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    CHEWING GUM CONTAINING PHYSIOLOGICAL COOLING AGENTS
    1.
    发明申请
    CHEWING GUM CONTAINING PHYSIOLOGICAL COOLING AGENTS 有权
    包含生物冷却剂的含糖

    公开(公告)号：US20070098842A1

    公开(公告)日：2007-05-03

    申请号：US11613851

    申请日：2006-12-20

    申请人： Fred Wolf ,  Gordon McGrew ,  Jeffrey Hook ,  Lindell Richey ,  Mansukh Patel ,  Robert Yatka ,  David Witkewitz ,  Michael Greenberg ,  Henry Tyrpin ,  Kathryn Nelson

    发明人： Fred Wolf ,  Gordon McGrew ,  Jeffrey Hook ,  Lindell Richey ,  Mansukh Patel ,  Robert Yatka ,  David Witkewitz ,  Michael Greenberg ,  Henry Tyrpin ,  Kathryn Nelson

    IPC分类号： A23G4/00

    CPC分类号： A23G4/06 ,  A23G4/062 ,  A23G4/068 ,  A23G4/20 ,  A23G2200/00

    摘要： A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or 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, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. 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. In addition, the preferred inventive gum provides a clean, high-quality, cooling chewing gum coating with xylitol or other polyols where xylitol has been reduced in concentration or eliminated.

    摘要翻译： 用于生产口香糖的方法以及如此制备的口香糖包含生理冷却剂，例如无环羧酰胺，或生理冷却剂的组合。 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。 当掺入胶中时，这些颗粒适于增强风味剂的贮存稳定性和/或当咀嚼口香糖时产生改性释放物。 在另一个实施方案中，生理冷却剂存在薄荷醇和薄荷酮。 在另一个实施方案中，涂覆的口香糖具有包含生理冷却剂的涂层。 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。 此外，优选的本发明的胶提供了具有木糖醇或其它多元醇的清洁，高质量的冷却口香糖涂料，其中木糖醇已经被浓缩或被消除。

    CHEWING GUM CONTAINING CONTROLLED RELEASE ACYCLIC CARBOXAMIDES
    2.
    发明申请
    CHEWING GUM CONTAINING CONTROLLED RELEASE ACYCLIC CARBOXAMIDES 审中-公开
    包含控制释放ACYCLIC CARBOXAMIDES的CHEWING GUM

    公开(公告)号：US20070202212A1

    公开(公告)日：2007-08-30

    申请号：US11676915

    申请日：2007-02-20

    申请人： Fred Wolf ,  Gordon McGrew ,  Henry Tyrpin

    发明人： Fred Wolf ,  Gordon McGrew ,  Henry Tyrpin

    IPC分类号： A23G4/00

    CPC分类号： A23G4/06 ,  A23G4/10 ,  A23G4/20 ,  A23L27/72 ,  A61K9/0058 ,  A61K31/16

    摘要： A method for producing a chewing gum, as well as the chewing gum so produced, includes incorporating a modified release acyclic carboxamide into the gum composition. In one embodiment an acyclic carboxamide is made in a modified release structure and formed into particles. The modified release acyclic carboxamide is preferably obtained by physically modifying the properties of the acyclic carboxamide by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed.

    摘要翻译： 用于生产口香糖的方法以及如此制备的口香糖包括将改性释放的无环羧酰胺掺入到口香糖组合物中。 在一个实施方案中，将无环羧酰胺制成改性释放结构并形成颗粒。 改性释放无环羧酰胺优选通过涂布和干燥物理改性无环羧酰胺的性质来获得。 当掺入胶中时，这些颗粒适于增强风味剂的贮存稳定性和/或当咀嚼口香糖时产生改性释放物。

    Chewing gum containing physiological cooling agents
    3.
    发明申请
    Chewing gum containing physiological cooling agents 审中-公开
    口香糖含生理凉爽剂

    公开(公告)号：US20050019445A1

    公开(公告)日：2005-01-27

    申请号：US10952322

    申请日：2004-09-28

    申请人： Fred Wolf ,  Gordon McGrew ,  Jeffrey Hook ,  Lindell Richey ,  David Witkewitz ,  Henry Tyrpin

    发明人： Fred Wolf ,  Gordon McGrew ,  Jeffrey Hook ,  Lindell Richey ,  David Witkewitz ,  Henry Tyrpin

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

    CPC分类号： A23G4/06 ,  A23G4/062 ,  A23G4/068 ,  A23G4/20 ,  A23G2200/00

    摘要： A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or 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, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. 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. In addition, the preferred inventive gum provides a clean, high-quality, cooling chewing gum coating with xylitol or other polyols where xylitol has been reduced in concentration or eliminated.

    摘要翻译： 用于生产口香糖的方法以及如此制备的口香糖包含生理冷却剂，例如无环羧酰胺，或生理冷却剂的组合。 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。 当掺入胶中时，这些颗粒适于增强风味剂的贮存稳定性和/或当咀嚼口香糖时产生改性释放物。 在另一个实施方案中，生理冷却剂存在薄荷醇和薄荷酮。 在另一个实施方案中，涂覆的口香糖具有包含生理冷却剂的涂层。 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。 此外，优选的本发明的胶提供了具有木糖醇或其它多元醇的清洁，高质量的冷却口香糖涂料，其中木糖醇已经被浓缩或被消除。

    Mint flavored chewing gum having reduced bitterness and methods for making same
    5.
    发明授权
    Mint flavored chewing gum having reduced bitterness and methods for making same 失效
    具有降低苦味的薄荷味口香糖及其制造方法

    公开(公告)号：US5372824A

    公开(公告)日：1994-12-13

    申请号：US37037

    申请日：1993-03-25

    申请人： David Record ,  Henry Tyrpin ,  Kevin Broderick ,  Sonya Johnson

    发明人： David Record ,  Henry Tyrpin ,  Kevin Broderick ,  Sonya Johnson

    IPC分类号： A23G4/00 ,  A23G4/06 ,  C11B9/02 ,  A23G3/30

    CPC分类号： A23G4/06 ,  C11B9/022

    摘要： A mint flavored chewing gum having reduced bitterness comprising a water insoluble base portion, a water soluble portion, and a mint flavor agent from which at least a portion of 1-menthol has been removed. In an embodiment, the mint flavored chewing gum includes a cooling agent. Additionally, a method of adding mint flavor to a chewing gum and reducing bitterness associated with such flavor is provided. The method comprises the step of removing at least a portion of 1-menthol present in the mint flavor before adding the mint flavor to other components of the chewing gum.

    摘要翻译： 一种具有降低的苦味的薄荷香味口香糖，其包含水不溶性基底部分，水溶性部分和薄荷调味剂，至少部分1-薄荷醇从该薄荷香味剂中除去。 在一个实施方案中，薄荷味口香糖包括冷却剂。 另外，提供了将薄荷味添加到口香糖并降低与这种风味相关的苦味的方法。 该方法包括在将薄荷香料加入到口香糖的其它组分之前，除去薄荷香料中存在的1-薄荷醇的至少一部分的步骤。