摘要:
A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated. In addition, the preferred inventive gum provides a clean, high-quality, cooling chewing gum coating with xylitol or other polyols where xylitol has been reduced in concentration or eliminated.
摘要:
A confectionary product comprising a center including a water soluble portion. A first coating that comprises a blend of xylitol/mannitol that substantially encloses the center. A second coating that comprises essentially only one polyol that substantially encloses the first coating.
摘要:
A wax-free, low moisture chewing gum is provided which is devoid or substantially free of wax. The chewing gum also contains less than 2.0 weight percent water and comprises a wax-free gum base which includes about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 40 weight percent filler, about 5 to about 40 weight percent softener, and optional minor amounts of miscellaneous ingredients such as colors, antioxidants, etc. Low moisture chewing gum compositions which contain the wax-free gum base are also provided.
摘要:
The present invention provides a low calorie, high base chewing gum and methods for making same. The low calorie, high base chewing gum will include at least 70 %, by weight, of a wax-free, or substantially wax-free, gum base. In an embodiment, a low calorie, high base chewing gum is provided comprising: at least 70 % of a wax-free base; less than 30 % bulking agent; and less than or equal to 7 % flavor. Pursuant to the present invention, reduced levels of flavoring agents, as compared to typical low calorie, high base chewing gums can be used.
摘要:
A chewing gum composition having a controlled sweetness comprising a chewable gum base and an effective amount of sweetener comprising sucralose. The chewing gum contains sucralose in an amount such that within the initial 2 minutes of chewing, said sucralose releases from said gum at a rate less than about 8 sucrose equivalents per minute, and at about 10 minutes of chewing, said sucralose releases from said gum at a rate greater than about 3 sucrose equivalents per minute. The chewing gum may also contain a fast release sweetener or an additional amount of sucralose treated to act as a fast release sweetener. Various methods of manufacturing the chewing gum are also provided.
摘要:
A method for producing a chewing gum, as well as the chewing gum so produced, includes incorporating a modified release acyclic carboxamide into the gum composition. In one embodiment an acyclic carboxamide is made in a modified release structure and formed into particles. The modified release acyclic carboxamide is preferably obtained by physically modifying the properties of the acyclic carboxamide by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed.
摘要:
Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes salatrim. Salatrim can be used in the base and/or gum as a plasticizer, softener, compatibilizer, and emulsifier. In an embodiment, salatrim is added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers. A variety of base and chewing gum formulations including salatrim can be created and/or utilized pursuant to the present invention.
摘要:
Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The gum base includes medium chain triglycerides. The medium chain triglycerides can be used in the base as a softener and/or emulsifier.