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WO/2013/074951 |
A process for making a confection, including the steps of mixing a confection mass containing at least 80 wt. % sweetener; melting the confection mass; crystallizing the confection mass; and forming that confection mass, wherein the resu...
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WO/2013/068050 |
The invention relates to a method and device for separating slab-shaped articles (P), e.g. chewing gum primary or intermediate products, into sub-units (S) of articles in strip or slab form, wherein the following method steps and device ...
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WO/2013/070444 |
A chewing gum base comprises food acceptable substituted polysaccharides wherein substituents on the saccharide units in the polysaccharides produce a degree of substitution of at least I.0. The polysaccharides may have branches with an ...
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WO/2013/061583 |
Provided is a method for creating a color scale that can be used as a more objective criterion of assessment, for analysis of color change properties of chewing gum associated with the progression of mastication by a dentulous person and...
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WO/2013/050234 |
The invention relates to a method and a device for conveying strip- or plate-shaped products (P), having the following method steps and features: supplying (10, 20) the products (P) from a continuously operating device with which the pro...
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WO/2013/043795 |
Disclosed is a nozzle assembly for usage with at least one conduit, the nozzle assembly including a nozzle support (88) including a nozzle entry surface, a nozzle exit surface, and a plurality of nozzle holding conduits defined by the no...
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WO/2013/042028 |
A multi-region confection includes a first and a second confectionery material. The body portion of the multi-region confection includes an extruded first confectionery material, and a plurality of capillaries is disposed in the extruded...
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WO/2013/041236 |
In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatimzed starch, in particular to novel sweetener compositions that have a prolonged sweetener release rate and that provide a pr...
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WO/2013/043790 |
Disclosed is an apparatus for filling a confectionary article, the apparatus including at least one conduit housed by a conduit housing, the at least one conduit extending from a conduit input to a conduit output, an output end of the co...
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WO/2013/043653 |
A photo-degradable chewing gum base composition including an elastomer; and a block copolymer of vinyl acetate and methylphenylsilane having a structure of formula (I) wherein m and p are integers in the range of 1 to 500, and n is an in...
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WO/2013/039096 |
Provided is a method for manufacturing a multicore gelatin microcapsule containing a flavoring, wherein the duration of peak flavor in a foodstuff application is equal to or greater than 1.5 minutes and less than 4 minutes. The method fo...
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WO/2013/032761 |
A degradable chewing gum composition including about 5 to about 90 weight percent of a water-insoluble gum base and about 0.1 to about 15 weight percent of an alternating copolymer of maleic anhydride and a C2 C10 alkene is disclosed. Th...
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WO/2013/032916 |
An additive for gum comprising formulations of alkyl dimethicone crosspolymer, which is added to the gum formulations, compositions and products to reduce adhesion of the chewed gum to surfaces and to improve the aesthetic and manufactur...
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WO/2013/033516 |
The present invention relates to various polymer compounds and/or formulations and to methods for the synthesis of same. In one embodiment, the present invention is related to polymer compounds and/or formulations that enable one to more...
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WO/2013/031932 |
The present invention pertains to a p-menthane-3,8-diol isomer mixture composed of 50 mass% or more of (1S) forms, and a cold-sensitive composition containing same. The present invention also pertains to a perfume composition, a food and...
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WO/2013/021635 |
Provided is a composition for oral cavity with improved persistence of a spicy taste, said composition having an enhanced and long-lasting mint flavor. The composition for oral cavity contains an extract of at least one spice selected fr...
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WO/2013/013045 |
Disclosed is a method of forming gum, the method including providing a pair of moving walls including a first wall and a second wall; and sizing a gum mass into a gum sheet having a substantially uniform thickness between about 0.3 mm to...
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WO/2013/013046 |
Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and confi...
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WO/2013/013045 |
Disclosed is a method of forming gum, the method including providing a pair of moving walls including a first wall and a second wall; and sizing a gum mass into a gum sheet having a substantially uniform thickness between about 0.3 mm to...
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WO/2013/013041 |
Disclosed is a method for forming gum, the method including providing a pair of rollers including a first roller and a second roller, and sizing a gum mass into a substantially continuous and flat gum sheet having a substantially uniform...
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WO/2013/013046 |
Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and confi...
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WO/2013/004250 |
The present invention relates to a chewing gum having a high Surface Area to Volume ratio (SAV ratio), wherein said chewing gum comprises a water insoluble gum base matrix, a water soluble bulk portion and nicotine, wherein the gum base ...
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WO/2013/004243 |
A nicotine-containing chewing gum piece (1) packed in a wrapping of laminate (2), where the laminate comprises at least an inner layer (3) facing the chewing gum and a nicotine degradation agent barrier layer of a metal foil (4). The nic...
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WO/2013/001786 |
The present invention provides an eye fatigue suppression composition having resveratrol as an active ingredient. As a result of extensive research, the inventors of the present invention discovered that resveratrol has an eye fatigue su...
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WO/2013/003409 |
Delayed release in chewing gum of an active ingredient, such as a sweetener or a food acid, is provided by encapsulating solid particles of the active ingredient in a polydiorganosiloxane. The resulting polydiorganosiloxane encapsulated ...
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WO/2012/175085 |
The present invention relates to embodiments of a chewing gum formulation comprising tobacco particles and a gum base, wherein the gum base comprises one or more hydrophobic gum base polymers, and wherein the tobacco particles are made f...
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WO/2012/158524 |
A film-coated confectionery product is disclosed in which a confectionery base includes or more film coated layers to impart one or more flavors, sensations, textures or combinations of these characteristics to the product when the produ...
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WO/2012/149088 |
Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsula...
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WO/2012/143008 |
The invention relates to the non-medical use of a combination of a phosphorus compound binding agent and an organic acid in a slow release oral delivery system comprising at least one delivery vehicle and/or excipient, wherein said phosp...
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WO/2012/143011 |
The invention relates to the non-medical use of a phosphorus compound binding agent in a slow release oral delivery system comprising chewing gum, wherein said phosphorus compound binding agent is chitosan, for reducing the level of free...
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WO/2012/133757 |
The purpose of the present invention is to provide: a flowable food composition which contains xylitol in an amount sufficient to obtain excellent sweetness and which can retain the flowability over a long period even when the water cont...
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WO/2012/125397 |
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.
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WO/2012/125397 |
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.
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WO/2012/125397 |
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.
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WO/2012/122013 |
A chewing gum composition containing at least 25 wt.% water-soluble portion containing a least one simple sugar and at least one water-soluble fiber; and at least 25 wt.% water-insoluble portion containing at least 10 wt.% chewing gum ba...
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WO/2012/122459 |
Chewing gums and chewing gum bases which are cud-forming and chewable at mouth temperature contains a multi-block copolymer having at least two repeating sequences of at least two different polymeric blocks having at least three monomer ...
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WO/2012/116152 |
Disclosed include flavor pre-blends for use in chewing gum to impart improved chew texture and flavor release. The flavor pre-blend includes hydrophilic and lipophilic ingredients.
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WO/2012/112515 |
Disclosed are confectionery products having multiple flavors and multiple textures. More particularly, the confectionery products are multilayered products comprising a powder interior portion, a chewy confectionery composition portion, ...
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WO/2012/107206 |
The present invention relates to the use of microcarpalide or a derivative or a stereoisomer or a salt or a hydrate thereof as a sweetener and/or a sweetness enhancer, to sweetener compositions comprising microcarpalide or a derivative o...
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WO/2012/107203 |
The present invention relates to the use of nobiletin or a derivative or a hydrate thereof as a sweetener and/or a sweetness enhancer, to sweetener compositions comprising nobiletin or a derivative or a hydrate thereof, and, optionally a...
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WO/2012/106582 |
The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional in...
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WO/2012/106582 |
The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional in...
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WO/2012/099849 |
A gum base comprising: a) a hydrophilic precursor component comprising hydrolysable units; and b) a copolymer of a hydrophilic monomer with a second monomer selected from vinyl acetate, isobutylene, isoprene, butyl rubber or styrene buta...
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WO/2012/097253 |
A composition comprising a suspension polymerization product of a mixture of monomers of ethyl hexyl acrylate (EHA) and ethyl methacrylate (EMA) is described. Further, a composition comprising a suspension polymerization product of polar...
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WO/2012/092391 |
A method is provided for adding heat sensitive active ingredients to a chewable composition. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include an organic ...
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WO/2012/083947 |
The present invention provides a chewing gum composition comprising a gum base matrix and a bulk portion, wherein the chewing gum composition comprises nicotine and includes a cross-linked polyacrylic acid, such as a carbomer, added in a...
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WO/2012/084467 |
The present invention relates to the field of encapsulation. More particularly, it relates to a new process for encapsulating an active ingredient in or on an edible composition.
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WO/2012/075216 |
A chewing gum base comprises food acceptable polyfarnesene wherein the polyfarnesene has a weight average molecular weight above 100,000 daltons. A chewing gum composition comprises about 5% to about 95% chewing gum base comprising food ...
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WO/2012/075216 |
A chewing gum base comprises food acceptable polyfarnesene wherein the polyfarnesene has a weight average molecular weight above 100,000 daltons. A chewing gum composition comprises about 5% to about 95% chewing gum base comprising food ...
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WO/2012/039101 |
In the conventional caries prevention methods using antibacterial agents, enzyme inhibitors or antibiotics, extracellular polysaccharides of oral biofilms inhibit the penetration of the antibacterial agents, enzyme inhibitors, antibiotic...
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