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WO/2006/127070 |
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/2006/127560 |
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/2006/127600 |
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/2006/127686 |
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WO/2006/127561 |
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/2006/127603 |
The present invention relates to confectionery compositions including cooked saccharide, elastomeric component, and a functional ingredient.
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WO/2006/127602 |
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/2006/127282 |
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/2006/127601 |
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/2006/127681 |
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/2006/127307 |
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/2006/127742 |
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/2006/123430 |
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/2006/122206 |
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/2006/119697 |
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/2006/118828 |
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/2006/118827 |
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/2006/116995 |
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/2006/118827 |
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/2006/113265 |
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/2006/113265 |
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/2006/096269 |
Sphingomonas strains have extracellular polysaccharide (e.g., gellan, diutan) that is firmly attached to the cell surface. This attachment may limit polysaccharide production by impairing uptake of nutrients into the cell or due to limit...
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WO/2006/092076 |
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/2006/093609 |
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/2006/090375 |
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/2006/089200 |
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/2006/084658 |
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/2006/085240 |
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/2006/082536 |
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/2006/079338 |
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/2006/079343 |
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/2006/076233 |
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/2006/073598 |
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/2006/071343 |
Methods for manufacturing coated confectionary or chewing gum products are provided. In an embodiment, the present invention provides a method of manufacturing a confectionary product comprising the steps of providing a confectionary cen...
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WO/2006/071749 |
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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WO/2006/071343 |
Methods for manufacturing coated confectionary or chewing gum products are provided. In an embodiment, the present invention provides a method of manufacturing a confectionary product comprising the steps of providing a confectionary cen...
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WO/2006/066576 |
The invention relates to a chewing gum comprising chewing gum ingredients, said chewing gum comprising at least one elastomer and at least one resin, said at least one resin comprising at least one synthetic biodegradable homopolymer res...
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WO/2006/066575 |
The invention relates to a chewing gum comprising at least one biodegradable polymer in an amount of from about 0.1 % to about 95 %, said biodegradable polymer having a glass transition temperature (Tg) above 37°C and having a molecular...
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WO/2006/068994 |
Syrups for use in confectionery products, including chewing gum, methods of making the syrup, confectionery products using the syrups and methods for making such confectionery products are presented. In an embodiment, the syrups comprise...
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WO/2006/064959 |
A powdery gum for tabletting which is a powdery gum to be tabletted to give chewing gum tablets. This powdery gum for tabletting has a coating layer on the powdery gum surface. Lactic acid bacterium-containing chewing gum tablets which a...
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WO/2006/059087 |
Apparatus for producing a striped or variegated product comprises means for co-extruding at least two different base products into a common flow path such that the base products combine to form a layered, co-extruded product stream and a...
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WO/2006/044595 |
The present invention includes pressed gum tablets that effervesce when chewed. The effervescent pressed gum tablets include a particulate chewing gum base, a tableting powder and an effervescent system. The effervescent system may inclu...
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WO/2006/044595 |
The present invention includes pressed gum tablets that effervesce when chewed. The effervescent pressed gum tablets include a particulate chewing gum base, a tableting powder and an effervescent system. The effervescent system may inclu...
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WO/2006/037343 |
The invention relates to a confectionery product comprising a polymer system, flavor and sweetener, wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by we...
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WO/2006/036418 |
The present invention is an article of manufacture which includes, but is not limited to, a hollow container (10, 10', 10') having an enclosed interior portion (24) and an orifice (16) in fluid communication with the interior portion (24...
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WO/2006/026298 |
The present invention provides 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, wherein the gum region includes a polyol composition incl...
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WO/2006/020754 |
The present invention includes compositions for imparting a controlled-release sensation to the oral receptor areas of a user. The oral, controlled-release compositions include a sensate and a hydrated or swollen food-grade polymer which...
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WO/2006/020686 |
The present invention includes compositions for imparting a controlled-release warming sensation to the oral receptor areas of a user. The oral, controlled-release warming compositions include a warming agent and a hydrated or swollen fo...
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WO/2006/016179 |
A polymeric material having low tack which has a straight or branched chain carbon-carbon polymer backbone and a multiplicity of side chains attached to the backbone wherein the side chains, which are attached directly to carbon atoms of...
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WO/2006/003349 |
The invention relates to a chewing gum comprising a chewing gum base, and at least one emulsion system, which comprises at least one flavor, at least one dispersion medium and at least one emulsifier having a total HLB value of at least ...
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