摘要:
The present invention is a process for flash flow processing a feedstock including a protein, a maltodextrin or a polydextrose and fructose and the product resulting therefrom.
摘要:
A confectionery compressed tablet designed to dissolve in the oral cavity and containing a flavor ingredient intimately bound with a bioadhesive is disclosed. The flavor and bioadhesive composition provide a unique mouthfeel so that as the confection dissolves in the oral cavity, a coating of flavor adheres to the moist areas of the oral cavity. There is also provided a confectionery compressed tablet characterized by a single product body with discrete phases contained therein which act to provide timed release of at least one flavor ingredient sequentially. A flavor and bioadhesive mixture can be prepared with a hydrophilic delivery system providing rapid initial delivery of the flavor and unique mouthfeel or as a part of a hydrophobic delivery system providing extended periods of flavor delivery and unique mouthfeel. There is also provided a process for preparing confectionery compressed tablets containing the unique flavor delivery system and mouthfeel.
摘要:
A low moisture sucralose sweetened chewing gum composition having a moisture content below about 2% by weight, wherein sucralose is released from the composition at a rate of 15 to 50 sucrose equivalents per minute within the initial 30 seconds of chewing, and at a rate of more than 6 sucrose equivalents per minute at about 5 minutes of chewing.
摘要:
The present invention pertains to stabilized chlorodeoxysugar sweetening agent compositions in powder form which comprises a chlorodeoxysugar derivative and an effective amount of a stabilizing agent wherein the stabilizing agent is capable of forming a stabilizing mixture with the chlorodexoysugar derivative. The stabilized sweetening agent compositions may be used in a wide variety of ingestible products such as chewing gum compositions, hard and soft confections, beverages, and the like. The present invention also pertains to methods for preparing the stabilized sweetening agent compositions and the ingestible products in which they may be used.
摘要:
An improved, reduced calorie, high base content chewing gum composition possesses a greater, more intense initial flavor impact of increased duration. The method of preparation utilizes highly fractionated or rectified flavor oils from which are removed the terpene and sesquiterpene components resulting in an enhanced and sustained flavor release from the gum base. The deterpenated oils have a lesser affinity for the gum base allowing for the use of higher gum base levels for the reduction of calories without the flavor oils being trapped therein. The sustained flavor release is also improved by the complete or partial renewal of several bitter tasting components previously associated with the oils.
摘要:
The flavor of chewing gum and confectionery compositions is improved by incorporating into the composition a natural soy flavor enhancer selected from the group consisting of natural soy extract, soy sauce, soy powder, and mixtures thereof in amounts which reduce the bitter or harsh flavor notes perceived after substantial chewing, without imparting the salty taste associated with soy derivatives.
摘要:
A free-flowing particulate delivery system for providing enhanced flavor and sweetness to comestible compositions comprising a powdered flavor composition encapsulated in a matrix comprising thaumatin, monellin, dihydrochalcones and mixtures thereof, and a hydrophobic wax or fat. The delivery system is particularly useful in chewing gums, confectioneries and pharmaceutical preparations as well as other food products.
摘要:
A bubble gum base composition containing a combination of two PVA polymeric materials, namely a low molecular weight component and a medium molecular weight component along with an acetylated monoglyceride having a sponification value above about 400.
摘要:
A tableted chewing gum composition having a moisture content of about 2 to about 8% by weight comprising a blended mixture of chewing gum granules comprising gum base, a grinding aid, a sweetening agent and a modified maltodextrin compression aid, wherein said grinding aid is selected from the group consisting of alkali metal and alkaline earth metal phosphates, maltodextrins and mixtures thereof.
摘要:
A coextruded chewing gum is provided which includes an extruded center portion surrounded by and bonded to an extruded outer shell portion. The center portion of the coextruded chewing gum will be of a generally soft consistency, substantially softer than that ordinarily employed in chewing gums of conventional structure, while the outer shell portion will provide a protective layer or coating for the core portion to inhibit sweating and stickiness and thereby allow for use of conventional wrapping machines.