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    Gelled confection with reduced sugar
    1.
    发明授权
    Gelled confection with reduced sugar 有权

    公开(公告)号：US10736333B2

    公开(公告)日：2020-08-11

    申请号：US14370261

    申请日：2013-01-09

    申请人： WM. WRIGLEY JR. COMPANY

    发明人： Barbara Z. Stawski ,  Chia-Hua Hsu ,  David G. Barkalow

    IPC分类号： A23G3/36 ,  A23G3/42 ,  A23L27/30 ,  A23G9/04 ,  A23G3/48 ,  A23G3/34

    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.

    BREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING SAME
    3.
    发明申请
    BREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING SAME 审中-公开
    BREATH FRESHENING CONFECTIONERY产品及其制造和使用方法

    公开(公告)号：US20150044333A1

    公开(公告)日：2015-02-12

    申请号：US14283033

    申请日：2014-05-20

    申请人： Wm. Wrigley Jr. Company

    发明人： Barbara Z. Stawski ,  Thomas M. Mindak ,  Philip M. Soukup ,  Gordon N. McGrew ,  James C. Clark ,  Michael S. Haas ,  Miguel Perez

    IPC分类号： A61B17/50 ,  A61K8/02 ,  A61Q11/00 ,  A23G3/54

    CPC分类号： A61B17/50 ,  A23G3/34 ,  A23G3/362 ,  A23G3/38 ,  A23G3/42 ,  A23G3/50 ,  A23G3/54 ,  A23G4/20 ,  A23V2002/00 ,  A61B17/244 ,  A61K8/0233 ,  A61K2800/28 ,  A61K2800/92 ,  A61Q11/00 ,  A23V2250/642 ,  A23V2250/6412 ,  A23V2250/2482 ,  A23V2250/242 ,  A23V2250/161

    摘要： A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In preferred embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) by including abrasive inclusions in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive inclusions. The confectionery product is preferably a hard confectionery, but may also be a chewing gum product. A preferred confectionery product comprises a second side with a width and a length, the smallest of which is at least 1.6 times the product thickness. Preferred pressed tablets are made from a compressible composition and have at least one abrasive surface suitable for cleaning the surface of a human tongue in an oral cavity and have a hardness of between about 18 Kp and about 35 Kp.

    摘要翻译： 糖果产品包括大致与第一侧相对的第一侧和第二侧; 所述第二面包括适于擦洗所述口腔内的舌头的顶表面的研磨表面。 在优选实施例中，第一侧是光滑的，并且可以是圆顶形状并且通常适合于嘴的顶部。 研磨表面可以由1）形成的不平坦表面2）通过在构成第二表面的组合物中包含磨料夹杂物，或3）形成的，不平坦的表面和磨料夹杂物的组合来提供。 糖果产品优选是硬糖果，但也可以是口香糖产品。 优选的糖果产品包括具有宽度和长度的第二侧，最小的是产品厚度的1.6倍。 优选的压片由可压缩的组合物制成，并且具有至少一个适用于在口腔中清洁人舌表面的研磨表面，其硬度介于约18Kp至约35Kp之间。

    BREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING SAME
    5.
    发明申请
    BREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING SAME 审中-公开
    BREATH FRESHENING CONFECTIONERY产品及其制造和使用方法

    公开(公告)号：US20130243838A1

    公开(公告)日：2013-09-19

    申请号：US13872942

    申请日：2013-04-29

    申请人： WM. WRIGLEY JR. COMPANY

    发明人： Barbara Z. Stawski ,  Thomas M. Mindak ,  Philip M. Soukup ,  Gordon N. McGrew ,  James C. Clark ,  Michael S. Haas

    IPC分类号： A61K8/02 ,  A61Q11/00 ,  A23G3/50

    CPC分类号： A61K8/0216 ,  A23G3/50 ,  A23G4/18 ,  A23L27/84 ,  A23V2002/00 ,  A61K8/0233 ,  A61K8/922 ,  A61K2800/28 ,  A61Q11/00 ,  A23V2250/242 ,  A23V2250/2482 ,  A23V2250/642

    摘要： A confectionery product comprises a first side and a second side generally opposite to said first side, and a product thickness. The second side comprises an abrasive surface that is suitable for cleaning the top surface of a tongue within an oral cavity. The second side has a width and a length, the smallest of which is at least 1.6 times the product thickness. The product does not include a handle and the product does not include a combination of a soft confectionery with a hard confectionery. In some embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) including abrasive particles in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive particles. The confectionery product may be a hard confectionery, but may also be a chewing gum product.

    摘要翻译： 糖果产品包括大致与所述第一侧相对的第一侧和第二侧以及产品厚度。 第二面包括适于清洁口腔内的舌头的顶表面的研磨表面。 第二面的宽度和长度最小，至少是产品厚度的1.6倍。 该产品不包括手柄，该产品不包括软糖果与硬糖果的组合。 在一些实施例中，第一侧是平滑的，并且可以是圆顶形的并且通常适合于嘴的顶部。 研磨表面可以通过以下方式来提供：1）形成的不平坦的表面，2）在构成第二表面的组合物中包括磨料颗粒，或3）形成的，不均匀的表面和磨料颗粒的组合。 糖果产品可以是硬糖果，但也可以是口香糖产品。

    GELLED CONFECTION WITH REDUCED SUGAR
    7.
    发明申请
    GELLED CONFECTION WITH REDUCED SUGAR 审中-公开
    糖果糖减少糖

    公开(公告)号：US20150050411A1

    公开(公告)日：2015-02-19

    申请号：US14370261

    申请日：2013-01-09

    申请人： WM. WRIGLEY JR. COMPANY

    发明人： Barbara Z. Stawski ,  Chia-Hua Hsu ,  David G. Barkalow

    IPC分类号： A23G3/36

    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.

    摘要翻译： 含有包含sucromalt，菊粉，糙米糖浆或其组合的杀虫剂的低糖，低致龋，低泻化凝胶糖食具有可接受的质地，稳定性，透明度和风味递送， 赤藓糖醇作为增量甜味剂; 和胶凝剂，其包含明胶，果胶，淀粉，糊精，水胶体，乳蛋白或其组合; 其中所述显影剂与赤藓糖醇的比率为90:10至70:30重量％的固体，并且所述胶凝糖食具有消费者可接受的质地，稳定性，透明度和风味递送。