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A kind of cellulose-based slow-release chewing gum and its preparation method

A cellulose-based, chewing gum technology, used in chewing gum, food ingredients as taste modifiers, food ingredients functions, etc., can solve the problems of breath freshness limitation, difficult to clean, non-degradable, etc., to improve chewing experience, increase friction, The effect of reducing pollution

Active Publication Date: 2022-05-24
哈工大机器人(山东)智能装备研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chewing gum contains about 20-25% gum base. These gum bases are usually very viscous, difficult to clean, and cannot be degraded within a few years. Their extensive use will not only become a carrier of infectious diseases but also cause environmental pollution.
[0003] Spices, flavorings and other water-soluble components in chewing gum are substances that remove bad breath, freshen breath, and impart flavor to chewing gum. They are easily soluble in saliva, and the taste will quickly dissipate at the beginning of chewing, resulting in a certain degree of restriction on its breath-fresh function.

Method used

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  • A kind of cellulose-based slow-release chewing gum and its preparation method

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Embodiment 1

[0043] A cellulose-based slow-release chewing gum, the chewing gum is a sphere, and from the outermost layer of the sphere to the center of the sphere are a quick-acting chewing gum layer, a dietary fiber gel layer, a cellulose-based flavor layer and a cellulose gum-based flavor core.

Embodiment 2

[0045] A cellulose-based slow-release chewing gum, the chewing gum is a sphere, and the diameter of the chewing gum sphere is 6-10 mm; from the outermost layer of the sphere to the center of the sphere, there are a quick-acting chewing gum layer, a dietary fiber gel layer, and a cellulose-based fragrance. Layer and cellulose gum-based flavor core; wherein the thickness of the quick-acting chewing gum layer is 1.5-2.0 mm, the thickness of the dietary fiber gel layer is 0.5-1 mm, the thickness of the cellulose-based flavor layer is 0.5-1 mm, and the thickness of the cellulose gum-based flavor core is 0.5~1mm.

[0046] The quick-acting chewing gum layer is made of the following raw materials by weight: 25-35% of chewing gum base, 0.02-0.05% of high-intensity sweetener, 10-20% of mannitol, 18-20% of filling sweetener, Fragrance 0.5-2%, plant extract 20%, calcium fluoride 1-2%, softener 2-6%, antioxidant 1-2%, the balance is water;

[0047] The dietary fiber gel layer is made of t...

Embodiment 3

[0051] A cellulose-based slow-release chewing gum, the chewing gum is a sphere, and the diameter of the chewing gum sphere is 6-10 mm; from the outermost layer of the sphere to the center of the sphere, there are a quick-acting chewing gum layer, a dietary fiber gel layer, and a cellulose-based fragrance. Layer and cellulose gum-based flavor core; wherein the thickness of the quick-acting chewing gum layer is 1.5-2.0 mm, the thickness of the dietary fiber gel layer is 0.5-1 mm, the thickness of the cellulose-based flavor layer is 0.5-1 mm, and the thickness of the cellulose gum-based flavor core is 0.5~1mm.

[0052] The quick-acting chewing gum layer is made of the following raw materials by weight: gum base 25-35%, aspartame 0.02-0.05%, mannitol 10-20%, sorbitol 18-20%, cinnamon oil 0.5-2%, mint extract 10%, green tea extract 10%, calcium fluoride 1-2%, glycerin 2-6%, butylated hydroxyanisole or dibutylhydroxytoluene 1-2%, the balance is water;

[0053] The dietary fiber ge...

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Abstract

The invention belongs to the technical field of chewing gum preparation, and in particular relates to a cellulose-based slow-release chewing gum and a preparation method thereof. The chewing gum provided by the invention is a sphere, and from the outermost layer of the sphere to the center of the sphere, there are a quick-acting chewing gum layer, a dietary fiber gel layer, a cellulose-based flavor layer and a cellulose gum-based flavor core. The outermost quick-acting chewing gum layer can meet people’s urgency to eliminate bad breath, and the dietary fiber gel layer can slow down the release speed of the flavor contained in the wrapped cellulose-based flavor layer and cellulose gum-based flavor core, prolonging the flavor. Long-term release time to achieve the purpose of lasting fresh breath. In the four-layer sphere structure of chewing gum, no chewing gum base is added to the dietary fiber gel layer and fiber-based spice layer, which reduces the use of chewing gum base and makes the chewing gum more environmentally friendly, and dietary fiber as the base material helps to increase Its friction with the teeth increases the chewing of the teeth and enhances the oral health function of the chewing gum.

Description

technical field [0001] The invention belongs to the technical field of chewing gum preparation, in particular to a cellulose-based sustained-release chewing gum and a preparation method thereof. Background technique [0002] Chewing gum is usually composed of five main ingredients, including gum base, flavors, emulsifiers, sweeteners, flavors, and antioxidants. Gum base is the main chewing material of chewing gum, and is generally composed of elastic polymers such as natural rubber, styrene-butadiene rubber, etc. and auxiliary materials such as plasticizers, extenders and resins. Typically the elastomer in the gum base is a water-insoluble, non-biodegradable polymer. Chewing gum contains about 20-25% gum base. These gum bases are usually very sticky, difficult to clean, and cannot be degraded within a few years. Their extensive use will not only become a carrier of infectious diseases, but also cause environmental pollution. . [0003] The water-soluble ingredients such a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G4/06A23G4/08A23G4/10A23G4/12A23G4/20
CPCA23G4/064A23G4/068A23G4/08A23G4/10A23G4/12A23G4/20A23V2002/00A23V2200/14A23V2200/312A23V2250/5116A23V2250/1578A23V2250/21A23V2250/5058
Inventor 卢卫红孙胜楠金少瑾张友源朱云峰徐翠翠
Owner 哈工大机器人(山东)智能装备研究院