A new dissolving chewing gum product and methods to make the new chewing gum are described. A first method includes: creating a base for the dissolving chewing gum by heating, cooking, and mixing a liquid, a chew/texture component, and a texture maintenance component; adding additional components to the base; cooling the base to incorporate sensitive components; and forming individual pieces from the base. A second method occurs without a cooking step and includes: creating a base for the dissolving chewing gum by mixing a chew/texture component/texture maintenance component, adding additional components to the base, forming individual pieces of the dissolving chewing gum from the base, covering the individual pieces of the dissolving chewing gum with a coating, and adding a polish and/or a wax to the individual pieces of the dissolving chewing gum.

The invention relates to an orally administrable chewable composition in unit dosage form comprising an oil-in-water emulsion in which the aqueous phase is gelled and in which the oil phase comprises a physiologically tolerable unsaturated fatty acid ester.

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.

A collection of therapies that are useful in a speech pathology setting, the common denominator of the therapies is that they each make use of chewing gum. Chewing gum administered to a patient can be used to treat swallowing disorders and oral motor impairments. In a major aspect of the invention, a series or kit of chewing gums of varying hardness can be used to treat mastication disorders. The gum exercise program will use the varying gum hardnesses as exercises for the muscles of the mouth, mastication, oral motor, sensory/stimulation, and swallowing therapeutic interventions. The instant therapies are more functional than existing dysphagia and oral motor interventions because they are similar to masticating real food by eliciting saliva production and taste buds from the gustatory response of the lemon and sour flavors. In addition, for sensory/stimulation exercises, the varying degrees of gum hardness, along with the lemon and other flavors, provide sensory feedback.

A method is provided for making a molten, deposited confectionery product, such as a chewing gum product. In an embodiment of the method for making a chewing gum product, one or more sugar alcohols are blended and melted before adding gum base and other ingredients. The process allows depositing at cooler temperatures than previously believed possible, which simplifies safe processing and protects product quality. In cases where the product is deposited in molds which are part of the packaging, the lower depositing temperatures allow greater flexibility in packaging materials and processes than when the sugar alcohols and other ingredients such as gum base are melted together. A product of the method also is provided.

A mixture for the chewing gum which includes a powder-mixture and of a core composed of normal substances for the manufacture of chewing gum (sorbitol, Arabic gum, aromatic substances) and from the addition of the two active substances of caffeine and taurine in a concentration of caffeine from 0.77% to 3.75% and of taurine from 7.7% to 39.6% by weight. The taste of this mixture is deprived of a significant bitterness by the addition of Galium odoratum (woodruff) in a concentration of from 0.3% to 7% by weight, alternatively, it may be replaced by or supplemented with green tea from 0.2% to 4% by weight, where these additives reduce the bitterness of the mixture. It is also possible to add the above substances directly into the core, where, however, the concentration of the content of those substances is lower.

The present invention is directed towards compositions comprising a lecithin; a sugar alcohol, a sugar, or combinations of any thereof; and an alcohol. Compositions comprising a water soluble surfactant are further disclosed. Methods of separating oil from a mixture are disclosed. Methods of dispersing an oil are further disclosed. Compositions comprising a water-dilutable microemulsion are disclosed. Methods of making chewing gum are disclosed. Methods of recovering oil from a mixture are further disclosed.

A pet food product includes a food substrate manufactured by extrusion, baking or other process involving heat. The pet food product includes less than 10% of hemp oil by weight, and preferably less than 5% by weight. The hemp oil has cannabinoids, including acidiccannabinoids. The acidic cannabinoids have a concentration of less than 100 parts per million, and preferably between 10-40 parts per million in the hemp oil. The acidic cannabinoids include cannabidiolic acid (CBD-A) and cannabidiol (CBD) in a ratio of at least 1:1, and preferably 3:1, or greater. An antioxidant is added to the hemp oil to inhibit oxidation of the acidiccannabinoids including the (CBD-A). The pet food product includes a second oil blended with the hemp oil. The antioxidant and the second oil cooperate to inhibit oxidation of the acidic cannabinoids.

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.

Disclosed herein are chewing gum compositions having fat polymorphs that are predominantly beta prime and/or beta over alpha. Also disclosed are methods of forming chewing gum compositions having predominantly beta prime and/or beta fat polymorphs which have sufficient textural properties to be processed into wrapped/packaged chewing gum products or coated to coated chewing gum products. Improved methods of forming and conditioning chewing gum to reduce costs, cut down on conditioning time, and to improve gum sensory properties are disclosed.