Non-staling chewing gum compositions and improved method of preparation
    1.
    发明授权
    Non-staling chewing gum compositions and improved method of preparation 失效
    非稳定的口香糖组合物和改进的制备方法

    公开(公告)号:US4579738A

    公开(公告)日:1986-04-01

    申请号:US740141

    申请日:1985-05-31

    摘要: A chewing gum composition and process whereby the process comprises softening the base between a temperature range of about 40.degree. C. to about 60.degree. C.; admixing softening agents, sweetening agents and flavoring agents; extruding the composition prior to cooling; forming the composition into suitable chewing gum pieces without cooling; and immediately wrapping the pieces with a minimum of protective wrapping without prior conditioning. No moisture or moisture-containing ingredients are used and the chewing gum composition has a final moisture content of up to about 0.9% by weight.

    摘要翻译: 一种口香糖组合物和方法,其中所述方法包括在约40℃至约60℃的温度范围内软化所述碱。 混合软化剂,甜味剂和调味剂; 冷却前将组合物挤出; 在不冷却的情况下将组合物形成合适的口香糖片; 并立即用最少的保护性包装而不经预先调理地包裹片。 不使用含水分或含水分的成分,并且口香糖组合物的最终水分含量高达约0.9重量%。

    Multi-layered chewing gum composition having different rates of flavor
release
    2.
    发明授权
    Multi-layered chewing gum composition having different rates of flavor release 失效
    具有不同风味释放速率的多层口香糖组合物

    公开(公告)号:US4971806A

    公开(公告)日:1990-11-20

    申请号:US449084

    申请日:1989-12-08

    摘要: A multi-layered chewing gum composition is disclosed. The composition has a moisture content of less than about 1% by weight of the composition and contains at least two layers each comprising a chewing gum composition. The chewing gum compositions of each layer comprise gum base in an amount of about 15 to about 60% by weight of the layer such that the difference in gum base content between the layers is about 3 to about 15% by weight. The chewing gum compositions of each layer also comprise sweeteners, flavors, and optionally, at least one other conventional chewing gum additive.

    摘要翻译: 公开了一种多层口香糖组合物。 组合物的水分含量小于组合物的约1重量%,并且含有至少两个层,每层包含口香糖组合物。 每层的口香糖组合物包含胶基的约15至约60重量%的量,使得各层之间胶基含量的差异为约3至约15重量%。 每层的口香糖组合物还包含甜味剂,香料和任选的至少一种其它常规口香糖添加剂。

    Non-staling chewing gum compositions and improved method of preparation
    4.
    发明授权
    Non-staling chewing gum compositions and improved method of preparation 失效
    非稳定的口香糖组合物和改进的制备方法

    公开(公告)号:US4587125A

    公开(公告)日:1986-05-06

    申请号:US740146

    申请日:1985-05-31

    摘要: A chewing gum composition and process whereby the process comprises softening the base between a temperature range of about 40.degree. C. to about 60.degree. C.; admixing softening agents, sweetening agents and flavoring agents; extruding the composition prior to cooling; forming the composition into suitable chewing gum pieces without cooling; and immediately wrapping the pieces with a minimum of protective wrapping without prior conditioning. No moisture or moisture-containing ingredients are used in the process or added to the ingredients and the chewing gum composition has a final moisture content of up to about 0.9% by weight.

    摘要翻译: 一种口香糖组合物和方法,其中所述方法包括在约40℃至约60℃的温度范围内软化所述碱。 混合软化剂,甜味剂和调味剂; 冷却前将组合物挤出; 在不冷却的情况下将组合物形成合适的口香糖片; 并立即用最少的保护性包装而不经预先调理地包裹片。 在该方法中不使用含水分或含水分的成分或添加到成分中,口香糖组合物的最终含水量最高达约0.9重量%。