• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention provides improved confectionery compositions which have a substantial reduction in the unpleasant organoleptic sensations associated with the release of functional ingredients from the confection in the oral cavity. The confectionery composition comprises a confectionery base, a functional ingredient which is a botanical or a mineral or a mineral salt having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more fats, said amount being effective to suppress the unpleasant mouthfeel of the functional ingredient. For botanicals the confectionery composition is a hard boiled candy composition or a hard gum composition and the fat is one or more partially hydrogenated vegetable oils or saturated fats. For minerals or their salts the confection is a hard boiled candy composition and the fat is one or more partially hydrogenated vegetable oils. As a result of the present invention, improved hard confectionery products are provided which have a substantial reduction in the unpleasant organoleptic sensations associated with the functional ingredients upon release of the functional ingredient from the confection in the oral cavity.
    公开号:US20010006699A1
    申请号:US09/784,980
    申请日:2001-02-16
    公开日:2001-07-05
    发明作者:Anthony Bell；Wendy Deisseroth；Jean-Marie Jordan
    申请人:Bell Anthony John；Wendy Deisseroth；Jean-Marie Jordan；
    IPC主号:A23G3-36
    专利说明:
    [0001] This application claims priority to provisional application Ser. No. 60/055,647 Filed Aug. 14, 1997. [0001] BACKGROUND OF THE INVENTION
    [0002] 1. Field of the Invention [0002]
    [0003] This invention concerns the use of fats to suppress the unpleasant mouthfeel of functional ingredients in hard confectionery compositions. More specifically it concerns the use of saturated fats or partially hydrogenated vegetable oils to suppress the unpleasant mouthfeel of botanicals in hard boiled candy or hard gum compositions. It further concerns the use of partially hydrogenated vegetable oils to suppress the unpleasant mouthfeel of minerals and their salts in hard boiled candy compositions. [0003]
    [0004] 2. Background of the Invention [0004]
    [0005] Functional ingredients, also known as nutraceuticals, are those food ingredients which generally provide therapeutic benefits when consumed in the diet. A drawback with the use of functional ingredients such as the botanicals, minerals and mineral salts, is their unpleasant mouthfeel when orally ingested, usually an unpleasant tingling sensation or astringency. [0005]
    [0006] The art teaches methods for masking the unpleasant mouthfeel of the mineral zinc. U.S. Pat. Nos. 4,425,325, 4,758,439, 4,684,528, 4,339,432 and 4,416,867 all teach reduction of the astringency of zinc in oral compositions by addition of glycine or other select amino acids. EP 0,251,542 uses polyoxyethylene hydrogenated castor oil (polymerized castor oil) to mask zinc and U.S. Pat. No. 5,002,970 uses anethole. U.S. Pat. No. 5,000,944 teaches reduction of astringency of zinc by dissolving zinc salt in an aqueous polyphosphate solution. U.S. Pat. No. 5,095,035 uses a sweet pharmaceutically acceptable carrier. U.S. Pat. No. 5,059,416 teaches coating zinc with a hydrophillic layer followed by a hydrophobic layer selected from fats and waxes. The resultant product is a powder or granulate. [0006]
    [0007] The coating of pharmaceuticals in general with hydrophobic materials, especially lipids, with or without other materials to mask unpleasant mouthfeel, is taught in the art. These systems are generally directed toward providing coated particles of the pharmaceutical which can then be used in quick delivery formulations such as liquid suspensions, quick dissolve tablets, capsules, syrups and the like. The coatings prevent release of the pharmaceutical until it has passed from the oral cavity into the gut. U.S. Pat. Nos. 5,498,447, 4,865,851, 5,635,200, 4,953,247, 5,597,844, 5,320,848 and 5,494,681, Japanese Patents 7242568 and 08333243, and WO Patent Publications 94/05260, 96/10993 and 97/03656 all concern these methods of masking mouthfeel and/or providing stability until the pharmaceutical reaches the gut. [0007]
    [0008] Although functional ingredients have been provided in various delivery forms by those skilled in the dietary supplement and food arts, the prior art delivery forms have not satisfactorily met the consumer need to be both efficacious and have an acceptable taste for oral ingestion, particularly when delivered to the oral cavity. It would be desirable to provide the consumer with a food product, particularly with a hard confectionery product, containing functional ingredients wherein the unpleasant mouthfeel of the functional ingredient has been substantially reduced. It would be desirable to provide the consumer with a hard confectionery product which is both efficacious and have an acceptable taste. [0008] SUMMARY OF THE INVENTION
    [0009] The present invention concerns a hard boiled candy composition comprising a confectionery base, a botanical or mineral or mineral salt having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more partially hydrogenated vegetable oils, said amount being effective to suppress the unpleasant mouthfeel of the functional ingredient. The invention further concerns a hard boiled candy composition comprising a confectionery base, a botanical having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more saturated fats, said amount being effective to suppress the unpleasant mouthfeel of the botanical. The invention still further concerns a hard gum composition comprising a confectionery base, a botanical having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more partially hydrogenated vegetable oils or saturated fats, said amount being effective to suppress the unpleasant mouthfeel of said botanical. [0009]
    [0010] As a result of the present invention, improved hard confectionery products are provided which have a substantial reduction in the unpleasant organoleptic sensations associated with the functional ingredients upon release of the functional ingredient from the confection in the oral cavity. [0010] DETAILED DESCRIPTION OF THE INVENTION
    [0011] The invention concerns the use of fats to suppress the unpleasant mouthfeel of functional ingredients, also referred to herein as nutraceuticals, in confectionery products. By “functional ingredient” or “nutraceutical” is meant a material that offers the consumer some degree of nutritional or therapeutic benefit when consumed in the diet. [0011]
    [0012] Nutraceuticals having an unpleasant mouthfeel include botanicals, minerals and mineral salts. By “botanical” is meant a substance derived from plant source, that is, from roots, leaves, bark or berries of plants, and used in the human diet. [0012]
    [0013] Botanicals include, but are not limited to, Echinacea, Siberian Ginseng, Ginko Biloba, Kola Nut, Goldenseal, Golo Kola, Schizandra, Elderberry, St. Johns Wort, Valerian and Ephedra. Echinacea is a preferred botanical for the practice of the present invention. [0013]
    [0014] By “mineral” is meant inorganic substances, metals and the like used in the human diet. Minerals include, but are not limited to, zinc, calcium, iron and selenium. “Mineral salts” is meant to include the organic and inorganic salts of these minerals and include, but are not limited to, the gluconate, acetate, ascorbate, glycinate, citrate, chloride and sulfate. Zinc, or a zinc salt, is a preferred mineral for the practice of the present invention. [0014]
    [0015] The amount of botanical, mineral or mineral salt used in the present invention may vary depending upon recommendations derived from the available scientific literature, and/or the recommended or permitted dosage for the particular agent in accordance with the guidelines of, for example, the Nutrition Labeling and Education Act of 1990 and the Dietary Supplement Health and Education Act of 1994, and the Food and Drug regulations implementing the Acts. The amount of functional ingredient present will also be governed by the constraints of the confectionery product formulation. In the practice of the present invention the hard confectionery product may contain up to 5% by weight of the botanical, mineral, or mineral salt. [0015]
    [0016] The “fats” utilized by the present invention are partially hydrogenated vegetable oils and saturated fats. Partially hydrogenated vegetable oils include but are not limited to partially hydrogenated cottonseed oil, soybean oil, peanut oil, palm oil, sunflower seed oil and corn oil. The saturated fats include but are not limited to, palm kernel oil, coconut oil, cocoa butter, butter, and commercially available blends such as PARAMOUNT C (trademark of Durkee Industrial Foods). [0016]
    [0017] The unpleasant mouthfeel effects typically found with botanicals, minerals and mineral salts include tingling, burning, drying, and astringency. These mouthfeel effects will generally be noted immediately upon consumption for minerals or mineral salts which have a quick mouthfeel impact. The unpleasant mouthfeel effects of botanicals, by comparison, will develop more slowly. All of these mouthfeel effects are generally found to be unpleasant and make the hard confectionery product in which they are incorporated less appealing. It has now surprisingly been found that when one or more partially hydrogenated vegetable oils of the present invention is added into the hard confectionery composition containing a botanical, mineral or a mineral salt, the unpleasant mouthfeel effects are suppressed providing a product which is more acceptable to the consumer palate. It has further been found that when one or more saturated fats of the present invention is added into the hard confectionery composition containing a botanical, the unpleasant mouthfeel effects are suppressed providing a product which is more acceptable to the consumer palate. These effects have been found with partially hydrogenated vegetable oils and saturated fats present at a level of up to 5% by weight of the hard confection, [0017]
    [0018] The ratio of the saturated fat or partially hydrogenated oil to the functional ingredient may vary over a broad range and still provide an effective suppression of the unpleasant mouthfeel associated with the ingredient. The ratio may vary from about 1/1 to about 1/0.1. It is preferred to use a ratio of saturated fat or partially hydrogenated vegetable oil to functional ingredient in a ratio of from 1.0/0.6 to 1.0/0.15. Further, while the amount of saturated fat or partially hydrogenated vegetable oil may be present in the hard confectionery composition in an amount of up to 5%, suitably from about 0.5% to about 5.0%, by weight of the composition, an amount in the range of from 0.5% to 3.5%, and especially from 0.75% to 3.0%, is preferred. [0018]
    [0019] The preferred product uses a saturated fat or partially hydrogenated vegetable oil having a melting point of from about 95° F.(35° C.) to about 150° F. (65.5° C.), i.e., solid at ambient temperature. A preferred partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil. Preferred saturated fats are palm kernel oil and butter. [0019]
    [0020] The confectionery compositions incorporating the nutraceuticals are referred to herein as hard confectionery compositions. A hard confectionery composition is one intended to reside in the oral cavity for a period of time while being consumed. In the practice of the present invention sugar and sugarfree hard boiled candy containing a botanical, mineral or mineral salt having an unpleasant mouthfeel, have been found to have a substantial reduction in the unpleasant organoleptic sensations associated with the nutraceutical. In the practice of the present invention, the unpleasant organoleptic sensation of hard gums containing botanicals having unpleasant mouthfeel is also effectively suppressed by a fat or oil of the present invention. Therefore, in the practice of the present invention, “hard confectionery composition” is understood to include hard boiled candy compositions containing botanicals, minerals or mineral salts and also include hard gum compositions containing botanicals. [0020]
    [0021] In an aspect of the present invention therefore a saturated fat or a partially hydrogenated vegetable oil is used to suppress the unpleasant mouthfeel of a hard boiled candy containing a botanical. [0021]
    [0022] In a further aspect of the present invention a saturated fat or a partially hydrogenated vegetable oil is used to suppress the unpleasant mouthfeel of a hard gum containing a botanical. [0022]
    [0023] In a further aspect of the present invention a partially hydrogenated vegetable oil is used to suppress the unpleasant mouthfeel of a hard boiled candy containing a mineral or a mineral salt. [0023]
    [0024] Hard boiled candy compositions generally have a candy base composed of a mixture of sugar and other carbohydrate bulking agents kept in an amorphous or glassy condition, preferably having from about 0.5% to about 3.0% moisture. The base may normally contain sugar and glucose in amounts of up to about 90% sugar and up to about 70% glucose syrup. Further ingredients such as flavoring agents, sweetening agents, acidulants, gelling agents, colorants and so forth may also be added. Hard boiled candies may also be prepared from non-fermentable sugars such as sorbitol, mannitol, xylitol, maltitol, isomalt, erythritol, hydrogenated starch hydrolysates and the like. [0024]
    [0025] In the practice of the present invention it is preferred to include an emusifier in the candy formulation when higher amounts of minerals or mineral salts are incorporated. The optional use of emulsifier aids in the manufacturing process. Emulsifiers include but are not limited to diactyl tartaric acid esters of monoglycerides such as PANODAN (registered trademark of Danisco), lecithin, glycerol monostearate and glycerol mono-oleate. [0025]
    [0026] Hard boiled candy may be routinely prepared by conventional methods such as those involving fire cookers, vacuum cookers, and scraped-surface cookers also referred to as high speed atmospheric cookers. Once the candy mass has been properly tempered, it may be cut into workable portions or formed into desired shapes. A variety of forming techniques may be utilized depending upon the shape and size of the final product desired. A general discussion of the composition and preparation of hard confections may be found in E. B. Jackson, Ed. “Sugar Confectionery Manufacture”, 2nd edition, Blackie Academic & Professional Press, Glasgow UK, (1990), at pages 129-169. [0026]
    [0027] Hard gums compositions generally are a combination of a gum solution and a boiled syrup and have a moisture content of about 4-5%. The gum solution is prepared by soaking a gum, such as gum arabic, or a mixture of the gum arabic and gelatin, in water with gentle warming until dissolved. The syrup is a sugar and glucose mixture heated to boiling in water. The boiled syrup is poured into the gum solution with gentle mixing. Flavorants and other optional ingredients such as acids, colorants, humectants and the like, may be added. Hard gums may be formed by starch molding, sugar molding or molding techniques using plastic, metal and the like or by slabbing. Hard gums are typically formed by starch molding and such techniques are well known in the art. A discussion of hard gums and molding techniques may be found in Bernard W. Minifie, “Chocolate, Cocoa, and Confectionery”, 3rd edition, Chapman & Hall, New York, N.Y., (1989), at pages 584, 519; and E. B. Jackson, Ed. “Sugar Confectionery Manufacture”, 2nd edition, Blackie Academic & Professional Press, Glasgow UK, (1990), at page 189. [0027]
    [0028] The invention is illustrated by the following non-limiting examples. [0028] EXAMPLES
    [0029] EXAMPLE1: [0029]
    [0030] The following, unflavored, hard boiled candies and hard gums were prepared to illustrate the suppression of the mouthfeel effects of the nutraceuticals of the invention by a saturated fat or a partially hydrogenated vegetable oil of the invention. The compositions were prepared by conventional manufacturing techniques. [0030]
    [0031] The compositions were evaluated by a professional descriptive panel as discussed further below. Formulas [0031] 1, 2, 3, 4, 5 and 6 are controls. Formulas A, B, C, D, E, F, G, H, I, and J are inventive. INGREDIENTSA. ECHINACEA IN A HARD BOILED CANDY1 A B 2 C D GRANU- 52.48 50.95 46.98 52.96 50.23 52.19 LATED SUGAR CORN SYRUP 42.78 41.53 38.29 43.17 40.95 42.54 ECHINACEA 1.74 1.7 1.71 0.87 0.84 0.85 PALM 0 2.82 0 0 4.98 0 KERNEL OIL PARTIALLY 0 0 10.02 0 0 1.42 HYDROGE- NATED COTTON- SEED OIL RESIDUAL 3 3 3 3 3 3 MOISTURE TOTAL 100 100 100 100 100 100 PERCENT — 64.6 81.5 — 71.3 57.5 REDUCTION IN MOUTH- FEEL+ B. ZINC IN A HARD BOILED CANDY3 E 4 F GRANU- 52.95 50.15 53.21 50.46 LATED SUGAR CORN SYRUP 43.17 40.88 43.38 41.13 ZINC 0.88 0.88 0.41 0.41 PARTIALLY 0 5.09 0 5 HYDROGE- NATED COTTON- SEED OIL RESIDUAL 3 3 3 3 MOISTURE TOTAL 100 100 100 100 PERCENT — 15.4 — 22 REDUCTION IN MOUTH- FEEL+ C. ECHINACEA IN A HARDGUM CANDY5 G H 6 I J SUGAR 31.54 28.08 30.57 31.84 31.35 30.1 CORN SYRUP 8.41 7.49 8.15 8.49 8.36 8.03 GUM 50.82 45.25 49.26 51.31 50.52 48.5 SOLUTION* ECHINACEA 1.73 1.69 1.69 0.86 0.85 0.85 PALM 0 9.99 0 0 1.42 0 KERNEL OIL PARTIALLY 0 0 2.83 0 0 5.02 HYDROGE- NATED COTTON- SEED OIL RESIDUAL 7.5 7.5 7.5 7.5 7.5 7.5 MOISTURE TOTAL 100 100 100 100 100 100 PERCENT — 73.2 49.9 — 60.4 65.6 REDUCTION IN MOUTH- FEEL+
    [0032] Objective mouthfeel evaluations were made by a professional descriptive panel trained to measure differences in sensory attribute intensities over time. The panel was trained in the industry accepted method of Descriptive Analysis, which uses a universal 15 point line scale and appropriate reference material to quantify intensities of relevant attributes in comestibles. [0032]
    [0033] Evaluations were made by presenting panelists with control and inventive products in a computer generated randomized order in containers marked with only 3-digit random codes. The panel consisted of eight members who performed three replicate evaluations for each sample. The resulting intensity data was statistically analyzed using SAS. [0033]
    [0034] Formulas A and B were compared with formula [0034] 1; C and D with 2; E with 3; F with 4; G and H with 5; and, I and J with 6. The results of the panel test show that a significant reduction in mouthfeel effects was noted for the inventive examples upon comparison with the corresponding control.
    [0035] EXAMPLE 2: [0035]
    [0036] The following flavored, hard boiled candy formulations were prepared and evaluated by an panel skilled in the confectionery arts to show taste acceptability of formulations of the invention. Formulas [0036] 7 and 8 were prepared as flavored controls to provide the unsuppressed mouthfeel. Formulas K and L are inventive. 7 KCANDY BASE 98.1968 96.1527 ECHINACEA 1.7329 1.800 SIBERIAN GINSENG — 0.9500 PALM KERNEL OIL — 1.000 MINT FLAVOR 0.702 0.0973
    [0037] Formula [0037] 7 was described as having a strong tingling sensation, almost a bum on the tongue. Formula K demonstrated a reduction of the tingling sensation caused by Echinacea as well as an acceptable suppression of the green grassy note from the Siberian Ginseng present in the formula. 8 LCANDY BASE 96.6379 96.9164 ZINC ACETATE 0.4372 0.4373 COLOR 0.0070 0.1850 PARTIALLY HYDROGENATED — 1.4954 COTTONSEED OIL CHERRY FLAVOR 2.9678 1.1439
    [0038] Formula [0038] 8 was found to be very drying and bitter. The drying and bitterness were both perceived to be at a palatable level in formula L.
    [0039] EXAMPLE 3: [0039]
    [0040] The following flavored, hard boiled candy formulations, containing zinc acetate and partially hydrogenated cottonseed oil, representative of the invention, were prepared and evaluated by a randomly selected panel of consumers. The samples containing the functional ingredients with the partially hydrogenated vegetable oils all met or exceeded acceptance levels. [0040] 1 2 3 4 5 6 CANDY BASE 94.9025 95.1425 95.4584 95.4964 95.6791 94.8294 ZINC 0.4372 0.4372 0.4373 0.4373 0.4372 0.4373 ACETATE PARTIALLY 1.4954 1.4954 0.9969 0.9969 0.9969 0.9969 HYDROGE- NATED COTTON- SEED OIL CHERRY 3.1579 — 3.1019 — 2.8813 — FLAVOR MINT — 2.9206 — 3.0624 — 3.7168 FLAVOR COLOR 0.0070 0.0040 0.0055 0.0070 0.0055 0.0169
    权利要求:
    Claims (54)
    [1" id="US-20010006699-A1-CLM-00001] 1. A hard boiled candy composition comprising
    (a) a confectionery base,
    (b) at least one botanical having an unpleasant mouthfeel, and,
    (c) from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils or saturated fats, said amount being effective to suppress said unpleasant mouthfeel of said botanical.
    [2" id="US-20010006699-A1-CLM-00002] 2. The candy composition according to
    claim 1 wherein the botanical is Echinacea, Siberian Ginseng, Ginko Biloba, Kola Nut, Goldenseal, Golo Kola, Schizandra, Elderberry, St. Johns Wort, Valerian or Ephedra.
    [3" id="US-20010006699-A1-CLM-00003] 3. The candy composition according to
    claim 2 wherein the botanical is Echinacea.
    [4" id="US-20010006699-A1-CLM-00004] 4. The candy composition according to
    claim 1 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil, and the saturated fat is palm kernel oil, coconut oil, cocoa butter or butter.
    [5" id="US-20010006699-A1-CLM-00005] 5. The candy composition according to
    claim 4 wherein the saturated fat or partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil, palm kernel oil or butter or a mixture thereof.
    [6" id="US-20010006699-A1-CLM-00006] 6. The candy composition according to
    claim 1 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.5% to 3.5%.
    [7" id="US-20010006699-A1-CLM-00007] 7. The candy composition according to
    claim 7 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.75% to 3.0%.
    [8" id="US-20010006699-A1-CLM-00008] 8. The candy composition according to
    claim 1 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from about 1/1 to about 1/0.1.
    [9" id="US-20010006699-A1-CLM-00009] 9. The candy composition according to
    claim 8 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from 1.0/0.6 to 1.0/0.15.
    [10" id="US-20010006699-A1-CLM-00010] 10. A hard boiled candy composition comprising
    (a) a confectionery base,
    (b) at least one mineral or mineral salt having an unpleasant mouthfeel, and,
    (c) from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils said amount being effective to suppress said unpleasant mouthfeel of said mineral or mineral salt.
    [11" id="US-20010006699-A1-CLM-00011] 11. The candy composition according to
    claim 10 wherein the mineral or mineral salt is zinc, calcium, iron or selenium or a salt thereof.
    [12" id="US-20010006699-A1-CLM-00012] 12. The candy composition according to
    claim 10 wherein the mineral or mineral salt is zinc or a zinc salt.
    [13" id="US-20010006699-A1-CLM-00013] 13. The candy composition according to
    claim 10 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil.
    [14" id="US-20010006699-A1-CLM-00014] 14. The candy composition according to
    claim 13 wherein the partially hydrogenated vegetable oil is cottonseed oil.
    [15" id="US-20010006699-A1-CLM-00015] 15. The candy composition according to
    claim 10 wherein the partially hydrogenated vegetable oil is present at 0.5% to 3.5%.
    [16" id="US-20010006699-A1-CLM-00016] 16. The candy composition according to
    claim 15 wherein the partially hydrogenated vegetable oil is present at 0.75% to 3.0%.
    [17" id="US-20010006699-A1-CLM-00017] 17. The candy composition according to
    claim 10 wherein the ratio of the partially hydrogenated vegetable oil to the mineral or mineral salt is from about 1/1 to about 1/0.1.
    [18" id="US-20010006699-A1-CLM-00018] 18. The candy composition according to
    claim 17 wherein the ratio of the partially hydrogenated vegetable oil to the mineral or mineral salt is from 1.0/0.6 to 1.0/0.15.
    [19" id="US-20010006699-A1-CLM-00019] 19. A hard gum composition comprising
    (a) a confectionery base,
    (b) a botanical having an unpleasant mouthfeel
    (c) from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils, or saturated fats said amount being effective to suppress said unpleasant mouthfeel of said botanical.
    [20" id="US-20010006699-A1-CLM-00020] 20. The hard gum composition according to
    claim 19 wherein the botanical is Echinacea, Siberian Ginseng, Ginko Biloba, Kola Nut, Goldenseal, Golo Kola, Schizandra, Elderberry, St. Johns Wort, Valerian or Ephedra or a mixture thereof.
    [21" id="US-20010006699-A1-CLM-00021] 21. The hard gum composition according to
    claim 20 wherein the botanical is Echinacea.
    [22" id="US-20010006699-A1-CLM-00022] 22. The hard gum composition according to
    claim 19 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil, and the saturated fat is palm kernel oil, coconut oil, cocoa butter or butter.
    [23" id="US-20010006699-A1-CLM-00023] 23. The hard gum composition according to
    claim 22 wherein the saturated fat or partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil, palm kernel oil or butter or a mixture thereof.
    [24" id="US-20010006699-A1-CLM-00024] 24. The hard gum composition according to
    claim 19 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.5% to 3.5%.
    [25" id="US-20010006699-A1-CLM-00025] 25. The hard gum composition according to
    claim 24 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.75% to 3.0%.
    [26" id="US-20010006699-A1-CLM-00026] 26. The hard gum composition according to
    claim 19 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from about 1/1 to about 1/0.1.
    [27" id="US-20010006699-A1-CLM-00027] 27. The hard gum composition according to
    claim 26 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from 1.0/0.6 to 1.0/0.15.
    [28" id="US-20010006699-A1-CLM-00028] 28. A method for suppressing the unpleasant mouthfeel of a hard boiled candy composition which contains a botanical having an unpleasant mouthfeel, which comprises
    (a) providing a confectionery base containing a botanical having an unpleasant mouthfeel, and,
    (b) adding thereto from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils or saturated fats said amount being effective to suppress said unpleasant mouthfeel of said botanical.
    [29" id="US-20010006699-A1-CLM-00029] 29. The method according to
    claim 28 wherein the botanical is Echinacea, Siberian Ginseng, Ginko Biloba, Kola Nut, Goldenseal, Golo Kola, Schizandra, Elderberry, St. Johns Wort, Valerian or Ephedra.
    [30" id="US-20010006699-A1-CLM-00030] 30. The method according to
    claim 29 wherein the botanical is Echinacea.
    [31" id="US-20010006699-A1-CLM-00031] 31. The method according to
    claim 28 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil, and the saturated fat is palm kernel oil, coconut oil, cocoa butter, or butter or mixtures thereof.
    [32" id="US-20010006699-A1-CLM-00032] 32. The method according to
    claim 31 wherein the saturated fat or partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil, palm kernel oil or butter or a mixture thereof.
    [33" id="US-20010006699-A1-CLM-00033] 33. The method according to
    claim 28 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.5% to 3.5%.
    [34" id="US-20010006699-A1-CLM-00034] 34. The method according to
    claim 33 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.75% to 3.0%.
    [35" id="US-20010006699-A1-CLM-00035] 35. The method according to
    claim 28 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from about 1/1 to about 1/0.1.
    [36" id="US-20010006699-A1-CLM-00036] 36. The method according to
    claim 35 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from 1.0/0.6 to 1.0/0.15.
    [37" id="US-20010006699-A1-CLM-00037] 37. A method for suppressing the unpleasant mouthfeel of a hard boiled candy composition which contains a mineral or mineral salt having an unpleasant mouthfeel, which comprises
    (a) providing a confectionery base containing a mineral or mineral salt having an unpleasant mouthfeel, and,
    (b) adding thereto from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils said amount being effective to suppress said unpleasant mouthfeel of said mineral or mineral salt.
    [38" id="US-20010006699-A1-CLM-00038] 38. The method according to
    claim 37 wherein the mineral or mineral salt is zinc, calcium, iron or selenium or a salt thereof.
    [39" id="US-20010006699-A1-CLM-00039] 39. The method according to
    claim 38 wherein the mineral or mineral salt is zinc or a zinc salt.
    [40" id="US-20010006699-A1-CLM-00040] 40. The method according to
    claim 37 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil.
    [41" id="US-20010006699-A1-CLM-00041] 41. The method according to
    claim 40 wherein the partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil.
    [42" id="US-20010006699-A1-CLM-00042] 42. The method according to
    claim 37 wherein the partially hydrogenated vegetable oil is present at 0.5% to 3.5%.
    [43" id="US-20010006699-A1-CLM-00043] 43. The method according to
    claim 42 wherein the partially hydrogenated vegetable oil is present at 0.75% to 3.0%.
    [44" id="US-20010006699-A1-CLM-00044] 44. The method according to
    claim 37 wherein the ratio of the partially hydrogenated vegetable oil to the mineral or mineral salt is from about 1/1 to about 1/0.1.
    [45" id="US-20010006699-A1-CLM-00045] 45. The method according to
    claim 44 wherein the ratio of the partially hydrogenated vegetable oil to the mineral or mineral salt is from 1.0/0.6 to 1.0/0.15.
    [46" id="US-20010006699-A1-CLM-00046] 46. A method for suppressing the unpleasant mouthfeel of a hard gum composition which contains a botanical having an unpleasant mouthfeel, which comprises
    (a) providing a confectionery base containing a botanical having an unpleasant mouthfeel, and,
    (b) adding thereto from about 0.5% to about 5.0% by weight of said composition of one or more partially hydrogenated vegetable oils or saturated fats said amount being effective to suppress said unpleasant mouthfeel of said botanical.
    [47" id="US-20010006699-A1-CLM-00047] 47. The method according to
    claim 46 wherein the botanical is Echinacea, Siberian Ginseng, Ginko Biloba, Kola Nut, Goldenseal, Golo Kola, Schizandra, Elderberry, St. Johns Wort, Valerian or Ephedra or a mixture thereof.
    [48" id="US-20010006699-A1-CLM-00048] 48. The method according to
    claim 47 wherein the botanical is Echinacea.
    [49" id="US-20010006699-A1-CLM-00049] 49. The method according to
    claim 46 wherein the partially hydrogenated vegetable oil is cottonseed, soybean, peanut, palm, sunflower seed or corn oil, and the saturated fat is palm kernel oil, coconut oil, cocoa butter, or butter or mixtures thereof.
    [50" id="US-20010006699-A1-CLM-00050] 50. The method according to
    claim 49 wherein the saturated fat or partially hydrogenated vegetable oil is partially hydrogenated cottonseed oil, palm kernel oil or butter or a mixture thereof.
    [51" id="US-20010006699-A1-CLM-00051] 51. The method according to
    claim 46 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.5% to 3.5%.
    [52" id="US-20010006699-A1-CLM-00052] 52. The method according to
    claim 51 wherein the saturated fat or partially hydrogenated vegetable oil is present at 0.75% to 3.0%.
    [53" id="US-20010006699-A1-CLM-00053] 53. The method according to
    claim 46 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from about 1/1 to about 1/0.1.
    [54" id="US-20010006699-A1-CLM-00054] 54. The method according to
    claim 53 wherein the ratio of the saturated fat or partially hydrogenated vegetable oil to the botanical is from 1.0/0.6 to 1.0/0.15.
    类似技术:
    公开号 | 公开日 | 专利标题
    US8092826B2|2012-01-10|Taste modified hard confectionery compositions containing functional ingredients
    RU2297153C2|2007-04-20|Calcium containing chewing gum with filler
    CA2278632C|2003-08-05|Sugar-free dragee chewing sweets
    EP1003383B1|2003-11-12|Enhanced flavoring compositions containing n-ethyl-p-menthane-3-carboxamide and method of making and using same
    EP1364584B1|2005-10-26|Taste modified hard confectionery compositions containing functional ingredients
    NZ502655A|2002-05-31|Confectionery containing plant extracts or minerals and at least one fat or oil
    CZ2000391A3|2000-05-17|Taste-modified hard confectionery compositions containing functional components
    US7588793B1|2009-09-15|Enhanced flavoring compositions containing N-ethyl-p-menthane-3-carboxamide and method of making and using same
    CZ2000368A3|2000-05-17|Enhanced flavoring compositions containing N-ethyl-p-menthane-3-carboxamide, process of their preparation and use
    MXPA99011680A|2000-05-01|Enhanced flavoring compositions containing n-ethyl-p-menthane-3-carboxamide and method of making and using same
    MXPA99006518A|2000-05-01|Sugar-free dragee chewing sweets
    KR20050108960A|2005-11-17|Tablet gum
    同族专利:
    公开号 | 公开日
    DE69832111D1|2005-12-01|
    AR022777A2|2002-09-04|
    AU8777298A|1999-03-08|
    PT1003382E|2004-02-27|
    US6242019B1|2001-06-05|
    UY25138A1|1999-01-21|
    DE69818483D1|2003-10-30|
    EP1003382B1|2003-09-24|
    DK1003382T3|2004-02-09|
    US8092826B2|2012-01-10|
    EA200000193A1|2000-10-30|
    BR9811902A|2000-08-15|
    CA2293365C|2003-06-03|
    AR022778A2|2002-09-04|
    AU755249B2|2002-12-05|
    CN1265562A|2000-09-06|
    US20120141654A1|2012-06-07|
    AR013416A1|2000-12-27|
    ES2206974T3|2004-05-16|
    HK1029496A1|2001-04-06|
    DE69818483T2|2004-07-22|
    ES2252595T3|2006-05-16|
    WO1999008543A1|1999-02-25|
    HU0002806A2|2001-02-28|
    HU0002806A3|2001-03-28|
    CA2293365A1|1999-02-25|
    CN1090458C|2002-09-11|
    EP1003382A1|2000-05-31|
    AT307492T|2005-11-15|
    IN190783B|2003-08-23|
    DE69832111T2|2006-07-27|
    JP2001514870A|2001-09-18|
    AT250347T|2003-10-15|
    EA003638B1|2003-08-28|
    PL338548A1|2000-11-06|
    JP4146995B2|2008-09-10|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US3950545A|1975-01-23|1976-04-13|The Quaker Oats Company|Baked product containing protein and vitamins and process for preparing same|
    US4117176A|1977-02-03|1978-09-26|Del Monte Corporation|Fruit-flavored candy product|
    US4339432A|1979-06-20|1982-07-13|Lever Brothers Company|Oral mouthwash containing zinc and glycine|
    US4416867A|1979-06-20|1983-11-22|Lever Brothers Company|Oral compositions|
    US4425325A|1979-06-20|1984-01-10|Lever Brothers Company|Oral compositions|
    US5095035A|1981-07-31|1992-03-10|Eby Iii George A|Flavor stable zinc acetate compositions for oral absorption|
    US5002970A|1981-07-31|1991-03-26|Eby Iii George A|Flavor masked ionizable zinc compositions for oral absorption|
    US4832971A|1983-03-30|1989-05-23|Nabisco Brands, Inc.|Nutritional athletic bar|
    US4684528A|1984-06-11|1987-08-04|Godfrey Science & Design, Inc.|Flavor of zinc supplements for oral use|
    US4758439A|1984-06-11|1988-07-19|Godfrey Science & Design, Inc.|Flavor of zinc supplements for oral use|
    US4797288A|1984-10-05|1989-01-10|Warner-Lambert Company|Novel drug delivery system|
    US4843098A|1985-02-05|1989-06-27|Warner-Lambert Company|Ingestible aggregate and delivery system prepared therefrom|
    US4698232A|1986-06-17|1987-10-06|Warner-Lambert Company|Soft-textured confectioner composition containing fiber|
    US4865851A|1987-05-14|1989-09-12|Glaxo Group Limited|Pharmaceutical composition comprising cefuroxime axetil|
    US4925247A|1988-12-27|1990-05-15|The United States Of America As Represented By The Secretary Of The Interior|Method for particle stabilization by use of cationic polymers|
    US5000944A|1989-06-09|1991-03-19|Colgate-Palmolive Company|Zinc-containing oral products with reduced astringency|
    US5059416A|1989-06-26|1991-10-22|Warner-Lambert Company|Zinc compound delivery system with improved taste and texture|
    US5073389A|1990-01-24|1991-12-17|The Procter & Gamble Company|Mineral supplemented candy product containing multiple discrete regions|
    US5320848A|1991-05-28|1994-06-14|Affinity Biotech, Inc.|Chewable drug-delivery composition|
    US5248503A|1992-01-03|1993-09-28|Emanuel King Rosalba|Herbal dietary supplement|
    US5498447A|1992-05-07|1996-03-12|Sumitomo Pharmaceuticals Company, Limited|Coating method|
    US5635200A|1992-10-16|1997-06-03|Glaxo Group Limited|Taste-making compositions of ranitidine|
    US5597844A|1992-11-27|1997-01-28|Chauhan; Sushil|Cimetidine granules coated with a partially hydrogenated vegetable oil|
    US5494681A|1992-11-30|1996-02-27|Kv Pharmaceutical Company|Tastemasked pharmaceutical materials|
    US5589194A|1993-09-20|1996-12-31|Minnesota Mining And Manufacturing Company|Method of encapsulation and microcapsules produced thereby|
    US5637344A|1995-10-20|1997-06-10|Hershey Foods Corporation|Chocolate flavored hard candy|
    US6149939A|1997-05-09|2000-11-21|Strumor; Mathew A.|Healthful dissolvable oral tablets, and mini-bars|US6773744B1|2000-11-06|2004-08-10|Hershey Foods Corporation|Confectionary products, low fat chocolate and chocolate-like products and methods for making them|
    US10111831B2|2011-02-28|2018-10-30|Technologies Khloros Inc.|Chewable vehicle for mouth absorption|US1927640A|1926-05-15|1933-09-19|Maria C Granger|Candy and method for making same|
    US1765867A|1928-12-15|1930-06-24|Henry G Granger|Method for making candy|
    US2375279A|1942-05-07|1945-05-08|Nat Oil Prod Co|Fat-soluble vitamin product|
    US2828206A|1954-02-24|1958-03-25|Roseuberg Adolf|Stabilized fat-soluble vitamins and methods of making same|
    US3647480A|1969-02-06|1972-03-07|Scm Corp|Process for preparing condiment-containing fatty particulates|
    US3798338A|1972-05-30|1974-03-19|Pillsbury Co|Method for applying thermoplastic coatings to food and pharmceutical products|
    US3879511A|1972-07-03|1975-04-22|Warner Lambert Co|Tasteless methenamine mandelate in a stabilized vegetable oil suspension|
    US3867556A|1972-12-21|1975-02-18|Procter & Gamble|Fats with encapsulated flavors|
    US3992556A|1973-05-07|1976-11-16|Vitamins, Inc.|Supplemented food product|
    US3928633A|1973-12-03|1975-12-23|Gen Foods Corp|Sweetening composition and process therefor|
    US3976794A|1974-06-03|1976-08-24|Scm Corporation|Encapsulation of sugar and its use in sweetened coconut|
    US3949094A|1974-07-31|1976-04-06|Scm Corporation|Condiment-treating process and product|
    JPS537149B2|1975-08-18|1978-03-15|||
    JPS5622258B2|1975-09-13|1981-05-23|||
    US4182778A|1978-05-17|1980-01-08|General Foods Corporation|Encapsulation of vitamin and mineral nutrients|
    US4382924A|1980-06-25|1983-05-10|The Procter & Gamble Company|Palatable composition containing oil or oil-like materials|
    US5409905A|1981-01-05|1995-04-25|Eby, Iii; George A.|Cure for commond cold|
    US4469674A|1981-09-03|1984-09-04|Richardson-Vicks Inc.|Stable oral compositions containing zinc and fluoride compounds|
    US4452821A|1981-12-18|1984-06-05|Gerhard Gergely|Confectionery product, particularly chewing gum, and process for its manufacture|
    DE3436452A1|1984-10-05|1986-04-10|Bayer Ag, 5090 Leverkusen|ANTIMYCOTIC AGENT|
    US4933183A|1984-10-05|1990-06-12|Warner-Lambert Company|Novel drug delivery system for mineral supplements|
    KR870008536A|1986-03-17|1987-10-19|우다다 가쓰히로|Oil or fat coating materials and preparation method thereof|
    US4695463A|1985-05-24|1987-09-22|Warner-Lambert Company|Delivery system for active ingredients and preparation thereof|
    US4778676A|1985-12-20|1988-10-18|Warner-Lambert Company|Confectionery delivery system for actives|
    JPH0747531B2|1986-06-27|1995-05-24|ライオン株式会社|Oral composition|
    FI77573C|1987-05-08|1989-04-10|Orion Yhtymae Oy|New texture.|
    US5013716A|1988-10-28|1991-05-07|Warner-Lambert Company|Unpleasant taste masking compositions and methods for preparing same|
    US5204029A|1989-09-25|1993-04-20|Morgan Food Products, Inc.|Methods of encapsulating liquids in fatty matrices, and products thereof|
    FI88247C|1989-11-17|1993-04-26|Xyrofin Oy|HAORDKARAMELL INNEHAOLLANDE XYLITOL OCH FOERFARANDE FOER FRAMSTAELLNING AV DENNA|
    US4966779A|1989-12-21|1990-10-30|Basf Corporation|Stable, water miscible emulsion comprising a fat-soluble vitamin|
    US5230913A|1991-03-01|1993-07-27|Nabisco, Inc.|Fat mimetic having mineral core with fatty coating|
    CA2143439A1|1992-09-03|1994-03-17|Seang H. Yiv|Taste-masking pharmaceutical compostiions and methods for making the same|
    JPH07242568A|1994-03-04|1995-09-19|Eisai Co Ltd|Pharmaceutical preparation for masking bitterness|
    US5582855A|1994-07-01|1996-12-10|Fuisz Technologies Ltd.|Flash flow formed solloid delivery systems|
    US5554380A|1994-08-04|1996-09-10|Kv Pharmaceutical Company|Bioadhesive pharmaceutical delivery system|
    US5728403A|1994-10-05|1998-03-17|The Board Of Regents Of The University Of Nebraska|Coating technology for taste masking orally administered bitter drugs|
    EP0732064B1|1995-03-15|2001-06-06|Kao Corporation|Use of a bitterness relieving agent|
    JP3418274B2|1995-06-05|2003-06-16|日本化薬株式会社|Tablets with good oral feel|
    US5578336A|1995-06-07|1996-11-26|Monte; Woodrow C.|Confection carrier for vitamins, enzymes, phytochemicals and ailmentary vegetable compositions and method of making|
    US6217910B1|1995-07-21|2001-04-17|Daiichi Pharmaceutical Co., Ltd.|Granular preparation and producing process thereof|
    JPH09103275A|1995-10-09|1997-04-22|Riken Vitamin Co Ltd|Tablet confection containing galenical extract-compounded microcapsule|
    US5707670A|1996-08-29|1998-01-13|The Procter & Gamble Company|Use of bilayer forming emulsifiers in nutritional compositions comprising divalent mineral salts to minimize off-tastes and interactions with other dietary components|
    US5897891A|1996-11-18|1999-04-27|Godfrey; John C.|Flavorful zinc compositions for oral use incorporating copper|
    US6482465B1|1997-06-24|2002-11-19|Biovail Technologies Ltd.|Positive hydration method of preparing confectionery and product therefrom|US5270183A|1991-02-08|1993-12-14|Beckman Research Institute Of The City Of Hope|Device and method for the automated cycling of solutions between two or more temperatures|
    US6455096B1|1998-04-28|2002-09-24|Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo|Hard candy with a relatively-high moisture and hardness, and process of the same|
    US9387168B2|1999-09-20|2016-07-12|Jack Barreca|Chewing gum with tomatidine|
    US9253991B2|1999-09-20|2016-02-09|Jack Barreca|Chewing gum with B vitamins|
    AU3885201A|1999-09-20|2001-04-24|Mastercare|Diet and weight control gum and sucker|
    US6838098B2|2000-09-07|2005-01-04|Cadbury Adams Usa, Llc|Continuous formation of center filled gum|
    US6623266B2|2001-01-19|2003-09-23|Cadbury Adams Usa Llc|Apparatus for making a center-filled gum lollipop with hard candy shell|
    US20040013732A1|2001-09-25|2004-01-22|Michael Farber|Starch-based delivery system for creatine|
    US7067150B2|2002-04-16|2006-06-27|Scepter Holdings, Inc.|Delivery systems for functional ingredients|
    US20080160086A1|2004-02-19|2008-07-03|Scepter Holdings, Inc.|Delivery Systems For Calcium|
    GB0326492D0|2003-11-14|2003-12-17|Cadbury Schweppes Plc|Liquid-filled confectionery compositions|
    US20060286201A1|2004-08-25|2006-12-21|Cadbury Adams Usa Llc.|Multi-modality functional ingredients in chewing gum compositions|
    US20060280837A1|2004-08-25|2006-12-14|Cadbury Adams Usa Llc.|Multi-modality sensations in chewing gum compositions|
    US20070148286A1|2004-08-25|2007-06-28|Cadbury Adams Usa Llc.|Liquid-filled chewing gum composition|
    US20060280834A1|2004-08-25|2006-12-14|Cadbury Adams Usa, Llc.|Center-filled chewing gum composition|
    US20060280835A1|2004-08-25|2006-12-14|Cadbury Adams Usa Llc.|Multi-modality flavored chewing gum compositions|
    CA2578258C|2004-08-25|2012-11-13|Cadbury Adams Usa Llc|Liquid-filled chewing gum composition|
    US20070148284A1|2004-08-25|2007-06-28|Cadbury Adams Usa Llc.|Liquid-filled chewing gum|
    US7727565B2|2004-08-25|2010-06-01|Cadbury Adams Usa Llc|Liquid-filled chewing gum composition|
    US20080014302A1|2004-08-25|2008-01-17|Cadbury Adams Usa Llc|Multi-region chewing gum composition including isomalt gum region|
    US20060263475A1|2004-08-25|2006-11-23|Cadbury Adams Usa, Llc.|Center-filled chewing gum composition|
    US20060280836A1|2004-08-25|2006-12-14|Cadbury Adams Usa Llc.|Multi-modality tastes in chewing gum compositions|
    US7641926B2|2004-08-25|2010-01-05|Cadbury Adams Usa, Llc|Liquid-filled chewing gum composition|
    US20060153949A1|2005-01-11|2006-07-13|Cadbury Adams Usa Llc.|Edible compositions containing swellable polymers|
    ES2573863T3|2005-05-23|2016-06-10|Intercontinental Great Brands Llc|Confectionery composition that includes an elastomeric component, a cooked saccharide component and a food acid|
    JP2009532067A|2006-04-05|2009-09-10|キャドバリーアダムスユーエスエーエルエルシー|Effect of calcium phosphate complex on phagocytosis|
    US8133475B2|2006-04-05|2012-03-13|Cadbury Adams Usa, Llc|Calcium phosphate complex in acid containing chewing gum|
    RU2421207C2|2006-04-05|2011-06-20|КЭДБЕРИ АДАМС ЮЭсЭй ЛЛС|Oral composition for improving subsurface remineralisation of denal enamel in mammal|
    EP2037746A4|2006-06-29|2010-09-22|Martek Biosciences Corp|Sweetened oil compositions and methods of making|
    US20080063748A1|2006-09-08|2008-03-13|Cadbury Adams Usa Llc.|Center-fill confectionery and chewing gum compositions containing suspended saccharide particles|
    US20080166449A1|2006-11-29|2008-07-10|Cadbury Adams Usa Llc|Confectionery compositions including an elastomeric component and a saccharide component|
    TW201906535A|2017-05-23|2019-02-16|日商大正製藥股份有限公司|candy|
    法律状态:
    2003-03-11| AS| Assignment|Owner name: ADAMS CONFECTIONERY CORP., ILLINOIS Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:WARNER-LAMBERT COMPANY;REEL/FRAME:013804/0477 Effective date: 20021209 |
    2003-03-19| AS| Assignment|Owner name: ADAMS USA INC., DELAWARE Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:ADAMS CONFECTIONERY CORP.;REEL/FRAME:013852/0652 Effective date: 20021209 |
    2003-06-02| AS| Assignment|Owner name: CADBURY ADAMS USA LLC, NEW JERSEY Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:ADAMS USA INC.;REEL/FRAME:014108/0261 Effective date: 20030330 |
    2011-02-23| AS| Assignment|Owner name: KRAFT FOODS GLOBAL, INC., ILLINOIS Free format text: MERGER;ASSIGNOR:CADBURY ADAMS USA LLC;REEL/FRAME:025833/0596 Effective date: 20101222 |
    2011-03-28| AS| Assignment|Owner name: KRAFT FOODS GLOBAL BRANDS LLC, ILLINOIS Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:KRAFT FOODS GLOBAL, INC.;REEL/FRAME:026034/0923 Effective date: 20110101 |
    2011-12-21| STCF| Information on status: patent grant|Free format text: PATENTED CASE |
    2014-02-03| AS| Assignment|Owner name: INTERCONTINENTAL GREAT BRANDS LLC, NEW JERSEY Free format text: CHANGE OF NAME;ASSIGNOR:KRAFT FOODS GLOBAL BRANDS LLC;REEL/FRAME:032152/0215 Effective date: 20130515 |
    2015-07-10| FPAY| Fee payment|Year of fee payment: 4 |
    2019-09-02| FEPP| Fee payment procedure|Free format text: MAINTENANCE FEE REMINDER MAILED (ORIGINAL EVENT CODE: REM.); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY |
    2020-02-17| LAPS| Lapse for failure to pay maintenance fees|Free format text: PATENT EXPIRED FOR FAILURE TO PAY MAINTENANCE FEES (ORIGINAL EVENT CODE: EXP.); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY |
    2020-02-17| STCH| Information on status: patent discontinuation|Free format text: PATENT EXPIRED DUE TO NONPAYMENT OF MAINTENANCE FEES UNDER 37 CFR 1.362 |
    2020-03-10| FP| Lapsed due to failure to pay maintenance fee|Effective date: 20200110 |
    优先权:
    申请号 | 申请日 | 专利标题
    US5564797P| true| 1997-08-14|1997-08-14||
    US09/126,480|US6242019B1|1997-08-14|1998-07-30|Taste modified hard confectionery compositions containing functional ingredients|
    US09/784,980|US8092826B2|1997-08-14|2001-02-16|Taste modified hard confectionery compositions containing functional ingredients|US09/784,980| US8092826B2|1997-08-14|2001-02-16|Taste modified hard confectionery compositions containing functional ingredients|
    US13/310,139| US20120141654A1|1997-08-14|2011-12-02|Taste modified hard confectionery compositions containing functional ingredients|
    [返回顶部]