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Matches 301 - 350 out of 5,044

Document Document Title
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.  
WO/2011/063338A2
A gum base comprises microparticles containing at least one crosslinked polymer. It has been found that such gum bases exhibit desireable chewing properties similar to conventional gum bases. Cuds formed by chewing gum bases containing c...  
WO/2011/063338A3
A gum base comprises microparticles containing at least one crosslinked polymer. It has been found that such gum bases exhibit desireable chewing properties similar to conventional gum bases. Cuds formed by chewing gum bases containing c...  
WO/2011/063338A4
A gum base comprises microparticles containing at least one crosslinked polymer. It has been found that such gum bases exhibit desireable chewing properties similar to conventional gum bases. Cuds formed by chewing gum bases containing c...  
WO/2011/057777A1
An oral chewable tobacco product (10) includes a gum composition in an amount of about 30% to about 70% by weight based on the weight of the oral chewable tobacco product (10) and tobacco powder (12) in an amount of about 30% to about 70...  
WO/2011/044373A2
Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that hav...  
WO/2011/044373A3
Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that hav...  
WO/2011/040031A1
Provided is a method that analyzes characteristics of color changes that occur in a gum as a healthy person with teeth chews the gum, and creates a color scale that can be used as a more objective standard for evaluating chewing force vi...  
WO/2011/032031A1
A chewing gum, when chewed, produces a cud having improved removability from environmental surfaces by virtue of its linear viscoelastic shear rheology. The cud has a specified temperature dependent storage modulus differential (ΔlogG'/...  
WO/2011/032026A3
A chewing gum base which is cud-forming and chewable at mouth temperature contains a food acceptable tri-block copolymer having the form A-B-A or A-B-C and comprising a soft mid-block which constitutes at least 30 wt.% of the total polym...  
WO/2011/031993A3
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 ...  
WO/2011/032026A2
A chewing gum base which is cud-forming and chewable at mouth temperature contains a food acceptable tri-block copolymer having the form A-B-A or A-B-C and comprising a soft mid-block which constitutes at least 30 wt.% of the total polym...  
WO/2011/031993A2
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 ...  
WO/2011/027062A1
The invention relates to a chewing gum production method comprising a step in which the ingredients are mixed together, a mixture-extrusion step, a dusting step using a dusting powder, a sheeting step and a shaping/cutting step. The inve...  
WO/2011/027103A1
The present invention relates to a confectionery composition which is able to provide a new and improved flavour and texture experience for a consumer. The confectionery composition has interconnected pores therein which contain a fill m...  
WO/2011/029077A3
Methods for preparing a botanical extract and a flavor system comprising a botanical extract produced by the process for use in beverages are provided. Also provided is a flavor system comprising a botanical extract comprising at least o...  
WO/2011/027102A3
The present invention relates to a chewing gum base for use in chewing gum compositions wherein the chewing gum base contributes to the ability of the chewing gum compositions to degrade over time after chewing, and also the chewing gum ...  
WO/2011/027061A1
The invention relates to a chewing gum production method comprising a step in which the ingredients are mixed together, a mixture-extrusion step, a dusting step using a dusting powder, a sheeting step and a shaping/cutting step. The inve...  
WO/2011/021551A1
Provided is a sugar-coated chewing gum that releases enzymes rapidly upon chewing, dissolves well in the mouth, and has excellent long-term storage stability. The provided sugar-coated chewing gum comprises a chewing gum core coated by a...  
WO/2011/014831A2
Disclosed herein are coated articles and methods of preparing the same.  
WO/2011/014831A3
Disclosed herein are coated articles and methods of preparing the same.  
WO/2011/001318A1
The present invention relates to the field of encapsulation. More particularly, it relates to a process for encapsulating an active ingredient such as preferably flavouring ingredients in or on an edible composition, the encapsulating ma...  
WO/2011/000524A1
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 liqu...  
WO/2011/000953A1
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 i...  
WO/2010/149334A1
Disclosed are polymers derived from vinyl acetate, vinyl alcohol and other monomers with elastic and plastic characteristics, which are useful to prepare gum base for chewing gum with a low environmental impact and reduced adherence.  
WO/2010/145653A1
The invention relates to a chewing gum composition with high pH-release, the chewing gum composition comprising an insoluble gum base matrix and a soluble bulk portion, wherein the gum base matrix and the bulk portion is mixed and extrud...  
WO/2010/143126A3
An extruded particle for use in a foodstuff, such as chewing gum, the extruded particle comprising a carrier matrix, the matrix comprising ethyl cellulose and a hydrophobic plasticizer, and a sweetening component having a clog P of from ...  
WO/2010/143141A1
A spray-dried delivery system comprising a protein component, a cross-linking agent for the protein, a carbohydrate component and an active ingredient wherein the weight ratio of the protein component to the cross-linking agent is from 4...  
WO/2010/143120A1
The present invention relates to the flavors industry. More particularly, it relates to an inverse emulsion comprising a hydrophilic flavor or sweetener, lecithin, thaumatin, a polar solvent and a hydrophobic component. The invention als...  
WO/2010/137938A1
To provide a confectionary groups of products such as candy, press tablet, starch-deposit chews, chewing gum and soft drinks which has an anti mosquito bite property, is always clean, saves resources by forming the microcapsule technolog...  
WO/2010/127353A2
Provided are oral compositions and devices comprising an active agent that is one of chlorine dioxide-generating components, a chlorine dioxide-containing solution, and combinations thereof.  
WO/2010/127250A1
The invention relates to a chewing gum composition, a chewing gum product, and a method for manufacturing the same where the chewing gum composition includes: a gum base; and a gingivitis-inhibiting amount of hyaluronic acid or a physiol...  
WO/2010/125342A3
The present invention relates to a chewing gum base for use in chewing gum compositions wherein the chewing gum base contributes to the ability of the chewing gum compositions and products to degrade over time after chewing due to enviro...  
WO/2010/127353A3
Provided are oral compositions and devices comprising an active agent that is one of chlorine dioxide-generating components, a chlorine dioxide-containing solution, and combinations thereof.  
WO/2010/100524A3
A confection with unique visual impression is created by partially treating the surface area of the confection with a coating composition including a pearlescent pigment such that the initial taste perception of the confection is not adv...  
WO/2010/102191A1
A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer.  
WO/2010/092480A1
The present invention is directed generally to coating compositions and products containing the same. More particularly, the present invention relates to confectionery compositions that include coating compositions which are in particula...  
WO/2010/085623A1
The present invention provides various methods of improving homogeneity in confectionery mixing processes. In particular, the invention includes such steps as mixing a predetermined amount of confectionery base and/or chewing gum base an...  
WO/2010/079103A1
A white colouring composition comprising calcium carbonate as a white pigment. It may be used in the manufacture of food and pharmaceutical products.  

Matches 301 - 350 out of 5,044