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Chewing gums containing allulose

A technology of allulose and chewing gum, applied in the direction of chewing gum, food science, application, etc., can solve the problem of low calorie

Active Publication Date: 2018-06-08
WM WRIGLEY JR CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it is a sugar, allulose is probably not cariogenic, does not cause significant gastrointestinal disturbances, and is low in calories

Method used

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  • Chewing gums containing allulose
  • Chewing gums containing allulose
  • Chewing gums containing allulose

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0054] II. Example

[0055] The following examples and comparative examples of the invention are provided by way of illustration and illustration.

[0056] The formulations listed in Table 1 include various sugar-type formulations in which allulose may be added to chewing gum after dissolving psicose in water and mixing with various aqueous solvents. Additionally, allulose syrups are available from commercial suppliers with different ranges of solids. Adjusting the solids content can alter the physical properties (ie, viscosity) of the psicose syrup to achieve desired processing characteristics or product performance.

[0057] Table 1

[0058] weight percentage

[0059]

Embodiment 1

[0061] Allulose powder can be added directly to the gum.

Embodiment 2

[0063] A 160 gram portion of allulose can be dissolved in 40 grams of water at 40°C to make an 80% solution and added to the chewing gum.

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PUM

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Abstract

Chewing gums containing allulose and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% of a gum base, about 0.1% to about 10% of a flavoring agent and allulose, the allulose being part or all of the bulk sweetener in the gum. The allulose provides the gum with unique properties; and the gum is low in calories and may be non-cariogenic. In other embodiments, the allulose is co-dried with other sweeteners or co-evaporated with other sweeteners or with plasticizing syrup to produce unique sweetening ingredients and syrup for gum.

Description

technical field [0001] The present invention relates to improved compositions for chewing gum. More specifically, the present invention relates to the improvement of chewing gum by using specific bulking agents in sugar-containing and non-sugar chewing gum products to provide improved texture, moisture absorption characteristics and improved shelf-life characteristics. The improved chewing gum composition can also be used in various chewing gum products, such as sugar and sugarless chewing gum and bubble gum. Background technique [0002] In recent years, efforts have been made to replace the sugar and syrup typically present in chewing gum with other carbohydrates and non-carbohydrates. Sugar-free or sugar-free gums, which are becoming more popular, use sugar alcohols or polyols instead of sugar and syrups. The most popular polyols are sorbitol, mannitol and xylitol. New technologies are being used to develop new polyols to replace these polyols. The new polyols have a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G4/10
CPCA23G4/10A23G4/08A23G4/205
Inventor 大卫·G·巴卡洛许嘉华安德里·哈塞鲁
Owner WM WRIGLEY JR CO
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