Chewing gum with multi-layer structure and preparation method thereof

Abstract

The invention belongs to the technical field of chewing gum, and discloses chewing gum with a multilayer structure and a preparation method thereof.The chewing gum comprises an inner gum base layer and an outer gum base layer wrapping the inner gum base layer, outer flavor microcapsules are arranged between the inner gum base layer and the outer gum base layer, and inner flavor microcapsules are wrapped in the inner gum base layer. According to the chewing gum, on the basis that a gum base and flavor microcapsules are mixed to form a layer structure in an existing chewing gum, the gum base layer is divided into two layers, the outer flavor microcapsules are arranged between the inner gum base layer and the outer gum base layer, the inner flavor microcapsules are wrapped in the inner gum base layer, the chewing time of the obtained chewing gum reaches up to 65 min, and the chewing gum has the good chewing effect. The release amount of the flavor substances is 18% after the chewing gum is chewed for 5 min, the release amount of the flavor substances is 95% after the chewing gum is chewed for 20 min, the release amount of the outer flavor substances is 99% after the chewing gum is chewed for 50 min, the release amount of the inner flavor substances is 87%, and sweet and flavor substances in the chewing gum are uniformly released in the chewing

Description

Technical Field

[0001] The present invention relates to the technical field of chewing gum, and more specifically, to a multi-layer structured chewing gum. Background Art

[0002] Chewing gum is made by mixing and pressing natural gum or glycerol resin as the colloid, adding syrup, mint, sweeteners, etc. When chewing gum, it can adhere to food residues between teeth, stimulate saliva secretion to inhibit the reproduction of harmful bacteria, and the flavor substances contained in chewing gum can cover up the stinky gases in the mouth such as hydrogen sulfide, which can improve oral hygiene and care for oral health.

[0003] The prior art patent CN102771618B discloses a chewing gum containing amylose-menthone microcapsules, which are made by wrapping amylose with menthone to form flavor microcapsules and mixing them with chewing gum base to make chewing gum with mint flavor. There are the following technical problems: (1) It is not resistant to chewing. After chewing the chewing gum base for 20 minutes, due to water penetration, salivary enzymolysis, and its own unstable structure, it will become hard or brittle and is difficult to continue chewing; (2) The release of flavor substances is uneven. Due to the aggregation of flavor microcapsules in the chewing gum base, the flavor substances are released rapidly and cannot be slowly released. Therefore, the sweetness and the concentration of mint flavor are too high at the beginning of chewing, and the taste becomes rapidly lighter after chewing for 20 minutes. Summary of the Invention

[0004] The present invention provides a chewing gum which is (1) resistant to chewing, or (2) the flavor substances are evenly released during chewing.

[0005] To solve the above technical problems, the technical solution provided by the present invention is:

[0006] A chewing gum, comprising an inner gum base layer and an outer gum base layer wrapped outside the inner gum base layer. An outer flavor microcapsule is provided between the inner gum base layer and the outer gum base layer, and an inner flavor microcapsule is wrapped inside the inner gum base layer.

[0007] The chewing gum of the present invention has the following technical effects:

[0008] (1) Long chewing time

[0009] The chewing gum provided by the present invention has two inner and outer gum base layers and corresponding inner and outer flavor microcapsules. After chewing the outer gum base and the outer flavor microcapsules first, the inner gum base layer and the inner flavor microcapsules can be continuously chewed, and the chewing time is long.

[0010] (2) The flavor substances are evenly released

[0011] When chewing the chewing gum provided by the present invention, after the gum base fibers of the outer gum base are bitten off first, the outer flavor microcapsule wall material melts to release the flavor substances, while the inner flavor microcapsules have not yet released the flavor substances, so the flavor substances will not be fully released in a short time, and the gum base fibers of the inner gum base layer need to be bitten off before the inner flavor microcapsule wall material melts to release the flavor substances. It can be seen that compared with the chewing gum with a single gum base, the chewing gum of the present invention releases the flavor substances uniformly during the chewing process, and the chewing taste is uniform.

[0012] Preferably, the inner flavor microcapsules and the outer flavor microcapsules of the present invention have the same flavor or different flavors.

[0013] The present invention provides two gum layers to separate the inner and outer flavor microcapsules of the chewing gum, and the inner flavor microcapsules and the outer flavor microcapsules encapsulating flavor substances are also independent of each other, so the flavor substances encapsulated by the inner flavor microcapsules and the outer flavor microcapsules do not interfere with each other when released, and different / same flavors can be selected.

[0014] Preferably, there are multiple inner flavor microcapsules, evenly distributed inside the inner gelatin base layer, and their wall material components contain paraffin; and / or there are multiple outer flavor microcapsules, evenly distributed between the inner gelatin base layer and the outer gelatin base layer, and their wall material components contain paraffin.

[0015] The wall material component of the flavor microcapsule of the present invention contains paraffin, which brings the following technical effects:

[0016] (1) Paraffin wax has excellent compatibility with the gum base, so the flavor microcapsules can be evenly distributed in the gum base;

[0017] (2) Paraffin wax has a low melting point. During chewing, as the temperature of the chewing gum gradually rises, the wall material of the flavor microcapsule gradually breaks and melts, allowing the flavor substances to be released evenly and slowly.

[0018] Preferably, an inner sugar coating layer is disposed outside the inner gum base layer, and / or an outer sugar coating layer is disposed outside the outer gum base layer; the inner sugar coating layer adheres to the outside of the inner gum base layer, and / or the outer sugar coating layer adheres to the outside of the outer gum base layer.

[0019] Preferably, the thickness of the inner gum base layer is 1.5-2 mm, and the thickness of the outer gum base layer is 0.8-1.2 mm. The gum base layer contains modified cassava starch, vegetable oil and edible gelatin. The content of edible gelatin in the inner gum base layer is higher than that in the outer gum base layer, while the proportion of vegetable oil is lower than that in the outer gum base layer. The modified cassava starch is prepared by the following method: the cassava starch swollen by water absorption and the glycerol solution are evenly mixed, heated to 75-85° C., and continuously stirred to obtain a translucent colloid, and the amount of glycerol added is 5%-10% of the mass of the cassava starch.

[0020] Preferably, the thickness of the inner rubber base layer is 1.5 to 2 mm, and the thickness of the outer rubber base layer is 0.8 to 1.2 mm.

[0021] The gum base layer contains modified tapioca starch, vegetable oil and edible gelatin, wherein: the vegetable oil penetrates between the molecular chains of the gum base, weakening the intermolecular force and preventing the gum base from hardening and becoming brittle due to mechanical stress or rapid temperature change; the modified tapioca starch fills the gaps in the gelatin network, improving the structural stability of the gum base, slowing down the water penetration rate, avoiding excessive water loss, and preventing the chewing gum from drying out and hardening; and after the modified tapioca starch fills the gaps in the gelatin network, it can enhance the anti-enzymatic hydrolysis ability, preventing the modified tapioca starch from being excessively decomposed by the enzymes in the oral cavity, thereby preventing the destruction of the gum base layer structure and rapid hardening and brittleness.

[0022] In the preparation method of the modified tapioca starch of the present invention: the tapioca starch rapidly absorbs water to form a gel, which has better compatibility with gelatin. The viscous gel formed after the tapioca starch is gelatinized at 75 - 85 °C can fill the gaps in the Type B gelatin network, improve the density of the gum base layer, slow down the water penetration rate, enhance the anti-enzymatic hydrolysis ability, and extend the degradation time. Glycerol can balance the flexibility and mechanical strength of the gum base layer, thereby improving the comprehensive performance of the modified tapioca starch.

[0023] The inner gum base layer is thicker than the outer gum base layer, and the inner gum base layer has a higher gelatin content and a lower vegetable oil content in its components, which can form a three-dimensional network with stronger rigidity and is not easily broken. Therefore, the chewing gum provided by the present invention is resistant to chewing and has a long chewing time.

[0024] Preferably, the inner gum base layer contains the following components: 60 - 70 parts of modified tapioca starch, 18 - 25 parts of edible gelatin, 3 - 8 parts of vegetable oil, 5 - 10 parts of water, 1 - 2 parts of emulsifier, 0.3 - 0.5 parts of xanthan gum, 0.5 - 1 part of calcium carbonate microparticles, 0.3 - 0.5 parts of polyglycerol esters (PGE), 0.1 - 0.2 parts of hydrophilic nano-silica, and 0.2 - 0.4 parts of microcrystalline cellulose.

[0025] The function of xanthan gum is to control the viscosity of the inner gum base layer; the function of calcium carbonate microparticles is to adjust the density of the inner gum base layer; the function of polyglycerol esters is to reduce the interfacial tension between the inner gum base layer and the inner flavor microcapsules; the function of nano-silica (hydrophilic type) is to prevent the aggregation of the inner flavor microcapsules; the function of microcrystalline cellulose is to form a three-dimensional network structure, hinder the sedimentation of the inner flavor microcapsules, and ensure the uniform distribution of the inner flavor microcapsules on the inner side of the inner gum base layer.

[0026] Preferably, the outer gum base layer contains the following components: 50 - 60 parts of modified tapioca starch, 5 - 10 parts of edible gelatin, 12 - 20 parts of vegetable oil, 12 - 20 parts of water, 1 - 2 parts of emulsifier, 0.1 - 0.3 parts of xanthan gum, 0.2 - 0.5 parts of lecithin, 0.1 - 0.3 parts of hydrophilic silica, and 0.2 - 0.4 parts of microcrystalline cellulose.

[0027] The function of xanthan gum is to adjust the viscosity of the outer gum base layer; the function of lecithin is to reduce the interfacial tension between the outer flavor microcapsules and the outer gum base layer and promote dispersion; the function of silicon dioxide is to prevent the aggregation of the outer flavor microcapsules; the function of microcrystalline cellulose is to form a weak gel network, prevent the sedimentation of the outer flavor microcapsules, and promote the uniform distribution of the outer microcapsules on the inner side of the outer gum base layer.

[0028] In the inner and outer gum base layer components of the present invention, edible gelatin preferably selects type B gelatin. Type B gelatin has a high gel strength (bloom strength ≥ 250 g) and a dense molecular chain cross-linking network, which can provide the chewy structure of chewing gum, resist salivary enzymatic hydrolysis and mechanical shearing.

[0029] The high water content (12 - 15 parts) of the outer gum base layer allows saliva to penetrate faster, which can accelerate the disintegration of the gum base fibers and then break the outer gum base. While the low water content (5 - 10 parts) of the inner gum base layer slows down the penetration speed of saliva, and it takes more time to disintegrate the fibers of the inner gum base layer. Therefore, the inner gum base layer will not disintegrate and break before the outer gum base is completely disintegrated and broken.

[0030] Preferably, the inner sugar coating layer contains the following components: isomaltitol 50 - 60 parts, hydrogenated palm oil 15 - 20 parts, chitosan 5 - 10 parts, microcrystalline cellulose 3 - 5 parts; the outer sugar coating layer contains the following components: sucrose 70 - 80 parts, glucose syrup 15 - 30 parts, edible pigment 0.1 - 1 part, gum arabic 2 - 10 parts, magnesium stearate 0.5 - 1 part.

[0031] The inner and outer sugar coatings of the present invention also contain 1 - 3 parts of fruit extract; the fruit extracts of the inner and outer sugar coatings can independently be selected from one of the extracts of apple, apricot, banana, blackberry, blackcurrant, blueberry, coconut, cherry, guava, lychee, date palm, durian, fig, feijoa, gooseberry, grape, grapefruit, jackfruit, wax apple, kiwifruit, kumquat, lemon, lime, loquat, lychee, mango, mangosteen, melon, honeydew melon, watermelon, nectarine, orange, passion fruit, peach, pear, plum, plum, pineapple, pomegranate, pomelo, raspberry, rambutan, redcurrant, tangerine, strawberry, mandarin orange, cranberry, bilberry, lemon and ugly orange.

[0032] For the inner sugar coating layer of the present invention, the preparation method mainly first melts and mixes the raw materials, and the temperature of the mixture is 50 - 75 °C; then it is sprayed onto the surface of the inner gum base layer through a spray cooling device to form a film with a thickness of 0.1 - 0.2 mm, and is quickly cooled by cold air (10 - 15 °C) to solidify the film; finally, it is sprayed 2 - 3 times repeatedly.

[0033] The method for preparing the outer sugar coating layer of the present invention is as follows: First, boil a transparent syrup of sucrose and glucose, cool it to 75 - 85 °C, add edible pigment and gum arabic to obtain a mixed syrup; then spray the mixed syrup, and after spraying, dry it with cold air at 40 °C until the sugar coating thickness reaches 0.2 - 0.3 mm; finally, polish the surface of the outer sugar coating layer with magnesium stearate.

[0034] The inner sugar coating layer of the chewing gum will not melt or break before the outer flavor microcapsules release all the flavor substances. The reasons are as follows:

[0035] (1) Material components

[0036] In the components of the inner sugar coating layer: Isomaltulose has an extremely slow dissolution rate (solubility in water at 20 °C is 30 g / 100 mL) and needs to be chewed for more than 20 minutes to gradually dissolve; hydrogenated palm oil forms a hydrophobic layer to block the penetration of saliva (contact angle > 90°); chitosan remains stable in acidic saliva (pH ≈ 6.5) and provides mechanical support. Therefore, the inner sugar coating will not melt or break in the first stage of chewing.

[0037] (2) Sugar coating structure

[0038] During the preparation process of the inner sugar coating layer, a dense layered structure is formed through 2 - 3 times of spraying, which has a multi-layer film structure and prolongs the saliva penetration path.

[0039] In the method for preparing the inner sugar coating layer, low-temperature spraying (maintaining the temperature of the molten mixture ≤ 75 °C to avoid damaging the microcapsules of gum base 1) and rapid cooling (cold air (10 - 15 °C) enables the hydrogenated oil to quickly crystallize and form a stable crystal structure.

[0040] That is, the present invention precisely controls the solubility and mechanical strength of the sugar coating through differential formulations (outer layer: instant sugar + gum arabic vs. inner layer: isomaltulose + hydrogenated oil) and process control (spraying times, cooling rate). The inner sugar coating does not melt or break during the first stage of chewing the chewing gum through hydrophobic materials, chewable films, and anti-cracking agents.

[0041] Preferably, the inner flavor microcapsules contain the following components: 70 - 80 parts of paraffin wax, 10 - 15 parts of beeswax, 1 - 15 parts of flavor substances, and 0.1 - 0.5 parts of antioxidant; the outer flavor microcapsules contain the following components: 85 - 95 parts of paraffin wax, 5 - 10 parts of stearic acid, 15 - 25 parts of flavor substances, and 0.1 - 0.5 parts of antioxidant.

[0042] The flavor substances of the internal flavor microcapsules of the present invention can be selected from apples, apricots, bananas, blackberries, black currants, blueberries, coconuts, cherries, guavas, litchis, dates, durians, figs, feijoas, gooseberries, grapes, grapefruits, jackfruits, rambutans, kiwis, kumquats, lemons, limes, loquats, litchis, mangosteens, melons, cantaloupes, honeydew melons, watermelons, nectarines, oranges, passion fruits, peaches, pears, plums, prunes, pineapples, rockmelons, and pineapples. One of the extracts of pomelo, grapefruit, raspberry, rambutan, red currant, tangerine, strawberry, orange, cranberry, lingonberry, lemon, dragon fruit, ugli fruit, green tea, astragalus, atractylodes, wolfberry, yam, mint, jujube, malt, hawthorn berry, tangerine peel, pine cone, folic acid, olive leaf, aloe vera, licorice, horsetail, sorrel root, alfalfa leaf, cinnamon, turmeric root, golden silk gourd, golden bell, taro stem, water chestnut, herbaceous stalk grass, horsetail and leaf bead extract.

[0043] The flavor substances of the external flavor microcapsules of the present invention can be selected from apple, apricot, banana, blackberry, black currant, blueberry, coconut, cherry, guava, litchi, palm date, durian, fig, feijoa, gooseberry, grape, grapefruit, jackfruit, rambutan, kiwi, kumquat, lemon, lime, loquat, litchi, mango, mangosteen, melon, cantaloupe, honeydew melon, watermelon, nectarine, orange, passion fruit, peach, pear, plum, plum, pineapple, rock One of the extracts of pomelo, grapefruit, raspberry, rambutan, red currant, tangerine, strawberry, orange, cranberry, lingonberry, lemon, dragon fruit, ugli fruit, green tea, astragalus, atractylodes, wolfberry, yam, mint, jujube, malt, hawthorn berry, tangerine peel, pine cone, folic acid, olive leaf, aloe vera, licorice, horsetail, sorrel root, alfalfa leaf, cinnamon, turmeric root, golden silk gourd, golden bell, taro stem, water chestnut, herbaceous stalk grass, horsetail and leaf bead extract.

[0044] The wall thickness of the inner flavor microcapsule of the present invention is 10-15 μm, and the particle size is 80-120 μm; the wall thickness of the outer flavor microcapsule is 5-8 μm, and the particle size is 50-80 μm.

[0045] Specifically: the method for preparing flavor microcapsules is as follows:

[0046] The method for preparing internal flavor microcapsules comprises the following steps:

[0047] S1. Melt mixing: first, melt and mix paraffin and beeswax at 60-65°C; then add flavoring substances and antioxidants, stir until uniformly dispersed, and obtain a mixture;

[0048] S2. Emulsification and dispersion: First, the mixture was added to an aqueous phase containing 1% Span 80 (water-in-oil emulsifier) ​​(water: oil = 3:1); then a high-speed homogenizer (8000-10000 rpm, 5 minutes) was used to form emulsion droplets with a particle size of 80-120 μm;

[0049] S3. Cooling and solidifying: Pour the emulsion quickly into an ice - water bath (5 - 10 °C), stir and cool until the paraffin solidifies. After filtration and drying at 30 - 35 °C for 12 h, flavor microcapsules are obtained.

[0050] The preparation method of the outer flavor microcapsules comprises the following steps:

[0051] S1. Melting and mixing: First, melt and mix paraffin and stearic acid at 55 - 60 °C, then add flavor substances and antioxidants, and stir evenly to obtain a molten mixture.

[0052] S2. Spray - cooling granulation: Use a spray - cooling tower to spray the molten mixture through a nozzle (aperture 100 - 150 μm) into a cold air environment at 5 - 10 °C.

[0053] S3. The droplets are instantaneously solidified into microspheres with a particle size of 50 - 80 μm. After collection and sieving, the outer flavor microcapsules are obtained.

[0054] Through differential wall - material formulations, particle - size control, wall - material thickness, and process selection, the present invention can achieve the timed - release function of the two types of microcapsules. The inner flavor microcapsules enhance chewiness through beeswax, and the outer flavor microcapsules adjust brittleness through stearic acid, and finally, in cooperation with the inner gum base layer and the outer gum base layer, achieve multi - layer flavor release.

[0055] During the chewing process of the chewing gum, as the oral temperature rises, first, the outer sugar - coating gradually melts to release sweetness. After the outer gum base layer breaks, the flavor substances encapsulated in the outer flavor microcapsules start to be gradually released. After the outer flavor substances are completely released, the inner sugar - coating gradually melts to release sweetness; continue chewing, and finally, after the inner gum base layer breaks, the flavor substances encapsulated in the inner flavor microcapsules are gradually released. During the chewing process, the taste of the sugar - coating is evenly transmitted to the oral cavity, and the chewing gum can have two different flavor substances, with a rich chewing texture level.

[0056] Preferably, the chewing - gum gum base layer is prepared by a preparation method comprising the following steps:

[0057] S1. Mix modified tapioca starch, edible gelatin, and water evenly to obtain mixture 1.

[0058] S2. Heat - stir and extrude - mold mixture 1 to obtain the gum base layer. Among them, the heating temperature of the inner gum base layer is 60 - 70 °C, and the heating temperature of the outer gum base layer is 40 - 50 °C.

[0059] For the inner gum base layer of the present invention, the heating temperature needs to be higher, 60 - 70 °C, to promote the cross - linking of gelatin and starch, increase the strength and toughness of the inner gum base, and be more chew - resistant; the heating temperature of the outer gum base layer is lower, 40 - 50 °C, to avoid excessive hardening.

[0060] Specifically, in the preparation method S1 of the glue base layer of the present invention, modified tapioca starch, gelatin and water are mixed evenly in proportion and then the pH is adjusted to 4-5 to obtain mixture 1.

[0061] Specifically: the heating temperature of the inner glue base is 55-75°C, and the heating and stirring time is 20-30 min; the heating temperature of the outer glue base is 35-55°C, and the stirring time is 10-15 min.

[0062] Preferably, the heating temperature of the inner glue base is 60-70°C, and the heating temperature of the outer glue base is 40-50°C.

[0063] The preparation method of the chewing gum of the present invention comprises the following steps:

[0064] S1. Extrude the inner glue base layer into a sheet, evenly adhere the inner flavor microcapsules, and extrude through an extruder at 65-75°C to obtain intermediate 1;

[0065] S2. First, melt and mix the inner sugar coating raw materials in proportion at 50-75°C to obtain a molten mixture; then spray the molten mixture onto intermediate 1 and cool and solidify; finally, repeat spraying 2-3 times to obtain intermediate 2 covered with an inner sugar coating layer; the thickness of the inner sugar coating is 0.1-0.3 mm;

[0066] S3. First, extrude the outer glue base layer into a sheet, evenly adhere the outer flavor microcapsules, and extrude through an extruder at 75°C to obtain intermediate 3; then evenly cover intermediate 3 on the outer layer of intermediate 2; finally, obtain intermediate 4 through hot pressing and bonding;

[0067] S4. First, boil sucrose and glucose in the outer sugar coating layer raw materials into a transparent syrup, cool down to 75-85°C, add edible pigment and gum arabic to obtain a mixed syrup; then spray the mixed syrup on intermediate 4, and after spraying, dry it with cold air at 40°C until the sugar coating thickness reaches 0.2-0.4 mm. After calendering, cutting, cooling and shaping, and surface treatment, finally obtain the chewing gum. Description of the Drawings

[0068] Figure 1 Provide chewing gum structure diagrams for Examples 1-11 and Examples 15-18.

[0069] Figure 2 Provide a chewing gum structure diagram for Example 12.

[0070] Figure 3 Provide a chewing gum structure diagram for Example 13.

[0071] Figure 4 Provide a chewing gum structure diagram for Example 14.

[0072] Figure 5 Provide a chewing gum structure diagram for Comparative Example 1.

[0073] Figure 6 Provide the chewing gum structure diagram for Comparative Example 2.

[0074] Figure 7 Provide the chewing gum structure diagram for Comparative Example 3.

[0075] Figure 8 Provide the chewing gum structure diagram for Comparative Example 4.

[0076] Figure 9 Provide the chewing gum structure diagram for Comparative Example 5.

[0077] Figure 10 Provide the chewing gum structure diagram for Comparative Example 6.

[0078] Figure 11 Provide the chewing gum structure diagram for Comparative Example 7.

[0079] Figure 12 Provide the chewing gum structure diagram for Comparative Example 8. Detailed implementation manners

[0080] The present invention will be further described in detail below in conjunction with the specific implementation manners.

[0081] The preparation methods of the modified cassava starch in each of the examples and comparative examples include the following steps:

[0082] Mix the water-swollen cassava starch and glycerol solution evenly, heat to 80 °C, and continuously stir to obtain a translucent colloid, which is the modified cassava starch; the addition amount of the glycerol is 8% of the mass of the cassava starch.

[0083] The preparation methods of the internal flavor microcapsules in each of the examples and comparative examples include the following steps:

[0084] S1. Melting and mixing: First, melt and mix paraffin wax and beeswax at 63 °C; then add the flavor substance and antioxidant, and stir until evenly dispersed to obtain a mixture;

[0085] S2. Emulsifying and dispersing: First, add the mixture to the water phase containing 1% Span 80 (water-in-oil emulsifier) (water:oil = 3:1); then use a high-speed homogenizer to homogenize at 9000 rpm for 5 min to form emulsion droplets with a particle size of 80 - 120 μm;

[0086] S3. Cooling and solidifying: Pour the emulsion quickly into an ice-water bath, stir and cool until the paraffin wax solidifies, filter, and dry at 33 °C for 12 h to obtain the internal flavor microcapsules; the wall thickness of the internal flavor microcapsules: 10 - 15 μm, particle size: 80 - 120 μm.

[0087] The preparation methods of the external flavor microcapsules in each of the examples and comparative examples include the following steps:

[0088] S1. Melting and mixing: First, melt and mix paraffin wax and stearic acid at 58 °C, then add flavor substances and antioxidants, and stir evenly to obtain a molten mixture;

[0089] S2. Spray cooling granulation: Use a spray cooling tower to spray the molten mixture into an 8 °C cold air environment through a nozzle (aperture 100 - 150 μm).

[0090] S3. The droplets are instantaneously solidified into microspheres, which are collected and sieved to obtain outer flavor microcapsules; the wall thickness of the outer flavor microcapsules: 5 - 8 μm, particle size: 50 - 80 μm.

[0091] Example 1

[0092] A chewing gum, comprising an inner gum base layer 2 and an outer gum base layer 5 wrapped outside the inner gum base layer 2. There are multiple outer flavor microcapsules 4 provided between the inner gum base layer 2 and the outer gum base layer 5, evenly distributed between the inner gum base layer 2 and the outer gum base layer 5; multiple inner flavor microcapsules 1 are wrapped inside the inner gum base layer 2, evenly distributed on the inner side of the inner gum base layer 2; an inner sugar coating layer 3 adheres to the outside of the inner gum base layer 2 and an outer sugar coating layer 6 adheres to the outside of the outer gum base layer 5. See the structure diagram of the chewing gum in Figure 1 , where 1 - inner flavor microcapsule, 2 - inner gum base layer, 3 - inner sugar coating layer, 4 - outer flavor microcapsule, 5 - outer gum base layer, 6 - outer sugar coating layer.

[0093] The inner gum base layer 2 contains the following components: 65 parts of modified tapioca starch, 22 parts of edible type B gelatin, 5 parts of vegetable oil, 8 parts of water, 1.5 parts of emulsifier, 0.4 part of xanthan gum, 0.8 part of calcium carbonate microparticles, 0.4 part of polyglycerol ester (PGE), 0.15 part of hydrophilic nano - silica, and 0.3 part of microcrystalline cellulose. The thickness of the inner gum base layer is 1.8 mm.

[0094] The outer gum base layer 5 contains the following components: 55 parts of modified tapioca starch, 6 parts of edible type B gelatin, 15 parts of vegetable oil, 13 parts of water, 1.5 parts of emulsifier, 0.2 part of xanthan gum, 0.3 part of lecithin, 0.2 part of food - grade silica, and 0.3 part of microcrystalline cellulose. The thickness of the outer gum base layer is 1.0 mm.

[0095] The preparation method of the gum base layer includes the following steps:

[0096] S1. Mix modified tapioca starch, edible gelatin, and water in proportion and mix evenly, adjust the pH = 4.5 to obtain mixture 1;

[0097] S2. Heat - stir and extrude - mold mixture 1 to obtain the gum base layer; among them, the heating temperature of the outer gum base layer 5 is 45 °C, and the heating and stirring time is 13 min; the heating temperature of the inner gum base layer 2 is 65 °C, and the heating and stirring time is 25 min.

[0098] The inner sugar coating layer 3 contains the following components: 55 parts of isomalt, 18 parts of hydrogenated palm oil, 8 parts of chitosan, 4 parts of microcrystalline cellulose, and 2 parts of apple extract; the outer sugar coating layer 6 contains the following components: 73 parts of sucrose, 18 parts of glucose syrup, 0.3 part of edible pigment, 3 parts of gum arabic, 0.8 part of magnesium stearate, and 2 parts of guava extract.

[0099] The inner flavor microcapsule 1 contains the following components: 75 parts of paraffin wax, 12 parts of beeswax, 9 parts of mint extract (i.e., flavor substance), 0.3 part of antioxidant, with a wall thickness of 12 μm and a particle size of 100 μm; the outer flavor microcapsule 4 contains the following components: 90 parts of paraffin wax, 8 parts of stearic acid, 20 parts of citrus extract (flavor substance), 0.3 part of antioxidant, with a wall thickness of 6 μm and a particle size of 65 μm.

[0100] The preparation method of the chewing gum comprises the following steps:

[0101] S1. The inner gum base layer 2 is extruded into a sheet, and the inner flavor microcapsule 1 is evenly adhered thereto, and then extruded at 70 °C by an extruder to obtain intermediate 1;

[0102] S2. First, the raw materials of the inner sugar coating layer 3 are melt-mixed at 65 °C to obtain a molten mixture; then the molten mixture is sprayed onto intermediate 1 by a spray cooling device, and rapidly cooled with cold air at 13 °C after spraying to solidify the film; finally, the spraying is repeated 2 - 3 times to obtain intermediate 2 covered with the inner sugar coating layer 3; wherein the thickness of the inner sugar coating is 0.2 mm;

[0103] S3. First, the outer gum base layer 5 is extruded into a sheet, and the outer flavor microcapsule 4 is evenly adhered thereto, and then extruded at 75 °C by an extruder to obtain intermediate 3; then intermediate 3 is evenly covered on the outer layer of intermediate 2; finally, intermediate 4 is obtained by hot pressing and bonding;

[0104] S4. First, the sucrose and glucose in the raw materials of the outer sugar coating layer 6 are boiled into a transparent syrup, cooled to 80 °C, and the edible pigment and gum arabic are added to obtain a mixed syrup; then the mixed syrup is sprayed on intermediate 4, and dried with cold air at 40 °C after spraying, and the thickness of the sugar coating reaches 0.3 mm. After calendering, cutting, cooling and shaping, and surface treatment, the chewing gum is finally obtained.

[0105] Example 2

[0106] This example is the second example of the present invention. The structure of the chewing gum is shown in Figure 1, different from Example 1, the inner glue layer 2 contains the following components: 60 parts of modified tapioca starch, 18 parts of edible gelatin, 3 parts of vegetable oil, 5 parts of water, 1 part of emulsifier, 0.3 part of xanthan gum, 0.5 part of calcium carbonate microparticles, 0.3 part of polyglycerol ester (PGE), 0.1 part of hydrophilic nano-silica and 0.2 part of microcrystalline cellulose. The thickness of the inner glue layer 2 is 1.5 mm.

[0107] The outer glue layer 5 contains the following components: 50 parts of modified tapioca starch, 5 parts of edible gelatin, 12 parts of vegetable oil, 12 parts of water, 1 part of emulsifier, 0.1 part of xanthan gum, 0.2 part of lecithin, 0.1 part of hydrophilic silica and 0.2 part of microcrystalline cellulose. The thickness of the outer glue layer 5 is 0.8 mm.

[0108] Example 3

[0109] This example is the 3rd example of the present invention. The chewing gum structure is shown in Figure 1 , different from Example 1, the inner glue layer 2 contains the following components: 70 parts of modified tapioca starch, 25 parts of edible gelatin, 8 parts of vegetable oil, 10 parts of water, 2 parts of emulsifier, 0.5 part of xanthan gum, 1 part of calcium carbonate microparticles, 0.5 part of polyglycerol ester (PGE), 0.2 part of hydrophilic nano-silica and 0.4 part of microcrystalline cellulose. The thickness of the inner glue layer 2 is 2 mm.

[0110] The outer glue layer 5 contains the following components: 60 parts of modified tapioca starch, 10 parts of edible gelatin, 20 parts of vegetable oil, 20 parts of water, 2 parts of emulsifier, 0.3 part of xanthan gum, 0.5 part of lecithin, 0.3 part of hydrophilic silica and 0.4 part of microcrystalline cellulose. The thickness of the outer glue layer 5 is 1.2 mm.

[0111] Example 4

[0112] This example is the 4th example of the present invention. The chewing gum structure is shown in Figure 1 , different from Example 1, in the preparation method of the glue layer, the heating temperature of the outer glue layer 5 is 40 °C and the heating and stirring time is 10 min; the heating temperature of the inner glue layer 2 is 60 °C and the heating and stirring time is 20 min.

[0113] Example 5

[0114] This example is the 5th example of the present invention. The chewing gum structure is shown in Figure 1 , different from Example 1, in the preparation method of the glue layer, the heating temperature of the outer glue layer 5 is 50 °C and the heating and stirring time is 15 min; the heating temperature of the inner glue layer 2 is 70 °C and the heating and stirring time is 30 min.

[0115] Example 6

[0116] This example is the 6th example of the present invention. The chewing gum structure is shown inFigure 1 , different from Example 1, the inner sugar coating layer 3 contains the following components: 50 parts of isomaltitol, 15 parts of hydrogenated palm oil, 5 parts of chitosan, 3 parts of microcrystalline cellulose, and 1 part of blueberry extract; the outer sugar coating layer 6 contains the following components: 70 parts of sucrose, 15 parts of glucose syrup, 0.1 part of edible pigment, 2 parts of gum arabic, 0.5 part of magnesium stearate, and 1 part of strawberry extract.

[0117] Example 7

[0118] This example is the 7th example of the present invention. The chewing gum structure is shown in Figure 1 , different from Example 1, the inner sugar coating layer 3 contains the following components: 60 parts of isomaltitol, 20 parts of hydrogenated palm oil, 10 parts of chitosan, 5 parts of microcrystalline cellulose, and 3 parts of grape extract; the outer sugar coating layer 6 contains the following components: 80 parts of sucrose, 30 parts of glucose syrup, 1 part of edible pigment, 10 parts of gum arabic, 1 part of magnesium stearate, and 3 parts of litchi extract.

[0119] Example 8

[0120] This example is the 8th example of the present invention. The chewing gum structure is shown in Figure 1 , different from Example 1, the inner flavor microcapsule 1 contains the following components: 70 parts of paraffin wax, 10 parts of beeswax, 1 part of green tea extract (i.e., flavor substance), and 0.1 part of antioxidant; the outer flavor microcapsule 4 contains the following components: 85 parts of paraffin wax, 5 parts of stearic acid, 15 parts of tangerine peel extract (i.e., flavor substance), and 0.1 part of antioxidant. The wall thickness of the inner flavor microcapsule 1 is 10 μm, and the particle size is 80 μm; the wall thickness of the outer flavor microcapsule 4 is 5 μm, and the particle size is 50 μm.

[0121] Example 9

[0122] This example is the 9th example of the present invention. The chewing gum structure is shown in Figure 1 , different from Example 1, the inner flavor microcapsule 1 contains the following components: 80 parts of paraffin wax, 15 parts of beeswax, 15 parts of blueberry extract (i.e., flavor substance), and 0.5 part of antioxidant; the outer flavor microcapsule 4 contains the following components: 95 parts of paraffin wax, 10 parts of stearic acid, 25 parts of cranberry extract (i.e., flavor substance), and 0.5 part of antioxidant. The wall thickness of the inner flavor microcapsule 1 is 15 μm, and the particle size is 120 μm; the wall thickness of the outer flavor microcapsule 4 is 8 μm, and the particle size is 80 μm.

[0123] Example 10

[0124] This example is the 10th example of the present invention. The chewing gum structure is shown in Figure 1 , different from Example 1, the method for preparing the chewing gum includes the following steps:

[0125] S1. Extrude the inner rubber base layer 2 into a sheet, evenly adhere the inner flavor microcapsules 1, and extrude at 65°C through an extruder to obtain Intermediate 1;

[0126] S2. First, melt and mix the raw materials of the inner sugar coating layer 3 in proportion at 50°C to obtain a molten mixture; then spray the molten mixture onto Intermediate 1 using a spray cooling device, and quickly cool with cold air at 10°C after spraying to cure the film; finally, repeat spraying 2 - 3 times to obtain Intermediate 2 covered with the inner sugar coating layer; where the thickness of the inner sugar coating is 0.1 mm;

[0127] S3. First, extrude the outer rubber base layer 5 into a sheet, evenly adhere the outer flavor microcapsules 4, and extrude at 70°C through an extruder to obtain Intermediate 3; then evenly cover Intermediate 3 on the outer layer of Intermediate 2; finally, obtain Intermediate 4 through hot press bonding;

[0128] S4. First, boil sucrose and glucose in the raw materials of the outer sugar coating layer 6 to form a transparent syrup, cool to 75°C and add food coloring and gum arabic to obtain a mixed syrup; then spray the mixed syrup on Intermediate 4, and dry with cold air at 43°C after spraying. The thickness of the outer sugar coating reaches 0.2 mm. After calendering, cutting, cooling and shaping, and surface treatment, finally obtain chewing gum.

[0129] Example 11

[0130] This example is the 11th example of the present invention. The chewing gum structure is shown in Figure 1 , different from Example 1, in S1. Extrude the inner rubber base layer 2 into a sheet, evenly adhere the inner flavor microcapsules 1, and extrude at 75°C through an extruder to obtain Intermediate 1;

[0131] S2. First, melt and mix the raw materials of the inner sugar coating layer in proportion at 75°C to obtain a molten mixture; then spray the molten mixture onto Intermediate 1 using a spray cooling device, and quickly cool with cold air at 15°C after spraying to cure the film; finally, repeat spraying 2 - 3 times to obtain Intermediate 2 covered with the inner sugar coating layer 3; where the thickness of the inner sugar coating is 0.3 mm;

[0132] S3. First, extrude the outer rubber base layer 2 into a sheet, evenly adhere the outer flavor microcapsules 4, and extrude at 75°C through an extruder to obtain Intermediate 3; then evenly cover Intermediate 3 on the outer layer of Intermediate 2; finally, obtain Intermediate 4 through hot press bonding;

[0133] S4. First, boil sucrose and glucose in the raw materials of the outer sugar coating layer 6 to form a transparent syrup, cool to 85°C and add food coloring and gum arabic to obtain a mixed syrup; then spray the mixed syrup on Intermediate 4, and dry with cold air at 38°C after spraying. The thickness of the outer sugar coating reaches 0.4 mm. After calendering, cutting, cooling and shaping, and surface treatment, finally obtain chewing gum.

[0134] Example 12

[0135] This example is the 12th example of the present invention. Different from Example 1, there is no inner sugar coating 3 in the chewing gum structure. See the chewing gum structure diagram in Figure 2 , where 1 - inner flavor microcapsule, 2 - inner gum base layer, 4 - outer flavor microcapsule, 5 - outer gum base layer, 6 - outer sugar coating layer.

[0136] Example 13

[0137] This example is the 13th example of the present invention. Different from Example 1, there is no outer sugar coating 6 in the chewing gum structure. See the chewing gum structure diagram in Figure 3 , where 1 - inner flavor microcapsule, 2 - inner gum base layer, 3 - inner sugar coating layer, 4 - outer flavor microcapsule, 5 - outer gum base layer.

[0138] Example 14

[0139] This example is the 14th example of the present invention. Different from Example 1, there is no inner sugar coating 3 and outer sugar coating 6 in the chewing gum structure. See the chewing gum structure diagram in Figure 4 , where 1 - inner flavor microcapsule, 2 - inner gum base layer, 4 - outer flavor microcapsule, 5 - outer gum base layer.

[0140] Example 15

[0141] This comparative example is the 15th example of the present invention. Different from Example 1, the thickness of the inner gum base layer 2 of the chewing gum is 1.0 mm, and the thickness of the outer gum base layer 5 is 0.5 mm.

[0142] Example 16

[0143] This comparative example is the 16th example of the present invention. Different from Example 1, the thickness of the inner gum base layer 2 of the chewing gum is 2.5 mm, and the thickness of the outer gum base layer 5 is 1.5 mm.

[0144] Example 17

[0145] This comparative example is the 17th example of the present invention. Different from Example 1, in the preparation method of the gum base layer, the heating temperature of the outer gum base layer 5 is 55 °C; the heating temperature of the inner gum base layer 2 is 75 °C.

[0146] Example 18

[0147] This comparative example is the 18th example of the present invention. Different from Example 1, in the preparation method of the gum base layer, the heating temperature of the outer gum base layer 5 is 35 °C; the heating temperature of the inner gum base layer 2 is 55 °C.

[0148] Comparative Example 1

[0149] This comparative example is the 1st comparative example of the present invention. Different from Example 14, the chewing gum has only one gum base layer, which is the inner gum base layer 2. Multiple flavor microcapsules are wrapped inside the gum base layer and are the inner flavor microcapsules 1, which are evenly distributed on the inner side of the inner gum base layer 2. The structure diagram of the chewing gum is shown in Figure 5 , where 1 is the inner flavor microcapsule and 2 is the inner gum base layer.

[0150] The preparation method of the chewing gum includes the following steps:

[0151] S1. Place the gum base in a constant temperature incubator with a humidity of 40% rh and soften it at a temperature of 50 °C for 3 h;

[0152] S2. Add the flavor microcapsules to the gum base softened in step S1, heat it to 75 °C, coagulate and cool it, then put it into a slicing machine and extrude it to form a ribbon-shaped sugar blank with a compact texture and a smooth surface. After calendering, cutting, cooling and shaping, and surface treatment, the chewing gum is finally obtained.

[0153] Comparative Example 2

[0154] This comparative example is the 2nd comparative example of the present invention. Different from Comparative Example 14, the chewing gum has only one gum base layer, which is the inner gum base layer 2. Multiple flavor microcapsules are wrapped inside the gum base layer and are the outer flavor microcapsules 4, which are evenly distributed on the inner side of the inner gum base layer 2. The structure diagram of the chewing gum is shown in Figure 6 , where 4 is the outer flavor microcapsule and 2 is the inner gum base layer.

[0155] Comparative Example 3

[0156] This comparative example is the 3rd comparative example of the present invention. Different from Comparative Example 14, the chewing gum has only one gum base layer, which is the outer gum base layer 5. Multiple flavor microcapsules are wrapped inside the gum base layer and are the outer flavor microcapsules 4, which are evenly distributed on the inner side of the outer gum base layer 5. The structure diagram of the chewing gum is shown in Figure 7 , where 4 is the outer flavor microcapsule and 5 is the outer gum base layer.

[0157] Comparative Example 4

[0158] This comparative example is the 4th comparative example of the present invention. Different from Comparative Example 14, the chewing gum has only one gum base layer, which is the outer gum base layer 5. Multiple flavor microcapsules are wrapped inside the gum base layer and are the inner flavor microcapsules 1, which are evenly distributed on the inner side of the outer gum base layer 5. The structure diagram of the chewing gum is shown in Figure 8 , where 1 is the inner flavor microcapsule and 5 is the outer gum base layer.

[0159] Comparative Example 5

[0160] This comparative example is the 5th comparative example of the present invention. Different from Example 14, the chewing gum has two gum base layers, but the inner gum base layer 2 does not contain the inner flavor microcapsules 1 inside. The outer gum base layer 5 contains multiple outer flavor microcapsules 4, which are evenly distributed on the inner side of the gum base layer. The structure of the chewing gum from the inside to the outside is the inner gum base layer 2, the outer flavor microcapsules 4, and the outer gum base layer 5. See the chewing gum structure diagram in Figure 9 , where 2 is the inner gum base layer, 4 is the outer flavor microcapsule, and 5 is the outer gum base layer.

[0161] Comparative Example 6

[0162] This comparative example is the 6th comparative example of the present invention. Different from Example 14, the chewing gum has only one gum base layer, which is the inner gum base layer 2. The inner gum base layer 2 contains multiple inner flavor microcapsules 1 and outer flavor microcapsules 4, which are evenly distributed on the inner side of the inner gum base layer 2. See the chewing gum structure diagram in Figure 10 , where 2 is the inner gum base layer, 4 is the outer flavor microcapsule, and 1 is the inner flavor microcapsule.

[0163] Comparative Example 7

[0164] This comparative example is the 7th comparative example of the present invention. Different from Example 14, the positions of the inner and outer flavor microcapsules in the chewing gum are swapped. That is, the structure of the chewing gum from the inside to the outside is the outer flavor microcapsules 4, the inner gum base layer 2, the inner flavor microcapsules 1, and the outer gum base layer 5. Specifically: The structure of the chewing gum from the inside to the outside includes the inner gum base layer 2 and the outer gum base layer 5 wrapped outside the inner gum base layer 2. There are multiple inner flavor microcapsules 1 between the inner gum base layer 2 and the outer gum base layer 5, which are evenly distributed between the inner gum base layer 2 and the outer gum base layer 5; The inner gum base layer 2 contains multiple outer flavor microcapsules 4, which are evenly distributed on the inner side of the inner gum base layer 2. See the chewing gum structure diagram in Figure 11 , 1 is the inner flavor microcapsule, 2 is the inner gum base layer, 4 is the outer flavor microcapsule, and 5 is the outer gum base layer.

[0165] Comparative Example 8

[0166] This comparative example is the 8th comparative example of the present invention. Different from Example 14, the positions of the inner and outer gum base layers in the chewing gum are swapped. That is, the structure of the chewing gum from the inside to the outside is the inner flavor microcapsules 1, the outer gum base layer 5, the outer flavor microcapsules 4, and the inner gum base layer 2. Specifically: The structure of the chewing gum from the inside to the outside includes the outer gum base layer 5 and the inner gum base layer 2 wrapped outside the outer gum base layer 5. The outer gum base layer 5 contains multiple inner flavor microcapsules 1, which are evenly distributed on the inner side of the outer gum base layer 5. There are multiple outer flavor microcapsules 4 between the inner gum base layer 2 and the outer gum base layer 5, which are evenly distributed between the inner gum base layer 2 and the outer gum base layer 5. See the chewing gum structure diagram in Figure 12 , 1 is the inner flavor microcapsule, 2 is the inner gum base layer, 4 is the outer flavor microcapsule, and 5 is the outer gum base layer.

[0167] Performance detection:

[0168] Chewing performance:

[0169] (1) In vivo chewing performance: In a test group of 130 subjects, 5 subjects were randomly divided into a group, and 26 groups were divided. Each group corresponded to the chewing gums provided in Examples 1 to 18 and Comparative Examples 1 to 8. Each subject chewed the provided chewing gum, and the chewing time was recorded when the chewing gum became hard, brittle, and cracked, which was recorded as the chew resistance time. The chewing gums provided in each example or comparative example were chewed by five subjects, and the chew resistance time was tested five times, and the average value was taken as the chew resistance time of the chewing gum provided in each example or comparative example. During the chewing process of the subjects, it was evaluated whether there was an uneven interruption of the sweetness and flavor substances of the chewed chewing gum.

[0170] (2) In vitro texture analyzer simulated chewing time: Use a texture analyzer to simulate chewing, and the parameter settings are: pressure 5 - 10 N, frequency 1 Hz, temperature 37 °C (simulating the oral environment). Record the fracture time of gum base 2 and gum base 1 (defined as the pressure drops to 50% of the initial value).

[0171] The chewing performance test of the chewing gums provided in each example and comparative example is shown in Table 1.

[0172] Table 1 Chewing performance of chewing gums provided in each example and comparative example

[0173]

[0174]

[0175]

[0176] Test for the uniformity of flavor substance release in microcapsules:

[0177] (1) In vivo release test of flavor substances: Among a test group of 80 subjects, 5 subjects were randomly grouped into 16 groups, and each group was given the chewing gums provided in Example 1, Example 8, Example 9, Examples 12 - 16, and Comparative Examples 1 - 8. Each tester in each group chewed at a chewing frequency of 60 chews per minute for 5 min, 20 min, and 50 min. The subjects were healthy individuals objectively arranged according to specified requirements. After 5 min, 20 min, or 50 min, the content of flavor substances in the remaining chewing gum residues was measured. For each chewing gum of each of the 80 subjects, three measurements were taken, and a total of 15 measurements were taken for each sample. The average value of the 15 measurement results was calculated, and the weight % release was calculated based on the original content of flavor substances in the sample. The specific test method for the residual amount of flavor substances is as follows: Measure the content of flavor substances in the remaining chewing gum residues. Place the chewing gum residues in a flask and weigh them. Add an organic solvent, and mix the mixture overnight on a laboratory shaker. Dilute and centrifuge the organic phase. Inject the supernatant directly into the HPLC system, and analyze the measured residual amount of flavor substances through the determination method.

[0178] (2) In vitro release test of flavor substances: Establish the in vitro release of flavor substances through a chewing machine (Dissolution Test for Chewing Gums, General Monograph 2.9.25 in the European Pharmacopoeia, 5th Edition). The chewing chamber is filled with 20 ml of artificial saliva (pH 6.8, containing α - amylase). Place the chewing gum sample in the chamber, and start the chewing machine at 1 chew per second at 20 degrees Celsius. After chewing for 5 min, 20 min, or 50 min, stop the machine and place the chewing gum sample (residue) in a vial. Measure the content of flavor substances in the remaining chewing gum residues. Place the chewing gum residues in a flask and weigh them. Subsequently, add an organic solvent for dissolution purposes, and mix the mixture overnight on a laboratory shaker. Dilute and centrifuge the organic phase. Inject the supernatant directly into the HPLC system, and analyze it through the determination method, and analyze the measured residual amount of flavor substances through the determination method.

[0179] The % release of flavor substances in (1) and (2) above = (original content in chewing gum - residual amount of flavor substances) / original content in chewing gum * %. The specific test results of the in vivo release amount of flavor substances of the chewing gums provided in Example 1, Example 8, Example 9, Examples 12 - 16, and Comparative Examples 1 - 8 are shown in Table 2, and the specific test results of the in vitro release amount are shown in Table 3.

[0180] Note: The original content of flavor substances and the residual content of flavor substances refer to the main component contents of the flavor substances used in each example. For example, menthol in mint extract, flavonoids in citrus extract, epigallocatechin gallate (EGCG) in green tea extract, flavonoids in tangerine peel extract, anthocyanins in blueberry extract, and proanthocyanidins in cranberry extract.

[0181] Table 2 Uniformity of in-vivo release of chewing gum flavor substances provided by each example and comparative example

[0182]

[0183] Table 3 Uniformity of in-vitro release of chewing gum flavor substances provided by each example and comparative example

[0184]

[0185]

[0186] As described above, it is only the implementation mode of the present invention, and the scope of patent protection is not limited thereby. Those skilled in the art make non-substantive changes or substitutions based on the present invention, and still fall within the scope of patent protection.

Claims

1. Chewing gum, characterized in that The invention comprises an inner rubber base layer and an outer rubber base layer wrapped outside the inner rubber base layer, outer flavor microcapsules are arranged between the inner rubber base layer and the outer rubber base layer, and inner flavor microcapsules are wrapped in the inner rubber base layer.

2. The chewing gum according to claim 1, characterized in that: The inner flavor microcapsules and the outer flavor microcapsules have the same flavor or different flavors.

3. The chewing gum according to claim 1, characterized in that: There are multiple inner flavor microcapsules, which are evenly distributed inside the inner gelatin base layer, and their wall material components contain paraffin; and / or there are multiple outer flavor microcapsules, which are evenly distributed between the inner gelatin base layer and the outer gelatin base layer, and their wall material components contain paraffin.

4. The chewing gum according to claim 1, characterized in that: An inner sugar coating layer is arranged outside the inner gum base layer, and / or an outer sugar coating layer is arranged outside the outer gum base layer; the inner sugar coating layer is adhered to the outer side of the inner gum base layer, and / or the outer sugar coating layer is adhered to the outer side of the outer gum base layer.

5. The chewing gum according to claim 1, characterized in that: The thickness of the inner gum base layer is 1.0-2.5 mm, and the thickness of the outer gum base layer is 0.5-1.5 mm. The gum base layer contains modified cassava starch, vegetable oil and edible gelatin. The content of edible gelatin in the inner gum base layer is higher than that in the outer gum base layer, and the proportion of vegetable oil is lower than that in the outer gum base layer. The modified cassava starch is prepared by a method comprising the following steps: uniformly mixing cassava starch swollen by water absorption and glycerol solution, heating to 75-85° C., and continuously stirring to obtain a translucent colloid, wherein the amount of glycerol added is 5%-10% of the mass of the cassava starch.

6. The chewing gum according to claim 5, characterized in that The inner gum base layer contains the following components: 60-70 parts of modified cassava starch, 18-25 parts of edible gelatin, 3-8 parts of vegetable oil, 5-10 parts of water, 1-2 parts of emulsifier, 0.3-0.5 parts of xanthan gum, 0.5-1 parts of calcium carbonate particles, 0.3-0.5 parts of polyglycerol ester (PGE), 0.1-0.2 parts of hydrophilic nano silicon dioxide and 0.2-0.4 parts of microcrystalline cellulose.

7. The chewing gum according to claim 5, characterized in that The outer glue base layer contains the following components: 50-60 parts of modified cassava starch, 5-10 parts of edible gelatin, 12-20 parts of vegetable oil, 12-20 parts of water, 1-2 parts of emulsifier, 0.1-0.3 parts of xanthan gum, 0.2-0.5 parts of lecithin, 0.1-0.3 parts of hydrophilic silicon dioxide and 0.2-0.4 parts of microcrystalline cellulose.

8. The chewing gum according to claim 4, characterized in that The inner sugar coating layer contains the following components: 50-60 parts of isomalt, 15-20 parts of hydrogenated palm oil, 5-10 parts of chitosan, and 3-5 parts of microcrystalline cellulose; the outer sugar coating layer contains the following components: 70-80 parts of sucrose, 15-30 parts of glucose syrup, 0.1-1 parts of food coloring, 2-10 parts of gum arabic, and 0.5-1 parts of magnesium stearate.

9. The chewing gum according to claim 1, characterized in that: The internal flavor microcapsules contain the following components: 70-80 parts of paraffin, 10-15 parts of beeswax, 1-15 parts of flavor substances, and 0.1-0.5 parts of antioxidants; The external flavor microcapsule contains the following components: 85-95 parts of paraffin, 5-10 parts of stearic acid, 15-25 parts of flavor substances, and 0.1-0.5 parts of antioxidants.

10. The chewing gum according to claim 5, wherein the gum base layer is prepared by a preparation method comprising the following steps: S1. The modified cassava starch, edible gelatin and water are mixed to obtain a mixture 1; S2. The mixture 1 is heated, stirred, and extruded to obtain a rubber base, wherein: The heating temperature of the inner rubber base layer is 55-75°C, and the heating temperature of the outer rubber base layer is 35-55°C.

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