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    CHEWING GUM CONTAINING OLIGOFRUCTROSE
    1.
    发明申请
    CHEWING GUM CONTAINING OLIGOFRUCTROSE 审中-公开
    含有葡萄糖的葡萄糖

    公开(公告)号：WO9208371A3

    公开(公告)日：1992-07-23

    申请号：PCT/US9109632

    申请日：1991-12-20

    Applicant: WRIGLEY W M JUN CO

    Inventor： YATKA ROBERT J ,  RICHEY LINDELL C ,  MEYERS MARC A

    IPC: A23G4/00 ,  A23G4/02 ,  A23G4/04 ,  A23G4/08 ,  A23G4/10 ,  A23G4/20 ,  A23G3/30

    CPC classification number: A23G4/10 ,  A23G4/025 ,  A23G4/043 ,  A23G4/08 ,  A23G4/20

    Abstract: Chewing gums containing oligofructose (Inulin-oligosaccharides) and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5 % to about 95 % gum base, about 0.1 % to about 10 % flavoring agent and oligofructose, the oligofructose being the only bulk sweetener. The oligofructose provides the gum with unique properties, and the gum is non-cariogenic. In other embodiments, the oligofructose is codried with other sweeteners or coevaporated with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum. The oligofructose may also be provided in the form of a rolling compoud on the gum, or used to form a hard coating for a coated pellet gum.

    METHOD OF COATING COMESTIBLES WITH SYRUP AND POWDER
    2.
    发明申请
    METHOD OF COATING COMESTIBLES WITH SYRUP AND POWDER 审中-公开
    用SYRUP和粉末涂料的方法

    公开(公告)号：WO0038532A3

    公开(公告)日：2004-05-21

    申请号：PCT/US9931313

    申请日：1999-12-29

    Applicant: WRIGLEY W M JUN CO

    Inventor： BARKALOW DAVID G ,  RICHEY LINDELL C ,  ZUEHLKE JULIUS W

    IPC: A23G3/20 ,  A23G4/00 ,  A23G4/02 ,  A23G4/10 ,  A23G4/20 ,  A23G3/30

    CPC classification number: A23G4/10 ,  A23G3/2076 ,  A23G3/2092 ,  A23G4/025 ,  A23G4/20

    Abstract: A method of coating comestibles comprises the steps of providing cores of comestibles to be coated; applying a first coating syrup to the cores and a powder material over the first coating syrup in alternating steps to build up a first layer of coating on the cores; and applying a second coating syrup over the first layer of coating and drying the second coating syrup to form a second layer of coating on said cores, the second coating syrup comprising a bulk sweetener in an amount such that the second coating syrup is saturated and part of said bulk sweetener is in the form of a solid suspension in the second coating syrup.

    Abstract translation: 包衣食品的方法包括以下步骤：提供待包被的食物芯; 将第一涂层糖浆施加到所述芯上，并且在第一涂覆浆料上方以粉末材料的交替步骤，以在芯上建立第一层涂层; 以及将第二涂层糖浆涂覆在所述第一涂层上并干燥所述第二涂布浆料以在所述芯上形成第二层涂层，所述第二涂布浆料包含增量甜味剂，其量使得所述第二涂布浆料是饱和的， 的所述增量甜味剂是在第二包衣糖浆中的固体悬浮液的形式。

    IMPROVED SUGARLESS NON-TACK CHEWING GUM
    3.
    发明申请
    IMPROVED SUGARLESS NON-TACK CHEWING GUM 审中-公开
    改进的无糖无烟芝麻

    公开(公告)号：WO9626646A3

    公开(公告)日：1996-12-12

    申请号：PCT/US9516580

    申请日：1995-12-18

    Applicant: WRIGLEY W M JUN CO

    Inventor： RICHEY LINDELL C ,  DZIJA MICHAEL R

    IPC: A23G4/00 ,  A23G4/06 ,  A23G4/08 ,  A23G4/10 ,  A23G

    CPC classification number: A23G4/10 ,  A23G4/00 ,  A23G4/066 ,  A23G4/08

    Abstract: A sugarless non-tack chewing gum having excellent cohesive properties and flavor is prepared using a non-tack gum base which is typically less cohesive or even crumbly. The lack of cohesiveness in the gum base is overcome by adding, to the chewing gum, a syrup blend including glycerin with evaporated hydrogenated starch hydrolysates and water. The syrup blend is preferably prepared by coevaporating a mixture of glycerin with a conventional aqueous hydrogenated starch hydrolysate solution, in order to remove much of the water. The syrup blend acts as a binder for the gum base and chewing gum ingredients without causing the gum to adhere to teeth and dentures.

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