A method is provided for making a molten, deposited confectionery product, such as a chewing gum. In some embodiments, a chewing gum composition containing at least a gum base, flavor and at least two sugar alcohols is mixed by conventional means. The chewing gum composition is then melted and deposited, for example, into a mold formed in a packaging blister. The deposited gum is then heat tempered at an elevated temperature for a period of time. The heat tempering process reduces tempering time required before the deposited chewing gum piece can be cleanly removed from the mold and enjoyed by a consumer. A product of the method also is provided.

A pharmaceutical tablet for use in administering one or more pharmaceutically active ingredients, comprising a polymer system, the one or more pharmaceutically active ingredients, a flavor, and a sweetener, wherein at least 20% by weight of the pharmaceutical tablet comprises substantially non-elastomeric polymer and less than 5% by weight of the pharmaceutical tablet comprises one or a combination of elastomeric polymers, and wherein the pharmaceutical tablet comprises at least 70% by weight of said polymer system comprising polyvinyl acetate (PVA) and less than 10% by weight of said polymer system comprising polymer having a molecular weight (Mw) greater than 50,000 g/mol.

A pharmaceutical tablet for use in administering one or more pharmaceutically active ingredients, comprising a polymer system, the one or more pharmaceutically active ingredients, a flavor, and a sweetener, wherein at least 20% by weight of the pharmaceutical tablet comprises substantially non-elastomeric polymer and less than 5% by weight of the pharmaceutical tablet comprises one or a combination of elastomeric polymers, and wherein the pharmaceutical tablet comprises at least 70% by weight of said polymer system comprising polyvinyl acetate (PVA) and less than 10% by weight of said polymer system comprising polymer having a molecular weight (Mw) greater than 50,000 g/mol.

An encapsulated flavour, comprising a core material, flavour material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac. The encapsulated flavours may be completely gelatin-free, while retaining the desirable qualities of gelatin.

An encapsulated flavour, comprising a core material, flavour material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac. The encapsulated flavours may be completely gelatin-free, while retaining the desirable qualities of gelatin.

A method for increasing the hardening rate of a chewing gum composition includes: mixing crystalline allulose particles and optionally an aqueous allulose syrup with a molten gum base and one or more food additives to form a mixture, and then kneading the mixture so as to obtain a composition having a hardening rate higher than a similar composition formed by mixing and kneading the molten gum base and the one or more food additives and optionally the aqueous allulose syrup but without the allulose particles.

A method for increasing the hardening rate of a chewing gum composition includes: mixing crystalline allulose particles and optionally an aqueous allulose syrup with a molten gum base and one or more food additives to form a mixture, and then kneading the mixture so as to obtain a composition having a hardening rate higher than a similar composition formed by mixing and kneading the molten gum base and the one or more food additives and optionally the aqueous allulose syrup but without the allulose particles.

Suggested are triterpene-glycoside compounds, which are obtainable by the extraction of Gynostemma pentaphyllum which are useful as a sweetener or sweet taste enhancer in preparations and compositions, especially oral edible compositions.

Suggested are triterpene-glycoside compounds, which are obtainable by the extraction of Gynostemma pentaphyllum which are useful as a sweetener or sweet taste enhancer in preparations and compositions, especially oral edible compositions.

The present invention provides a chewing gum composition comprising a functional sweetener, which has high sweetness sustainability, excellent refreshing feeling, excellent organoleptic properties, low hygroscopicity, and excellent storage stability.