US20060205629A1 - Edible dissolving gelatin strips - Google Patents

Edible dissolving gelatin strips Download PDF

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Publication number
US20060205629A1
US20060205629A1 US11/418,027 US41802706A US2006205629A1 US 20060205629 A1 US20060205629 A1 US 20060205629A1 US 41802706 A US41802706 A US 41802706A US 2006205629 A1 US2006205629 A1 US 2006205629A1
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Prior art keywords
liquid composition
gelatin
composition according
edible
film
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US11/418,027
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Reg Macquarrie
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Individual
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Priority claimed from US10/695,905 external-priority patent/US20040087467A1/en
Application filed by Individual filed Critical Individual
Priority to US11/418,027 priority Critical patent/US20060205629A1/en
Publication of US20060205629A1 publication Critical patent/US20060205629A1/en
Priority to US11/976,926 priority patent/US7678397B2/en
Abandoned legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61J—CONTAINERS SPECIALLY ADAPTED FOR MEDICAL OR PHARMACEUTICAL PURPOSES; DEVICES OR METHODS SPECIALLY ADAPTED FOR BRINGING PHARMACEUTICAL PRODUCTS INTO PARTICULAR PHYSICAL OR ADMINISTERING FORMS; DEVICES FOR ADMINISTERING FOOD OR MEDICINES ORALLY; BABY COMFORTERS; DEVICES FOR RECEIVING SPITTLE
    • A61J3/00—Devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/79—Fixation, conservation, or encapsulation of flavouring agents in the form of films
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61J—CONTAINERS SPECIALLY ADAPTED FOR MEDICAL OR PHARMACEUTICAL PURPOSES; DEVICES OR METHODS SPECIALLY ADAPTED FOR BRINGING PHARMACEUTICAL PRODUCTS INTO PARTICULAR PHYSICAL OR ADMINISTERING FORMS; DEVICES FOR ADMINISTERING FOOD OR MEDICINES ORALLY; BABY COMFORTERS; DEVICES FOR RECEIVING SPITTLE
    • A61J2200/00—General characteristics or adaptations
    • A61J2200/20—Extrusion means, e.g. for producing pharmaceutical forms

Definitions

  • Orally disintegrating or dissolving edible materials are currently used in a large variety of applications as a matrix for conveniently holding and using nutrients, flavors and medicinal compounds such as breath fresheners.
  • the slow-dissolving edible strips currently in use are typically produced from pullulan, sodium alginate, starches, carrageenans or combinations of these ingredients. All of these are suitable film forming materials which dissolve adequately, but they tend to leave an undesirable gummy residue in the mouth that remains for a greater or lesser period of time after the film structure has broken down and the matrix has released its contents.
  • gelatin widely used in a number of candy applications, is unusually suitable as the major film component of edible film materials, for use as edible dissolving strips.
  • Gelatin in particular high bloom gelatin, is an excellent film former and can readily be cast into film form.
  • gelatin melts at approximately 37° C., with the result that an edible strip composed primarily of gelatin dissolves and melts in the mouth without leaving any of the unpleasant residue associated with polysaccharide films.
  • a consequence of the unique melting property of gelatin is that films can be made thicker than films composed of other materials used for this purpose. Typical polysaccharide films in edible dissolving strips are less than 35 microns in thickness, whereas gelatin-based films can be used for this purpose with thicknesses as great as 85 microns. The thicker films do tend to dissolve more slowly, but still melt into their gelatin content, resulting in a pleasant sensation in the mouth.
  • the present invention is directed to edible dissolving film of a material comprising gelatin in combination with lesser proportions of plasticizers and selected flavors, medicinal compounds or nutrients, as desired.
  • gelatin and the other ingredients are dissolved in water under high shear. If hot-water gelatin is employed, then the polymers must be dissolved at elevated temperatures to ensure that the gelatin will hydrate property. As the polymers become fully hydrated, additional additives can be introduced including plasticizers, flavors, various salts, medicinal compounds and colors. Where necessary, the gelatin in solution can be cooled down to ambient temperatures prior to the addition of volatile flavors or organic materials, to reduce the amount of potential “flash off” and consequent diminishment of flavor in the solution.
  • the solution As the solution is cooled, its viscosity increases and it becomes easier to cast onto a steel belt or plastic web as required.
  • the hot solution is cast onto the web by the use either of a box or conventional closed die. On the web this solution is dried to the desired moisture level for stability and the dried film is then removed from the web on the plastic vacuum, to be cut into strips for consumption.
  • the film can also be produced using standard film extrusion techniques employing either a single-screw or twin screw extruder.
  • films according to the present invention can be extruded into tubular or other shapes.
  • the film can also be formed into bags by sealing edges together. Such bags or pouches might be used to contain other sweeteners, flavored powders or solutions.
  • a small bag produced from edible film according to the invention encapsulating liquid flavoring dissolved in an edible oil or propylene glycol will dissolve in the mouth, releasing the liquid flavoring as a “secondary” flavor sensation for the consumer.
  • the gelatin film forming base can be augmented with smaller amounts of other polymers to modify the characteristics of the final film to meet the demands of particular applications.
  • the proportion of other polymers that can be added should be kept low to minimize any left over residue following dissolution of the film structure.
  • Suitable polymers for addition to the gelatin in producing edible dissolving strips according to the present invention include starch (tapioca), low molecular weight corn and potato starches, alginates, lambda carrageenans, and various other polysaccharides.
  • starch tapioca
  • low molecular weight corn and potato starches low molecular weight corn and potato starches
  • alginates alginates
  • lambda carrageenans various other polysaccharides.
  • the composition should be such that the gelatin component makes up at least 50% by weight of the total composition of the film formers.
  • bloom strengths gel strengths
  • provenance including bovine, porcine and fish gelatins.
  • the use of cold-water soluble gelatin aids in production of the film by obviating the necessity of heating the solution.
  • the film can be also sweetened with traditional sweeteners including sucralose, aspartame, ascuefame K and other artificial sweeteners.
  • the film may advantageously be plasticized by the addition of a polyol such as sorbital or other sugar alcohols. Glycerine or propylene glycol may also be used.
  • Gelatin-based films according to the present invention can be easily flavored with all manner of natural and artificial flavors including menthols and other cooling agents.
  • the loads on such flavorings can be adjusted as required.
  • the total load of oil-based flavors can range as high as 25% of the total composition but are normally optimized below 15% of the total composition based on weight.
  • Examples 1 to 3 below illustrate specific compositions within the present invention.
  • Example 1 % Gelatin (100 bloom) 76 Sorbitol 3 Water 6 Flavor-L-menthol 10 Peppermint 3 Mono and diglycerides 2
  • Example 3 % Gelatin (250 bloom) 82 Sweetener (Sucralose) 0.80 Sorbitol 4 Glycerin 7.0 Sorbitan ester 1.5 Color .02 Water 4.6
  • Examples 4 to 6 below illustrate specific compositions within the present invention, where the gelatin content is less than or below 45% of the total composition.
  • the main advantage of having the gelatin content below 45% is that it increases the melt point of the strip or film and improves the film's resistance to humidity, while maintaining the desired mouth feel.
  • the film must dissolve quickly in the mouth without pasting; 2) The film needs to be as resistant as possible to curling caused by exposure to high humidity; and, 3) The films should not block or stick to each other in a packaged environment.
  • films composed of high gelatin contact are very susceptible to moisture absorption and curl readily.
  • the films become very tacky as they absorb moisture and this results in the blocking of films.

Abstract

Orally disintegrating or dissolving edible strips for use as a matrix for retaining and delivering nutrients, flavors and medicinal compounds are made from new liquid film casting compositions comprising a major proportion of gelatin. The particularly low melting range for hydrated gelatin produces films that leave virtually no residue upon dissolving in the mouth and can be used in the form of thicker films and strips than known edible films.

Description

    RELATED APPLICATION
  • This is a continuation-in-part of application Ser. No. 10/695,905, filed Oct. 30, 2003, which claims priority based on U.S. provisional patent application No. 60/422,123, filed Oct. 30, 2002, which are incorporated herein in their entirety by reference.
    • BACKGROUND OF THE INVENTION
  • Orally disintegrating or dissolving edible materials are currently used in a large variety of applications as a matrix for conveniently holding and using nutrients, flavors and medicinal compounds such as breath fresheners. The slow-dissolving edible strips currently in use are typically produced from pullulan, sodium alginate, starches, carrageenans or combinations of these ingredients. All of these are suitable film forming materials which dissolve adequately, but they tend to leave an undesirable gummy residue in the mouth that remains for a greater or lesser period of time after the film structure has broken down and the matrix has released its contents.
  • I have found that gelatin, widely used in a number of candy applications, is unusually suitable as the major film component of edible film materials, for use as edible dissolving strips.
  • Gelatin, in particular high bloom gelatin, is an excellent film former and can readily be cast into film form. Unique among the hydrocolloids, gelatin melts at approximately 37° C., with the result that an edible strip composed primarily of gelatin dissolves and melts in the mouth without leaving any of the unpleasant residue associated with polysaccharide films. A consequence of the unique melting property of gelatin is that films can be made thicker than films composed of other materials used for this purpose. Typical polysaccharide films in edible dissolving strips are less than 35 microns in thickness, whereas gelatin-based films can be used for this purpose with thicknesses as great as 85 microns. The thicker films do tend to dissolve more slowly, but still melt into their gelatin content, resulting in a pleasant sensation in the mouth.
    • DESCRIPTION OF THE INVENTION
  • The present invention is directed to edible dissolving film of a material comprising gelatin in combination with lesser proportions of plasticizers and selected flavors, medicinal compounds or nutrients, as desired.
  • To prepare films according to the present invention, gelatin and the other ingredients are dissolved in water under high shear. If hot-water gelatin is employed, then the polymers must be dissolved at elevated temperatures to ensure that the gelatin will hydrate property. As the polymers become fully hydrated, additional additives can be introduced including plasticizers, flavors, various salts, medicinal compounds and colors. Where necessary, the gelatin in solution can be cooled down to ambient temperatures prior to the addition of volatile flavors or organic materials, to reduce the amount of potential “flash off” and consequent diminishment of flavor in the solution.
  • As the solution is cooled, its viscosity increases and it becomes easier to cast onto a steel belt or plastic web as required. Typically, the hot solution is cast onto the web by the use either of a box or conventional closed die. On the web this solution is dried to the desired moisture level for stability and the dried film is then removed from the web on the plastic vacuum, to be cut into strips for consumption.
  • The film can also be produced using standard film extrusion techniques employing either a single-screw or twin screw extruder.
  • It is expected that most products made up of films according to the present invention will be strips, but using known film extrusion techniques films according to the present invention can be extruded into tubular or other shapes. The film can also be formed into bags by sealing edges together. Such bags or pouches might be used to contain other sweeteners, flavored powders or solutions. For example, a small bag produced from edible film according to the invention encapsulating liquid flavoring dissolved in an edible oil or propylene glycol will dissolve in the mouth, releasing the liquid flavoring as a “secondary” flavor sensation for the consumer.
  • The gelatin film forming base can be augmented with smaller amounts of other polymers to modify the characteristics of the final film to meet the demands of particular applications. However, the proportion of other polymers that can be added should be kept low to minimize any left over residue following dissolution of the film structure.
  • Suitable polymers for addition to the gelatin in producing edible dissolving strips according to the present invention include starch (tapioca), low molecular weight corn and potato starches, alginates, lambda carrageenans, and various other polysaccharides. For optimum solubility of the film, the composition should be such that the gelatin component makes up at least 50% by weight of the total composition of the film formers.
  • Some variation in properties for different applications can be achieved by using gelatins having a variety of bloom strengths (gel strengths) and different provenance, including bovine, porcine and fish gelatins. The use of cold-water soluble gelatin aids in production of the film by obviating the necessity of heating the solution.
  • The film can be also sweetened with traditional sweeteners including sucralose, aspartame, ascuefame K and other artificial sweeteners.
  • The film may advantageously be plasticized by the addition of a polyol such as sorbital or other sugar alcohols. Glycerine or propylene glycol may also be used.
  • Gelatin-based films according to the present invention can be easily flavored with all manner of natural and artificial flavors including menthols and other cooling agents. The loads on such flavorings can be adjusted as required. The total load of oil-based flavors can range as high as 25% of the total composition but are normally optimized below 15% of the total composition based on weight.
    • EXAMPLES
  • Examples 1 to 3 below illustrate specific compositions within the present invention.
    Example 1 %
    Gelatin (100 bloom) 76
    Sorbitol 3
    Water 6
    Flavor-L-menthol 10
    Peppermint 3
    Mono and diglycerides 2
  • Example 2 %
    Gelatin (250 bloom) 81
    Sorbitol 3
    Water 8
    Polysorbate 80 3
    Flavor - Mango 5
  • Example 3 %
    Gelatin (250 bloom) 82
    Sweetener (Sucralose) 0.80
    Sorbitol 4
    Glycerin 7.0
    Sorbitan ester 1.5
    Color .02
    Water 4.6
  • Examples 4 to 6 below illustrate specific compositions within the present invention, where the gelatin content is less than or below 45% of the total composition.
  • The main advantage of having the gelatin content below 45% is that it increases the melt point of the strip or film and improves the film's resistance to humidity, while maintaining the desired mouth feel.
  • There are several critical aspects of thin films used for confections: 1) The film must dissolve quickly in the mouth without pasting; 2) The film needs to be as resistant as possible to curling caused by exposure to high humidity; and, 3) The films should not block or stick to each other in a packaged environment.
  • If a film is made entirely of gelatin it will dissolve very well, gelatin melts at 37° C., and consequently it will provide excellent mouth feel.
  • The problem with films composed of high gelatin contact is that they tend to be very susceptible to moisture absorption and curl readily. In addition, the films become very tacky as they absorb moisture and this results in the blocking of films.
  • The optimized formulations, illustrated below in Examples 4-6, reduce the gelatin content to the level where it is still a large enough proportion to give the desired mouth feel, but it is below the levels where blocking and product distortion occur.
    EXAMPLE 4
    Sour Grape Strip
    %
    Gelatin (260 bloom) 37
    Tartaric acid 30
    Alginate 11
    Water 8
    Grape Flavor 4.5
    Sorbitol 2.7
    Glycerine 1.3
    Modified Starch 1.33
    Carrageenan 1.32
    Sorbitan Mono Stearate 1.3
    Sucralose 0.5
    Aspartame 0.4
    Acesulfame Potassium 0.4
    Color Red #40 0.15
    Blue #1 0.1
  • EXAMPLE 5
    Peppermint
    %
    Alginate 22.0
    Gelatin 24.5
    Sorbitol 15
    Modified Cellulose 8
    Water 8
    Peppermint Flavor 7
    Menthol 4
    Xylitol 3.8
    Sorbiton Mono Stearate 3.7
    Aspartame 1.5
    Acesulfame Potassium 1.45
    Glycerin 1
    Color 0.05
  • EXAMPLE 6
    Peppermint Zinc Gluconate
    %
    Zinc Gluconate 21.5
    Alginate 14
    Gelatin 18
    Sorbitol 14
    Modified Cellulose 12
    Water 7.5
    Peppermint Flavor 4
    Menthol 3
    Xylitol 2.7
    Sorbiton Mono Stearate 2.7
    Aspartame 0.2
    Acesulfame Potassium 0.2
    Glycerin 0.19
    Color 0.01
  • Although specific film compositions have been given as examples of materials within the present invention, it will be understood that it is the novel inclusion of a major portion of gelatin in edible film forming materials that affords unique advantages over the film-forming materials conventionally used to make edible matrices in strips and other forms. No unnecessary limitations should be understood from the examples given, as modifications will be obvious to those of skill in the art without departure from the scope and spirit of the appended claims.

Claims (12)

1. A liquid composition for casting into an edible film, comprising less than 45% by weight of gelatin, one or more flavoring materials, an edible polyol plasticizer and sufficient water to dissolve the other components of the composition.
2. The liquid composition according to claim 1, further comprising an artificial sweetener.
3. The liquid composition according to claim 2, wherein said gelatin comprises a medium or high bloom gelatin.
4. The liquid composition according to claim 2, further comprising an edible polymer selected from the group consisting of tapioca starch, low molecular weight corn starch, low molecular weight potato starch, alginates, and lambda carrageenans.
5. The liquid composition according to claim 2, wherein said plasticizing polyol comprises glycerine.
6. The liquid composition according to claim 2, wherein said plasticizing polyol comprises propylene glycol.
7. The liquid composition according to claim 1, wherein said flavoring materials comprise artificial oils making up less than 15% by weight of the total composition.
8. An edible, orally dissolving film prepared by solution casting or extrusion of a liquid composition according to claim 2.
9. A film according to claim 7, having a thickness between 35 microns and 85 microns.
10. The liquid composition according to claim 4, further comprising modified cellulose.
11. The liquid composition according to claim 1, wherein said polyol plasticizer comprises less than 5% by weight of the total composition.
12. The liquid composition according to claim 1, wherein said gelatin comprises about 14% to 37% by weight of the total composition.
US11/418,027 2002-10-30 2006-05-05 Edible dissolving gelatin strips Abandoned US20060205629A1 (en)

Priority Applications (2)

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US11/418,027 US20060205629A1 (en) 2002-10-30 2006-05-05 Edible dissolving gelatin strips
US11/976,926 US7678397B2 (en) 2002-10-30 2007-10-30 Edible dissolving gelatin strips

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US42212302P 2002-10-30 2002-10-30
US10/695,905 US20040087467A1 (en) 2002-10-30 2003-10-30 Edible dissolving gelatin strips
US11/418,027 US20060205629A1 (en) 2002-10-30 2006-05-05 Edible dissolving gelatin strips

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US20040131662A1 (en) * 2003-11-12 2004-07-08 Davidson Robert S. Method and apparatus for minimizing heat, moisture, and shear damage to medicants and other compositions during incorporation of same with edible films
US20040136923A1 (en) * 2002-11-14 2004-07-15 Davidson R Steven Edible film for relief of cough or symptoms associated with pharyngitis
US20040191302A1 (en) * 2003-03-28 2004-09-30 Davidson Robert S. Method and apparatus for minimizing heat, moisture, and shear damage to medicants and other compositions during incorporation of same with edible films
US20050136096A1 (en) * 2003-08-22 2005-06-23 Davidson R. S. Edible films for administration of medicaments to animals, methods for their manufacture and methods for their use for the treatment of animals
US20060210610A1 (en) * 2002-11-14 2006-09-21 Davidson Robert S Methods for modulating dissolution, bioavailability, bioequivalence and drug delivery profile of thin film drug delivery systems, controlled-release thin film dosage formats, and methods for their manufacture and use
US20070087036A1 (en) * 2005-05-03 2007-04-19 Durschlag Maurice E Edible film for transmucosal delivery of nutritional supplements
US20120148656A1 (en) * 2010-12-10 2012-06-14 Nitto Denko Corporation Sheet-form preparation and method for producing the same

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US8381742B2 (en) 2011-01-24 2013-02-26 Leonard G. Lorch Dental floss
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US9277976B2 (en) 2011-01-24 2016-03-08 Leonard G. Lorch Dental floss
US9277977B2 (en) 2011-01-24 2016-03-08 Leonard G. Lorch Dental floss
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