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Chewing gum compositions and methods of making thereof

A technology for chewing gum and composition, which is applied in the directions of chewing gum, food science, application, etc., and can solve the problems of decreased flavor experience and the like

Inactive Publication Date: 2015-04-29
INTERCONTINENTAL GREAT BRANDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The result is a reduced flavor experience for consumers

Method used

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  • Chewing gum compositions and methods of making thereof
  • Chewing gum compositions and methods of making thereof
  • Chewing gum compositions and methods of making thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0142] Example 1 Comparison of sugar-free chewing gum with chewy boiled candy vs. no boiled candy: mechanical chewing extraction method for rate and intensity of early flavor release

[0143] In this example, a sugar-free chewing gum comprising a chewy boiled candy (Example (Ex.) 1) was prepared from the ingredients listed in Table 1 below, and its flavor release was compared to that containing similar ingredients. However, a conventional chewing gum formulation control (Comparative Example CE) without boiled candy was compared.

[0144] Table 1

[0145]

[0146] Preparation of Chewy Boiled Candies

[0147] The boiled candies were prepared by combining mannitol powder and maltitol syrup with water and cooking in a kettle under vacuum to a final temperature of about 135°C to evaporate excess water. Once the temperature of the cook mixture reaches below 100°C, the melted fat, emulsifier and hydrated gelatin are added and mixing continued for several minutes. Flavors ar...

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PUM

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Abstract

Chewing gum compositions comprising a chewy cooked candy ingredient exhibit improved flavor release.

Description

technical field [0001] The present disclosure relates generally to chewing gum, and more particularly to chewing gum containing cooked candy ingredients. Background technique [0002] A well-known problem in the chewing gum art is that the elastomeric portion of the chewing gum base attracts flavors, sensates and other additives with hydrophobic properties and delays their release, especially is in the early stages of the chewing process. The result is a reduced flavor experience for the consumer. [0003] There remains a need in the art to provide chewing gums that provide sufficient release of flavors, sweeteners, and other ingredients during the first few bites of the chewing process. There also remains a need in the art for chewing gums that exhibit a substantial release of flavors early in the chewing process. Contents of the invention [0004] In one embodiment, a chewing gum product comprises a chewing gum composition comprising a gum base; and a chewy boiled con...

Claims

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Application Information

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IPC IPC(8): A23G4/06A23G4/10
CPCA23G4/06A23G4/10A23G4/20A23G4/205A23V2002/00
Inventor K·卡布西L·斯卡罗拉
Owner INTERCONTINENTAL GREAT BRANDS
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