101
Michael Glass, Theresa Cea: Aspartame sweetened chewing gum of improved sweetness stability. Warner Lambert Company, Gary M Nath, February 22, 1983: US04374858 (56 worldwide citation)

The sweetness stability of an aspartame sweetened chewing gum is enhanced by coating the aspartame onto the surface of the chewing gum piece.


102
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 ...


103
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 ...


104
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 ...


105
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.


106
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 ...


107
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 ...


108
Paul L Hedrick Jr: Foaming creamer and method of making same. Societe d Assistance Technique pour Produits Nestle, Vogt & O Donnell, March 20, 1984: US04438147 (54 worldwide citation)

A powder-form foaming creamer suitable for use in beverages is prepared by spray-drying a mixture containing a non-dairy fat, a non-dairy carbohydrate and a proteinaceous foam stabilizer. In the spray-drying step, the mixture is atomized by forcing it through a narrow orifice under a high pressure. ...


109
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 ...


110
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.