| Document |
Document Title |
|
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/2011/153223A2 |
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/2011/138696A2 |
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/2011/131618A1 |
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/2011/117639A1 |
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/2011/109376A1 |
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/2011/106619A2 |
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/2011/090520A1 |
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/2011/084759A2 |
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/2011/057777A1 |
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/2011/040031A1 |
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/2011/032026A2 |
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/2011/027061A1 |
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/2011/001318A1 |
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/2010/143141A1 |
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/2010/102191A1 |
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.
|
|
WO/2010/080612A1 |
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...
|
|
WO/2010/073988A1 |
Disclosed is a chewing gum composition which is characterized by containing (A) lactoferrin and (B) a laccase. The chewing gum composition additionally contains (C) rosemary or an extract thereof.
|
|
WO/2010/069311A1 |
The invention relates to a multi-part kit for administering at least one active pharmaceutical ingredient comprising at least one piece of chewing gum comprising said active pharmaceutical ingredient, said piece of chewing gum comprising...
|
|
WO/2010/061932A1 |
Disclosed is a cariostatic food. The food comprises: (1) (i) a phosphorylated saccharide calcium salt, or (ii) a combination of a phosphorylated saccharide salt other than a phosphorylated saccharide calcium salt or a phosphorylated sac...
|
