Allan H Graff, James E Bagan deceased, Maureen Vachna legal representative: Chewable confectionary composition and method of preparing same. Warner Lambert Company, Linda A Vag, March 9, 1999: US05879728 (55 worldwide citation)

The present invention provides a chewable confectionery product having a core and an outer shell wherein said core and said outer shell have different chew textures and

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 ...

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.

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 ...

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 (53 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 ...

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 (53 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. ...

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