The present disclosure is directed to a chewing gum comprising sodium hexametaphosphate that can provide cleaning benefits to teeth, and in particular, that can be used to prevent teeth staining, bacterial attachment and plaque buildup. Also disclosed are methods for preventing tooth staining using the chewing gum.
Compositions for controlling the stability of confectionery products as well as the onset and duration of sweet perception in confectionery products are disclosed herein. Stability is controlled through encapsulation of high potency sweeteners. Onset and duration of sweet perception is controlled through modulation of solubility and stability of sweetener compounds.
A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 3/54 - Composite products, e.g. layered, coated, filled
A23G 4/10 - Chewing gum characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 4/20 - Composite products, e.g. centre-filled
A23P 10/30 - Encapsulation of particles, e.g. foodstuff additives
The present disclosure includes chewing gum base compositions and related methods of use and making the same. For example, the present disclosure includes a chewing gum base composition comprising about 25% to about 50% by weight of a natural rubber composition, about 20% to about 35% by weight of a resin, about 15% to about 25% by weight of a filler, about 15% to about 20% by weight of a softener, about 15% to about 20% by weight of a plasticizer, and about 2% to about 10% by weight of an emulsifier. The natural rubber composition may comprise at least 99% by weight of an edible deproteinized natural rubber and an edible stabilizer comprises an antioxidant chosen from the group of butylated hydroxytoluene (BHT), tocopherol, or combinations thereof.
This disclosure relates to using machine learning, more specifically a trained generative adversarial network (GAN) for developing a flavour blend for a food product, such as chewing gum or other confectionary. The method comprises receiving, by one or more processors, a target profile for a food flavour, such as chewing gum and flavour data; predicting, by the one or more processors, one or more flavour blends based on the flavour data and the target profile; comparing, by the one or more processors, the one or more flavour blends to the target profile to identify at least one best flavour blend; and displaying, by the one or more processors, the at least one best flavour blend on at least one user interface of at least one user device.
G16C 20/30 - Prediction of properties of chemical compounds, compositions or mixtures
G16C 60/00 - Computational materials science, i.e. ICT specially adapted for investigating the physical or chemical properties of materials or phenomena associated with their design, synthesis, processing, characterisation or utilisation
Color indicating chewing gum compositions comprising one or more color compounds are provided. The compositions demonstrate a visual color or shade change from start of chewing to the end of chewing and provide oral health benefits. Methods of producing a color changing chewing gum are also provided.
A23G 4/06 - Chewing gum characterised by the composition
A23G 4/12 - Chewing gum characterised by the composition containing microorganisms or enzymesChewing gum characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
Provided herein are fruit-containing confections comprising an intermediate-moisture fruit present and a binding agent, wherein the intermediate-moisture fruit has a moisture content of about 10 wt % to about 30 wt %, based on the total weight of the intermediate-moisture fruit. Also provided are methods of making the fruit-containing confections.
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
Sustainable paper-based packaging materials, e.g., paper-based food packaging materials, are described. The packaging materials are based on paper formed from fiber derived from waste biomass, such as hemp hurds, mixes containing hemp hurds and hemp bast fibers, bagasse, and cocoa pod husks. Also described are methods of making the packaging materials. The methods can include environmentally friendly pulping and/or bleaching processes.
D21F 11/02 - Processes for making continuous lengths of paper, or of cardboard, or of wet web for fibreboard production, on paper-making machines of the Fourdrinier type
The present disclosure is directed to chewing gum bases, where mineral filler in the gum base formulation has been replaced with at least one chewing gum base filler component selected from water-insoluble polysaccharides and derivatives thereof, water-insoluble bamboo fibers, water-insoluble proteins, and combinations thereof. The chewing gum bases of the present disclosure are essentially free of mineral filler. Also disclosed are processes for producing the chewing gum bases. The processes of the present disclosure utilize the chewing gum base filler component as a replacement for mineral fillers during various production stages.
A kiosk application executing on a kiosk device located in a store may receive an indication to start a customization session, and request a virtual queue status. A code request user interface may be provided for display on the kiosk device in response to receiving an active virtual queue status, and an input code may be received. In response to receiving a verification that the input code matches a code assigned to a user for the virtual queue, a customization session may be initiated by requesting generation of a cart and providing a plurality of user interfaces for display on the kiosk device. Customization data and order-related data input via the user interfaces may be received and provided as cart data for association with the cart. Upon a transaction for the order being approved, the cart may be converted to an order. A fulfillment of the order may be initiated.
Systems and methods to process orders for products customized in a store are disclosed herein. An example system may include an administrative system, a plurality of microservices, and in-store custom order platform. The administrative system may be associated with a store providing in-store customization of products. The plurality of microservices may include at least a virtual queue system, a commerce platform, an event broker system, and a user messaging system. The in-store custom order platform may be configured to integrate functionalities of the administrative system and the plurality of microservices to perform operations to process orders for products that are customized in the store using a kiosk application executing on a kiosk device.
The present disclosure is directed to oral and/or confectionary compositions comprising an effective amount of a nitrate, for example, a dietary nitrate derived from a nitrate-rich food and/or a nitrate-rich extract, for use in reducing volatile sulfur compounds (VSCs) in the oral cavity, and freshening breath.
A23G 4/12 - Chewing gum characterised by the composition containing microorganisms or enzymesChewing gum characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
A23G 4/06 - Chewing gum characterised by the composition
Mars Wrigley Confectionery (China) Limited (China)
Inventor
Feng, Yushi
Zhang, Jing
Xin, Liying
Abstract
The present invention provides a snack food with a bar-like body and a food portion that comprises at least one type of chopped nuts, chopped grains, and chopped dried fruit wrapped at one end of the bar-like body. The food portion is bound into a solid body by means of a food binder. A nut food is applied to a bar-like body to manufacture the food into a lollipop shape, and the food portion can be stably fixed on the bar-like body by means of a special structure of a fixing end of the bar-like body. The proportions of the nuts, grains, and/or fruit in the present invention is greater than half of the weight of the food portion; thus, the food has rich nutrition, does not cause excess sugar intake, and is a snack food suitable for consumers of all ages.
A23G 3/56 - Products with edible or inedible supports, e.g. lollipops
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
Bulk sweetener compositions and reduced sugar confections are described. The bulk sweetener composition may include at least one of a glucose syrup, a soluble fiber, and maltodextrin; and at least one of a monosaccharide, a disaccharide, and a low calorie monosaccharide. The bulk sweetener composition may provide for at least 33% sugar reduction in a confectionery product.
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23L 33/26 - Polyol polyesters, e.g. sucrose polyestersSynthetic sugar polymers, e.g. polydextrose
Chewable compositions or specifically chewing gum contains a combination of beauty ingredients that are useful for protecting and/or maintaining healthy skin. More particularly, the chewing gum comprises a combination of collagen, Vitamin C, and Vitamin E, which may be useful for maintaining skin elasticity and protecting the skin from oxidative stress.
A23G 4/14 - Chewing gum characterised by the composition containing peptides or proteins
A23G 4/06 - Chewing gum characterised by the composition
A23G 4/08 - Chewing gum characterised by the composition of the chewing gum base
A23G 4/12 - Chewing gum characterised by the composition containing microorganisms or enzymesChewing gum characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 4/20 - Composite products, e.g. centre-filled
A61K 8/02 - Cosmetics or similar toiletry preparations characterised by special physical form
A computer-implemented method for validating custom content to be printed on a food item may include receiving, by a platform comprising a processor and from a user device or a kiosk device via an application programming interface, the custom content in a format and including at least one of text or image content, and determining, by the platform, whether the custom content is valid based on performing at least one of a format analysis technique with respect to the format, a text analysis technique with respect to the text content, or an image analysis technique with respect to the image content. The method may also include providing, by the platform and to the user device or the kiosk device via the API, information identifying whether the custom content is valid, based on determining whether the custom content is valid.
G07F 17/26 - Coin-freed apparatus for hiring articlesCoin-freed facilities or services for printing, stamping, franking, typing, or teleprinting apparatus
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
32 - Beers; non-alcoholic beverages
Goods & Services
Vitamins, minerals and food supplements; protein supplements; protein powder dietary supplements; dietary and nutritional supplements; dietary supplemental drinks; nutritional supplement meal replacement bars; powdered nutritional supplement drink mix; food supplements for sports nutrition purposes. Protein milk; whey; milk powder for nutritional purposes; milk and milk products; yoghurt; fruit and nut based nutrition food bars; nut-based spreads; peanut butter; vitamin, protein and mineral enriched foods and foodstuffs included in this class and not for medical purposes namely, milk and milk products, milk powder, whey, yoghurt, fruit and nut based nutrition food bars, nut-based spreads, peanut butter, chilled dairy desserts, dairy puddings, dairy spreads, desserts made from milk products; protein enriched beverages included in this class namely, protein enriched milk based beverages, flavoured milk beverages, dairy based beverages. Nutritional, energy and sports drinks; protein enriched beverages included in this class.
A method of treating pieces of plant material to make them microbiologically stable for inclusion in chewing gums and other confections is disclosed. More specifically, the plant material is exposed to gamma radiation in specific dosage ranges to stabilize the ingredient and preserve flavor and appearance of the material. The present invention relates to chewing gums and confections having inclusions of pieces of plant material such as pieces of mint leaves or dried fruit, wherein the plant material is stabilized against microbial growth by treatment with gamma radiation.
A23G 4/06 - Chewing gum characterised by the composition
A23B 7/015 - Preserving by irradiation or electric treatment without heating effect
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
05 - Pharmaceutical, veterinary and sanitary products
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Toothpaste; dentifrices; confectionery for cosmetic purposes, namely chewing gum, bubble gum, candy, mints, drops and lozenges for cleaning or whitening teeth; breath freshening preparations for personal hygiene; breath freshening sprays; breath freshening strips; dental bleaching gels; mouthwashes, not for medical purposes. dietary supplements. Household and kitchen utensils and containers; combs and sponges; brushes (except paint brushes); toothbrushes, electric toothbrushes; brush-making materials; articles for cleaning purposes; glassware; porcelain and earthenware not included in other classes. Coffee, tea, cocoa and artificial coffee; flour and preparations made from cereals; bread, pastry and confectionery, edible ices; sugar; honey; treacle; yeast, baking powder; sauces (condiments); spices; ice; confectionery, chewing gum, bubble gum, candy, mints, drops and lozenges.
72.
SYSTEMS AND METHODS FOR MODELING AND DISPLAYING SWEETENER SYNERGY
Systems and computer-implemented methods of generating a model and using the model for determining synergy between a plurality of compounds in a mixture for applying to a human taste receptor are disclosed herein. The plurality of compounds in the mixture may be sweet-tasting compounds. The model may be generated based on a function, where the sigmoid function is approximated to a set of experimental data, and where the experimental data maps a combination of concentrations of compounds to a measured response of the taste receptor. Once generated, the model may then be used to determine synergy among the plurality of compounds.
G16B 5/00 - ICT specially adapted for modelling or simulations in systems biology, e.g. gene-regulatory networks, protein interaction networks or metabolic networks
Systems and computer-implemented methods of generating a model and using the model for determining synergy between a plurality of compounds in a mixture for applying to a human taste receptor are disclosed herein. The plurality of compounds in the mixture may be sweet-tasting compounds. The model may be generated based on a function, where the sigmoid function is approximated to a set of experimental data, and where the experimental data maps a combination of concentrations of compounds to a measured response of the taste receptor. Once generated, the model may then be used to determine synergy among the plurality of compounds.
Described herein are cultured gum base ingredients and methods of producing thereof by plant cell culture, also known as plant cell fermentation. The cultured gum base ingredients described herein may comprise one or more terpenoid compounds, such as triterpenoid acetates and polyisoprene. The method of producing the gum base ingredients comprises culturing in a culture medium of a plurality of plant cells derived from a plant that produces a gum base ingredient.
Described herein is a food product comprising: a fat in an amount of about 5 wt.% to about 15 wt.%; a humectant in an amount of about 5 wt.% to about 35 wt.%; a protein in an amount of about 2 wt.% to about 20 wt.%; a fibre in an amount of about 15 wt.% to about 40 wt.%; a starch in an amount of about 8 wt.% to about 15 wt.%; and water in an amount of up to about 18 wt.%; wherein the weight percentages are based on the total weight of the food product. Also described herein are a coated food product and a confectionary product comprising the food product, as well as methods of producing the food products.
A23G 3/32 - Processes for preparing caramel or sugar colours
A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 3/46 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing dairy products
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
Concentrates, syrups or powders used in the preparation of energy drinks; the foregoing goods not including or provided in the field of dietary supplements
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Cereal-based snack bars and cereal-based snack food in the shape of a ball; granola-based snack bars and granola snacks in the shape of a ball; chocolate-based snack bars and chocolate-based snacks in the shape of a ball; the foregoing goods not including or provided in the field of dietary supplements
Edible ink compositions and methods of preparation and uses thereof are described. The edible ink composition may include a pigment having at least 26% by weight calcium carbonate, based on the total weight of the composition, at least one binder, and at least one solvent. The composition may be edible and may be formulated for printing on a substrate.
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
Goods & Services
candy; gum, namely, chewing gum, bubble gum, gum sweets; mints, namely, mints for breath freshening, energy mints, candy mints, mint sweets, mint candies arranging and conducting incentive reward programs to promote the sale of gum, snacks, bars, energy and nutritional drinks and supplements
Clamshell packaging containers and methods of making them are disclosed. A container includes a first shell portion and a complementary second shell portion that defines a product cavity. A bridging portion coupled to the first shell portion at a first hinge and the second shell portion at a second hinge such that the bridging portion is pivotable relative to each of the first shell portion at the first hinge and the second shell portion at the second hinge in a disassembled configuration, and is pivotable relative to one of the first shell portion at the first hinge and the second shell portion at the second hinge in an assembled configuration.
B65D 85/60 - Containers, packaging elements or packages, specially adapted for particular articles or materials for sweets or like confectionery products
B65D 43/16 - Non-removable lids or covers hinged for upward or downward movement
B65D 75/24 - Articles or materials wholly enclosed in single sheets or wrapper blanks in sheets or blanks doubled around contents and having their opposed free margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding the sheet or blank being recessed to accommodate contents and formed with several recesses to accommodate a series of articles or quantities of material
MARS WRIGLEY CONFECTIONERY (CHINA) LIMITED (China)
Inventor
Zhang, Jing
Tang, Yuhui
Feng, Yushi
Xin, Liying
Sun, Chen
Guo, Yunchi
Abstract
A nut lollipop forming apparatus and method. The apparatus comprises a movable mold, and a charging unit, a stick pre-inserting unit, a stick inserting unit and a demolding unit which are sequentially arranged along an annular production line, wherein the movable mold can be sequentially moved below the charging unit, the stick pre-inserting unit, the stick inserting unit and the demolding unit; and the charging unit is configured to supply a lollipop raw material to the movable mold, the stick pre-inserting unit is configured to push the raw material in the movable mold, the stick inserting unit is configured to insert a stick into the raw material in the movable mold to form a lollipop, and the demolding unit is configured to demold the lollipop. The apparatus can stably mold chopped nuts on a rod-shaped body, and solves the technical problems of a lollipop being prone to breaking and complete molding is difficult to guarantee, and the prepared nut lollipop has regular shape, is easy to eat, and is healthy and sanitary.
The present invention is direct to an co-fruit pulp based edible composition in winch an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimen-mortally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
A23B 7/01 - Preserving by heating by irradiation or electric treatment
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23B 7/00 - Preservation of fruit or vegetablesChemical ripening of fruit or vegetables
A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
05 - Pharmaceutical, veterinary and sanitary products
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Nutritional supplements to boost energy in the form of chewing gum and mints.
(2) Confectionery, namely, chewing gum, bubble gum, candy, mints, candy drops and non-medicated lozenges.
Sustainable paper-based packaging materials, e.g., packaging materials comprising agro-based microfibrillated cellulose (A-MFC), are described. The packaging materials include coatings and films prepared from A-MFC derived from hemp hurds, cocoa pod husks, and other agro-residues or byproducts and having a high level of primary and/or secondary fines. Methods of preparing the A-MFC can involve a reduced amount of energy compared to wood-derived materials and the packaging materials can have enhanced barrier and mechanical properties, such as enhanced oil and grease resistance.
