A chewing gum composition and more particularly to a chewing gum composition has enhanced flavor release.

The present disclosure is directed to edible organogel compositions that comprise an organogelator and a flavor component, and processes for preparing the organogel compositions. The organogelator is ethyl cellulose or a combination of ethyl cellulose and an edible wax, preferably candelilla wax, rice bran wax, carnauba wax, paraffin, beeswax, polyethylene wax or combinations thereof. The ethyl cellulose preferably has an average ethoxyl content of from 45.0% to 47.0% by weight of the ethyl cellulose or from 48.0% to 49.5% by weight of the ethyl cellulose. The organogel compositions may be included as the flavor component in confectionery products, such as chewing gums.

The present disclosure is directed to a chewable matrix that can be used as a tool for collection of saliva samples. Also disclosed herein are methods for extracting saliva, and in particular microorganisms or nucleic acid, from the chewable matrix, methods for detecting an illness or infection in subjects using the chewable matrix, and kits for performing these methods.

The present disclosure is directed to a chewable matrix that can be used as a tool for collection of saliva samples. Also disclosed herein are methods for extracting saliva, and in particular microorganisms or nucleic acid, from the chewable matrix, methods for detecting an illness or infection in subjects using the chewable matrix, and kits for performing these methods.

A composition comprising a suspension polymerization product of a mixture of monomers of ethyl hexyl acrylate (EHA) and ethyl methacrylate (EMA) is described. Further, a composition comprising a suspension polymerization product of polar monomers that can be copolymerized with at least one of (meth)acrylic acid esters of alcohols having 4-14 carbon atoms and (meth)acrylic acid esters of alcohols having 1-3 carbon atoms is described.

A composition comprising a suspension polymerization product of a mixture of monomers of ethyl hexyl acrylate (EHA) and ethyl methacrylate (EMA) is described. Further, a composition comprising a suspension polymerization product of polar monomers that can be copolymerized with at least one of (meth)acrylic acid esters of alcohols having 4-14 carbon atoms and (meth)acrylic acid esters of alcohols having 1-3 carbon atoms is described.

A method naturally decomposing a piece of gum uses a quantity of biological organism infused through a quantity of chewing-gum base. Once the chewing-gum base is masticated by a user, the biological organisms come into contact with the user's saliva and begin to biodegrade the chewing-gum base. This method helps to prevent irresponsible disposal of the chewing-gum base after being removed from the user's mouth.

Consumer products containing cultivar mint oil selected from the group consisting of ginger mint, blue balsam tea mint, macho mint, julep mint, banana mint, sweet pear mint, lavender mint, spearmint, peppermint and combinations thereof for a new sensory-organoleptic experience. Consumer products include chewing gum, confection, lozenge, edible film, pastilles, dentifrice, toothpaste, mouthwash, mouth spray, tobacco, pharmaceuticals, and edible films.

Consumer products containing cultivar mint oil selected from the group consisting of ginger mint, blue balsam tea mint, macho mint, julep mint, banana mint, sweet pear mint, lavender mint, spearmint, peppermint and combinations thereof for a new sensory-organoleptic experience. Consumer products include chewing gum, confection, lozenge, edible film, pastilles, dentifrice, toothpaste, mouthwash, mouth spray, tobacco, pharmaceuticals, and edible films.

An improved method for manufacture of chewing gums containing active ingredient(s) that preserves the efficacy of the active ingredient(s) by avoiding exposure to high heat and extreme cold during milling that can otherwise degrade the active's efficacy. A chewing gum base is used, along with one or more therapeutically-active ingredients, one or more sweeteners (alcohol-based and/or natural), and one or more flavorings and optional flavor modifiers. The method generally comprises heating the gum base in ovens to melt the gum base. Separately, the active ingredient(s), sweeteners and flavorings are combined in a mixer. The melted gum base is added to the mixer and cools to produce a particulate mixture. As mixing continues the mass cools to room temperature and forms granular pieces. The granular pieces are ground into a powder at room temperature, mixed at room temperature with tableting excipients, and tableted. Several variations on the foregoing are also described.