71
Subraman R Cherukuri, Gul Mansukhani, Steven M Faust: Food acid delivery systems containing polyvinyl acetate. Warner Lambert Company, Daniel A Scola Jr, Craig M Bell, Richard S Bullitt, October 15, 1991: US05057328 (62 worldwide citation)

An improved food acid delivery system that effects a controlled release of the acid provides prolonged sourness, flavor and juiciness duration in chewing gums, pharmaceuticals and other confections. The food acid is encapsulated in a matrix comprised of an emulsifier and a polyvinyl acetate, the typ ...


72
Michael A Reed, Mansukh M Patel, Vasek J Kures: Hard coated sugarless chewing gum. Wm Wrigley Jr Company, Willian Brinks Olds Hofer Gilson & Lione, December 20, 1988: US04792453 (62 worldwide citation)

A sugarless hard coated chewing gum comprising a sugarless chewing gum center and a sugarless hard coating containing hydrogenated isomaltulose. The chewing gum center has a low water content, preferably less than about 2.5 weight percent based on the weight of the gum center. The sugarless hard coa ...


73
Thomas J Carroll, Deborah Feinerman, Robert J Huzinec, Dominic J Piccolo: Gum composition with plural time releasing flavors and method of preparation. Warner Lambert Company, Gary M Nath, Daniel A Scola Jr, November 27, 1984: US04485118 (62 worldwide citation)

A gum composition and method for making the same is disclosed which contains a sequentially releasable plural flavor system comprised of different flavors. One of the flavors is encapsulated within a water-insoluble coating. A separate liquid flavor is introduced individually and is available for im ...


74
Fredric Kleiner, Pradip K Roy, Michael J Kuchman: Process of preparing gasified candy. General Foods Corporation, Daniel J Donovan, Bruno P Struzzi, September 15, 1981: US04289794 (62 worldwide citation)

Gasified candy which produces a more pronounced popping sensation is prepared by maintaining a sugar melt at a temperature of below about 280.degree. F. during gasification. This product contains observable gas bubbles with a majority of the large bubbles having a diameter greater than about 225.mu. ...


75
Chivers Thomas E: Process for making candy floss. March 27, 1973: US3723134 (62 worldwide citation)

Process for making candy floss from a cooked slurry or syrup, containing sugar, salt, bicarbonate of soda and molasses, at least part of the sugar is brown sugar. Most of the moisture is removed from the slurry by cooking the slurry at a high temperature. A pressurized gaseous medium such as air, is ...


76
John Kitos: Cake decorating system. Christie Parker & Hale, April 9, 1996: US05505775 (61 worldwide citation)

A cake decoration system employing an integrated work surface having integral cake positioning guides in a first portion of the surface, a flat bed image scanner in a second portion of the surface, and an operator interface with display and entry keys incorporated in a third portion of the work surf ...


77
Carrell Rebecca Susan, Van Dijk Wietse Unilever Resea, Goddard Mervyn Roy, Hayes John Bernard Unilever Re: Food product containing dried lyso-phospholipoprotein.. Unilever, Unilever, May 8, 1991: EP0426211-A1 (61 worldwide citation)

A process for the manufacture of a lysophospholipoprotein (LPLP)-comprising foodstuff comprises incorporating dried LPLP or dried LPLP-comprising material, preferably having a moisture content of at most 10 wt%, at a level of 0.1-90 wt.% therein. Use of dried LPLP as a texture-modifying agent, a glo ...


78
Subraman R Cherukuri, Gul Mansukhani: Multiple encapsulated sweetener delivery system. Warner Lambert Co, Daniel A Scola Jr, June 12, 1990: US04933190 (61 worldwide citation)

A chewing gum composition having prolonged sweetness duration through the incorporation of a delivery system comprising a high intensity sweetener encapsulated in a first core coating comprising a low molecular weight polyvinylacetate material and a second outer hydrophilic coating. The resulting de ...


79
Naumann Horst: Process for the instantaneous production of a gum base for chewing paste and chewing gum.. Gen Foods France, July 6, 1988: EP0273809-A2 (61 worldwide citation)

In order to produce a gum base: at least one elastomer (a) and at least one inorganic filler (b) is introduced into a blender (A), the filler is heated at 80-100 DEG C and blended for 15-75 minutes; the premix mass (c) is removed and divided into fragments (d) which are introduced into a powder mixe ...


80
Gary N Binley: Process for forming extruded ice confections and products formed thereby. Thomas J Lipton, Brumbaugh Graves Donohue & Raymond, March 12, 1985: US04504511 (61 worldwide citation)

A process for preparing an ice confection or other foodstuff with projecting and relatively recessed relief features of its outer surface, by extruding the ice confection or other extrudable edible material from a rotating extrusion nozzle having a cross-section with an assymetrical configuration wi ...