Andy C C Chen, Clifford E Lang Jr, Charles P Graham, Anthony B Rizzuto: Crystallized, readily water-dispersible sugar product. Amstar Corporation, Cooper Dunham Clark Griffin & Moran, July 6, 1982: US04338350 (56 worldwide citation)

A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250.degree. F. to about 300.degree. F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose ...

Adrian Barbul, Lisa Stewart Bebenek, David A Mark, Susan Trimbo, Diana Twyman, Paul Lin: Enteral formulation designed for optimized wound healing. Nestec, Hill Steadman & Simpson, March 31, 1998: US05733884 (55 worldwide citation)

The present invention provides an enteral nutritional formulation that meets the nutrient requirements of patients with wounds. The present invention meets the unique nutrient needs of the acute or chronic patient that are generated due to tissue repair and healing requirements of wounds. To this en ...

Daniel J Oshefsky, Paul A Gavronski, Robert E Vogt, Gregory J Rajala: Method and apparatus for applying discrete strips to a web of material. Kimberly Clark Corporation, John L Chiatalas, October 14, 1986: US04617082 (55 worldwide citation)

Continuous strips of a first material, e.g., elastic strips, are continuously supplied to flexible strip supports in a supply zone while the strip supports are in a linear configuration. The strip supports are carried on respective transfer members which are mounted on a rotatable support so that in ...

Victor T Huang, Cynthia A Colson, Sam Yong, John F Clemmings: Stable aerated frozen dessert with multivalent cation electrolyte. The Pillsbury Company, Robert J Lewis, Michael D Ellwein, September 17, 1985: US04542035 (55 worldwide citation)

Aerated foam food products of the frozen dessert type are provided with improved stability and smoothness, thereby allowing them to be stored and distributed at 0.degree. F. (-18.degree. C.) without loss of quality. Improved stability is achieved by using a protein bridging edible multivalent cation ...

Finney David John, Ravenhill John Richard, Tait Malcolm John: Ice cream. Lever Brothers Company, Lever Brothers Company, October 21, 1975: US3914441 (55 worldwide citation)

Acid ice cream produced using protein that is not acid-precipitable, for example whey protein, or using protein that is acid precipitable but using an acid-stable water-binding stabiliser to reduce coagulation of the protein.

Paul Kateman, Matthew K Haggerty, Clay A Burns: Method and apparatus for producing and dispensing aerated products. Kateman Family Partnership, Cesari and McKenna, March 8, 1994: US05292030 (54 worldwide citation)

Apparatus for producing and dispensing an aerated product comprises a mixer which has a first inlet for receiving a fluid to be atomized, a second inlet for receiving a gas, and an outlet. A relatively long continuous turbulence passage of relatively small cross section has one end positioned to rec ...

Robert J Yatka, Bruce E Foster: Alitame stability in chewing gum by encapsulation. The Wm Wrigley Jr Company, Willian Brinks Olds Hofer Gilson & Lione, March 5, 1991: US04997659 (54 worldwide citation)

Chewing gums incorporating Alitame in a manner to delay its release, separate the Alitame from gum ingredients which cause the Alitame to degrade, or both, are disclosed. The Alitame may be coated by an encapsulating agent applied by spray drying, fluid bed coating, fiber spinning or coaservation te ...

Michael Glass, Wayne J Puglia: Sugarless center-filled chewing gum. Warner Lambert Company, George M Kaplan, Albert H Graddis, Frank S Chow, May 29, 1979: US04156740 (54 worldwide citation)

The disclosure relates to a sugarless center-filled gum wherein the sugarless chewing gum formulation can be extruded to form a hollow-centered rope and wherein the sugarless center-fill is not absorbed into the chewing gum. Both the chewing gum and the liquid fill have incorporated therein a compos ...

Charles W Ehrgott, Raymond L Roy: Method and apparatus for forming chewing gum base and product. Life Savers, Lawrence S Levinson, Merle J Smith, Burton Rodney, November 30, 1976: US03995064 (54 worldwide citation)

Chewing gum base is prepared by separately blending selected groups of ingredients, and then combining and mixing the groups in predetermined order.

Charles M Copper: Method of combining active ingredients with polyvinyl acetates. Wm Wrigley Jr Company, Willian Brinks Olds Hofer Gilson & Lione, July 20, 1993: US05229148 (53 worldwide citation)

An improved method of combining active ingredients with polyvinyl acetate for use in chewing gum results in significantly less degradation of the active ingredients. After the polyvinyl acetate and one or more active ingredients have been mixed together in an extruder, the mixture is extruded throug ...