US4466983A
Expired / Lapsed
US
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Substantially non-aqueous semi-liquid center-fill
Assignee: Warner Lambert Co LLC
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Filing: 1983-02-04
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Granted: 1984-08-21
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Expires: 2003-02-04
Abstract
Abstract A center-filled confectionery or chewing gum composition having an outer shell enclosing a cavity, and a sugarless, substantially non-aqueous semi-liquid center-fill within said cavity, said liquid center-fill comprising. (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to about 50% sorbitol solution; (c) about 20 to 50% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; Wherein the total water content of the center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill. A method of making the center-fill is also disclosed.
Inventors
- 👤 Ralph Cifrese
- 👤 Mario W. Medri
- 👤 Leonard P. Abbazia
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 11:47
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/42; A23G3/38; A23G3/50; A23G3/54; A23G4/00; A23G4/02; A23G4/04; A23G4/043; A23G4/06; A23G4/10; A23G4/18; A23G4/20; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
84 words
A center-filled, chewing gum composition having an outer shell enclosing a cavity, and a sugarless, semi-liquid center-fill within said cavity, said semi-liquid center-fill comprising: (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to 50% sorbitol solution; (c) about 20 to about 40% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.
Claim 2
Dependent Claim
84 words
A center-filled, chewing gum composition having an outer shell enclosing a cavity, and a sugarless, semi-liquid center-fill within said cavity, said semi-liquid center-fill comprising: (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to 50% sorbitol solution; (c) about 20 to about 40% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.
Claim 3
Dependent Claim
50 words
The sugarless center-filled composition of claim 1 wherein the said semi-liquid center-fill has a hydrogenated starch hydrolysate content of about 30.0 to about 40%, a sorbitol solution content of about 30.0 to about 40%, and a glycerin content of about 30.0% to about 40%, by weight of the semi-liquid center-fill.
Claim 4
Dependent Claim
35 words
A center-filled composition of claim 1 wherein the center-fill has a hydrogenated starch hydrolysate content of 33.3%, a sorbitol solution of about 33.3% and a glycerin content of about 33.3%, by weight of the center-fill.
Claim 5
Dependent Claim
42 words
The composition of claim 1 wherein the flavor is selected from the group consisting of peppermint oil, cinnamon oil, oil of wintergreen (methylsalicylate), lemon oil, orange oil, grape oil, lime oil, grapefruit oil, apple essence, strawberry essence, cherry essence and pineapple essence.
Claim 6
Dependent Claim
11 words
The composition of claim 1 wherein further comprising an artificial sweetener.
Claim 7
Dependent Claim
73 words
A semi-liquid center-fill composition for use in chewing gums, confectioneries and medicaments, comprising: (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to about 50% sorbitol solution; (c) about 20 to about 40% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; wherein the total water content of the semi-liquid center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill.
Claim 8
Dependent Claim
73 words
A semi-liquid center-fill composition for use in chewing gums, confectioneries and medicaments, comprising: (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to about 50% sorbitol solution; (c) about 20 to about 40% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; wherein the total water content of the semi-liquid center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill.
Claim 9
Dependent Claim
32 words
The semi-liquid center-fill composition of claim 6 wherein the amount of hydrogenated starch hydrolysate, sorbitol solution and glycerin are each present in the amount of 33.3% by weight of the semi-liquid center-fill.
Claim 10
Dependent Claim
46 words
The semi-liquid center-fill composition of claim 6 wherein the flavor is selected from the group consisting of peppermint oil, spearmint oil, cinnamon oil, oil of wintergreen (methylsalicylate), lemon oil, orange oil, grape oil, lime oil, grapefruit oil, apple essence, strawberry essence, cherry essence and pineapple essence.
Claim 11
Independent Claim
96 words
A method of making a sugarless semi-liquid, substantially non-aqueous center-fill, useful in vehicles such as chewing gums, confectioneries and medicaments, comprising, (a) heating a mixture of hydrogenated starch hydrolysate, sorbitol and glycerin to a temperature above 150° C. for a time sufficient to substantially drive off bound and free water to a level of about 5% or less by weight of the center-fill; (b) cooling the hot mixture to about 75° C. or less at which time flavoring may optionally be added; (c) further cooling the mixture to a temperature at which a semi-liquid center-fill remains.
Claim 12
Independent Claim
96 words
A method of making a sugarless semi-liquid, substantially non-aqueous center-fill, useful in vehicles such as chewing gums, confectioneries and medicaments, comprising, (a) heating a mixture of hydrogenated starch hydrolysate, sorbitol and glycerin to a temperature above 150° C. for a time sufficient to substantially drive off bound and free water to a level of about 5% or less by weight of the center-fill; (b) cooling the hot mixture to about 75° C. or less at which time flavoring may optionally be added; (c) further cooling the mixture to a temperature at which a semi-liquid center-fill remains.
Claim 13
Independent Claim
79 words
A method of making a chewing gum having a sugarless, substantially non-aqueous semi-liquid center-fill comprising, filling a chewing gum cavity with a semi-liquid center-fill comprising, (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to about 50% sorbitol solution; (c) about 20 to about 40% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; wherein the water content of a center-fill is 5% or less, all percents by weight of the center-fill.
Claim 14
Independent Claim
79 words
A method of making a chewing gum having a sugarless, substantially non-aqueous semi-liquid center-fill comprising, filling a chewing gum cavity with a semi-liquid center-fill comprising, (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to about 50% sorbitol solution; (c) about 20 to about 40% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; wherein the water content of a center-fill is 5% or less, all percents by weight of the center-fill.
Claim 15
Dependent Claim
83 words
A center-filled confectionery composition having an outer shell enclosing a cavity, and a sugarless, semi-liquid center-fill within said cavity, said semi-liquid center-fill comprising, (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to 50% sorbitol solution; (c) about 20 to about 40% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.
Claim 16
Dependent Claim
83 words
A center-filled confectionery composition having an outer shell enclosing a cavity, and a sugarless, semi-liquid center-fill within said cavity, said semi-liquid center-fill comprising, (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to 50% sorbitol solution; (c) about 20 to about 40% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.
Claim 17
Dependent Claim
45 words
The center-filled composition of claim 11 wherein the flavor is selected from the group consisting of peppermint oil, spearmint oil, cinnamon oil, oil of wintergreen (methylsalicylate), lemon oil, orange oil, grape oil, lime oil, grapefruit oil, apple essence, strawberry essence, cherry essence and pineapple essence.
Claim 18
Independent Claim
83 words
A method of making a confectionery composition having a sugarless, substantially non-aqueous semi-liquid center-fill comprising, filling the confectionery with a semi-liquid center-fill comprising, (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to 50% sorbitol solution; (c) about 20 to about 40% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.
Claim 19
Independent Claim
83 words
A method of making a confectionery composition having a sugarless, substantially non-aqueous semi-liquid center-fill comprising, filling the confectionery with a semi-liquid center-fill comprising, (a) about 30 to about 50% hydrogenated starch hydrolysate; (b) about 30 to 50% sorbitol solution; (c) about 20 to about 40% glycerin; (d) optionally a flavor in a sufficient amount to impart its taste; wherein the total water content of the semi-liquid center-fill is less than about 5%, the percents being based on the weight of the semi-liquid center-fill.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1987-08-21 | 1988-02-20 | 1988-08-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-08-21 | 1992-02-20 | 1992-08-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-08-21 | 1996-02-20 | 1996-08-21 | $7700.00 | Window Closed / Lapsed |