Process for preparing a time delayed release flavorant and an improved flavored chewing gum composition
Patent 4386106 Issued on May 31, 1983. Estimated Expiration Date: 
December 1, 2001. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
December 1, 2001. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent ReferencesInventorsApplicationNo. 06/326188 filed on 12/01/1981US Classes:426/5, Packaged, structurally defined, or coated264/4.3, With treatment subsequent to solid wall formation (e.g., coating, hardening, etc.)426/103, Sugar or carbohydrate containing426/534, Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution426/650, Flavor or flavor adjunct, acidulant or condiment426/96, Dry flake, dry granular, or dry particulate material426/98Encapsulated, or coated triglyceridic materialExaminersPrimary: Hunter, JeanetteAttorney, Agent or FirmInternational ClassesA23G 4/00 (20060101)A23G 4/04 (20060101) A23G 4/02 (20060101) AbstractA method for preparing a controlled, delayed release encapsulated flavorant composition for use in chewable confections prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum and plasticizer; drying the emulsion to a solid matrix; grinding to a solid base powder; and then coating the base powder with a water insoluble material which will prevent elusion of flavor from the base powder and will not dissolve under the hydrolytic condition of the mouth to give a delayed flavor release and yet which, when chewed, will give a substantial flavor "burst" and sustained flavor release as the hydrophilic base powder matrix is wetted in the mouth. An improved variable flavor chewing gum composition containing a delayed release flavorant of the invention is also disclosed.Field of SearchNORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATIONLow-adhesive type Packaged, structurally defined, or coated Containing addition type polymer Sugar or carbohydrate containing Dry flake, dry granular, or dry particulate material Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution Flavor or flavor adjunct, acidulant or condiment Oleoresin or essential oil | |
