
JP6823182B2 |
A chewing gum component for use in a chewing gum composition is provided including a component body and a plurality of regions of at least one active ingredient encapsulated within an encapsulating material. The plurality of regions is d...
|
|
JP6770337B2 |
To provide a composition for an oral cavity excellent in solubility when eating, not showing hygroscopic property under a humid condition, and having high heat resistance even under a high-temperature condition.A production method of a c...
|
|
JP6762316B2 |
The present invention pertains to a chewing gum composition comprising crystalline allulose particles and optionally an aqueous allulose syrup, and to the use of allulose for increasing the hardening rate of chewing gum compositions.
|
|
JP6745250B2 |
A moringa extract containing a benzyl glucosinolate in a content of 6% by mass or more, calculated as a dry solid content of the extract, wherein the extract does not substantially contain an alkaloid. The moringa extract of the present ...
|
|
JP3227163U |
To provide a food capable of sustaining a chemical reaction while staying in the oral cavity for a long time and releasing baking soda and citric acid little by little for a certain period of time. A candy that can maintain a solidified ...
|
|
JP6732421B2 |
To provide a volume decrease relaxation agent to be added to chewing gum in order to maintain the chewy volume of the chewing gum for a long time, and a method for relaxing volume decrease of the chewing gum, and to provide a method for ...
|
|
JP6732023B2 |
The invention relates to substance mixtures containing (a) phloretin, (b) naringenin, (c) at least one additional sweet substance differing from phloretin and naringenin, and optionally (d) at least one flavouring substance.
|
|
JP2020110166A |
To provide an edible product and method for making an edible product.There are provided an edible product including a core composition having at least one outer surface and at least one edible, three-dimensional object secured to the at ...
|
|
JP2020108380A |
To provide a food product capable of introducing more nutrients, for example, microelements to generate health effects in a body.The food product containing xylose (for example, D-xylose or L-xylose) and other sweeteners such as glucose;...
|
|
JP6722650B2 |
Provided is a chewing gum that has excellent fragrance diffusion properties. The present inventors discovered that, when a chewing gum-balloon is formed during chewing, the total amount of diffused fragrance component(s) is almost twice ...
|
|
JP6718206B2 |
To provide a preparation method of sugar-coating liquid capable of preventing volatilization of flavor by shortening a required time of a sugar-coating step, and preparing the stably-emulsified sugar-coating liquid without emulsifying be...
|
|
JP6717916B2 |
To provide a method for producing chewing gum sweet capable of uniformly kneading a dough prepared by mixing a soft candy raw material and a chewing gum raw material.A method for producing chewing gum sweet including a first kneading ste...
|
|
JP2020519560A |
The present invention is a method of countering a biofilm, which comprises contacting the biofilm with a composition containing an effective amount of one or more biofilm-degrading enzymes in combination with an antibacterial agent or an...
|
|
JP6710040B2 |
To provide a saliva secretagogue for applications not limited by specific flavors or specific irritation (such as acidity and astringency).A saliva secretagogue is composed of a linear/branched, substituted/unsubstituted, saturated/unsat...
|
|
JP6705646B2 |
A chewing gum base is disclosed comprising a solution polymerized styrene-butadiene rubber having (i) a glass transition temperature Tg ranging from -20 °C to 0 °C and/or (ii) an intersection of G' with G" at a frequency between 100 an...
|
|
JP6688749B2 |
Disclosed is a novel confectionery item, and more particularly a chewing gum of which the fat content has been reduced or totally eliminated. This reduction or elimination of the fat makes it possible to obtain a confectionery item that ...
|
|
JP6682450B2 |
The invention relates to a medical chewing gum comprising gum base polymers and an active pharmaceutical ingredient, the gum base polymers comprising polyvinyl acetate and vinyl laurate-vinyl acetate copolymer in an amount of more than 9...
|
|
JP2020054278A |
To provide an oral antibacterial food product capable of reducing also bacteria other than negatively charged bacteria without lowering tactile.An oral antibacterial food product includes a first piezoelectric material formed fibrously o...
|
|
JP6676292B2 |
To provide oral compositions that can inhibit periodontal disease safely, simply, and effectively, without inhibiting antimicrobial properties of flavonoids even if being added to oral compositions, such as chewing gum, where the antimic...
|
|
JP6677723B2 |
Functional food ingredients for delivery to the gastrointestinal tract are delivered. Food products, nutraceuticals, and pharmaceuticals comprising the functional food ingredients, as well as methods for making the functional food ingred...
|
|
JP6656333B2 |
The present disclosure is directed to a method for forming a chewing gum product. The method comprises providing a gum forming system (12, 102) including at least one roller (14, 14a, 16, 16a) and moving a gum composition toward and thro...
|
|
JP6649251B2 |
The present invention relates to the field of dental care, in particular, to a dental care product such as toothpaste (dentifrice), prophylactic paste, tooth powder, tooth polish, tooth gel, chewing gum, candy, lozenge, mouthwash, whiten...
|
|
JP6640804B2 |
A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.
|
|
JP2020503005A |
The present invention is calculated as dry weight: 30-60% by weight martitol, 5-30% by weight mannitol, 5-25% by weight polyvinyl acetate, 1-15% by weight vinyl acetate-vinyl laurate. -Composite, 0.5-5% by weight gelling agent, 1-7% by w...
|
|
JP6636528B2 |
A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperatur...
|
|
JP6636447B2 |
A method of forming a comestible is provided including transporting the comestible to a dusting apparatus having an enclosed chamber. A dusting agent within the enclosed chamber is directed onto one or more surfaces of the comestible as ...
|
|
JP6633528B2 |
|
|
JP6631223B2 |
|
|
JP2019218365A |
To provide compositions for mineralizing a dental surface, in particular, tooth enamel.A method of mineralizing a dental surface or subsurface comprises contacting the dental surface or subsurface with a compound capable of increasing or...
|
|
JP6621406B2 |
The present invention relates to compositions for mineralizing a dental surface, in particular tooth enamel. Methods of mineralizing hypomineralized lesions (including subsurface lesions) in the tooth enamel caused by dental caries, dent...
|
|
JP6609230B2 |
The present invention is concerned with microorganisms or fragments thereof as sensorically neutral oral care agents, particularly for prevention of dental calculus, as anti-caries agents and/or anti-oral malodor agents. The invention is...
|
|
JP6605563B2 |
|
|
JP6602608B2 |
|
|
JP6584434B2 |
A pulverulent sorbitol composition of low friability or of high mechanical strength that is particularly suited to being manipulated under high shear or shock conditions, and the process for obtaining such a pulverulent composition. A ch...
|
|
JP2019163308A |
To provide compositions for use in oral hygiene.The compositions contain a Lactobacillus helveticus strain. Also provided are compositions further containing a Lactobacillus plantarum strain, especially Lactobacillus plantarum SD5870. Th...
|
|
JP6578307B2 |
A novel composition of a confectionery or pharmaceutical product, characterized in that it includes 30 to 70 wt % of a bulking agent other than maltitol having a specific surface area smaller than 0.5 m2/g and also having a reduced amoun...
|
|
JP6574164B2 |
The present invention relates to chewing gums that impart a long-lasting cooling sensation during chewing. Said chewing gums comprise a refreshing synergistic combination of two ingredients which are separated from one another: a cooling...
|
|
JP2019129849A |
To provide a system and a method for manufacturing chewing gum.Disclosed is a method for manufacturing chewing gum, the method including feeding one or more gum ingredients including at least an elastomer into a continuous extruder inclu...
|
|
JP6532994B2 |
|
|
JP6533846B1 |
To provide a flavor enhancer capable of enhancing the flavor of a flavor and a composition which enhances the flavor of the flavor and can be suitably used for imparting a flavor to a food. A flavor enhancer containing a lipophilic surfa...
|
|
JP6509528B2 |
|
|
JP2019511610A |
The present invention comprises a gum base comprising 30% to 70% by weight elastomer, 1% to 20% by weight wheat gluten, 1% to 20% by weight plasticizer and 5% to 25% by weight wax. The present invention relates to chewing gum containing ...
|
|
JP2019062860A |
To provide a chewing gum for brain activation and brain activation method that, by chewing during eating (eat-chewing), more effectively activates brain, and more specifically, a chewing gum for brain activation and brain activation meth...
|
