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A kind of chewing gum containing gelatin-octenyl starch succinate-l-menthol microcapsules and preparation method thereof

A technology of octenyl succinic acid and starch ester, which is applied in the field of chewing gum and achieves the effects of prolonged oral cavity residence time, simple preparation method and increased cooling sensation

Active Publication Date: 2020-10-09
上海松皓生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chewing gum has always had many problems in maintaining its own flavor. How to keep the flavor in chewing gum in the mouth for a longer period of time has always been a problem that merchants are looking forward to solving. Once this problem is solved, it may usher in a new era big business opportunity

Method used

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  • A kind of chewing gum containing gelatin-octenyl starch succinate-l-menthol microcapsules and preparation method thereof
  • A kind of chewing gum containing gelatin-octenyl starch succinate-l-menthol microcapsules and preparation method thereof
  • A kind of chewing gum containing gelatin-octenyl starch succinate-l-menthol microcapsules and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for chewing gum containing gelatin-octenyl starch succinate-L-menthol microcapsules, comprising the following steps:

[0027] (1) Put 20 parts of polyvinyl acetate in a constant temperature incubator to maintain a humidity of 40% rh, control the temperature at 50° C. and soften for 3 hours for later use.

[0028] (2) The weight ratio of fructose syrup is 15 parts, the weight ratio of sorbitol is 60 parts, and the weight ratio of glycerin is 2 parts, which are respectively added in the polyvinyl acetate softened in the step (1) as auxiliary materials, polyacetic acid The weight ratio of vinyl ester is 20 parts, heat preservation under the condition of 50-60°C, the auxiliary materials and polyvinyl acetate are mixed and stirred first during operation, and the weight ratio of gelatin-octenyl succinic acid starch-L-menthol microcapsules is 3 Parts, added as essence, heat the blended and mixed polyvinyl acetate ingredients to 80-90°C, condense and cool, ...

Embodiment 2

[0035] (1) Put 20 parts of gum base in a constant temperature incubator to maintain a humidity of 50% rh, and control the temperature at 60° C. to soften for 4 hours for later use.

[0036] (2) The weight ratio of fructose syrup is 20 parts, the weight ratio of sorbitol is 55 parts, and the weight ratio of glycerin is 1 part, which are respectively added to the softened polyvinyl acetate in step (1) as auxiliary materials, polyacetic acid The weight ratio of vinyl ester is 20 parts, keep warm at 50-60°C, the auxiliary materials and polyvinyl acetate are mixed and stirred first during operation, the weight ratio of gelatin-octenyl succinic acid starch ester-L-menthol microcapsules It is 4 parts, added as essence, heat the blended and mixed polyvinyl acetate ingredients to 80-90°C, condense and cool, put the polyvinyl acetate containing auxiliary materials into an extruder and squeeze out The strip-shaped sugar base with tight structure and smooth surface is repeatedly extruded ...

Embodiment 3

[0039] (1) Put 20 parts of polyvinyl acetate in a constant temperature incubator to maintain a humidity of 60% rh, control the temperature at 70° C. and soften for 5 hours for later use.

[0040] (2) The weight ratio of fructose syrup is 22 parts, the weight ratio of sorbitol is 50 parts, and the weight ratio of glycerin is 3 parts, which are respectively added to the softened gum base in step (1) as auxiliary materials, polyvinyl acetate The weight ratio of 20 parts, heat preservation under the condition of 50 ~ 60 ℃, the auxiliary materials and polyvinyl acetate are mixed and stirred first during operation, and the weight ratio of gelatin-octenyl succinic acid starch ester-L-menthol microcapsules is 5 Parts, added as essence, heat the blended and mixed polyvinyl acetate ingredients to 80-90°C, condense and cool, put the polyvinyl acetate containing auxiliary materials into an extruder and extrude, and the extruded tissue is tight , strip-shaped sugar base with a smooth surfa...

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Abstract

The invention discloses chewing gum containing gelatin-octenyl succinic anhydride modified starch-L-menthol microcapsules. The chewing gum is prepared from the following components in parts by weight: 10-20 parts of polyvinyl acetate, 10-20 parts of high fructose syrup, 50-60 parts of sorbitol, 1-3 parts of glycerinum and 1-5 parts of the gelatin-octenyl succinic anhydride modified starch-L-menthol microcapsules. The invention further provides a method for preparing the chewing gum. The method comprises the following steps of respectively adding auxiliaries into softened the polyvinyl acetate; conducting mixing and stirring; adding the gelatin-octenyl succinic anhydride modified starch-L-menthol microcapsules into the mixture; conducting heating to 80-90 DEG C; conducting condensation and cooling; conducting extrusion in an extruding machine; and conducting cut-forming, packaging, cooling and aging to obtain a finished product. The chewing gum has long duration in the oral cavity with more cool feeling. Furthermore, the preparation method is simple, has relatively low production cost, and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of food and relates to a chewing gum, in particular to a chewing gum containing gelatin-octenyl starch succinate-L-menthol microcapsules and a preparation method thereof. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for the taste of food. Traditional processing technology can no longer meet people's requirements, and microencapsulation technology has solved the defects of traditional technology well. The microencapsulation of flavors and fragrances has the following effects: prevent the volatilization of flavor components and reduce the loss of flavor; reduce the contact between flavor substances and the external environment, thereby preventing deterioration; make flavor substances have slow release or controlled release; convert liquid essence into Solid powder, making it more convenient to use in food processing and food formulation. The consumpt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G4/06A23G4/20A23P10/30A23L29/219A23L29/281A23L27/00A23L27/20
CPCA23G4/06A23G4/20A23V2002/00A23V2200/15A23V2200/224A23V2200/222A23V2250/606A23V2250/61A23V2250/642
Inventor 冯涛王慧庄海宁陈忠秋王文欣王旭增赵宇曾小兰张三丰王晶晶吴阳童彦尊
Owner 上海松皓生物科技有限公司
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