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Matches 251 - 300 out of 4,988

Document Document Title
WO/2012/031720A1
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 comp...  
WO/2012/026499A1
The present invention provides a storage method and a stabilizing agent for an aspartyl dipeptide ester derivative. This storage method is characterized in that aspartame and/or a metal ion is allowed to co-exist with the aspartyl dipept...  
WO/2012/024469A1
A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising spilanthol to reduce or eliminate t...  
WO/2012/024410A1
A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising affinin to reduce or eliminate the ...  
WO/2012/021504A3
A meltable smokeless tobacco composition configured for insertion into the mouth of a user is provided. The smokeless tobacco composition includes a particulate tobacco material and a lipid having a melting point of about 36C to about 45...  
WO/2012/021504A2
A meltable smokeless tobacco composition configured for insertion into the mouth of a user is provided. The smokeless tobacco composition includes a particulate tobacco material and a lipid having a melting point of about 36C to about 45...  
WO/2012/019140A3
A method of selecting a commercially viable chewing gum including testing a chewing gum using nonlinear rheology, compiling rheological data from the nonlinear rheology, and then comparing the rheological data obtained to rheological dat...  
WO/2012/019140A2
A method of selecting a commercially viable chewing gum including testing a chewing gum using nonlinear rheology, compiling rheological data from the nonlinear rheology, and then comparing the rheological data obtained to rheological dat...  
WO/2012/013295A1
The present invention relates to a coated product comprising a core and a hard coating surrounding the core, wherein the hard coating is composed of at least one coating layer, which comprises erythritol, maltodextrin and one or more cry...  
WO/2012/016161A1
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 wherein the disper...  
WO/2012/014440A1
The present invention provides a method for producing a sugar-uncoated chewing gum which has a sufficient amount of a flavor substance adhering to the surface thereof and expresses the flavor immediately after the start of chewing. The m...  
WO/2012/013792A1
The present invention relates to a composition comprising a natural extract containing anthocyanins and an agent for enhancing vigilance, and to a method for alleviating visual discomfort related to or caused by oxidative stress comprisi...  
WO/2012/010520A1
The invention relates to the application of novel oligopeptide-functionalized nanoparticles or microparticles, which bind to hard tissue (hydroxyapatite) of tooth enamel and dentin for sealing of pits, fissures, and dentinal tubules of t...  
WO/2012/006079A1
Disclosed herein are particulate coating compositions comprising a powdered carrier and a pearlescent pigment. Also disclosed herein are pearlescent, coated chewing gum compositions comprising the particulate coating composition and meth...  
WO/2011/161247A3
The invention relates to dental care chewing gum comprising silver as well as to methods for the production thereof.  
WO/2011/163152A1
Disclosed herein are chewing gum compositions comprising a pectin and a lipophilic ingredient. It has been found that the use of the pectin in a chewing gum composition provides for an enhanced release of the lipophilic ingredient, such ...  
WO/2011/161410A1
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In ...  
WO/2011/158123A3
The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central co...  
WO/2011/158123A9
The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central co...  
WO/2011/159935A1
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 ...  
WO/2011/153229A1
A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, ...  
WO/2011/153223A3
A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, ...  
WO/2011/153223A2
A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, ...  
WO/2011/140440A1
A process for reducing the variability in commercial production lots of cellulose gums, such as cellulose ethers, in which inert substances, such as sucrose, salt, maltodextrin, or other relatively are blended with the cellulose gums to ...  
WO/2011/138696A3
The present invention relates to the field of taste-modifiers. More particularly, it concerns the use of certain compounds of Formula (i) as taste-modifiers to impart or reinforce a cooling effect. Furthermore, the present invention conc...  
WO/2011/138696A2
The present invention relates to the field of taste-modifiers. More particularly, it concerns the use of certain compounds of Formula (i) as taste-modifiers to impart or reinforce a cooling effect. Furthermore, the present invention conc...  
WO/2011/139943A1
The present invention relates to chewing gum bases including cellulose fibers, either alone or in combination with other fillers.  
WO/2011/137329A3
Disclosed herein are polyol particles treated to modify the properties of the polyol. Polyol particles are coated with a crunch material coating composition to provide a particulate crunch material. Alternatively, hygroscopic polyol part...  
WO/2011/135536A3
A novel feed source for ruminants is prepared from the annual herbaceaous plant Cephalaria joppensis. The herb is raised in the field, harvested and treated as hay or ensiled. Feed preparations from the herb can form a substitute to roug...  
WO/2011/131618A1
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 f...  
WO/2011/125666A1
Disclosed is a chewing gum in which a chewing gum body is coated by at least two coating layers that has excellent lactoferrin preservation stability even after storing for a long period, evenly and effectively exhibits lactoferrin-deriv...  
WO/2011/116977A1
A solid oral sensorial product such as a tobacco pouch product (10) includes at least one botanical material and at least one phosphate containing stain inhibitor. The botanical material is selected from the group consisting of tobacco, ...  
WO/2011/117634A3
The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill materia...  
WO/2011/117639A1
The present invention relates to a confectionery product including an extruded body portion; and a plurality of capillaries disposed in the extruded body portion, in which the body portion includes a mixture of confectionery compositions...  
WO/2011/117638A3
The present invention relates to a confectionery product comprising an extruded body portion, the body portion being formed from a material which is liquid during extrusion and which has a plurality of capillaries disposed therein, the c...  
WO/2011/109376A1
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 5 is amorphous and...  
WO/2011/105042A1
Deodorant compositions using a Mate extract have an advantage of having high safety with no side effect since the Mate extract is obtained from natural materials. However, these compositions suffer from a problem that the deodorant effec...  
WO/2011/106619A3
A gum base which, when formulated into a chewing gum, provides a gum cud removable from environmental surfaces, contains 40-95 wt.% polyethylene having a weight average molecular weight of 2000 to 23000 daltons.  
WO/2011/106598A3
A gum base, which when formulated into a chewing gum provides a gum cud removable from concrete and cement surfaces, contains 3 to 30 wt.% elastomer, 0 to 32 wt.% elastomer solvent and 0 to 8% paraffin wax and has a polarity index of les...  
WO/2011/106619A2
A gum base which, when formulated into a chewing gum, provides a gum cud removable from environmental surfaces, contains 40-95 wt.% polyethylene having a weight average molecular weight of 2000 to 23000 daltons.  
WO/2011/106598A2
A gum base, which when formulated into a chewing gum provides a gum cud removable from concrete and cement surfaces, contains 3 to 30 wt.% elastomer, 0 to 32 wt.% elastomer solvent and 0 to 8% paraffin wax and has a polarity index of les...  
WO/2011/098846A1
The purpose of this invention is a device for shaping edible products, a procedure for shaping edible products and an edible product, in which the device for shaping edible products permits shaping of three dimensional food products not ...  
WO/2011/099253A1
It was discovered that the consumption of a food product which includes catechins results in a remarkable decrease in tongue coating due to chemical effects. Therefore, a food product comprising a catechin compound which has a tongue coa...  
WO/2011/092307A1
The invention relates to the use of an injection molding machine (1) for producing three-dimensional injection-molded parts, an injection molding unit (2) of the injection molding machine (1) being fed granular and/or powdery and/or liqu...  
WO/2011/090520A4
Gum manufacturing methods and systems are provided including a set of rollers for compressive forming and sizing of a chewing gum in a single step. Heat transfer systems and methods for altering a temperature of chewing gum are also prov...  
WO/2011/090520A1
Gum manufacturing methods and systems are provided including a set of rollers for compressive forming and sizing of a chewing gum in a single step. Heat transfer systems and methods for altering a temperature of chewing gum are also prov...  
WO/2011/084759A3
Disclosed are particulate coated multi-region structures prepared from sugar free confectionery products and chewing gum.  
WO/2011/084759A2
Disclosed are particulate coated multi-region structures prepared from sugar free confectionery products and chewing gum.  
WO/2011/080887A1
Disclosed are a sebum secretion-blocking composition and a food or beverage containing the sebum secretion-blocking composition. Extensive studies have been made, and it is found that the secretion of sebum can be blocked when a collagen...  
WO/2011/082050A1
A confectionary product has a confectionery center coated with a hard and crunchy confectionary coating formed from rapid crystallizing saccharide, a viscosity increasing agent, and a film forming agent.  

Matches 251 - 300 out of 4,988