Method of stabilizing peptide sweeteners in cinnamon-flavored chewing
gums and confections
    1.
    发明授权
    Method of stabilizing peptide sweeteners in cinnamon-flavored chewing gums and confections 失效
    在肉桂味口香糖和甜食中稳定肽甜味剂的方法

    公开(公告)号:US5167972A

    公开(公告)日:1992-12-01

    申请号:US577770

    申请日:1990-09-04

    摘要: A chewing gum composition having improved stability of sweetener is disclosed. At least one cinnamic aldehyde acetal is substituted for cinnamic aldehyde in gums containing peptide sweeteners such as aspartame, alitame and combinations thereof. Of the acetals, most preferred is cinnamic aldehyde propylene glycol acetal. This acetal is particularly useful in cinnamon and fruit-flavored gums and especially in sugarless gum. Cinnamic aldehyde acetal is also added to other oral compositions, such as foods, drugs and toothpaste.

    摘要翻译: 公开了具有改善的甜味剂稳定性的口香糖组合物。 至少一种肉桂醛缩醛在含有甜味剂例如阿斯巴甜,阿利坦及其组合的树胶中代替肉桂醛。 在缩醛中,最优选的是肉桂醛丙二醇缩醛。 该缩醛在肉桂和水果香糖,特别是无糖胶中特别有用。 肉桂醛缩醛也加入其他口服组合物,如食品,药物和牙膏。