Wax-free low moisture chewing gum
    4.
    发明授权
    Wax-free low moisture chewing gum 失效
    无蜡低温口香糖

    公开(公告)号:US5437875A

    公开(公告)日:1995-08-01

    申请号:US295661

    申请日:1994-08-24

    CPC分类号: A23G4/066 A23G4/064 A23G4/08

    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.

    摘要翻译: PCT No.PCT / US93 / 01900 Sec。 371日期:1994年8月24日 102(e)日期1994年8月24日PCT 1993年3月2日PCT公布。 公开号WO93 / 17573 日期1993年9月16日。提供无蜡,低水分的口香糖,其不含或基本上不含蜡。 口香糖还含有少于2.0重量%的水,并且包含无蜡胶基,其包含约20至约60重量%的合成弹性体,0至约30重量%的天然弹性体,约5至约55重量%的弹性体增塑剂, 约4至约40重量%的填料,约5至约40重量%的软化剂和任选的少量杂质,例如颜料,抗氧化剂等。还提供含有无蜡胶基的低湿口香糖组合物。

    Chewing gum flavor ingredient
    7.
    发明授权
    Chewing gum flavor ingredient 失效
    CH ING。。。。。。。

    公开(公告)号:US5153011A

    公开(公告)日:1992-10-06

    申请号:US746768

    申请日:1991-08-16

    IPC分类号: A23G4/00 A23G4/20 A23L27/00

    CPC分类号: A23G4/20 A23L27/74

    摘要: A flavor ingredient has been found to provide long lasting, high intensity and high quality flavor when used in chewing gum compositions. The flavor ingredient contains between 7-30% by weight of a flavoring agent such as mint oil, between 2-15% by weight styrene butadiene rubber, between 45-90% by weight starch or modified starch, between 0-8% by weight water and, preferably, between 0.5-4% by weight of a thickener such as silicon dioxide. The flavor ingredient is prepared by mixing the flavoring agent with particles of the elastomer to form a suspension. The suspension is then mixed with an aqueous starch solution and the thickener is added. The resulting stable emulsion is dried to form the flavor ingredient of the invention.

    摘要翻译: 已经发现风味成分在用于口香糖组合物时提供持久,高强度和高质量的风味。 风味成分含有7-30重量%的调味剂如薄荷油,2-15重量%丁苯橡胶,45-90重量%淀粉或改性淀粉之间,0-8重量% 水,优选0.5-4重量%的增稠剂如二氧化硅。 通过将调味剂与弹性体的颗粒混合以形成悬浮液来制备风味成分。 然后将悬浮液与淀粉水溶液混合,并加入增稠剂。 将所得稳定的乳液干燥以形成本发明的风味成分。