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    Aerated non-cariogenic low-calorie sugarless chewing gum
    2.
    发明授权
    Aerated non-cariogenic low-calorie sugarless chewing gum 有权
    充气非致龋低热量无糖口香糖

    公开(公告)号：US07070818B1

    公开(公告)日：2006-07-04

    申请号：US10240440

    申请日：2000-04-12

    申请人： Hans Erik Nielsen ,  Nesim Acar ,  Albert Levi

    发明人： Hans Erik Nielsen ,  Nesim Acar ,  Albert Levi

    IPC分类号： A23G3/30

    CPC分类号： A23G4/064 ,  A23G4/08 ,  A23G4/182

    摘要： The present invention is related to an aerated sugarless gum product with improved plaque reduction properties. The gum is non-cariogenic low-kilocalorie with low density and has a gum base content above 90%. The product is aerated to improve flexibility and softness. Preferred density is between 0.50 gram/milliliter to 0.90 gram/milliliter. The product has good elastic chewing properties and good bubble forming properties.

    摘要翻译： 本发明涉及具有改进的斑块还原性能的充气无糖胶产品。 牙龈是非致龋低低密度脂蛋白，胶基含量高于90％。 该产品充气以提高柔软性和柔软性。 优选的密度在0.50克/毫升至0.90克/毫升之间。 该产品具有良好的弹性咀嚼性能和良好的起泡性能。

    Confection filled gasified caramel and process for obtaining the same
    3.
    发明授权
    Confection filled gasified caramel and process for obtaining the same 失效
    食物充满气化焦糖和获得相同的过程

    公开(公告)号：US5279842A

    公开(公告)日：1994-01-18

    申请号：US776809

    申请日：1991-10-15

    申请人： Ramon Escola Gallart ,  Ramon Bayes Turull

    发明人： Ramon Escola Gallart ,  Ramon Bayes Turull

    IPC分类号： A23G3/00 ,  A23G3/02 ,  A23G3/20 ,  A23G3/52 ,  A23G3/54 ,  A23G3/56 ,  A23G4/00 ,  A23G4/18 ,  A23G4/20 ,  A23G3/32

    CPC分类号： A23G3/52 ,  A23G3/0284 ,  A23G3/2007 ,  A23G3/2023 ,  A23G3/54 ,  A23G3/563 ,  A23G4/182 ,  A23G4/20

    摘要： A process for obtaining a confection filled with gasified caramel in which the initial caramel mass is at a temperature between about 90 and 150.degree. C. and at a degree of moisture below equilibrium moisture of the resulting gasified caramel. After adding essences and/or colorants and depositing the mass in molds (14, 15), cavities of a volume of 0.2 to 20 ml are punched (17) in the two parts of the caramel mass disposed in the molds. The molds are then cooled to a temperature below 50.degree. C., with chips of gasified caramel alone or mixed with chewing gum being placed into the cavities formed in the molds. Before the two complementary molds are joined (20), an adhesive (19) is applied to the parts of the caramel mass disposed in the molds. The caramel (23) is then removed (22) from the molds. The caramel (23) which has been filled with gasified caramel either alone or mixed with chewing gum, may be provided with a stick (24). The gasified caramel is protected from moisture, thereby simplifying the wrapping thereof.

    摘要翻译： 一种用于获得充满气化焦糖的糖果的方法，其中初始焦糖质量处于约90至150摄氏度之间的温度，并且在所得气化焦糖的水分低于平衡水分的程度。 在加入精华和/或着色剂并将物料沉积在模具（14,15）中之后，在设置在模具中的焦糖块的两个部分中冲压体积为0.2至20ml的空腔（17）。 然后将模具冷却至低于50摄氏度的温度，将单独气化的焦糖碎片或与口香糖混合的芯片放置在模具中形成的空腔中。 在两个互补模具接合（20）之前，将粘合剂（19）施加到设置在模具中的焦糖块的部分。 然后将焦糖（23）从模具中取出（22）。 已经充满气化焦糖的焦糖（23）单独或与口香糖混合，可以设置有棒（24）。 气化的焦糖被保护免受潮湿，从而简化其包裹。

    Low density chewing gum product and method of making the same
    4.
    发明授权
    Low density chewing gum product and method of making the same 失效
    低密度口香糖产品及其制作方法

    公开(公告)号：US4233319A

    公开(公告)日：1980-11-11

    申请号：US28335

    申请日：1979-04-09

    申请人： Douglas P. Fritz ,  Ronald J. Elias

    发明人： Douglas P. Fritz ,  Ronald J. Elias

    IPC分类号： A23G4/00 ,  A23G4/02 ,  A23G4/04 ,  A23G4/18 ,  A23G3/30

    CPC分类号： A23G4/182 ,  A23G4/02 ,  A23G4/04

    摘要： This invention is directed to an improved low density chewing gum or bubble gum product and method of making the same, characterized in that the same defines a matrix encompassing a network of gas filled cells, the density of the product being in the neighborhood of about 0.5. The invention further relates to a method of making said product which includes the steps of heating an essentially conventional gum formulation to a temperature at which the mass is a viscous liquid, whipping the mass, pouring the mass into molds, rapidly reducing the temperature of the mass while subjecting the same to vacuum and, after curing, removing the same from the molds.

    摘要翻译： 本发明涉及一种改进的低密度口香糖或泡泡糖产品及其制备方法，其特征在于，其定义了包含充满气体的细胞网络的基质，产物的密度在约0.5附近 。 本发明还涉及制造所述产品的方法，该方法包括以下步骤：将基本上常规的胶配方加热至质量为粘性液体的温度，搅拌物料，将料料倒入模具中，快速降低温度 同时对其进行真空并且在固化之后将其从模具中除去。

    Chewing gum product and composition and process for the preparation thereof
    8.
    发明授权
    Chewing gum product and composition and process for the preparation thereof 失效
    口香糖产品及其制备及其制备方法

    公开(公告)号：US4588592A

    公开(公告)日：1986-05-13

    申请号：US631924

    申请日：1984-07-18

    申请人： Ronald J. Elias

    发明人： Ronald J. Elias

    IPC分类号： A23G4/00 ,  A23G4/04 ,  A23G4/06 ,  A23G4/18 ,  A23G4/20 ,  A23G3/30

    CPC分类号： A23G4/06 ,  A23G4/04 ,  A23G4/182 ,  A23G4/20

    摘要： A shaped chewing gum product made from a composition in the form of a semifluid conglomerate consisting essentially of an intimate mixture of substantially dry granulated sugar, the predominant particle size of which is between about 210 microns and about 850 microns, and substantially dry chewing gum base, with coloring and flavoring additives incorporated therein. The chewing gum product may contain different coloring and/or flavoring additives which are distinctly, visually and/or gustatively discernable in the product.

    摘要翻译： 一种成形的口香糖产品，其由半流体聚集体形式的组合物制成，该组合物基本上由基本上干燥的颗粒状糖（其主要颗粒大小在约210微米至约850微米之间）和基本干燥的口香糖胶基 ，其中掺入着色和调味添加剂。 口香糖产品可以含有不同的着色剂和/或调味添加剂，其在产品中是明显的，视觉上和/或味觉辨别的。

    Reduced calorie chewing gum
    9.
    发明授权
    Reduced calorie chewing gum 失效
    减少热量口香糖

    公开(公告)号：US4357354A

    公开(公告)日：1982-11-02

    申请号：US210200

    申请日：1980-11-25

    申请人： Gary Kehoe ,  Wayne J. Puglia ,  Frank Witzel ,  Dominick R. Friello ,  Donald A. M. Mackay

    发明人： Gary Kehoe ,  Wayne J. Puglia ,  Frank Witzel ,  Dominick R. Friello ,  Donald A. M. Mackay

    IPC分类号： A23G4/00 ,  A23G4/06 ,  A23G4/18 ,  A23G3/30 ,  A23L1/236

    CPC分类号： A23G4/06 ,  A23G4/064 ,  A23G4/182 ,  Y10S426/804

    摘要： A reduced calorie chewing gum is provided which does not decrease in viscosity upon chewing and contains less than 65% water-solubles, such as sugars and/or sugar alcohols such as sweeteners, and includes gum base containing high levels of inert fillers, such as calcium carbonate or talc in amounts of at least about 40% by weight, softeners, such as lecithin, and optionally synthetic non-caloric sweeteners, such as aspartame, saccharin, or cyclamates. The chewing gum includes at least about 10% air voids entrapped in the gum base matrix which, upon chewing, become filled with moisture causing a dramatic increase in cud volume.

    摘要翻译： 提供了一种低热量口香糖，其咀嚼时的粘度不降低，并且含有少于65％的水溶性物质，例如糖和/或糖醇如甜味剂，并且包括含有高含量惰性填料的胶基，例如 碳酸钙或滑石，其量为至少约40重量％，软化剂如卵磷脂，以及任选合成的非热量甜味剂，例如阿斯巴甜，糖精或环己烷氨基磺酸盐。 所述口香糖包括至少约10％的包封在胶基基质中的空气空隙，其在咀嚼时变得充满水分，导致嚼体积的显着增加。