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公开(公告)号：US20240245072A1
公开(公告)日：2024-07-25
申请号：US18443775
申请日：2024-02-16
摘要： A method of treating pieces of plant material to make them microbiologically stable for inclusion in chewing gums and other confections is disclosed. More specifically, the plant material is exposed to gamma radiation in specific dosage ranges to stabilize the ingredient and preserve flavor and appearance of the material. The present invention relates to chewing gums and confections having inclusions of pieces of plant material such as pieces of mint leaves or dried fruit, wherein the plant material is stabilized against microbial growth by treatment with gamma radiation.
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公开(公告)号：US12041947B2
公开(公告)日：2024-07-23
申请号：US16646324
申请日：2018-09-13
发明人： Jiri Havranek , Josef Jindrich , Katerina Kasparova , Jiri Baron
IPC分类号： A23G3/42 , A23L5/30 , A23L29/212
CPC分类号： A23G3/42 , A23L5/30 , A23L29/212 , A23V2002/00
摘要： The present disclosure is directed to chewy confectionery products. More specifically, the present disclosure is directed to uncoated chewy confectionery products comprising starch as a hydrocolloid, sucrose, and a glucose syrup. The uncoated chewy confectionery products are shape stable, shelf stable, and less sticky than traditional chewy confectionery products. Advantageously, the chewy confectionery products of the present disclosure have a texture similar to traditional chewy confectionery products, but do not require a protective coating or wrapper to maintain their stability.
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公开(公告)号：US20240185945A1
公开(公告)日：2024-06-06
申请号：US17989285
申请日：2022-11-17
发明人： Chia-Hua April HSU , Xiaoqun MO
摘要： Systems and computer-implemented methods of generating a model and using the model for determining synergy between a plurality of compounds in a mixture for applying to a human taste receptor are disclosed herein. The plurality of compounds in the mixture may be sweet-tasting compounds. The model may be generated based on a function, where the sigmoid function is approximated to a set of experimental data, and where the experimental data maps a combination of concentrations of compounds to a measured response of the taste receptor. Once generated, the model may then be used to determine synergy among the plurality of compounds.
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公开(公告)号：USD991050S1
公开(公告)日：2023-07-04
申请号：US29812171
申请日：2021-10-20
设计人： Changdan Li , Xinqin Zhang
摘要： FIG. 1 is a front, top, right side perspective view of a dispenser in an open configuration;
FIG. 2 is a front, top, left side perspective view thereof;
FIG. 3 is a right side view thereof;
FIG. 4 is a left side view thereof;
FIG. 5 is a rear view thereof;
FIG. 6 is a front view thereof;
FIG. 7 is a top view thereof;
FIG. 8 is a bottom view thereof; and,
FIG. 9 is a front, top, right side perspective view of the dispenser in a closed configuration.-
公开(公告)号：US20230145271A1
公开(公告)日：2023-05-11
申请号：US18092786
申请日：2023-01-03
发明人： Lilian RAMIREZ , Penny MARTIN , Minmin TIAN
CPC分类号： A23G4/064 , A23G4/06 , A23G4/12 , A23G4/068 , A23V2002/00 , A23V2200/044 , A23V2200/312
摘要： Color indicating chewing gum compositions comprising one or more color compounds are provided. The compositions demonstrate a visual color or shade change from start of chewing to the end of chewing and provide oral health benefits. Meth -ods of producing a color changing chewing gum are also provided.
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公开(公告)号：USD948166S1
公开(公告)日：2022-04-12
申请号：US29751709
申请日：2020-09-23
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公开(公告)号：US11166474B2
公开(公告)日：2021-11-09
申请号：US16094921
申请日：2017-04-21
发明人： Daniel J. Zyck , Phillip Bates , Dennis Abad , Ulesses P. Orr , Daniel J. Sitler , Javier Gonzalez
摘要： Tempered xylitol coatings and methods for applying the same are disclosed. A gum coating device coats a gum core with a first syrup to form a first coating, wherein the first syrup comprises xylitol, a first coating impurity, and a binder. The first syrup does not include a coloring agent and the first coating impurity is selected to slow the crystallization of xylitol. The gum coating device coats an outer surface of the first coating with a second syrup to form a second coating. The second syrup comprises xylitol, a second coating impurity, a binder, and a coloring agent. The second coating impurity is selected to slow the crystallization of xylitol. The gum coating device tempers the gum core after at least a first layer of the first coating is applied and before a last layer of the second coating is applied.
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公开(公告)号：US20210307353A1
公开(公告)日：2021-10-07
申请号：US17263014
申请日：2019-07-25
发明人： Jingping LIU
摘要： A method is provided for making a molten, deposited confectionery product, such as a chewing gum. In some embodiments, a chewing gum composition containing at least a gum base, flavor and at least two sugar alcohols is mixed by conventional means. The chewing gum composition is then melted and deposited, for example, into a mold formed in a packaging blister. The deposited gum is then heat tempered at an elevated temperature for a period of time. The heat tempering process reduces tempering time required before the deposited chewing gum piece can be cleanly removed from the mold and enjoyed by a consumer. A product of the method also is provided.
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公开(公告)号：US10736334B2
公开(公告)日：2020-08-11
申请号：US14776464
申请日：2014-03-11
摘要： There is provided a hard panned coating, and a hard panned confection comprising an edible core coated with the same. The hard panned coating comprises multiple sugar syrup layers, only some of which further comprise one or more sucrose esters. In some embodiments, titanium dioxide may be excluded from the sugar syrup/sucrose ester layers. In these, and other, embodiments, the hard panned coatings exhibit one or more L*, a* and b* values within 5% of the corresponding value of a colorant overcoat applied over a precoat comprising titanium dioxide. Raw material cost savings are thus provided, while yet providing a confection having enhanced properties.
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公开(公告)号：US10736333B2
公开(公告)日：2020-08-11
申请号：US14370261
申请日：2013-01-09
摘要： A low sugar, low cariogenic, low-laxation gelled confection having acceptable texture, stability, clarity, and flavor delivery, that contains a doctoring agent comprising sucromalt, inulin, brown rice syrup, or combinations thereof; erythritol as the bulking sweetener agent; and a gelling agent comprising gelatin, pectin, starch, dextrin, hydrocolloid, milk proteins, or combinations thereof; wherein the doctoring agent to erythritol ratio is 90:10 to 70:30 wt % solids and the gelled confection has consumer acceptable texture, stability, clarity, and flavor delivery.
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