WO1995000038A1 - Chewing-gum et produits de confiserie ameliores - Google Patents

Chewing-gum et produits de confiserie ameliores Download PDF

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Publication number
WO1995000038A1
WO1995000038A1 PCT/US1994/007021 US9407021W WO9500038A1 WO 1995000038 A1 WO1995000038 A1 WO 1995000038A1 US 9407021 W US9407021 W US 9407021W WO 9500038 A1 WO9500038 A1 WO 9500038A1
Authority
WO
WIPO (PCT)
Prior art keywords
chewing gum
tea
coffee
candy
agent
Prior art date
Application number
PCT/US1994/007021
Other languages
English (en)
Inventor
Ronald L. Ream
Christine M. Corriveau
Susan K. O'konski
Original Assignee
Wm. Wrigley Jr. Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Priority to KR1019950705860A priority Critical patent/KR960702988A/ko
Priority to EP94920789A priority patent/EP0711116A4/fr
Priority to JP7503055A priority patent/JPH09501311A/ja
Priority to AU71767/94A priority patent/AU676929B2/en
Publication of WO1995000038A1 publication Critical patent/WO1995000038A1/fr
Priority to FI956229A priority patent/FI956229A/fi

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base

Definitions

  • the present invention relates generally to confectionary products, such as chewing gums and candies. More specifically, the present invention relates to confectionary products having specific flavors and additives. It is of course known to provide confectionary products such as chewing gums and candies with a variety of flavors and characteristics.
  • chewing gum can include flavoring agents, such as: citrus oils; fruit essence; peppermint oil; spearmint oil; clove oil; wintergreen oil; anise; and the like. Additionally, it is known to use artificial flavoring agents to provide other flavors to the chewing gum.
  • candy products for example, hard candies, with a variety of different flavors. Similar to chewing gums, natural and artificial flavoring agents can be used in the candy products.
  • artificial flavors allows confectionary products to exhibit, or mimic, a variety of different flavors.
  • the present invention provides a confectionary product, that includes either coffee or tea. This creates a product that provides the user with a coffee or tea taste flavor. Unlike artificial coffee flavored confections, the product will produce a delicious, full flavored taste sensation to the consumer that is very similar, if not identical, to that produced by a cup of coffee or tea. Still further, the product will provide a source of caffeine to the consumer without the requirement of the product being dispensed as a drug. In this regard, because caffeine is not being provided alone as a chemical entity, but rather, caffeine is included as a component of a natural product it is believed that FDA requirements of drug labeling will not be required.
  • a confectionary product comprising at least one agent chosen from the group consisting of tea, coffee beans, instant tea, and instant coffee.
  • the confectionary product can be any confection.
  • the confectionary product can be a chewing gum, a hard candy, or a chewy candy.
  • the agent is present in an amount comprising at least approximately 0.1% by weight of the confection.
  • a chewing gum composition in an embodiment, includes a water insoluble base portion and a water soluble portion.
  • the chewing gum composition includes at least one agent chosen from the group consisting of tea, instant tea, coffee beans, and instant coffee.
  • the chewing gum includes the agent in an amount of at least approximately 1% by weight of the chewing gum.
  • the chewing gum includes sugar.
  • the chewing gum is substantially wax free.
  • the chewing gum is a low calorie chewing gum.
  • the chewing gum can include a variety of agents.
  • the chewing gum can include agents that provide dental benefits.
  • the coffee or tea in the confectionary product can be caffeine free.
  • the present invention provides a method of preparing a chewing gum composition comprising the steps of preparing a water insoluble gum base. To the water insoluble gum base is added a water soluble portion. Then, at least one agent chosen from the group consisting of instant tea, tea, coffee beans, and instant coffee is added to the mixture.
  • the agent is in the form of a powder.
  • the agent can be instant coffee or tea powder.
  • An advantage of the present invention is to provide an improved confectionary product.
  • an advantage of the present invention is to provide an improved chewing gum composition. Still further, an advantage of the present invention is to provide a confection product containing caffeine that does not have to be classified as a drug.
  • an advantage of the present invention is to provide a confection that provides a full flavored coffee or tea taste.
  • An additional advantage of the present invention is to provide a candy or chewing gum product that does not require artificial flavors to provide a coffee or tea taste. Additional features and advantages of the present invention are described in, and will be apparent from, the detailed description of the presently preferred embodiments.
  • the present invention provides improved confectionary products.
  • compositions and “confection(s)” are broadly used and refer to candies, including hard and chewy candy, chewing gums, and like products.
  • the present invention provides confections that contain coffee or tea.
  • the resultant confection compositions provide a real, full bodied coffee or tea flavor to the consumer.
  • the compositions provide the consumer with a source of caffeine.
  • decaffeinated coffee or tea can be utilized to provide the tea or coffee taste without a dose of caffeine.
  • the coffee or tea is incorporated in the confection.
  • a variety of different agents that can be classified as coffee or tea can be utilized.
  • "real" coffee from coffee beans can be utilized.
  • instant coffee which comprises coffee beans that are dried, for example, through a lyophilization process.
  • pulverized tea leaves can be utilized.
  • instant tea can also be utilized pursuant to the present invention.
  • the chewing gum including tea or coffee may be based on a variety of different chewing gums that are known.
  • the chewing gums can be low or high moisture, sugar or sugarless, wax containing or wax free, low calorie (via high base or low calorie bulking agents) , and/or may contain dental agents.
  • Chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors. The water soluble portion dissipates with a portion of the flavor over a period of time during chewing. The gum base portion is retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers.
  • the gum base may or may not include wax.
  • the insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
  • the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
  • Synthetic elastomers may include, but are not limited to, polyisobutylene with GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer) , styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
  • Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene.
  • polyvinyl acetate 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
  • Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi ca ⁇ pi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, ro ⁇ indinha, chicle, gutta hang kang, and combinations thereof.
  • the preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is abhesive or conventional, bubble gum or regular gum, as discussed below.
  • Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
  • Elastomer plasticizers may include, but are not limited to, natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d- limonene; and any suitable combinations of the foregoing, the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
  • natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, gly
  • Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calciu phosphate.
  • cellulose polymers such as wood, and combinations thereof.
  • Softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids) , and combinations thereof.
  • Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
  • the base may or may not include wax.
  • An example of a wax-free gum base is disclosed in U.S. Serial No. 07/906,921, the disclosure of which is incorporated herein by reference.
  • a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
  • the water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
  • Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
  • the softeners which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum.
  • the softeners may include glycerin, lecithin, and combinations thereof.
  • Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
  • Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically,
  • Sugar sweeteners generally include saccharide- containing components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
  • Sugarless sweeteners include, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysate ⁇ , maltitol, and the like, alone or in combination.
  • High intensity artificial sweeteners can also be used, alone or in combination with the above.
  • Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
  • Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
  • usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher.
  • Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
  • a low caloric bulking agent can be used.
  • low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora) ; Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) .
  • other low calorie bulking agents can be used.
  • flavoring agents can be used, if desired.
  • the flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, 0.2 to 5%.
  • Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like.
  • Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
  • coffee or tea is added to the chewing gum composition.
  • the coffee or tea component will comprise at least 1% by weight percent of the chewing gum.
  • the coffee or tea component comprises approximately 1% to about 40% by weight of the chewing gum composition.
  • instant coffee, or tea is used in a preferred embodiment, it will comprise approximately 1 to about 25 weight %.
  • regular coffee, or tea is used, in a preferred embodiment, it will comprise approximately 5 to about 40 weight %.
  • the chewing gums can have the following construction: approximately 7 to about 9 weight % corn syrup; approximately 65 to about 70 weight % sugar; approximately 17 to about 22 weight % gum base; approximately 2.5 to about 4.0 weight % glycerine; approximately 0.1 to about 0.9 weight % lecithin; approximately 0.5 to about .75 weight % artificial flavors; and approximately 1 to about 40 weight % pulverized coffee beans or tea leaves.
  • instant coffee or tea can also be used, if desired.
  • other components can be used such as artificial sweeteners.
  • Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets, scoring and cutting into sticks. Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and e ulsifiers can be added at this time.
  • a softener such as glycerin can be added next along with syrup and part of the bulk portion. Further, parts of the bulk portion may then be added to the mixer. Flavoring agents are typically added with the final part of the bulk portion. Pursuant to the present invention, coffee and/or tea is added to the mixture.
  • the coffee or tea can either be "real" coffee or tea or instant coffee or tea.
  • the entire mixing process typically takes from five to fifteen minutes although longer mixing times are sometimes required. Those skilled in the art will recognize that variations of this mixing procedure, or other mixing procedures, may be followed.
  • the present invention can be used to create hard candy or chewy candy.
  • the composition could include: sugar; corn syrup; water; and coffee or tea. Flavors, artificial or natural, can also be added. Of course, artificial sweeteners such as those noted above with respect to chewing gum can be used. Additional ingredients known in the art to be used in hard candy can also be used.
  • the hard candy comprises at least 0.1% by weight tea, coffee, instant tea, or instant coffee. Preferably, instant tea or coffee is used.
  • the hard candy can comprise: approximately 31 to about 55 weight % sugar; approximately 30 to about 60 weight % corn syrup; approximately 8 to about 12 weight % water; 0 to about 1.5 weight % citric acid; approximately 0.3 to about 0.9 weight % artificial or natural flavor; and 0.1 to about 10 weight % instant tea or coffee.
  • a processing method for hard candy using instant tea can include a conventional Uniplas method that is modified to produce the hard candy of the present invention.
  • the glucose/sugar mixture is concentrated into the thick, molten candy mass, after which a concentrated solution of instant tea and flavor is conventionally folded into it. This is followed by the normal forming, cooling, and wrapping techniques of the viscous, hard candy mass.
  • a conventional Uniplas method of producing hard candy can be modified to produce the hard candy with instant coffee.
  • the glucose/sugar mixture being concentrated into a thick, molten candy mass, after which a concentrated solution of instant coffee and flavor is conventionally folded into it. This is followed by the normal forming, cooling, and wrapping techniques of the viscous, hard candy mass.
  • the composition can, for example, include: corn syrup; sugar; lecithin; glyceryl monostearate; water shortening; and coffee or tea.
  • Other ingredients such as NFDM, salt, and natural and artificial flavors, can be included.
  • artificial sweeteners such as those noted above with respect to chewing gum can be used.
  • other ingredients used in the art can be included.
  • the chewy candy comprises at least 1.0% by weight coffee or tea.
  • the chewy candy can comprise: approximately 40 to about 60 weight % corn syrup; approximately 35 to about 50 weight % sugar; approximately 0.4 to about 1.2 weight % lecithin; approximately 1.0 to about 3.0 weight % glyceryl monostearate; 0 to about 5 weight % NFDM; 2 to 3 weight % water; 0 to about 0.35 weight % salt; approximately 4.0 to about 7.0 weight % shortening (in an embodiment, Durkee's Hydrol 100); 0 to about 1.5 weight % artificial or natural flavor; approximately 1.0 to about 10 weight % instant coffee or tea; and approximately 1 to about 2.5 water for dissolving the coffee or tea.
  • Example 5 By way of example, and not limitation, two examples of a chewy candy pursuant to the present invention will now be given.
  • Example 5 Example 6
  • a number of methods can be used to make the chewy candy formula.
  • Conventional single blade mixers can be used. All the ingredients are blended together and two- thirds of the way through the blending process, the powdered tea is disseminated evenly over the mixing candy mass until homogenous results are achieved.
  • the thoroughly mixed mass can then be formed in a variety of ways- into sticks, chunks, or pieces, and twist-wrapped, stick-wrapper, or bar-wrapped as desired.
  • an example of the method is as follows. Corn syrup, sugar, lecithin, NFDM, 1st water, salt, and shortening is cooked to 265°F in a steam jacketed kettle with constant agitation. The steam is turned off. A continue agitation is maintained while circulating cool water. The temperature is brought down to 225°F. The instant coffee or tea is predissolved in 2nd water. The solution (slurry) of tea or coffee is added along with the flavors. The resultant mixture is blended thoroughly.
  • the fluid candy is deposited into tubs and cured for 24 hours. Batch rollers and rope formers or any other standard equipment can then be used in the manufacture of soft candies.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne des produits de confiserie qui contiennent du café ou du thé. Les compositions proposées permettent d'offrir au consommateur des articles de confiserie ayant le goût authentique et savoureux du café ou du thé. En outre, dans une forme d'exécution, ces compositions sont pour le consommateur une source de caféine. Lorsque cela est souhaité, on peut utiliser du thé ou du café décaféiné pour donner le goût du thé ou du café, sans caféine.
PCT/US1994/007021 1993-06-23 1994-06-22 Chewing-gum et produits de confiserie ameliores WO1995000038A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
KR1019950705860A KR960702988A (ko) 1993-06-23 1994-06-22 개선된 츄잉껌 및 사탕 제품(improved chewing gum and candy products)
EP94920789A EP0711116A4 (fr) 1993-06-23 1994-06-22 Chewing-gum et produits de confiserie ameliores
JP7503055A JPH09501311A (ja) 1993-06-23 1994-06-22 改良されたチューイングガムおよびキャンディー製品
AU71767/94A AU676929B2 (en) 1993-06-23 1994-06-22 Improved chewing gum and candy products
FI956229A FI956229A (fi) 1993-06-23 1995-12-22 Parannettu purukumi ja makeistuotteet

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US8147793A 1993-06-23 1993-06-23
US08/081,477 1993-06-23

Publications (1)

Publication Number Publication Date
WO1995000038A1 true WO1995000038A1 (fr) 1995-01-05

Family

ID=22164425

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1994/007021 WO1995000038A1 (fr) 1993-06-23 1994-06-22 Chewing-gum et produits de confiserie ameliores

Country Status (8)

Country Link
EP (1) EP0711116A4 (fr)
JP (1) JPH09501311A (fr)
KR (1) KR960702988A (fr)
CN (1) CN1125902A (fr)
AU (1) AU676929B2 (fr)
CA (1) CA2165172A1 (fr)
FI (1) FI956229A (fr)
WO (1) WO1995000038A1 (fr)

Cited By (20)

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EP0969733A1 (fr) * 1996-11-27 2000-01-12 Wm. Wrigley Jr. Company Procede permettant de reguler la liberation de cafeine dans de la gomme a macher et gomme ainsi produite
US6165516A (en) * 1996-11-27 2000-12-26 Wm. Wrigley Jr. Company Method of controlling release of caffeine in chewing gum
GB2352161A (en) * 1999-07-21 2001-01-24 Roger Paxton Chewing gum containing caffeine
WO2002091848A1 (fr) * 2001-05-15 2002-11-21 The Procter & Gamble Company Compositions de confiserie
KR100414567B1 (ko) * 2001-03-14 2004-01-07 손옥태 녹차 분말 함유 캔디의 제조방법
US6706256B2 (en) 2001-05-15 2004-03-16 The Procter & Gamble Co. Oral care compositions
US6787167B1 (en) 1998-11-23 2004-09-07 Dandy A/S Use of natural vegetable components as flavoring agents in chewing gum coatings
WO2006061097A1 (fr) * 2004-12-08 2006-06-15 Unilever Plc Aliment ou boisson comprenant de la theanine et de la cafeine aux fins d'amelioration de la vivacite d'esprit
US7078052B2 (en) 1999-04-06 2006-07-18 Wm. Wrigley Jr. Company Pharmaceutical chewing gum formulations
WO2007042835A1 (fr) * 2005-10-14 2007-04-19 Med-Eq As Gomme à mâcher
WO2007103688A2 (fr) * 2006-03-08 2007-09-13 Nutraterra, Llc dispersions d'insecticides d'origine vegetale
EP1964477A1 (fr) 2007-03-01 2008-09-03 The Procter and Gamble Company Composition de confiserie comprenant un dérivé de xanathine et peu de fructose
US8236366B2 (en) * 2010-05-03 2012-08-07 Pablito Arriola De La Rosa Flavorful waterless coffee
US20130177673A1 (en) * 2010-05-03 2013-07-11 Pablito Arriola De La Rosa Flavorful waterless coffee and process for making
US20140308394A1 (en) * 2011-11-17 2014-10-16 Wm. Wrigley Jr. Company Chewing gum compositions based on dried fruit powders
US8945655B2 (en) 2007-07-10 2015-02-03 Conopco, Inc. Stable and consumable compositions
US9011946B2 (en) 2011-04-29 2015-04-21 Intercontinental Great Brands Llc Encapsulated acid, method for the preparation thereof, and chewing gum comprising same
ES2545836A1 (es) * 2014-03-13 2015-09-15 Elaborados Castellano, S.L. Composición potenciadora de vigilia, y usos de la misma
US9486002B2 (en) 2005-05-23 2016-11-08 Intercontinental Great Brands Llc Confectionery composition including an elastomeric component, a cooked saccharine component, and a functional ingredient
IT201600096733A1 (it) * 2016-09-27 2018-03-27 Natural Coffee Di Angeloni Sergio E C Snc Sistema di somministrazione di caffe’ e relativo prodotto.

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Publication number Priority date Publication date Assignee Title
JP5402681B2 (ja) * 2010-01-29 2014-01-29 ユーハ味覚糖株式会社 コーヒー風味が増強されたノンシュガーハードキャンディ
KR101155328B1 (ko) * 2010-07-20 2012-06-19 롯데제과주식회사 카라멜이 들어있는 츄잉껌

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EP0969733A4 (fr) * 1996-11-27 2000-04-05 Wrigley W M Jun Co Procede permettant de reguler la liberation de cafeine dans de la gomme a macher et gomme ainsi produite
US6165516A (en) * 1996-11-27 2000-12-26 Wm. Wrigley Jr. Company Method of controlling release of caffeine in chewing gum
EP0969733A1 (fr) * 1996-11-27 2000-01-12 Wm. Wrigley Jr. Company Procede permettant de reguler la liberation de cafeine dans de la gomme a macher et gomme ainsi produite
US6787167B1 (en) 1998-11-23 2004-09-07 Dandy A/S Use of natural vegetable components as flavoring agents in chewing gum coatings
US7078052B2 (en) 1999-04-06 2006-07-18 Wm. Wrigley Jr. Company Pharmaceutical chewing gum formulations
GB2352161A (en) * 1999-07-21 2001-01-24 Roger Paxton Chewing gum containing caffeine
KR100414567B1 (ko) * 2001-03-14 2004-01-07 손옥태 녹차 분말 함유 캔디의 제조방법
US6703000B2 (en) 2001-05-15 2004-03-09 The Procter & Gamble Co. Confectionery compositions
US6706256B2 (en) 2001-05-15 2004-03-16 The Procter & Gamble Co. Oral care compositions
WO2002091848A1 (fr) * 2001-05-15 2002-11-21 The Procter & Gamble Company Compositions de confiserie
WO2006061097A1 (fr) * 2004-12-08 2006-06-15 Unilever Plc Aliment ou boisson comprenant de la theanine et de la cafeine aux fins d'amelioration de la vivacite d'esprit
EP2108270A1 (fr) * 2004-12-08 2009-10-14 Unilever PLC Aliment ou boisson avec théanine et caféine pour améliorer l'attention mentale
US9486002B2 (en) 2005-05-23 2016-11-08 Intercontinental Great Brands Llc Confectionery composition including an elastomeric component, a cooked saccharine component, and a functional ingredient
US8865134B2 (en) 2005-10-14 2014-10-21 Med-Eq As Chewing gum
WO2007042835A1 (fr) * 2005-10-14 2007-04-19 Med-Eq As Gomme à mâcher
WO2007103688A3 (fr) * 2006-03-08 2007-11-29 Nutraterra Llc dispersions d'insecticides d'origine vegetale
WO2007103688A2 (fr) * 2006-03-08 2007-09-13 Nutraterra, Llc dispersions d'insecticides d'origine vegetale
EP1964477A1 (fr) 2007-03-01 2008-09-03 The Procter and Gamble Company Composition de confiserie comprenant un dérivé de xanathine et peu de fructose
WO2008104939A2 (fr) * 2007-03-01 2008-09-04 The Procter & Gamble Company Compositions de confiserie comprenant des dérivés de xanthine, et peu de fructose
WO2008104939A3 (fr) * 2007-03-01 2009-02-19 Procter & Gamble Compositions de confiserie comprenant des dérivés de xanthine, et peu de fructose
US8945655B2 (en) 2007-07-10 2015-02-03 Conopco, Inc. Stable and consumable compositions
US8236366B2 (en) * 2010-05-03 2012-08-07 Pablito Arriola De La Rosa Flavorful waterless coffee
US20130177673A1 (en) * 2010-05-03 2013-07-11 Pablito Arriola De La Rosa Flavorful waterless coffee and process for making
US9011946B2 (en) 2011-04-29 2015-04-21 Intercontinental Great Brands Llc Encapsulated acid, method for the preparation thereof, and chewing gum comprising same
US9737082B2 (en) 2011-04-29 2017-08-22 Intercontinental Great Brands Llc Chewing gum composition comprising encapsulated acid
US20140308394A1 (en) * 2011-11-17 2014-10-16 Wm. Wrigley Jr. Company Chewing gum compositions based on dried fruit powders
US10736335B2 (en) * 2011-11-17 2020-08-11 Wm. Wrigley Jr. Company Chewing gum compositions based on dried fruit powders
ES2545836A1 (es) * 2014-03-13 2015-09-15 Elaborados Castellano, S.L. Composición potenciadora de vigilia, y usos de la misma
IT201600096733A1 (it) * 2016-09-27 2018-03-27 Natural Coffee Di Angeloni Sergio E C Snc Sistema di somministrazione di caffe’ e relativo prodotto.

Also Published As

Publication number Publication date
EP0711116A4 (fr) 1998-12-09
CA2165172A1 (fr) 1995-01-05
AU7176794A (en) 1995-01-17
EP0711116A1 (fr) 1996-05-15
JPH09501311A (ja) 1997-02-10
CN1125902A (zh) 1996-07-03
AU676929B2 (en) 1997-03-27
FI956229A0 (fi) 1995-12-22
KR960702988A (ko) 1996-06-19
FI956229A (fi) 1996-02-22

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