Nonlinear rheology of chewing gum and gum base

Abstract

A method of selecting a commercially viable chewing gum including testing a chewing gum using nonlinear rheology, compiling rheological data from the nonlinear rheology, and then comparing the rheological data obtained to rheological data ranges of commercially acceptable chewing gum. The nonlinear rheology can include large amplitude oscillatory shear test, start-up of steady uniaxial extension test, and uniaxial compression test (lubricated or unlubricated) and relaxation.

Description

Background of the invention [0001] The present invention relates to the rheological properties of chewing gum and gum base. More specifically, the present invention relates to nonlinear rheological testing of chewing gum and gum base. [0002] An important property of chewing gum and gum base is texture. Tests for determining texture or texture-related properties can be divided into objective tests performed by instruments and sensory tests performed by humans. [0003] In the early stages of research and development of a new chewing gum or gum base formulation, sensory testing with human subjects may be too expensive or not feasible. Especially if the formulation contains new, cutting-edge ingredients that have not yet been approved, objective testing without humans chewing or ingesting the gum is required. Additionally, new ingredients can be very expensive to produce even in small quantities, so there is a need to be able to test new chewing gum or gum base formulations ...

AI Technical Summary

Problems solved by technology

[0005] One problem with performing SAOS rheological testing in the linear viscoelastic region is that for gums and gum bases that undergo nonlinear large, complex and unstable deformations during chewing, processing, manufacturing or even bubble formation For materials of different types, linear rheological tests cannot adequately describe the deformation that occurs in those cases

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