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 Title: |
US3912817:
Gum product and method of making the same
[ Derwent Title ]
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| Country: |
US United States of America
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| Inventor: |
Sapsowitz, Melvin L.; Clarks Summit, PA
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| Assignee: |
Topps Chewing Gum, Incorporated, Brooklyn, NY
other patents from TOPPS CHEWING GUM, INCORPORATED (580565) (approx. 9)
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| Published / Filed: |
1975-10-14
/ 1975-01-13
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| Application Number: |
US1975000540530
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| IPC Code: |
Advanced:
A23G 4/00;
A23G 4/04;
Core:
A23G 4/02;
more...
IPC-7:
A23G 3/30;
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| ECLA Code: |
A23G4/00; A23G4/04R;
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| U.S. Class: |
Current:
426/005;
Original:
426/005;
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| Field of Search: |
426/3-6
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| Priority Number: |
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| Abstract: |
A chewing gum having a smooth, fine-grained, flaccid skin, nougat-like interior, and having improved shelf life made by providing a gum mixture having from between about 4% to about 8% free water, and containing any of a variety of conventional chewing gum bases, the base comprising not less than about 12% by weight of the total composition, sugar, coloring and flavoring, the mixture is heated to a temperature range of from about 60°C to about 80°C, and the heated liquid mass thereafter poured or extruded into the final desired form, cooled and permitted to age.
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| Attorney, Agent or Firm: |
Basseches, Mark T. ;
Basseches, Paula T. ;
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| Primary / Asst. Examiners: |
Hunter, Jeanette M.;
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| INPADOC Legal Status: |
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Family Legal Status Report
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| Parent Case: |
This application is a continuation-in-part of my application Ser. No. 403,152, filed Oct. 3, 1973, now U.S. Pat. No. 3,862,338 entitled Cast Chewing Gum Article and Method of Making the Same, which is a continuation-in-part of my application Ser. No. 170,634, filed Aug. 10, 1971, entitled Cast Chewing Gum Article and Method of Making the Same (now abandoned).
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| Family: |
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First Claim:
Show all 4 claims |
What is claimed is:
1. The method of making an improved chewing gum product which comprises mixing gum base in an amount not less than about 12% by weight, flavoring, and an added sugar component, said mixture being characterized by a total free water content in the range of from about 4 to about 8% by weight and being capable of being melted to a viscosity under about one million cps by being heated to a temperature in the range of from about 60°C to about 80°C, heating said gum mixture to a temperature range of from about 60°C to about 80°C to reduce the viscosity of said mixture to a value below about one million cps, thereafter forming said mixture into a desired finished shape while in a liquid phase and, thereafter cooling said shaped gum and permitting the same to age, thereby producing a shaped chewing gum having a relatively impervious fine grained yieldable surface skin surrounding a nougat-like interior.
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| Background / Summary: |
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| Drawing Descriptions: |
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| Description: |
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| Forward References: |
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