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    Gum base made with reduced antioxidant and method of preparation
    4.
    发明授权
    Gum base made with reduced antioxidant and method of preparation 失效
    用抗氧化剂减少和制备方法制成的胶基

    公开(公告)号：US5545416A

    公开(公告)日：1996-08-13

    申请号：US361776

    申请日：1994-12-22

    申请人： Kevin B. Broderick ,  Joo H. Song ,  Donald J. Townsend ,  David W. Record ,  Henry T. Tyrpin

    发明人： Kevin B. Broderick ,  Joo H. Song ,  Donald J. Townsend ,  David W. Record ,  Henry T. Tyrpin

    IPC分类号： A23G4/00 ,  A23G4/02 ,  A23G4/06 ,  A23G4/08 ,  A23P1/12 ,  A23G3/30

    CPC分类号： A23G4/06 ,  A23G4/00 ,  A23G4/02 ,  A23G4/08

    摘要： A stabilized gum base and chewing gum are prepared using techniques that significantly reduce the amount of antioxidant lost during manufacture. As a result, the gum base and chewing gum include at least about two-thirds, and preferably three-fourths, of the amount of antioxidant initially added during manufacture of the gum base. The improved antioxidant retention is accomplished primarily using mixing techniques which significantly reduce the average mixing time needed to prepare a homogeneous gum base, and further by integrating the manufacture of gum base and chewing gum into a single continuous mixer.

    摘要翻译： 使用显着减少在制造过程中损失的抗氧化剂的量的技术来制备稳定的胶基和口香糖。 结果，胶基和口香糖包括至少约三分之二，优选四分之三，在胶基的制造过程中最初加入的抗氧化剂的量。 主要使用混合技术完成改进的抗氧化剂保留，其显着降低制备均匀胶基所需的平均混合时间，并且进一步通过将胶基和口香糖的制造整合到单个连续混合器中。

    Continuous chewing gum manufacturing process yielding gum with improved flavor perception
    7.
    发明授权
    Continuous chewing gum manufacturing process yielding gum with improved flavor perception 失效
    连续口香糖制造工艺，产生口香糖，改善风味

    公开(公告)号：US5612071A

    公开(公告)日：1997-03-18

    申请号：US527294

    申请日：1995-09-12

    申请人： Joo H. Song ,  Christafor E. Sundstrom ,  David W. Record ,  Donald J. Townsend ,  Kevin B. Broderick ,  Philip G. Schnell

    发明人： Joo H. Song ,  Christafor E. Sundstrom ,  David W. Record ,  Donald J. Townsend ,  Kevin B. Broderick ,  Philip G. Schnell

    IPC分类号： A23G4/00 ,  A23G4/02 ,  A23G4/06 ,  A23G4/08 ,  A23G3/30

    CPC分类号： A23G4/06 ,  A23G4/00 ,  A23G4/02 ,  A23G4/08

    摘要： A method of continuously manufacturing chewing gum with improved flavor perception comprises the steps of adding at least an elastomer and filler into a high-efficiency continuous mixer, and mixing the elastomer and filler together in the continuous mixer; adding a least one ingredient selected from the group consisting of fats, oils, waxes and elastomer plasticizers into the continuous mixer, and mixing said ingredient with the elastomer and filler in the continuous mixer; and adding at least one sweetener and-at least one flavor into the continuous mixer, and mixing said sweetener and flavor with the remaining ingredients to form a chewing gum composition. These steps are performed using a single high-efficiency continuous mixer and wherein the flavor is added at a level lower than that used to make the same chewing gum composition in a batch mixer but the flavor intensity in the chewing gum product is comparable to that of said same chewing gum composition made in a batch mixer.

    摘要翻译： 连续制造具有改善风味感知的口香糖的方法包括以下步骤：将至少一种弹性体和填料加入到高效连续混合器中，并将该弹性体和填料在连续混合器中混合; 将至少一种选自脂肪，油，蜡和弹性体增塑剂的成分加入到连续混合器中，并在连续混合器中将所述成分与弹性体和填料混合; 并将至少一种甜味剂和至少一种香料加入到连续混合器中，并将所述甜味剂和香料与剩余的成分混合以形成口香糖组合物。 这些步骤使用单个高效率连续混合器进行，并且其中所述香料的添加量低于用于在间歇式混合器中制造相同口香糖组合物的水平，但口香糖产品中的风味强度与 所述相同的口香糖组合物在间歇式混合器中制备。