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    Caffeine coated chewing gum product and process of making
    4.
    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。

    Gum base made with reduced antioxidant and method of preparation
    5.
    发明授权
    Gum base made with reduced antioxidant and method of preparation 失效
    用抗氧化剂减少和制备方法制成的胶基

    公开(公告)号：US5545416A

    公开(公告)日：1996-08-13

    申请号：US361776

    申请日：1994-12-22

    申请人： Kevin B. Broderick ,  Joo H. Song ,  Donald J. Townsend ,  David W. Record ,  Henry T. Tyrpin

    发明人： Kevin B. Broderick ,  Joo H. Song ,  Donald J. Townsend ,  David W. Record ,  Henry T. Tyrpin

    IPC分类号： A23G4/00 ,  A23G4/02 ,  A23G4/06 ,  A23G4/08 ,  A23P1/12 ,  A23G3/30

    CPC分类号： A23G4/06 ,  A23G4/00 ,  A23G4/02 ,  A23G4/08

    摘要： A stabilized gum base and chewing gum are prepared using techniques that significantly reduce the amount of antioxidant lost during manufacture. As a result, the gum base and chewing gum include at least about two-thirds, and preferably three-fourths, of the amount of antioxidant initially added during manufacture of the gum base. The improved antioxidant retention is accomplished primarily using mixing techniques which significantly reduce the average mixing time needed to prepare a homogeneous gum base, and further by integrating the manufacture of gum base and chewing gum into a single continuous mixer.

    摘要翻译： 使用显着减少在制造过程中损失的抗氧化剂的量的技术来制备稳定的胶基和口香糖。 结果，胶基和口香糖包括至少约三分之二，优选四分之三，在胶基的制造过程中最初加入的抗氧化剂的量。 主要使用混合技术完成改进的抗氧化剂保留，其显着降低制备均匀胶基所需的平均混合时间，并且进一步通过将胶基和口香糖的制造整合到单个连续混合器中。

    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。