356results about "Chewing gum" patented technology

The invention relates to an anti-fatigue refreshing functional chewing gum containing natural active ingredients, which relates to the technical field of food, and comprises a gum base, a natural sweetening agent and an active ingredient mixture, the mustard extract and coffee are innovatively combined to form a dual-channel nerve activation mechanism, the mustard extract realizes instant refreshing through a targeted oral trigeminal nerve TRPA1 ion channel, caffeine maintains continuous excitation through antagonism of a central adenosine receptor, and the space-time cooperation of the mustard extract and the coffee breaks through the limitation of a single path. Meanwhile, a rhodiola rosea extract, a sea-buckthorn extract, an American ginseng extract and astragalus polysaccharide are compounded, so that a triple anti-fatigue physiological barrier with functions of nerve regulation, oxidative stress inhibition and energy metabolism optimization is formed. In the preparation process, a microcapsule embedding technology is adopted to control slow release of mustard active ingredients, menthol flavor is combined to synergistically trigger TRP channel dual activation, and unification of efficacy and palatability is achieved.

Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.

Compositions for controlling the stability of confectionery products as well as the onset and duration of sweet perception in confectionery products are disclosed herein. Stability is controlled through encapsulation of high potency sweeteners. Onset and duration of sweet perception is controlled through modulation of solubility and stability of sweetener compounds.

The present invention addresses the problem of providing: a novel compound; and a use of the compound.　The features of the present invention for solving the problem are as follows. 1. A compound represented by chemical formula (1). 2. A compound represented by chemical formula (2). 3. A transepidermal water loss reducing agent containing the compound mentioned in 1 or 2 as an active ingredient. 4. A moisturizing agent containing the compound mentioned in 1 or 2 as an active ingredient. 5. An agent for promoting the production of interleukin-6 in dendritic cells, which contains the compound mentioned in 1 or 2 as an active ingredient. 6. An immunostimulant containing the compound mentioned in 1 or 2 as an active ingredient. 7. A method for producing the compound mentioned in 1 or 2, the method being characterized by including a step for isolating the compound from an extract from rice bran.

A method for producing D-allulose syrup exhibiting high crystallinity is provided. [Solution] A D-allulose syrup containing, in addition to D-allulose, a D-allulose dimer mass content of less than 1.5% expressed in terms of dry mass, and characterized by the steps of providing a D-allulose composition containing D-allulose dimers, nanofiltering the D-allulose composition to provide a retentate and a permeate, recovering the nanofiltration permeate, and concentrating the permeate.

An apparatus (10) is described for producing edible products (1), including chewing gum, having an irregular pentagonal shape with rounded corners and elliptical or semi-elliptical sides. The apparatus includes a forming roller (11) and a contrasting member (12) having a pattern formed by the intersection of two mutually orthogonal sets of identical irregular hexagons (20) circumferentially bounded by blades, the intersection of the sets defining within each hexagon four opposing pairs of identical irregular pentagons (50, 50').

To provide a novel skin visco-elasticity improver.SOLUTION: The invention for solving above mentioned problems provides: 1. a skin pure elasticity improver including as an active ingredient, a tomato seed extract; 2. a skin net elasticity improver including as an active ingredient, a tomato seed extract; 3. a skin return rate improver including as active ingredient, a tomato seed extract; 4. a skin visco-elasticity improver being described in any of 1-3; 5. a skin visco-elasticity improver including as an active ingredient, a tomato seed extract; 6. an AGE production restrainer including as an active ingredient, a tomato seed extract; 7. the tomato seed extract in the above 1. to 6. includes lycoperoside; and 8. the lycoperoside in the agent in the above 7 is the lycoperoside H.SELECTED DRAWING: None

The features of the present invention for providing a novel neutrophil activator are as follows. 1. An IL-8 production accelerator containing at least one selected from GlcCer[d18:2(4E,8Z) / 18:0], GlcCer[d18:2(4E,8Z) / 20:0], GlcCer[d18:2(4E,8Z) / 22:0], GlcCer[d18:2(4E,8Z) / 24:0], and GlcCer[d18:2(4E,8Z) / 26:0] as an active ingredient. 2. An IL-8 production accelerator containing GlcCer[d18:2(4E,8E) / 24:0] as an active ingredient. 3. An IL-8 production accelerator containing at least one selected from GlcCer[t18:1(8Z) / 24:0] and GlcCer[t18:1(8Z) / 26:0] as an active ingredient. 4. An IL-8 production accelerator containing GlcCer[d18:1(4E) / 20:0] as an active ingredient. 5. An IL-8 production accelerator containing at least one selected from Cer(t18:0 / 22:0), Cer(t18:0 / 23:0), Cer(t18:0 / 24:0), Cer(t18:0 / 25:0), and Cer(t18:0 / 26:0) as an active ingredient. 6. An IL-8 production accelerator containing at least one selected from Cer[t18:1(8Z) / 24:0] and Cer[d18:2(4E,8Z) / 20:0] as an active ingredient. 7. An IL-8 production accelerator containing at least one selected from Oryza Ceramide A, Oryza Ceramide B, and Oryza Ceramide C as an active ingredient.

The present invention provides a non-swallowed, antacid chewing gum tablet comprising various antacid components with improved organoleptic properties. The invention also provides an extrusion process for obtaining the non-swallowed, antacid chewing gum tablet as well as the use of the extruded chewing gum tablet as an antacid medicament, and for the prevention and / or the treatment of antacid diseases.

Plant-based chewing matrix, in particular in the form of strips, pellets, slabs, bars, multi-layered structures or dimensionally stable dosing units, characterized in that it is made from fully hydrated whole grain with a water content of at least 25%, wherein the matrix forms an elastically deformable, cohesive, homogenized and physiologically stable structure through mechanical structural compaction and optionally thermal treatment, which is completely edible and has a defined chewing duration.

The present disclosure discloses a strain of Lactobacillus fermentum capable of preventing and / or treating periodontitis and an application thereof, belonging to the field of microbiology technology. The present disclosure has screened to obtain a strain of L. fermentum CCFM1139. The L. fermentum CCFM1139 can alleviate periodontitis by inhibiting formation of mixed bacterial biofilms of Porphyromonas gingivalis, Prevotella intermedia and Fusobacterium nucleatum, thereby reducing the amount of biofilm by 52.45%, and can reduce the content of TNF-α from 131.37 pg / mL to 83.31 pg / mL and IL-8 from 147.70 pg / mL to 121.12 pg / mL in a periodontitis cell model, reduce colonization of the P. gingivalis and the F. nucleatum in the oral cavity by 1-2 orders of magnitude, and reduce the amount of the alveolar bone resorption from 1838.0 μm to 805.7 μm.

The present invention pertains to a solid food product capable of effectively improving the oral flora in an oral cavity while using a plant-derived powder.　Specifically, the present invention pertains to a solid food product comprising the following components (A) and (B): (A) a plant-derived powder containing a nitrate salt; and (B) one or more salt compounds selected from organic acid salts (B1) and carbonate compounds (B2).

The invention discloses a refreshing pill and a preparation method thereof, and particularly relates to the technical field of refreshing products. The refreshing pill comprises an outer coating and an inner core, the outer coating comprises 28% of sorbitol, 12% of xylitol, 20% of gum base, 10% of maltitol, 1% of edible flavors and fragrances, 1% of glycerin, 2% of D-mannitol, 5% of Arabic gum, 7% of sucralose, 2% of phospholipid, 2% of palm wax and 2% of shellac, and the inner core is hard edible particles. The inner core is composed of 4% of a refreshing substance and 4% of cane sugar and is used for refreshing people. According to the refreshing pill and the preparation method thereof, through combination of natural components, the refreshing effect is achieved, and meanwhile potential adverse effects on the body are reduced.

The proposal proposes a crystalline allulose with a defined particle size distribution, a process for its production, and its use. This new allulose grade is characterized by its improved shelf life and improved sensory and flavor properties of finished products made with it.

A method for separating a trim section from a body of comestible structure includes forming a trim score line in the body of the comestible structure to define the trim section in the body of comestible structure and actively applying a force to the trim section via a force generating device to separate the trim section from the body of comestible structure along said trim score line.

Provided is a method of evaluating an object to be chewed, the method including: performing an iterative compression process on the object to be chewed; and performing a regression analysis through use of, as explanatory variables, one or more process condition parameters based on one or more process conditions of the iterative compression process and, as a response variable, a measurement parameter based on one or more measurement values selected from the group consisting of a measurement value obtained from the object to be chewed that is being subjected to the iterative compression process and a measurement value obtained from the object to be chewed that has been subjected to the iterative compression process.

The purpose of the present invention is to provide an intraoral retention composition in which the reduction in the viscosity of an acidic polysaccharide caused by a protamine hydrolysate is suppressed.　The present invention relates to an intraoral retention composition containing: at least one compound selected from the group consisting of shellac and zein; a protamine hydrolysate; and an acidic polysaccharide. The protamine hydrolysate has a surface at least a portion of which is coated with the at least one compound selected from the group consisting of shellac and zein. The intraoral retention composition is obtained by mixing the protamine hydrolysate with the acidic polysaccharide.

Methods of preparing highly purified steviol glycosides. The methods include utilizing enzyme preparations and recombinant microorganisms for converting various starting compositions to target steviol glycosides. The highly purified steviol glycosides are useful as non-caloric sweetener, flavor enhancer, sweetness enhancer, and foaming suppressor in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

A description is given of an apparatus (10) for making a confectionery product (1) comprising a chewing gum having the shape of an irregular pentagon with rounded corners and sides of elliptical or semi-elliptical shape, the apparatus comprising a forming roller (11) and a contrasting element (12), wherein said forming roller (11) has a pattern obtained from the superimposition of two reciprocally orthogonal series of irregular hexagons (20), perimetrically delimited by knives, all identical one to the other, the intersection whereof determines in each hexagon four irregular pentagons (50, 50′) identical one to the other in opposing pairs.

Disclosed herein is an encapsulated flavor delivery system of dried spherical gelatin beads, each in the form of a continuous gelled matrix formed by an uncross-linked gelatin and a filler, where the matrix surrounds a plurality of droplets of an oily liquid flavor composition containing a flavorant. The continuous gelled matrix is substantially void of acid polysaccharide gelling agents. The plurality of flavor droplets has an average diameter in a range from about 1 micron to about 20 microns; and the bead is spherical having an average particle diameter in a range from about 400 microns to about 2000 microns, with a coefficient of variance less than 15%. The encapsulated flavor delivery system is prepared by extrusion of a stable oil-in-water emulsion of a gelatin-based mixture and oily liquid flavor through a needle submerged in a chilled non-aqueous fluid.

The invention relates to the field of microbial fermentation, in particular to high-sugar-resistant saccharomycetes and application thereof. The invention discloses a high-glucose-resistant Kodamaea ohmeri SJY6, the preservation number is GDMCC No: 65816, the high-glucose-resistant Kodamaea ohmeri SJY6 is early in starting period and strong in stress resistance, has better acid resistance and ethanol resistance compared with commercial yeast, particularly has excellent high-glucose resistance, can tolerate 180g / L of NaCl, 800g / L of glucose, 800g / L of fructose, 600g / L of glycerol and 1300g / L of sucrose at most, can still grow and survive in a large scale in an environment of 1800g / L of maltose, and can be used for preparing the high-glucose-resistant Kodamaea ohmeri SJY6. And the method has wide utilization value for industrial production and environmental protection.

Disclosed is a microcapsule containing: (i) a microcapsule core having an active material, and (ii) a microcapsule wall formed of a first polymer and second polymer. The first polymer is a sol-gel polymer. The second polymer is gum arabic, purity gum ultra, gelatin, chitosan, xanthan gum, plant gum, carboxymethyl cellulose, sodium carboxymethyl guar gum, or a combination thereof. The weight ratio between the first and second polymer is 1:10 to 10:1. Also disclosed are processes for preparing the microcapsule and uses of the microcapsules in consumer products.

The present disclosure relates to an oral product, a process for producing the oral product, as well as to uses of said oral product. The oral product is solid and in chewable form comprising a combination of active ingredients, wherein the combination of active ingredients comprises: (i) caffeine; (ii) a combination of B vitamins comprising at least vitamin B2, vitamin B3, vitamin B6, vitamin B9 and vitamin B12; and (iii) taurine; at least one binding agent; and at least one bulking agent selected from the group consisting of a sugar alcohol, or a sugar, or a combination of at least one sugar alcohol and at least one sugar.

The invention discloses a plant cellulose grinding material, a preparation method and application thereof, and toothpaste and tooth powder prepared from the plant cellulose grinding material. The preparation method of the plant cellulose abrasive material comprises the following steps: preparing a supersaturated solution of an electrolyte, putting the plant cellulose into the supersaturated solution of the electrolyte according to the mass ratio of the plant cellulose to the electrolyte being 1: (0.1-0.5), stirring and reacting in vacuum, filtering, and drying the obtained solid matter to obtain the plant cellulose abrasive material. The surface characteristics and cleaning performance of the plant cellulose are enhanced through treatment of a special method, and when the obtained special cellulose abrasive is applied to an oral care product, tooth abrasion is reduced, and the capacity of cleaning soft and hard dirt on the surfaces of teeth is improved.

The present invention pertains to a solid food product capable of effectively improving the oral flora in an oral cavity while using a plant-derived powder.　Specifically, the present invention pertains to a solid food product comprising the following components (A) and (B): (A) a plant-derived powder containing a nitrate salt; and (B) one or more salt compounds selected from organic acid salts (B1) and carbonate compounds (B2).

A method for preparing chewing gum containing a completely natural gum base is disclosed. The resulting product is characterized by a hardness equivalent to that of chewing gum manufactured using a synthetic gum base.