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Flavor pre-blends for chewing gum, methods of making flavor pre-blends and chewing gum compositions thereof

A technology of chewing gum and gum base, which is applied in application, chewing gum, food science, etc., and can solve problems such as low-efficiency release or delayed release of flavors, and reduced taste experience

Inactive Publication Date: 2014-01-01
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The result is an inefficient or delayed release of flavor and a reduced taste experience

Method used

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  • Flavor pre-blends for chewing gum, methods of making flavor pre-blends and chewing gum compositions thereof
  • Flavor pre-blends for chewing gum, methods of making flavor pre-blends and chewing gum compositions thereof
  • Flavor pre-blends for chewing gum, methods of making flavor pre-blends and chewing gum compositions thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0127] The preparation of the flavor premix is ​​completely performed at a temperature lower than the boiling point of the hydrophilic part, specifically less than or equal to 85°C, specifically less than or equal to about 80°C, and more specifically less than or equal to about 75°C. ℃.

[0128] Chewing gum composition

[0129] Generally, chewing gum includes a gum base; optional bulk sweeteners; and a flavor premix as described above. When used, independent of the ingredients of the gum base and flavor premix, the bulk sweetener of the chewing gum can be sugar-based or sugar-free The incremental sweeteners, specifically sugar-free.

[0130] Based on the total weight of the chewing gum, the amount of the flavor premix present in the chewing gum composition may be about 1 to about 60 wt%, specifically about 5 to about 50 wt%, more specifically about 8 to about 40, still more specifically about 10 to about 30 wt%, and still more specifically about 12 to about 25 wt%.

[0131] Bulk s...

Embodiment 1

[0225] Example 1. Sugar-fee chewing gum; humectant

[0226] Sugar-free chewing gums including flavor premixes containing humectants (glycerin or propylene glycol) were prepared from the ingredients listed in Tables 1a-1d below.

[0227] Table 1a. Maltitol syrup / mannitol powder flavor premix

[0228]

[0229] Table 1b. Maltitol syrup / maltitol powder flavor premix

[0230]

[0231] Table 1c. Hydrogenated starch hydrolysate syrup / mannitol powder flavor premix

[0232]

[0233] Table 1d. Hydrogenated starch hydrolysate syrup / maltitol powder flavor premix

[0234]

[0235] Preparation of flavor premix

[0236] Prepare flavor premix by melting fat and emulsifier. The maltitol or HSH syrup and glycerin or propylene glycol are warmed (~65-80°C), and the mannitol or maltitol powder is dissolved in the syrup mixture with mixing. The melted fat / emulsifier is added to the sweetener mixture and mixed until a homogeneous mixture is formed. The homogeneous mixture is cooled, and with mixing, the fl...

Embodiment 2

[0239] Example 2. Confectionery chewing gum; hydrocolloid or humectant

[0240] Confectionery chewing gums were prepared from the ingredients listed in Table 2 below, including flavor premixes containing humectants (glycerin or propylene glycol) or gelatin.

[0241] Table 2.

[0242]

[0243] Preparation of flavor premix

[0244] When gelatin is used, the gelatin is prepared as a 40% prehydrated component in water. The fat is melted together with the emulsifier. If using corn syrup or maltitol syrup, warm it with glycerin and / or water (~65-80°C) and dissolve the sucrose powder in the syrup mixture with mixing. When using gelatin, add gelatin and mix until homogeneous. The melted fat / emulsifier is added to the sweetener mixture and mixed until a homogeneous mixture is formed. The homogeneous mixture is cooled, and with mixing, the flavor premix flavor and optional food acidity agent are added to the homogeneous mixture to form a flavor premix.

[0245] Preparation of chewing gum ...

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Abstract

Disclosed include flavor pre-blends for use in chewing gum to impart improved chewing texture and flavor release. The flavor pre-blend includes hydrophilic and lipophilic ingredients.

Description

Technical field [0001] The present disclosure relates generally to chewing gums, and more specifically, to chewing gums that include flavor premixes. Background technique [0002] Traditional chewing gums are made using bulking agents in the form of crystalline powder, such as crystalline sugar, sorbitol or mannitol. Generally speaking, chewing gums are designed to have a certain chewing texture throughout most of the chewing time. However, the fact that the initial bite temperature of the chewing gum occurs when the gum pieces are at room temperature (~22 to 25°C) makes the design of the target chewing texture complicated. As consumers continue to chew the gum pieces, the gum reaches human body temperature (37°C). If the gum composition is designed to chew soft during the initial bite ("just right" chewing), then as the temperature increases, during the later chewing phase, the chewing gum may Becomes softer than "just right" chew. Therefore, in order to design for the targe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G4/06
CPCA23G4/205A23V2002/00A23G4/10A23V2200/15A23V2250/02A23V2250/194A23V2250/6406A23V2250/6416A23V2250/6418
Inventor B·坎贝尔A·高恩卡尔K·卡布西S·卡尔D·利文森Y·王S·扎哈尔金S·兹比鲁特
Owner INTERCONTINENTAL GREAT BRANDS LLC
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