A chewing gum composition effective in preventing the staining of teeth caused by the tannins in red wine and other staining agents in food. The chewing gum composition is also effective in removing the stains on teeth from consuming the staining food or drink. A coating agent is present in the composition in an effective amount to coat the teeth while chewing to generate a protective film on the tooth enamel thereby preventing staining. A tannin or stain removing agent is present in the composition in an effective amount to remove stains from tooth enamel. The chewing gum composition is usable before consumption of the staining food or drink to prevent staining or after the consumption of the staining food or drink to remove stains.

A chewing gum base comprises rubber derived from Russian Dandelion (TKS). Methods of extracting and purifying the rubber are provided. Gum base compositions and methods of compensating for variable ratios of elastomer:resin in the rubber are disclosed.

At least one example embodiment relates to a chewing gum. In at least one example embodiment, the chewing gum comprises a gum base polymer and oil. The gum base polymer includes polyvinyl acetate (PVA) in an amount ranging from 35 weight percent to 55 weight percent of the chewing gum. The oil is present in an amount greater than 8 weight percent of the chewing gum. The oil includes a triglyceride, triacetin, and nicotine or a nicotine derivative. The triglyceride is present in an amount greater than or equal to 5 weight percent of the chewing gum. At least one example embodiment relates to a method of preparing a controlled-release nicotine chewing gum.

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.

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.

Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone.

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 organogel compositions may be included as the flavor component in confectionery products, such as chewing gums.

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.

Provided herein are food compositions including a microalgal extract. In particular, provided herein are food compositions including a microalgal extract, wherein the microalgal extract includes a glycolipid in an amount of about 15 to 70 wt %, based on the total weight of the extract and, a phospholipid in an amount of about 5 to 70 wt %, based on the total weight of the extract. Further provided are methods of making the microalgal extract for use in food compositions.

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.