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    METHOD OF PREPARING A FOOD PRODUCT
    2.
    发明申请
    METHOD OF PREPARING A FOOD PRODUCT 审中-公开
    制作食品的方法

    公开(公告)号：US20090280211A1

    公开(公告)日：2009-11-12

    申请号：US12264035

    申请日：2008-11-03

    申请人： Robert B. Friedman ,  Elena S. Mirzoeva ,  Dominic D. Lettiere ,  Armando J. Castro

    发明人： Robert B. Friedman ,  Elena S. Mirzoeva ,  Dominic D. Lettiere ,  Armando J. Castro

    IPC分类号： A23G4/06 ,  A23L1/236 ,  A23P1/02 ,  A23G4/18

    CPC分类号： A23G3/0242 ,  A23G3/2015 ,  A23G4/04 ,  A23G4/06 ,  A23G4/18 ,  A23P10/28

    摘要： A method of preparing a food product includes providing a high-intensity sweetener selected from the group consisting of acesulfame-K, sucralose, glycyrrhizinate, dihydrochalcones, monellin, inonatin and mixtures thereof. A binder selected from the group consisting of aluminosilicates, polyvinyl acetate, polyols, silica, monioglycerides, waxes and mixtures thereof is provided. The binder and the high-intensity sweetener are compacted in a roll compactor to form a compacted mixture. The compacted mixture is added to a food product. In one embodiment, a chewing gum composition includes gum base; bulk sweetener; flavor and the compacted mixture.

    摘要翻译： 一种制备食品的方法包括提供选自由安赛蜜K，三氯蔗糖，甘草酸盐，二氢查耳酮，蒙乃宁，香豆素及其混合物组成的组的高强度甜味剂。 提供选自由铝硅酸盐，聚乙酸乙烯酯，多元醇，二氧化硅，单甘油酯，蜡及其混合物组成的组的粘合剂。 粘合剂和高强度甜味剂在辊压机中压实以形成压实的混合物。 将压实的混合物加入到食品中。 在一个实施方案中，口香糖组合物包括胶基; 散装甜味剂 风味和压实的混合物。

    CHEWING GUM CONTAINING COMBINATIONS OF PHYSIOLOGICAL COOLING AGENTS
    3.
    发明申请
    CHEWING GUM CONTAINING COMBINATIONS OF PHYSIOLOGICAL COOLING AGENTS 审中-公开
    包含生理冷却剂组合的茶叶

    公开(公告)号：US20130156885A1

    公开(公告)日：2013-06-20

    申请号：US13704731

    申请日：2011-06-16

    申请人： Sonya S. Johnson ,  Gloria T. Sheldon ,  Armando J. Castro ,  Robert Yatka

    发明人： Sonya S. Johnson ,  Gloria T. Sheldon ,  Armando J. Castro ,  Robert Yatka

    IPC分类号： A23G4/06

    CPC分类号： A23G4/06 ,  A23G4/20 ,  A23V2002/00 ,  A23V2200/221 ,  A23V2200/224

    摘要： 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 is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum and confections, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release. In another embodiment, coated chewing gum has a coating that comprises combinations of physiological cooling agents. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated.

    摘要翻译： 用于生产口香糖和糖果的方法以及如此生产的口香糖和甜食掺入生理冷却剂的组合。 在另一个实施方案中，将生理冷却剂的组合制成改性释放结构。 改性释放/冷却剂组合优选通过涂覆和干燥来物理改变冷却剂组合的性质来获得。 当掺入口香糖和甜食时，这些颗粒适于增强风味剂的贮存稳定性和/或产生改性释放物。 在另一个实施方案中，涂覆的口香糖具有包含生理冷却剂组合的涂层。 优选的本发明的口香糖提供高风味影响，其中通常与如此高的风味影响相关联的刺耳味通常已被减少或消除。

    LONG-DURATION ENCAPSULATED FLAVORS AND CHEWING GUM USING SAME
    5.
    发明申请
    LONG-DURATION ENCAPSULATED FLAVORS AND CHEWING GUM USING SAME 审中-公开
    长期使用加脂的香味和使用相同的茶

    公开(公告)号：US20070231424A1

    公开(公告)日：2007-10-04

    申请号：US11687519

    申请日：2007-03-16

    申请人： Armando J. Castro ,  Sonya S. Johnson

    发明人： Armando J. Castro ,  Sonya S. Johnson

    IPC分类号： A23G4/00

    CPC分类号： A23G4/06 ,  A23G4/20 ,  A23L27/29 ,  A23L27/72 ,  A23L27/74 ,  A23L29/25 ,  A23L29/284 ,  A23L29/35 ,  A23P10/30 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2200/15 ,  A23V2200/16 ,  A23V2250/5022 ,  A23V2250/5028 ,  A23V2250/5432 ,  A23V2250/5114 ,  A23V2250/61

    摘要： A chewing gum composition comprises about 5% to about 95% gum base, about 5% to about 96% bulking and sweetening agents, and about 0.1% to about 15% flavor, wherein at least part of the flavor is a long-duration flavor material comprising a vinyl polymer encapsulated matrix. The matrix itself includes about 30% to about 60% acacia gum, about 30% to about 60% corn syrup solids having a DE of between about 24 and about 44 or equivalent hydrogenated starch hydrolysates, and about 2% to about 20% hydrocolloid material, with the acacia gum and corn syrup solids or hydrogenated starch hydrolysates together comprising at least 80% of the matrix. The vinyl polymer comprises between about 30% and about 80% of the long-duration flavor material.

    摘要翻译： 口香糖组合物包含约5％至约95％的胶基，约5％至约96％的膨胀和甜味剂以及约0.1％至约15％的风味，其中至少部分风味剂为长时间风味剂 包含乙烯基聚合物封装的基质的材料。 基质本身包括约30％至约60％的阿拉伯树胶，约30％至约60％的DE约为24至约44的玉米糖浆固体或相当于氢化淀粉水解产物的约2％至约20％的水解胶体材料 ，其中阿拉伯树胶和玉米糖浆固体或氢化淀粉水解物一起包含至少80％的基质。 乙烯基聚合物占长时间风味材料的约30％至约80％。

    Encapsulated flavors and chewing gum using same
    6.
    发明授权
    Encapsulated flavors and chewing gum using same 有权
    使用相同的密封口味和口香糖

    公开(公告)号：US07022352B2

    公开(公告)日：2006-04-04

    申请号：US10624953

    申请日：2003-07-21

    申请人： Armando J. Castro ,  Sonya S. Johnson

    发明人： Armando J. Castro ,  Sonya S. Johnson

    IPC分类号： A23G3/30 ,  A23L2/26 ,  A23L2/35

    CPC分类号： A23G4/20 ,  A23G4/10 ,  A23L27/72 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2250/5028 ,  A23V2250/5432 ,  A23V2250/61 ,  A23V2250/5022

    摘要： A chewing gum composition comprises about 5% to about 95% gum base, about 5% to about 96% bulking and sweetening agents, and about 0.1% to about 15% flavor, wherein at least part of the flavor is a flavor encapsulated in a matrix comprising about 30% to about 60% acacia gum, about 30% to about 60% corn syrup solids having a DE of between about 2.4 and about 44, and about 2% to about 20% gelatin, with the acacia gum and corn syrup solids together comprising at least 80% of the matrix.

    摘要翻译： 口香糖组合物包含约5％至约95％的胶基，约5％至约96％的膨胀和甜味剂和约0.1％至约15％的风味，其中至少部分风味剂是包封在 基质包含约30％至约60％的阿拉伯树胶，约30％至约60％的具有约2.4至约44和约2％至约20％明胶之间的DE的玉米糖浆固体，具有阿拉伯树胶和玉米糖浆 固体一起包含至少80％的基质。