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公开(公告)号：EP4380372A1
公开(公告)日：2024-06-12
申请号：EP22853710.6
申请日：2022-07-26
发明人： XIA, Xiaohu , RUSSELL, Michael P.
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公开(公告)号：EP0769914B1
公开(公告)日：2003-05-14
申请号：EP95926733.7
申请日：1995-07-18
IPC分类号： A23G3/30
摘要： A chewing gum composition is disclosed that contains about 0.1 % to about 0.6 % maltodextrin. The maltodextrin provides an initial stiffness so that the gum can be easily wrapped. However, at the low levels used, the maltodextrin does not have a significant impact on the chew properties of the gum.
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公开(公告)号：EP1221863A1
公开(公告)日：2002-07-17
申请号：EP99966283.6
申请日：1999-12-14
发明人： McGREW, Gordon N. , BARKALOW, David G. , JOHNSON, Sonya S. , RECORD, David W. , PATEL, Mansukh M. , NIMZ, Jack D. , ZIBELL, Steven E. , YATKA, Robert J. , GREENBERG, Michael J. , AUMANN, Rebecca A. , ZYCK, Daniel J. , SITLER, Daniel J. , HOOK, Jeffrey S. , MAXWELL, James R. , REED, Michael A. , GUDAS, Victor V. , SCHNELL, Philip G. , TYRPIN, Henry T. , RUSSELL, Michael P. , WITKEWITZ, DavidL. , SONG, Joo H. , TOWNSEND, Donald J. , SEIELSTAD, Donald A.
CPC分类号： A23G4/06 , A23G4/20 , A61K9/0058 , A61K9/006 , A61K9/209 , A61K9/2826
摘要： A method for producing a chewing gum with a controlled release active agent, as well as the chewing gum so produced, is obtained by physically modifying the release properties of the active agent by coating and drying. The active agent is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated active agent is preferably then co-dried and particle sized to produce a release-modified active agent for use in chewing gum. The active agent may also be used in a coating on a chewing gum product, as part of a rolling compound applied to the chewing gum product, or as a part of the liquid in a liquid-center chewing gum product.
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公开(公告)号：EP0769914A1
公开(公告)日：1997-05-02
申请号：EP95926733.0
申请日：1995-07-18
IPC分类号： A23G4
摘要： A chewing gum composition is disclosed that contains about 0.1 % to about 0.6 % maltodextrin. The maltodextrin provides an initial stiffness so that the gum can be easily wrapped. However, at the low levels used, the maltodextrin does not have a significant impact on the chew properties of the gum.
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