93 results about "Chewing Gum (food)" patented technology

The invention provides methods of purifying rebaudioside A from a mixture comprising glycosides of the plant Stevia rebaudiana. The methods of the invention are useful for preparing highly pure rebaudioside A compositions from crude Stevia starting compositions that are typically considerably lower in rebaudioside A concentration. The highly pure rebaudioside A compositions are useful as non-caloric sweeteners in edible or chewable compositions such as food, beverages, medicine, candy, chewing gum, and the like.

Described are flavor composition, flavor component, perfume composition and perfume component-containing microparticles which are particulate matrices composed of:(a) an olfactorily active component (e.g., perfume component);(b) silica; and(c) a saccharide composition which is a mixture of mannitol and maltose.The microparticles are useful in augmenting, enhancing and / or imparting aroma and / or taste (over relatively long periods of time in a controllably releasable manner) to perfume compositions, perfumed articles (e.g., deodorancy and antiperspirant sticks), foodstuffs, chewing gums, beverages and the like. Also described is a process for preparing the above-mentioned microparticles using, in sequence, (1) adsorption of the olfactorily active material onto silica followed by (2) a blending / extrusion step followed by (3) at least one particularization step.

The present invention relates to the fields of stably encapsulating oral care, skin care, scented, flavoring agents for cued release, and therapeutic agents for extended and sustained release. The invention relates to the stable microencapsulation of these agents for incorporation into dentifrices, topical ointments, microwavable food products, dryer sheets and chewing gums to be released during brushing, applying, heating, tumbling, and masticating respectively. Additionally, the invention encompasses extended and sustained release formulations that achieve reservoir-type delivery of therapeutic agents. The invention discloses methods for manufacturing and post-processing populations of chemically cross-linked elastomeric microcapsules allowing for the incorporation of encapsulated agents into a wide range of formulations without significantly altering their physio-chemical properties while providing for the cued delivery of the encapsulated agent upon the reception of a single or multiple mechanical or thermo-mechanical cues, or extended delivery via diffusion.

The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt, bitter and umami, to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup comprising the step of adding to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup a flavor enhancement or modification of basic taste quality augmenting, enhancing or imparting quantity and concentration of at least one N-substituted unsaturated alkyl amide defined according to the structures:

The invention provides a process of purifying Rebaudioside C from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A and Stevioside. The process is useful for producing high purity Rebaudioside C, Stevioside and Rebaudioside A. High purity rebaudioside C is useful as in combination with other caloric and non-caloric sweeteners as well as non caloric sweetener in various food and beverage compositions. The high purity Rebaudioside A and Stevioside are useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectioneries, bakeries, cookies, chewing gums, and alike.

The invention relates to a mixture of compounds having the sensory properties of winter-green, to fragrance and flavoring compositions containing said mixture and to flavored and perfumed products containing said mixture, to a method of adding a wintergreen flavor, odor or note to (non-wintergreen) flavored or perfumed products. Further the present invention relates to the use of said mixture as an enhancement, or as complete or partial replacement for methyl salicylate, in particular in chewing gum, foods, dentrifices, mouthwashes and other orally consumable products. The mixture comprises or consists of dihydroanethole, o-anisaldehyde, 1,3-dimethoxybenzene, 2′-hydroxyacetophenone, and optionally 2-methoxyacetophenone.

The invention provides a process of purifying Rubusoside from the Rubus suavissimus S. Lee plant extract. The process is useful for producing high purity Rubusoside with purity greater than 95% (dry basis). High purity rubusoside is useful as in combination with other caloric and non-caloric sweeteners as well as non-caloric sweetener in various food and beverage compositions. The high purity rubusoside is useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakeries, cookies, chewing gums, and alike.

The invention relates to a plant fiber chewing gum and a manufacture method thereof. The plant fiber chewing gum comprises 75-85 percent of plant crude fiber yarn containing sugar and fiber powder, 10-21 percent of powder of a plant which can be used as both food and medicine, and 4-5 percent of additive. The manufacture method comprises the steps: stems and fruits of a plant, which are rich in crude fibers and are edible, are cleaned, divided, frozen, dried, flavored and reconstituted, and are prepared into crude fiber yarn and fiber powder which contain sugar after being pulverized and screened; the fiber yarn and the fiber powder are mixed with the powder of the plant which can be used as both food and medicine and the additive by the percentage, the mixture is put into a stirring mill to be stirred evenly and is extruded or pressed to be made into blocks of various shapes; the blocks are coated with chewing gum sugar-coat and are dried and packaged to obtain the finished product. The invention overcomes the defect that the chewing gum taking edible rosin glycerin ester as a chewable carrier pollutes environment after being eaten. The invention takes crude fiber of edible plants to replace the edible rosin glycerin ester, has good chewable capability, does not adhere after being eaten, can be degraded naturally and does not pollute the environment.

The invention provides a process of producing Rubusoside from steviol glycosides of Stevia rebaudiana plant. The process is useful for producing high purity Rubusoside with purity greater than 95% (dry basis). High purity rubusoside is useful as in combination with other caloric and non-caloric sweeteners as well as non-caloric sweetener in various food and beverage compositions. The high purity rubusoside is useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

The invention provides a process of preparing glucosyl Rebaudioside C composition. The glucosyl rebaudioside C composition is useful as in combination with other caloric and non-caloric sweeteners as well as non caloric sweetener in edible and chewable consumables such as various foods and beverages, confectionaries, bakery products, cookies, chewing gums, and the like.

Provided is a refreshing composition to be used in foods, drinks, compositions for oral cavity and perfume compositions having a pleasant, refreshing feeling of menthol imparted thereto, said refreshing composition being capable of enhancing the refreshing feeling without increasing the content of menthol, improving the long-lasting properties of the refreshing feeling and having good handling properties when added to products such as chewing gums. A powdery refreshing composition that is prepared by contacting a mixture in an atomized state with a cold gas stream and thus powdering the mixture, said mixture containing a refreshing substance comprising menthol and menthol analogue(s), preferably menthol and one or more kinds of menthol analogues selected from the group consisting of menthyl 3-hydroxybutyrate, menthyl lactate, menthyl glutarate, 3-L-menthoxypropane-1,2-diol, menthyl acetate, isopulegol, N-{(ethoxycarbonyl)methyl}-p-menthane-3-carboxamide and menthone 1,2-glyceryl acetal, together with a stabilizer.

The invention provides a maca chewing gum, comprising the following raw materials in parts by weight: 10-50 parts of maca raw powder and / or a maca dry extract, and 50-90 parts of chewing gum ingredients, preferably, 10-20 parts of maca raw powder and / or maca dry extract, and 80-90 parts of chewing gum ingredients. The invention also provides a method for preparing the maca chewing gum, and application of the maca chewing gum in preparation of health-care products, foods or drugs for relieving fatigue, enhancing energy or improving sexual function.

Method for marking an object where the object is placed in a package whereby a pattern in said package is caused to make a marking in said object. Objects being marked with the above method. The invention is especially useful for marking solid or semi-solid formulations of drugs, candy and food-stuff. Specifically the invention is useful to mark nicotine-containing chewing gums. Other solid or semi-solid objects can equally well be marked using the present invention.

An environmental protection bamboo shoot chewing gum and the preparation method are provided. The chewing gum is composed of degradable bamboo shoot serving as a carrier and filler glue. The chewing gum is made with the procedure of confecting glue, processing bamboo shoot and filling, etc. The invention, with unique prescription, simple and convenient preparation method, can replace the snack foods as the existing chewing gum and betel palm, etc. to satisfy the people's resting habits without polluting environment, which has a certain amount of nourishment and functions of preventing the oral disease from happening, therefore, is suitable for the industrialized production and can serve as the replacement for existing snack chewing gum.

The invention discloses a preparing method of an edible chitosan elastic sponge with an aromatic odor. According to the method, juice replaces an existing cross-linking agent to be subjected to a cross-linking reaction with chitosan, then a reaction product is subjected to a covalent cross-linking reaction with aldehydes from an edible plant to prepare the edible chitosan elastic sponge with the aromatic odor. The edible chitosan elastic sponge with the aromatic odor has the advantages of edibility, aromatic odor, high tensile strength, high elasticity moduli, high breaking tenacity, rapid self-recovery capability, good fatigue resistance, high gas permeability, high adsorption capacity, biocompatibility, bacterial resistance, environmental protection performance (the material is free of pollution) and the like; besides, the process has the advantages that the process is environmentally friendly, easy to operate and safe, the materials are recycled, and no secondary pollution is causedaccordingly; the prepared sponge can be applied to the field of artificial meat food, perfume satchels, chewing gum, hemostasis dressings, tissue engineering scaffolds, oil-water separation, heavy metals, dyestuff adsorbents and the like.

The invention discloses lactobacillus plantarum with an effect of preventing and treating decayed teeth, which belongs to the technical field of microorganisms. According to the invention, a rat decayed tooth model is established; the serum biochemical indexes, oral flora, tooth demineralization and decayed tooth conditions of mice in a blank control group, a model group, an intervention group anda prevention group are compared, the lactobacillus plantarum is determined that the lactobacillus plantarum CCFM8724 has the effect of preventing and treating decayed teeth, the application effect ofthe lactobacillus plantarum CCFM8724 is superior to that of a traditional anti-caries drug chlorhexidine, and the lactobacillus plantarum CCFM8724 has broad market application prospects. Meanwhile, the lactobacillus plantarum CCFM8724 can be applied to probiotic functional foods and daily chemical products such as bacterial powder, yoghourt, chewable tablets, chewing gum, toothpaste and mouthwash, and is expected to open a new functional market for preventing and treating decayed teeth by probiotics.

A chewing gum base comprises food acceptable substituted polysaccharides wherein substituents on the saccharide units in the polysaccharides produce a degree of substitution of at least I.0. The polysaccharides may have branches with an average length of 1 to 15 saccharide units per branch. The polysaccharides may be linked saccharide units such as allose, altrose, mannose, gulose, idose, galactose, 3,6 anhydro galactose, glucuronic acid, mannuronic acid, galacturonic acid, aldobiouronic acid, fucose, rhamnose, arabinose, xylose, talose, acyl substituted glucose, fructose, lactose and combinations thereof.

The invention relates to a depressurization chewing gum and a preparation method thereof, belonging to the technical field of gum. 2-40 percent by weight of Eucommia ulmoides depressurization active component or Eucommia ulmoides component depressurization active component, 50-97 percent of sugar alcohol and 1-10 percent of food additive are added into chewing gum so that the chewing gum becomes a health care food which is beneficial to the crowd with hypertension symptoms. The invention changes the characteristic of single function of the traditional chewing gum, endows the chewing gum with multiple functions of prevention and treatment of light and moderate hypertension diseases, adjuvant therapy of a severe hypertension disease, and the like and achieves the effect of promoting body health.

A composition includes a first component containing phospholipids and a second component encapsulating the first component. The composition includes between about 10% and about 80% by weight phospholipids. The composition may be used in chewing gum to provide a gum cud that does not adhere to concrete and does not dissolve in the mouth while chewing.

The present invention belongs to the field of oral health-care food manufacturing technology, and specifically relates to tooth decay preventing chewing gum for tooth care and a preparation method thereof. The chewing gum is made from the following raw materials in parts by weight: cinnamon oil 0.5-2 parts, mint oil 0.3-1 part, folium eucalypti oil 0.1-0.5 part, xylitol 3-10 parts, isomaltitol 20-30 parts, propolis 0.1-0.5 part, talcum powder 5-10 parts, glycerol 4-8 parts and chewing gum base 40-90 parts. Traditional Chinese medicine ingredients are further added into the chewing gum. The prepared chewing gum has effects in clearing heat and reducing pathogenic fire, cleaning oral cavity, inhibit harmful bacteria in the oral cavity, freshening breath, protecting teeth, preventing and treating tooth decay, and also can effectively control halitosis and plaque formation. The chewing gum plays a very good role in preventing and treating oral diseases, such as tooth swollen pain, gingivitis, etc.

The invention discloses a fulvic acid containing chewing gum and a preparation method thereof. The chewing gum is prepared by proportioning the raw materials comprising fluvic aicd, a gum base, xylitol, maltitol, sorbitol, arabic gum, Brazilian palm wax, citric acid and an essence according to a certain weight ratio. The natural product fluvic acid added into the chewing gum of the invention has the effects of antibiosis, antiphlogosis and stopping bleeding, so that oral diseases are eliminated when people enjoy leisure foodstuffs. The chewing gum has the advantages of anti-inflammation, pain relieving, bleeding stopping and mitigation of periodontitis and gingival bleeding, has good health-caring effect on teeth, and also satisfies demands of diabetes patients.

The present invention discloses a gastrodia elata chewing gum agent, a preparation method and a detection method thereof. The gastrodia elata chewing gum agent comprises: 12-20% of gastrodia elata powder, 12-20% of food-grade gum base, 0.5-1% of essence, 20-30% of a wetting agent, 30-50% of a sweeting agent. The gastrodia elata chewing gum agent provided by the present invention has advantages ofrapid onset, easy taking, easy carrying and storing due to small volume, unsusceptibility of microbial contamination due to small water content, xerostomia eliminating, light side effect and good release rate. The preparation method for the gum agent is easy to be operated. The prepared gastrodia elata chewing gum agent with the function of rapid drug release provides good application prospects for treating headache, migraine and other acute diseases. The invention further discloses the detection method for product quality control of the gastrodia elata chewing gum agent.

The invention discloses a method for synthesizing meaty spice N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide. The method comprises three steps: firstly, cis-4-heptenal and propane diacid undergo condensation reaction to obtain trans-2-cis-6-nonadienoic acid; secondly, the trans-2-cis-6-nonadienoic acid and oxalyl chloride undergo sulfonyl chlorination to obtain trans-2-cis-6-nonadien acyl chloride; and thirdly, the trans-2-cis-6-nonadien acyl chloride and cyclopropylamine undergo amidation to obtain the target product N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide. The method for synthesizing the N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide has the advantages of easily obtained raw materials, mild reaction conditions and high product yield rate, and the total yield rate is about 60 percent. The N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide can be used for enhancing the taste and feeling in food, chewing gums, medicinal products, toothpaste, alcohol drinks.

The invention belongs to the field of nutrition health foods, and in particular relates to a method for preparing skin-care and beautifying blueberry chewing gum. Main raw materials comprise blueberry, rubber base, xylitol, vitamin E and spice; and the method comprises the following steps: taking a certain amount of blueberry, squeezing, filtering, and concentrating to obtain concentrated solution A; putting a certain amount of rubber base to an oven, and heating for a certain period of time to soften the rubber base to obtain B; after the rubber base is softened, adding the concentrated solution A and a certain amount of xylitol, vitamin E and spice, and mixing uniformly to obtain a mixture C; and putting the mixture C on an extruder, uniformly extruding, and tabletting. The product prepared by the invention has certain effects of protecting skin, preventing the skin from aging and wrinkling in advance, and the like, and is better accepted by the youth.

The invention discloses composite modified starch for replacing fat as well as a preparation method and application of the composite modified starch, and belongs to the field of modified starch foods.The preparation method of the composite modified starch comprises the following steps: (1) size mixing; (2) alkalization; (3) crosslinking; (4) primary esterification; (5) secondary esterification; (6) washing and dewatering; (7) pre-gelatinization treatment. The composite modified starch product produced by the invention has viscosity, emulsibility and stability similar to those of fat; the composition has good compatibility and foam retention with essence, spices and other seasonings; compared with fat, the product has better processability, high resistance to high-concentration acid, sugarand salt and high mechanical resistance, can effectively reduce the application of fat in dairy products, frozen desserts, sauces, salad dressings, meat products, baked foods, chewing gums and candies, and achieves the purpose of reducing the production cost; the composition has the characteristic of being soluble in cold water, can be compounded with other products for use in the use process andis convenient to use.

The invention discloses chewing gum with cow milk ferritin, which belongs to the technical field of healthcare food. The chewing gum consists of the following substances in parts by weight: 15-30 parts of gum matrix, 60-80 parts of sugar alcohol, 0.1-0.5 part of emulsifier, 0.1-1 part of moistening agent, 0.5-2.5 parts of condiment, 0.1-2 parts of concentrated juice and 0.01-10 parts of cow milk ferritin. The chewing gum disclosed by the invention is capable of effectively preventing infection of helicobacter pylori, and moreover has certain curative effects on the infection of helicobacter pylori, and the composition active component of the chewing gum, namely, the ferritin, is a nutrient factor which is beneficial for human bodies, and is widely applied to infant milk powder as a food additive which is free of side effect when being used for a long time, and is a safe additive substance.

The invention relates to a method for preparing sustained release chewing gums, belonging to the technical field of food production and processing. The sustained release chewing gum is prepared by the following steps: heating hydrated cyclodextrin, adding edible essence, and homogenizing by utilizing a homogenizer; performing spray drying, thereby obtaining cyclodextrin nanometer embedded flavor powder; adding a sweetening agent and pigments into a gum base, performing microwave treatment, mixing with the flavor powder, mashing and mixing, and performing microwave treatment again, thereby obtaining the sustained release chewing gum. According to sustained release of the chewing gum disclosed by the invention, a long-term fresh and pleasant feeling is provided for consumers, and a novel path is provided for producing the sustained release chewing gums.