System for continuously producing gum with improved texture and flavor release
An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism. The timing and location of entry and the apportioned amounts of the flavor and sugar ingredients are adjusted according to preestabl...
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| creator | DUGGAN JAMES WARRINGTON RICHARD MARK POLAK WILLIAM M BARRERA GEORGE ALBERT BUNKERS JOSEPH M JANI BHARAT |
| description | An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism. The timing and location of entry and the apportioned amounts of the flavor and sugar ingredients are adjusted according to preestablished data in order to provide a product with desired flavor and texture profiles. The temperature and pressure of the product are also kept within prespecified ranges. |
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A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism. The timing and location of entry and the apportioned amounts of the flavor and sugar ingredients are adjusted according to preestablished data in order to provide a product with desired flavor and texture profiles. The temperature and pressure of the product are also kept within prespecified ranges.</description><edition>7</edition><language>eng</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>2003</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=20031007&DB=EPODOC&CC=US&NR=6630182B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20031007&DB=EPODOC&CC=US&NR=6630182B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DUGGAN JAMES</creatorcontrib><creatorcontrib>WARRINGTON RICHARD MARK</creatorcontrib><creatorcontrib>POLAK WILLIAM M</creatorcontrib><creatorcontrib>BARRERA GEORGE ALBERT</creatorcontrib><creatorcontrib>BUNKERS JOSEPH M</creatorcontrib><creatorcontrib>JANI BHARAT</creatorcontrib><title>System for continuously producing gum with improved texture and flavor release</title><description>An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism. The timing and location of entry and the apportioned amounts of the flavor and sugar ingredients are adjusted according to preestablished data in order to provide a product with desired flavor and texture profiles. The temperature and pressure of the product are also kept within prespecified ranges.</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>2003</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNi00KwjAUBrtxIeod3gUEa6G4tiiu3FTXJSRfaiB_JC_V3t4uPICrgWFmXd37OTMc6ZBIBs_Gl1CynSmmoIo0fqSxOHobfpFxi5ygiPHhkkDCK9JWTMubYCEyttVKC5ux-3FT0fXy6G57xDAgRyHhwcOzb9vmUJ-O57r5I_kCJnw3Jg</recordid><startdate>20031007</startdate><enddate>20031007</enddate><creator>DUGGAN JAMES</creator><creator>WARRINGTON RICHARD MARK</creator><creator>POLAK WILLIAM M</creator><creator>BARRERA GEORGE ALBERT</creator><creator>BUNKERS JOSEPH M</creator><creator>JANI BHARAT</creator><scope>EVB</scope></search><sort><creationdate>20031007</creationdate><title>System for continuously producing gum with improved texture and flavor release</title><author>DUGGAN JAMES ; WARRINGTON RICHARD MARK ; POLAK WILLIAM M ; BARRERA GEORGE ALBERT ; BUNKERS JOSEPH M ; JANI BHARAT</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US6630182B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2003</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>DUGGAN JAMES</creatorcontrib><creatorcontrib>WARRINGTON RICHARD MARK</creatorcontrib><creatorcontrib>POLAK WILLIAM M</creatorcontrib><creatorcontrib>BARRERA GEORGE ALBERT</creatorcontrib><creatorcontrib>BUNKERS JOSEPH M</creatorcontrib><creatorcontrib>JANI BHARAT</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DUGGAN JAMES</au><au>WARRINGTON RICHARD MARK</au><au>POLAK WILLIAM M</au><au>BARRERA GEORGE ALBERT</au><au>BUNKERS JOSEPH M</au><au>JANI BHARAT</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>System for continuously producing gum with improved texture and flavor release</title><date>2003-10-07</date><risdate>2003</risdate><abstract>An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism. The timing and location of entry and the apportioned amounts of the flavor and sugar ingredients are adjusted according to preestablished data in order to provide a product with desired flavor and texture profiles. The temperature and pressure of the product are also kept within prespecified ranges.</abstract><edition>7</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 | System for continuously producing gum with improved texture and flavor release |
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