Subraman R Cherukuri, Krishna P Raman, Gul Mansukhani: Microencapsulated flavoring agents and methods for preparing same. Warner Lambert Company, Craig M Bell, November 30, 1993: US05266335 (51 worldwide citation)

The present invention pertains to a microencapsulated flavoring agent in the form of a spheroidal microcapsule which comprises a core and a coating layer over the core, wherein the microcapsule comprises (A) a core present in an amount up to about 90%, by weight of the microcapsule, which comprises ...

Mansukh M Patel, Kevin B Broderick, Edward S Dubina, Joo H Song, Steven E Zibell: Use of encapsulated salts in chewing gum. Wm Wrigley Jr Company, Willian Brinks Olds Hofer Gilson & Lione, August 18, 1992: US05139794 (51 worldwide citation)

The use of encapsulated salts to enhance flavor and sweetness characteristics of gum is disclosed. The gum of the present invention comprises gum base, a sweetening and bulking agent, a flavoring agent, and a salt encapsulated in a manner to delay its release from the gum composition during chewing. ...

Aaron P Rasmussen: Refrigerated mixing and dispensing machine for preparation of frozen dairy products. Charles C Logan II, May 8, 1990: US04922725 (51 worldwide citation)

A refrigerated mixing and dispensing machine for the preparation of frozen dairy products and ice mixed beverages. The machine has a housing within which is mounted standard industrial units such as a compressor, condenser, evaporative coils and regulatory equipment. Also mounted in the housing is a ...

Carl Y Wong, Mir N Khan, John A Mihalik: Process of manufacturing candy bars containing wafers and wafer bars manufactured thereby. Hershey Foods Corporation, Paul & Paul, October 8, 1985: US04545997 (51 worldwide citation)

A process is disclosed for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheets are first baked and their moisture content is substantially increased. A layer of cream having a moisture content less than that ...

Ralph Cifrese, Mario W Medri, Leonard P Abbazia: Substantially non-aqueous semi-liquid center-fill. Warner Lambert Company, Daniel A Scola Jr, Gary M Nath, August 21, 1984: US04466983 (51 worldwide citation)

A center-filled confectionery or chewing gum composition having an outer shell enclosing a cavity, and a sugarless, substantially non-aqueous semi-liquid center-fill within said cavity, said liquid center-fill comprising.

Ivan Furda, Shirley C Gengler: Method for preparing food products with sweet fructose coatings. General Mills, Gene O Enockson, John A O Toole, April 5, 1983: US04379171 (51 worldwide citation)

Disclosed are methods for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened ready-to-eat cereal. The coating contains a mixture of crystalline fructose and high fructose corn syrup. The amorphous fructose of the HFCS is converted in situ into the sweeter ...

Wisdom Lawrence, Fowler David P, Zinn Robert E: Method for making center-filled puffed food product. Frito Lay, October 26, 1971: US3615675 (51 worldwide citation)

A light puffed or expanded food product which has a core filled with an edible pastelike or creamy material. The apparatus for making this product includes an extruder capable of developing high pressures and elevated temperatures in a mass of edible material such as corn meal to which water and veg ...

Kumamoto Hiroyasu, Kitamura Tatsuo: Waming composition for food and drink or for oral care preparation. Takasago Perfumery, June 19, 2002: EP1215258-A2 (50 worldwide citation)

This invention relates to a warming composition for food and drink or for oral care preparations which produces an excellent and long-lasting warming effect and causes no or little irritation to mucous membranes, a flavor composition for food and drink or for oral care preparations which comprises t ...

Steven P Synosky, Michael J Greenberg, Gordon N McGrew: Abhesive chewing gum with improved sweetness profile. Wm Wrigley Jr Company, Maxwell J Willian Brinks Hofer Gilson & Lione Petersen, October 31, 1995: US05462754 (50 worldwide citation)

A wax-free abhesive chewing gum is provided which uses a gum base devoid or substantially free of wax and elastomer plasticizer. The gum base includes about 20 to about 75 weight percent synthetic elastomer, about 4 to about 45 weight percent, filler, about 5 to about 55 weight percent gum base soft ...

John J Stroz, Abraham I Bakal, Donald A M Mackay: Dehydrated higher polyalcohols, comestibles and chewing gum containing same and method. Life Savers, Lawrence S Levinson, Burton Rodney, February 3, 1981: US04248895 (50 worldwide citation)

Dehydrated higher polyalcohol compositions such as dehydrated hydrogenated starch hydrolysates, dehydrated maltitol, dehydrated maltotriatol and the like are provided which include a concentrated protein extract to facilitate dehydration thereof. A method for dehydrating higher polyalcohols-concentr ...