A23G4/06

WATER SOLUBLE LIPOPHILIC MATERIALS
20170231913 · 2017-08-17 ·

The present invention is a water-soluble form of lipophilic molecules contained in liposomes. In one embodiment, the lipophilic molecule is crystalline lutein and the lutein-loaded liposomes are included in pharmaceutical products, medical devices, and dietary supplements industry, with potential for chewable tablets, fortification of beverages, effervescent tablets, uncoated tablets, nutritional bars, and functional foods in addition to cosmetic industry.

Composition comprising chewing gum, method for producing the same and use thereof
09732207 · 2017-08-15 ·

A composition comprising used chewing gum and a filler is provided, together with a method of preparing the same. In a preferred method, the chewing gum is subjected to a pre-treatment with an oil or water before being combined with the filler. In an alternative method, the chewing gum is used alone with the filler. A composition comprising used chewing gum, a filler and a polymer is also provided, together with a method of its preparation, in which a pre-mixture of the gum and filler is first prepared, before being combined with the polymer, preferably in a molding process. Articles prepared from a composition of used chewing gum, a filler and a polymer are also disclosed.

METHOD FOR RELIEVING NICOTINE WITHDRAWAL SYMPTOMS
20170224671 · 2017-08-10 ·

A method of releasing nicotine from a compressed chewing gum tablet, wherein the chewing gum tablet includes two modules; a first module including nicotine and tablet material, and a second module including gum base and nicotine.

MANUFACTURING METHOD FOR ETHANOL AQUEOUS SOLUTION
20170226452 · 2017-08-10 · ·

The purpose of the present invention is to provide a simple method in which, when distilling a mixture of ethanol, water, and biological raw materials, more aromatic components can be obtained and undesirable odors can be prevented from transferring to the distillate. To achieve this, ethanol and water are added during distillation.

BONE AND LIGAMENT STIMULATING NON-STICK GUM
20170224615 · 2017-08-10 · ·

A chewing gum composition that can be used by patients using removable orthodontic appliances is provided. The chewing action provided by the gum composition stimulates bones and ligaments which helps the removable orthodontic appliance move the patient's teeth in a predetermined fashion.

BONE AND LIGAMENT STIMULATING NON-STICK GUM
20170224615 · 2017-08-10 · ·

A chewing gum composition that can be used by patients using removable orthodontic appliances is provided. The chewing action provided by the gum composition stimulates bones and ligaments which helps the removable orthodontic appliance move the patient's teeth in a predetermined fashion.

Confectionery product

The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof.

Confectionery product

The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof.

Preparations having a cooling effect

Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life.

Preparations having a cooling effect

Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life.