Abstract:
The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.
Abstract:
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 product is consumed.
Abstract:
Multi-veined chewing gum is produced by injecting a plurality of different liquid flavor/dye compositions into a substantially homogeneous gum base composition or into a laminated or coextruded gum composition. The injection may be performed while the gum composition is being conveyed in one or more extruder head barrels, the injection being at a plurality of radial and/or circumferential positions in the barrel. In embodiments of the invention substantially straight longitudinal veins of color are then partially mixed to partially displace the colored veins in a direction transverse to the direction of extrusion so as to create veined, multi-colored patterns substantially throughout a cross section of the product in a manner so that the multi-colored patterns in the cross-section differ along the length of the extrudate. The extrudate is cut to obtain gum pieces having different veins of injected liquid additives which provide a swirled or marbleized pattern in the opposing cut ends. The injected liquid additive compositions may include flavors, dyes, lakes, high intensity sweeteners, therapeutic agents, breath freshening agents, and mixtures thereof. Surface veins may also be produced by injection of liquid colorant/flavorant compositions onto the substantially homogeneous gum base composition as it passes through the extrusion head barrel. The surface veins may be disrupted or displaced independently of the interior veins using a rotatable sleeve or gum rope twisting device.
Abstract:
Chewing gum and confections containing a flavoring component in which the flavorant is releasably adsorbed on finely divided amorphous silica and encapsulated.
Abstract:
A gum composition and method for making the same is disclosed which contains a sequentially releasable plural flavor system comprised of different flavors. One of the flavors is encapsulated within a water-insoluble coating. A separate liquid flavor is introduced individually and is available for immediate release.
Abstract:
A system and a method for creating user interfaces for software applications. Particularly, the invention allows a developer to segregate the development of the user interface from the development of the underlying application logic. In one embodiment, an application graphical user interface is specified using an XML document as an application interface file. At application compile time this application interface file is parsed, and the specification therein used to retrieve graphical screen components from an interface library to create the user interface. A grammar file can be used to further specify the parsing of the application interface file, and impose consistency upon the interface development process.
Abstract:
Buying patterns and/or characteristics of a target customer are used to discern a reference customer that is characteristically related to the reference customer. Once a reference customer for the target customer is discerned, the system and method uses information regarding the reference customer, alone or further considering information regarding the target customer, to select items and/or item pages from a large, general product catalog and/or items and/or item pages listing products/services of one or more vendors, which selected items and/or item pages may then be aggregated into a customized catalog that is to be made accessible to and/or distributed to the target customer.
Abstract:
L-aspartic acid sweetening agent derivatives are stabilized in comestibles containing .gtoreq.2% moisture by being formulated with cooked aqueous hydrogenated starch hydrolysate having a moisture content of 10.+-.6%. Optionally, glycerine may also be used.