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WO/2012/016161 |
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...
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WO/2012/013295 |
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...
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WO/2012/013792 |
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...
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WO/2012/014440 |
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...
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WO/2012/010520 |
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...
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WO/2012/006079 |
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...
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WO/2011/161410 |
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 ...
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WO/2011/163152 |
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 ...
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WO/2011/159935 |
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 ...
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WO/2011/153229 |
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, ...
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WO/2011/153223 |
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, ...
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WO/2011/138696 |
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...
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WO/2011/138696 |
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...
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WO/2011/140440 |
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 ...
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WO/2011/139943 |
The present invention relates to chewing gum bases including cellulose fibers, either alone or in combination with other fillers.
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WO/2011/135536 |
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...
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WO/2011/137329 |
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...
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WO/2011/131618 |
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...
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WO/2011/125666 |
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...
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WO/2011/117638 |
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...
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WO/2011/117639 |
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...
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WO/2011/116977 |
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, ...
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WO/2011/109376 |
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...
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WO/2011/105042 |
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...
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WO/2011/106598 |
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...
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WO/2011/106619 |
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.
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WO/2011/106619 |
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.
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WO/2011/106598 |
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...
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WO/2011/098846 |
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 ...
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WO/2011/099253 |
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...
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WO/2011/092307 |
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...
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WO/2011/090520 |
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...
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WO/2011/090520 |
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...
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WO/2011/084759 |
Disclosed are particulate coated multi-region structures prepared from sugar free confectionery products and chewing gum.
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WO/2011/084759 |
Disclosed are particulate coated multi-region structures prepared from sugar free confectionery products and chewing gum.
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WO/2011/082050 |
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.
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WO/2011/080887 |
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...
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WO/2011/063338 |
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...
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WO/2011/063338 |
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...
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WO/2011/063338 |
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...
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WO/2011/057777 |
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...
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WO/2011/044373 |
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...
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WO/2011/044373 |
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...
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WO/2011/040031 |
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...
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WO/2011/031993 |
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 ...
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WO/2011/032026 |
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...
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WO/2011/032026 |
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...
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WO/2011/031993 |
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 ...
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WO/2011/032031 |
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'/...
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WO/2011/029077 |
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...
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