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    Caffeine coated chewing gum product and process of making
    2.
    发明授权
    Caffeine coated chewing gum product and process of making 有权
    咖啡因包衣口香糖产品及其制作工艺

    公开(公告)号：US06444241B1

    公开(公告)日：2002-09-03

    申请号：US09651514

    申请日：2000-08-30

    申请人： Henry T. Tyrpin ,  Michael P. Russell ,  David L. Witkewitz ,  Sonya S. Johnson ,  Ronald L. Ream ,  Christine L. Corriveau

    发明人： Henry T. Tyrpin ,  Michael P. Russell ,  David L. Witkewitz ,  Sonya S. Johnson ,  Ronald L. Ream ,  Christine L. Corriveau

    IPC分类号： A23G330

    CPC分类号： A23G4/06 ,  A23G4/068 ,  A23G4/20

    摘要： A method for producing a chewing gum with a controlled release of caffeine, as well as the chewing gum so produced, is obtained by physically modifying caffeine's properties by coating and drying. Caffeine is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated caffeine is then preferably co-dried and particle sized to produce a release-modified caffeine for use in chewing gum. When incorporated into the chewing gum, these particles are adapted to produce a fast release or a delayed release when the gum is chewed. Also disclosed is a chewing gum pellet having a coating including caffeine or a caffeine salt compound.

    摘要翻译： 通过涂覆和干燥物理地改变咖啡因的性质，可获得生产具有可控释放的咖啡因的口香糖的方法以及所生产的口香糖。 咖啡因通过包封进行包衣，通过附聚部分包被，通过吸收包埋，或者通过包封，聚集和吸收的多个步骤进行处理。 然后优选将涂覆的咖啡因共干燥并调整颗粒大小以产生用于口香糖的释放改性的咖啡因。 当掺入口香糖中时，当咀嚼口香糖时，这些颗粒适于产生快速释放或延迟释放。 还公开了具有包括咖啡因或咖啡因盐化合物的涂层的口香糖颗粒。

    Chewing Gum Containing Physiological Cooling Agents
    6.
    发明申请
    Chewing Gum Containing Physiological Cooling Agents 审中-公开
    含有生理冷却剂的口香糖

    公开(公告)号：US20080199565A1

    公开(公告)日：2008-08-21

    申请号：US12111635

    申请日：2008-04-29

    申请人： Fred R. Wolf ,  Gordon N. McGrew ,  Jeffrey S. Hook ,  Lindell C. Richey ,  Mansukh M. Patel ,  Robert J. Yatka ,  David L. Witkewitz ,  Michael J. Greenberg ,  Henry T. Tyrpin ,  Kathryn T. Nelson

    发明人： Fred R. Wolf ,  Gordon N. McGrew ,  Jeffrey S. Hook ,  Lindell C. Richey ,  Mansukh M. Patel ,  Robert J. Yatka ,  David L. Witkewitz ,  Michael J. Greenberg ,  Henry T. Tyrpin ,  Kathryn T. Nelson

    IPC分类号： A23G4/06 ,  A23G4/20

    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 physiological cooling agents
    7.
    发明授权
    Chewing gum containing physiological cooling agents 有权
    口香糖含生理凉爽剂

    公开(公告)号：US06627233B1

    公开(公告)日：2003-09-30

    申请号：US09527170

    申请日：2000-03-16

    申请人： Fred R. Wolf ,  Gordon N. McGrew ,  Jeffrey S. Hook ,  Lindell C. Richey ,  David L. Witkewitz ,  Henry T. Tyrpin

    发明人： Fred R. Wolf ,  Gordon N. McGrew ,  Jeffrey S. Hook ,  Lindell C. Richey ,  David L. Witkewitz ,  Henry T. Tyrpin

    IPC分类号： A23G330

    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 other embodiments, the physiological cooling agent is present with menthol and menthone and coated chewing gum has a coating that comprises a physiological cooling agent.

    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。 在其它实施方案中，生理冷却剂存在薄荷醇和薄荷酮，并且包衣口香糖具有包含生理冷却剂的包衣。

    Method of controlling release of bitterness inhibitors in chewing gum and gum produced thereby
    8.
    发明授权
    Method of controlling release of bitterness inhibitors in chewing gum and gum produced thereby 有权
    控制由此产生的口香糖和口香糖中苦味抑制剂释放的方法

    公开(公告)号：US06472000B1

    公开(公告)日：2002-10-29

    申请号：US09319054

    申请日：1999-05-26

    申请人： Victor V. Gudas ,  Michael A. Reed ,  Philip G. Schnell ,  Henry T. Tyrpin ,  David L. Witkewitz ,  Michael J. Greenberg ,  Fred R. Wolf

    发明人： Victor V. Gudas ,  Michael A. Reed ,  Philip G. Schnell ,  Henry T. Tyrpin ,  David L. Witkewitz ,  Michael J. Greenberg ,  Fred R. Wolf

    IPC分类号： A23G330

    CPC分类号： A23G4/06 ,  A23G4/20 ,  A23L27/72 ,  A23L27/86 ,  A61K9/0058

    摘要： A method for producing a chewing gum with a controlled release of a bitterness inhibitor, as well as the chewing gum so produced, is obtained by physically modifying the release properties of the bitterness inhibitor by coating and drying. The bitterness inhibitor is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated bitterness inhibitor is preferably then co-dried and particle sized to produce a release-modified bitterness inhibitor for use in chewing gum. When incorporated into the chewing gum, these particles are adapted to produce a fast release or a delayed release when the gum is chewed. The preferred bitterness inhibitor is sodium gluconate.

    摘要翻译： 通过涂布和干燥来物理改变苦味抑制剂的释放性能，可获得生产具有控制释放苦味抑制剂的口香糖的方法，以及所生产的口香糖。 苦味抑制剂通过包封进行包衣，通过附聚部分包衣，通过吸收包埋，或通过包封，附聚和吸收的多个步骤进行处理。 涂覆的苦味抑制剂优选然后被共干燥并且颗粒大小以产生用于口香糖的释放改性苦味抑制剂。 当掺入口香糖中时，当咀嚼口香糖时，这些颗粒适于产生快速释放或延迟释放。 优选的苦味抑制剂是葡萄糖酸钠。

    Combinations of cooling agents for use in confections
    9.
    发明授权
    Combinations of cooling agents for use in confections 有权
    用于糖果的冷却剂组合

    公开(公告)号：US07767243B2

    公开(公告)日：2010-08-03

    申请号：US11316610

    申请日：2005-12-22

    申请人： David L. Witkewitz ,  Gordon N. McGrew

    发明人： David L. Witkewitz ,  Gordon N. McGrew

    IPC分类号： A23L1/22

    CPC分类号： A23G3/36 ,  A23G1/305 ,  A23G4/06 ,  A23L27/20 ,  A23L27/2026 ,  A23L27/2028 ,  A23L27/203 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/08

    摘要： A method of preparing a liquid flavoring composition includes combining menthol and at least one physiological cooling agent selected from the group consisting of N-substituted p-menthane carboxamides, acyclic carboxamides, menthyl succinate and combinations thereof. The menthol and the at least one physiological cooling agent are heated to form a liquid composition. The composition of the menthol and the at least one physiological cooling agent is cooled to about 25° C. while maintaining the composition in a liquid state to create the liquid flavoring composition.

    摘要翻译： 制备液体调味组合物的方法包括组合薄荷醇和选自N-取代的对薄荷烷甲酰胺，无环甲酰胺，琥珀酸薄荷酯及其组合的至少一种生理冷却剂。 将薄荷醇和至少一种生理冷却剂加热以形成液体组合物。 将薄荷醇和至少一种生理冷却剂的组合物冷却至约25℃，同时保持组合物处于液态以产生液体调味组合物。