VERFAHREN ZUR OPTIMIERUNG DER TEXTUR UND VERARBEITUNGSFÄHIGKEIT VON KAUGUMMI UND DARAUS HERGESTELLTE ZUSAMMENSETZUNGEN
A method of optimizing texture and processability of chewing gum compositions is disclosed. The method includes the steps of making a sample batch of chewing gum containing powdered sorbitol, making subsequent batches of gum also using powdered sorbitol, using at least two types of powdered sorbitol...
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| creator | CHAPDELAINE, ALBERT, H., NAPERVILLE, IL 60565, US GREY, RONALD, T., CHICAGO, IL 60646, US KURES, VASEK, J., WILLOW SPRINGS, IL 60480, US |
| description | A method of optimizing texture and processability of chewing gum compositions is disclosed. The method includes the steps of making a sample batch of chewing gum containing powdered sorbitol, making subsequent batches of gum also using powdered sorbitol, using at least two types of powdered sorbitol in one or more of the samples batches and varying the ratio between the at least two types of powdered sorbitol between sample batches in order to optimize texture and processability of the gum. The types of powdered sorbitol may differ in their particle size distribution or particle morphology. Methods of manufacturing gum and gum compositions using optimized ratios of powdered sorbitol are also disclosed. |
| format | Patent |
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The method includes the steps of making a sample batch of chewing gum containing powdered sorbitol, making subsequent batches of gum also using powdered sorbitol, using at least two types of powdered sorbitol in one or more of the samples batches and varying the ratio between the at least two types of powdered sorbitol between sample batches in order to optimize texture and processability of the gum. The types of powdered sorbitol may differ in their particle size distribution or particle morphology. Methods of manufacturing gum and gum compositions using optimized ratios of powdered sorbitol are also disclosed.</description><edition>5</edition><language>ger</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1994</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19940210&DB=EPODOC&CC=DE&NR=3885042T2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19940210&DB=EPODOC&CC=DE&NR=3885042T2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHAPDELAINE, ALBERT, H., NAPERVILLE, IL 60565, US</creatorcontrib><creatorcontrib>GREY, RONALD, T., CHICAGO, IL 60646, US</creatorcontrib><creatorcontrib>KURES, VASEK, J., WILLOW SPRINGS, IL 60480, US</creatorcontrib><title>VERFAHREN ZUR OPTIMIERUNG DER TEXTUR UND VERARBEITUNGSFÄHIGKEIT VON KAUGUMMI UND DARAUS HERGESTELLTE ZUSAMMENSETZUNGEN</title><description>A method of optimizing texture and processability of chewing gum compositions is disclosed. The method includes the steps of making a sample batch of chewing gum containing powdered sorbitol, making subsequent batches of gum also using powdered sorbitol, using at least two types of powdered sorbitol in one or more of the samples batches and varying the ratio between the at least two types of powdered sorbitol between sample batches in order to optimize texture and processability of the gum. The types of powdered sorbitol may differ in their particle size distribution or particle morphology. Methods of manufacturing gum and gum compositions using optimized ratios of powdered sorbitol are also disclosed.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1994</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjEEKwjAURLtxIeodvgcQpFVwG81vGtqk8vNTpJtSJK5ECxW8gDfzYgbxAK6GmXkz0-TZIOWiILTQeoL6yNpoJG8VSCRgPHGMvZUQQUF71Bw7l79fhVZldNDUFkrhlTdGf0EpSHgHBZJCx1hVjPHbCWPQOuQ27tHOk8mlv45h8dNZssyRD8UqDPcujEN_Drfw6CRmu912vUmZ0-wf5gN_uzwH</recordid><startdate>19940210</startdate><enddate>19940210</enddate><creator>CHAPDELAINE, ALBERT, H., NAPERVILLE, IL 60565, US</creator><creator>GREY, RONALD, T., CHICAGO, IL 60646, US</creator><creator>KURES, VASEK, J., WILLOW SPRINGS, IL 60480, US</creator><scope>EVB</scope></search><sort><creationdate>19940210</creationdate><title>VERFAHREN ZUR OPTIMIERUNG DER TEXTUR UND VERARBEITUNGSFÄHIGKEIT VON KAUGUMMI UND DARAUS HERGESTELLTE ZUSAMMENSETZUNGEN</title><author>CHAPDELAINE, ALBERT, H., NAPERVILLE, IL 60565, US ; GREY, RONALD, T., CHICAGO, IL 60646, US ; KURES, VASEK, J., WILLOW SPRINGS, IL 60480, US</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_DE3885042TT23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>ger</language><creationdate>1994</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CHAPDELAINE, ALBERT, H., NAPERVILLE, IL 60565, US</creatorcontrib><creatorcontrib>GREY, RONALD, T., CHICAGO, IL 60646, US</creatorcontrib><creatorcontrib>KURES, VASEK, J., WILLOW SPRINGS, IL 60480, US</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHAPDELAINE, ALBERT, H., NAPERVILLE, IL 60565, US</au><au>GREY, RONALD, T., CHICAGO, IL 60646, US</au><au>KURES, VASEK, J., WILLOW SPRINGS, IL 60480, US</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>VERFAHREN ZUR OPTIMIERUNG DER TEXTUR UND VERARBEITUNGSFÄHIGKEIT VON KAUGUMMI UND DARAUS HERGESTELLTE ZUSAMMENSETZUNGEN</title><date>1994-02-10</date><risdate>1994</risdate><abstract>A method of optimizing texture and processability of chewing gum compositions is disclosed. The method includes the steps of making a sample batch of chewing gum containing powdered sorbitol, making subsequent batches of gum also using powdered sorbitol, using at least two types of powdered sorbitol in one or more of the samples batches and varying the ratio between the at least two types of powdered sorbitol between sample batches in order to optimize texture and processability of the gum. The types of powdered sorbitol may differ in their particle size distribution or particle morphology. Methods of manufacturing gum and gum compositions using optimized ratios of powdered sorbitol are also disclosed.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | VERFAHREN ZUR OPTIMIERUNG DER TEXTUR UND VERARBEITUNGSFÄHIGKEIT VON KAUGUMMI UND DARAUS HERGESTELLTE ZUSAMMENSETZUNGEN |
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