CN1043608A - 含水合乳化剂的口香糖及其制备方法 - Google Patents
含水合乳化剂的口香糖及其制备方法 Download PDFInfo
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- CN1043608A CN1043608A CN89109559.4A CN89109559A CN1043608A CN 1043608 A CN1043608 A CN 1043608A CN 89109559 A CN89109559 A CN 89109559A CN 1043608 A CN1043608 A CN 1043608A
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- chewing gum
- emulsifying agent
- water
- lecithin
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
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- AGNTUZCMJBTHOG-UHFFFAOYSA-N 3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)CO AGNTUZCMJBTHOG-UHFFFAOYSA-N 0.000 description 1
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- 239000001683 mentha spicata herb oil Substances 0.000 description 1
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/064—Chewing gum characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
Abstract
本发明公开了含有水合乳化剂的口香糖制备方法和其组合物。在优选实施方案中,2份水与1份卵磷脂共同混合形成胶体。该胶体加入到口香糖组合物中,优选的是该胶体于胶基和大部分填充剂以及甜味剂之后混入其中,应用水合乳化剂改进了初始柔软性和延长了贮藏期限。
Description
本发明涉及口香糖配方及其制备方法,特别是有关在制造口香糖配方中应用水合乳化剂。
口香糖中应用乳化剂是普遍的,而且乳化剂也在口香糖中用作部分其它配料。例如,在胶基中加入乳化剂能得到消费者可接受的特性以及与其它口香糖配料互溶所需质地特性。乳化剂在口香糖里的各种用途已在一些专利中公开。US4,157,402公开了一种乳化剂,将其加入到夹心口香糖的液体夹心中以防止香料移走。US4,493,849中,将卵磷脂与磷酸氢钙、糖和糖浆混合以减少磷酸氢钙的白垩。US4,604,288中,在口香糖制备过程中,将卵磷脂液体香料预混合物加入口香糖以便减少辛涩味。US4,752,481将乳化剂加入无水香料里以获得持久香味、香料稳定性和柔软质地。日本特开昭55-19014,乳化剂用于口香糖增进不粘特性。
已经发现通常用于制备口香糖的乳化剂在加入到口香糖配方中之前可以经过水合作用,令人惊奇的是,用于此水合作用的水份在口香糖中保持结合状态,不仅提供了较柔软的起始质地,而且与类似组分即水自身作为配料加入或作为增塑剂部分如玉米糖浆加入相比,还延长了贮藏期限。
因此本发明包括口香糖组合物,其中含有常规配料,如胶基,填充剂,甜味剂,可任选的香料和色素以及乳化剂,该乳化剂在加入口香糖配方之前已与水进行混合而水化。本发明还包括制备该种组合物的方法。
这里采用的术语“口香糖”包括泡泡糖和其它各种类似的口香糖。
除特别说明外,所有的百分含量以重量为基准。
依照本发明加入水合乳化剂的口香糖配方在其它方面为常规配方。
通常,口香糖组合物由水溶性填料部分,水不溶性口香糖胶基部分以及水不溶性香料组成。咀嚼一段时间后水溶性填料部分与一部分香料一起消散。胶基部分一直保留在口中。
不溶性胶基一般包括高弹体、树脂、油脂、蜡、软化剂以及无机填料。高弹体可为聚异丁烯、异丁烯-异戊二烯共聚物、丁苯橡胶以及天然胶乳如糖胶树胶。树脂包括聚乙烯醋酸酯和萜烯树脂,胶基也包括油脂,该油脂有牛酯、氢化或部分氢化植物油以及可可脂。普遍使用的蜡包括石蜡、微结晶和天然蜡如蜂蜡和巴西棕榈蜡。按照本发明优选实施方案,不溶性胶基组成为口香糖的10~50%,较好的约为口香糖的20~35%。
通常,胶基包括填料成份,填料成份可为碳酸钙、碳酸镁、滑石,磷酸氢钙或类似物,填料组成为胶基的约5~60%,较好的为胶基的5~50%。
胶基一般也含有软化剂,包括甘油硬脂酸一酯和甘油三醋酸酯,此外,胶基含有可选择的配料如抗氧化剂、色素和乳化剂(除了本发明的水合乳化剂外)。本发明可使用任何商业适用的胶基。
口香糖的水溶性部分还可包括软化剂、甜味剂和填充剂、香料及其混合物。软化剂加入口香糖以改善口香糖咀嚼性能和口感。现有技术中软化剂又称作增塑剂一般组成为口香糖的约0.5~15.0%。
本发明所采用的软化剂包括甘油、卵磷脂(除了用于制造本发明水合乳化剂的卵磷脂)及其混合物。另外,甜味剂水溶液如含山梨醇、氢化淀粉水解液、玉米糖浆及其混合物的溶液可用作口香糖的软化剂和粘合剂。按照本发明的优选实施方案,该甜味剂水溶液组成为口香糖的1~30%,较好的约为10~20%。
糖甜味剂通常包括含糖成份,在口香糖加工技术中公知的这类甜味剂包括但并不仅限于蔗糖、葡萄糖、麦芽糖、糊精、干燥转化糖、果糖、左旋糖、半乳糖、淀粉糖浆干粉及类似物,这些甜味剂可以单独使用也可以结合使用。
无糖甜味剂通常为具有增甜特性的成份,但该成份不含有公知的糖份,其中包括但并不仅限于糖醇如山梨醇、甘露糖醇、木糖醇、氢化淀粉水解液、麦芽糖醇及类似物,可单独使用或将其任意结合使用。本发明的口香糖填充剂和甜味剂总量组成为口香糖的约30~85%,较好约为40~70%。
本发明口香糖中香料用量范围约为0.1~10.0%,较好约为口香糖的0.5~3.0%。香料可包括香精油,合成香料或其混合物,其包括(但不限于)从植物和水果获得的精油如柠檬油,水果香精,薄荷油、留兰香油、丁香油、冬青油、茴香油及类似物,合成香料成份也可用于本发明口香糖。本领域的普通专业技术人员将认识到天然和合成香料能以任何感觉认可的混合物进行混合,所有此类香料和香料混合物均可用于本发明。
可选择的配料如色素和药剂可加入口香糖中,其它可选择的配料包括高强度甜味剂如天门冬酰苯丙氨酸甲酯,alitame,sucralose,甲基醋磺胺钾、糖精也可加入口香糖。
本发明的最佳口香糖配方为约50-55%糖、18-22%胶基、11-15%玉米糖浆、1-2%甘油、9-11%葡萄糖、0.5-1.5%香料和0.3-0.7%水合乳化剂,水合乳化剂含60-70%水和30-40%乳化剂。
制造口香糖一般通过相继加入各种口香糖配料到本行业通用的混合器里,配料充分混合后,口香糖膏从混合器排放再成型为所需形状如滚辗成薄片并切成条。挤压成块或铸成球丸。
通常通过首先熔化胶基并将其加入运转的混合器而将配料混合。胶基也可在混合器中熔化。色素可在此时加入,软化剂如甘油亦可在此时与糖浆和部分填充剂一起加入,然后加入另外部分填充剂。香料与剩余部分填充剂一起加入。较好方法为,在香料和最后部分填充剂之前加入水合乳化剂。
整个混合过程一般需花5到15分钟。但有时需要更长的混合时间。本领域普通专业技术人员可对上述过程进行许多改变。
本发明中,用于口香糖组合物的乳化剂与其它口香糖配料混合前进行水合。
能用于本发明的乳化剂包括甘油二酯、棕榈酸乳甘油酯、甘油单酯和二酯,卵磷酯、脱水山梨醇硬脂酸单脂,三甘油硬脂酸单脂,三甘油单缩物(trigly cerol monoshortening),聚山梨酸酯65,八甘油含油酸基化合物,聚山梨酸酯60,聚山梨酸酯80及其混合物。乳化剂亲油亲水平衡值(HLB)应为2-15。最普通且最好的乳化剂为卵磷酯。工业生产的卵磷脂有膏状和粉状。用于本发明的较好卵磷脂为粉状卵磷脂,其HLB值约2-9,最好为大约7。
乳化剂通过水混合进行水合。水与乳化剂的比例一般约为3∶1至1∶3。该范围依赖于乳化剂和其HLB值。当使用卵磷脂时,较好比例为2份水对1份卵磷脂。
如果加入过多水,口香糖在制造中就会太软,从而难于挤压,压片和包装。储存时多余水份会渗出,导致口香糖粘到包装纸上。合适的水含量有利于加工并可获得最好的质地性能。
制造水合乳化剂的较好方法为,将1份粉状卵磷脂(来自Central Soya公司的Centrolex R)与2份水用搅拌器混合。对几百克的小量可用匙混合,这种小量、手工混合,需花半小时或直到卵磷脂分散到水中并形成胶体。对大量混合,可用Hobart混合器,水与卵磷脂混合应保持20分钟直到混合物形成胶体。
水合乳化剂可能具有细菌特性,为减少微生物生长,需加入防腐剂如0.1-1.0%苯甲酸钠或对羟基苯甲酸。
本发明口香糖较好的配方列于例1,例2为比较例。
本发明 比较
例1 例2
糖 53.9 53.9
胶基 20.2 20.2
玉米糖浆 13.3 13.3
甘油 1.3 1.3
葡萄糖 9.9 9.9
薄荷香料 0.9 0.9
乳化剂/水 0.5a0.5b
a-含0.33%水和0.17%卵磷脂(来自Central SoyaCo.HLB=7的Centrolex R)一起混合并首批加入胶基中。
b-含0.33%水和0.17%卵磷脂分别加入口香糖中。口香糖采用标准方法制造并切成条。
下面的例子除了用不同乳化剂外,其它与例1和例2类似。
实施例3 比较例4
糖 52.4 52.4
胶基 20.65 20.65
玉米糖浆 14.6 14.6
甘油 0.9 0.9
葡萄糖 10.1 10.1
留兰香香料 0.6 0.6
乳化剂/水 0.75a0.75b
a-含0.50%水和0.25%八甘油含油酸基化合物(HLB=13)一起混合。
b-含0.50%水和0.25%八甘油含油酸基化合物分别加入到口香糖中。
感官评定结果表明,例3和例4的样品相同,不同之处为例4的组合物在口香糖表面有水份而且似乎没有充分混合。
如例3和例4所示,0.5%的口香糖组合物为加入到乳化剂中的水。目前,估计用水合乳化剂加入的最高可能水量为总口香糖组合物的约0.5%。因此口香糖中水合乳化剂较好量为约0.1~2%。
水合卵磷脂亦能用于无糖口香糖配方并能得到改进的质地和延长贮藏期限,然而,对于低水份无糖口香糖,较多水份会导致口香糖在制造和咀嚼中太柔软。高水份口香糖,采用水合乳化剂能获得贮藏稳定性优点。
例子 例5 例6 例7
高水份 加卵磷脂 低水份
胶基 25.5 25.5 25.5
山梨醇 53.6 49.3 52.1
甘露糖醇 8.0 8.0 12.0
Lycasin赖克申(商品名)…… 6.8 ……
山梨醇液体 9.5 …… ……
甘油 1.5 8.5 8.5
香料 1.5 1.5 1.5
水合卵磷脂*0.5 0.5 0.5
*水合卵磷脂含经预先混合的0.33%水和0.17%卵磷脂。
对例1、例2和例8的口香糖进行了在低相对湿度(RH)下的贮藏试验,例8是用例1的配方,不同之处为水合乳化剂在混入糖、胶基、玉米糖浆和甘油之后加入,再添加葡萄糖和香料。
例1、例2和例8的口香糖切成条,在75·F和20%RH下贮藏,测定低RH试验中的不同。糖条没用任何形式包装。
用Tabor试验机测定在0,4,10和17天时口香糖条的口香糖条硬度,结果如下:
天数
0 4 10 17
例1 30.7 73.3 92.0 101.3
例2 34.7 88.7 105.3 120.0
例8 24.3 71.0 89.3 88.0
平均3个读数结果表明直接在口香糖中加入水合乳化剂混合物口香糖开始柔软而且在一段时间中仍保持柔软。在接近混合结束时加入该混合物比随胶基一起加入则似乎得到稍好的柔软性。
理论上当水作为玉米糖浆加入时口香糖中有大约3-5%的水不结合,当口香糖干燥时水份释放。水和卵磷脂都有使口香糖质地***的作用,但是在卵磷脂被混合到口香糖之前首先加入水以水化卵磷脂时,水便可以在口香糖中呈结合状态以致大大减少水从口香糖组合物中的挥发速率。因此,口香糖能在较长时间内保持柔软,改善其贮藏性能。可以肯定,由于胶基是亲油性的,它可吸引乳化剂,而乳化剂含有通过水合作用与其结合作用而保留在口香糖中。
当然本发明也可用于其它糖果。尽管在硬糖中一般不用乳化剂,但加入水合乳化剂可改善其贮藏期限。水合卵磷脂还可用来减少焦糖和半乳糖中的脂肪含量。
通过说明提供了上述优选的方法和组合物配方,在不超出本发明的范围内可以进行许多改进,以下权利要求描述了本发明范围。
Claims (15)
1、一种制备含有胶基,填充剂、甜味剂、乳化剂、任选的香料和色素之口香糖组合物的方法,其特征在于:在乳化剂与其它口香糖配料混合之前将其水合。
2、如权利要求1所述的方法,其中乳化剂选自:棕榈酸乳甘油酯、甘油单酸酯和甘油二酸酯、卵磷脂、脱水山梨醇硬脂酸单脂、三甘油硬脂酸单脂,三甘油单缩物,聚山梨酸酯65,八甘油含油酸基化合物、聚山梨酸酯60、聚山梨酸酯80和甘油二酸酯及其混合物。
3、如权利要求1所述的方法,其特征在于乳化剂水合是通过将乳化剂与水以3∶1至1∶3的比例进行混合从而形成水与乳化剂的胶体,然后将水合乳化剂与其它口香糖配料混合。
4、如权利要求3所述的方法,其特征在于乳化剂由卵磷脂组成,水合乳化剂中水与卵磷脂的比例大约为2∶1。
5、如权利要求1所述的方法,其特征在于水合乳化剂在胶基和大部分填充剂和甜味剂一起混合后再添加到组合物中。
6、一种口香糖组合物大致包括约:
10-50%胶基,
30-85%甜味剂和填充剂,
1-30%玉米糖浆,
0.5-15%甘油,
0.1-10%香料,
0.1-2%水合乳化剂,其中乳化剂与水的比例大约在3∶1-1∶3之间。
7、如权利要求6所述的口香糖组合物,其特征在于乳化剂选自:棕榈酸乳甘油酯、甘油单酸酯和甘油二酸酯、卵磷脂,脱水山梨醇硬脂酸单脂、三甘油硬脂酸单脂、三甘油单缩物、聚山梨酸酯65、八甘油含油酸基化合物、聚山梨酸酯60,聚山梨酸酯80和甘油二酸酯及其混合物。
8、如权利要求6所述的口香糖组合物,其特征在于乳化剂的HLB值为大约2-15。
9、如权利要求6所述的口香糖组合物,其特征在于填充剂和甜味剂选自:糖、山梨醇、甘露糖醇、木糖醇、葡萄糖、果糖、淀粉糖浆干粉及其混合物。
10、如权利要求6所述的口香糖组合物,其特征在于乳化剂由卵磷脂组成,水合乳化剂中水与卵磷脂的比例大约2∶1。
11、如权利要求6所述的口香糖组合物包括:
50-55% 糖;
18-22% 胶基;
11-15% 玉米糖浆;
1-2% 甘油;
9-11% 葡萄糖;
0.5-1.5% 香料;
0.3-0.7 水合乳化剂,其中水合乳化剂含60-70%水和30-40%乳化剂。
12、如权利要求11所述的组合物,其特征在于乳化剂由卵磷脂组成,其HLB值为大约7。
13、如权利要求12所述的组合物,其特征在于水合乳化剂含量为口香糖组合物的0.5%。
14、如权利要求13所述的组合物,其特征在于水与卵磷脂的比例为大约2∶1。
15、一种含有乳化剂的口香糖组合物,在与其它口香糖成份混合之前先将该乳化剂进行水合,从而使用于水合乳化剂在口香糖中呈结合状态,与含有同样量水和乳化剂但乳化剂没预先水合的类似组合物相比,该乳化剂能够大大地减少口香糖中的水份蒸发速率。
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US8597703B2 (en) * | 2005-05-23 | 2013-12-03 | Kraft Foods Global Brands Llc | Delivery system for active components as part of an edible composition including a ratio of encapsulating material and active component |
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US8591968B2 (en) * | 2005-05-23 | 2013-11-26 | Kraft Foods Global Brands Llc | Edible composition including a delivery system for active components |
US9271904B2 (en) * | 2003-11-21 | 2016-03-01 | Intercontinental Great Brands Llc | Controlled release oral delivery systems |
US20060068058A1 (en) * | 2004-09-30 | 2006-03-30 | Cadbury Adams Usa Llc | Thermally stable, high tensile strength encapsulation compositions for actives |
US7955630B2 (en) * | 2004-09-30 | 2011-06-07 | Kraft Foods Global Brands Llc | Thermally stable, high tensile strength encapsulated actives |
US20060068059A1 (en) * | 2004-09-30 | 2006-03-30 | Cadbury Adams Usa Llc | Encapsulated compositions and methods of preparation |
US7727565B2 (en) | 2004-08-25 | 2010-06-01 | Cadbury Adams Usa Llc | Liquid-filled chewing gum composition |
US20060263476A1 (en) * | 2004-08-25 | 2006-11-23 | Cadbury Adams Usa, Llc. | Center-filled chewing gum with barrier layer |
US9198448B2 (en) * | 2005-02-07 | 2015-12-01 | Intercontinental Great Brands Llc | Stable tooth whitening gum with reactive ingredients |
US7851006B2 (en) * | 2005-05-23 | 2010-12-14 | Cadbury Adams Usa Llc | Taste potentiator compositions and beverages containing same |
JP4750184B2 (ja) | 2005-05-23 | 2011-08-17 | キャドバリー アダムス ユーエスエー エルエルシー | 味覚増強組成物並びに味覚増強組成物を含有する、食用菓子製品及びチューインガム製品 |
US7851005B2 (en) * | 2005-05-23 | 2010-12-14 | Cadbury Adams Usa Llc | Taste potentiator compositions and beverages containing same |
US20070178187A1 (en) * | 2006-01-27 | 2007-08-02 | Cadbury Adams Usa Llc | Chewing gum compositions including free neotame sweetener compositions |
CA2686930A1 (en) * | 2007-05-14 | 2008-11-20 | Cadbury Adams Usa Llc | Taste potentiator compositions in oral delivery systems |
US20120040050A1 (en) * | 2009-03-06 | 2012-02-16 | Sandra Lenzi | Chewing gum compositions providing flavor release profiles |
RU2559406C2 (ru) | 2011-04-29 | 2015-08-10 | ИНТЕРКОНТИНЕНТАЛ ГРЕЙТ БРЭНДЗ ЭлЭлСи | Инкапсулированная кислота, ее получение и содержащая ее композиция жевательной резинки |
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US2197719A (en) * | 1938-12-07 | 1940-04-16 | Wrigley W M Jun Co | Chewing gum |
US2197718A (en) * | 1938-12-07 | 1940-04-16 | Wrigley W M Jun Co | Chewing gum |
US3984574A (en) * | 1975-04-11 | 1976-10-05 | Wm. Wrigley Jr. Company | Non-tack chewing gum composition |
US4088788A (en) * | 1976-06-07 | 1978-05-09 | Wm. Wrigley Jr. Company | Saliva stimulating chewing gum composition |
JPS5939099B2 (ja) * | 1977-11-22 | 1984-09-20 | 株式会社ロツテ | センタ−入りチユ−インガムの保香味性増強法 |
US4226890A (en) * | 1978-04-28 | 1980-10-07 | The Procter & Gamble Company | Meat analog compositions |
US4241091A (en) * | 1978-12-21 | 1980-12-23 | Life Savers, Inc. | Calorie-free non-adhesive chewing gums and method |
US4526790A (en) * | 1983-07-29 | 1985-07-02 | Topps Chewing Gum, Incorporated | Chewing gum product |
US4493849A (en) * | 1983-10-21 | 1985-01-15 | Warner-Lambert Company | Process for preparing a non-chalky, organoleptically pleasing chewing gum composition |
US4604288A (en) * | 1985-05-23 | 1986-08-05 | Warner-Lambert Company | Process for preparing a chewing gum composition with improved flavor perception |
CA1295874C (en) * | 1986-06-19 | 1992-02-18 | Zdravko Dokuzovic | Flavor emulsions and chewing gum compositions containing the same |
US4792453A (en) * | 1987-05-04 | 1988-12-20 | Wm. Wrigley Jr. Company | Hard coated sugarless chewing gum |
US4786491A (en) * | 1987-08-05 | 1988-11-22 | Wm. Wrigley Jr. Company | Sweet emulsion for chewing gum |
-
1988
- 1988-12-22 US US07/289,806 patent/US4904482A/en not_active Expired - Fee Related
-
1989
- 1989-11-14 NZ NZ231381A patent/NZ231381A/en unknown
- 1989-11-17 JP JP2500446A patent/JPH03505404A/ja active Pending
- 1989-11-17 EP EP89913256A patent/EP0403619B1/en not_active Expired - Lifetime
- 1989-11-17 DE DE89913256T patent/DE68910515T2/de not_active Expired - Fee Related
- 1989-11-17 AU AU46443/89A patent/AU612917B2/en not_active Ceased
- 1989-11-17 AT AT89913256T patent/ATE96616T1/de not_active IP Right Cessation
- 1989-11-17 WO PCT/US1989/005172 patent/WO1990006690A1/en active IP Right Grant
- 1989-11-20 CN CN89109559.4A patent/CN1043608A/zh active Pending
- 1989-11-23 PH PH39576A patent/PH25947A/en unknown
-
1990
- 1990-08-08 NO NO90903491A patent/NO903491L/no unknown
- 1990-08-08 FI FI903930A patent/FI903930A0/fi not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108112954A (zh) * | 2017-12-14 | 2018-06-05 | 成都新柯力化工科技有限公司 | 一种微胶囊食品甜味剂及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
FI903930A0 (fi) | 1990-08-08 |
EP0403619A4 (en) | 1991-06-05 |
DE68910515D1 (de) | 1993-12-09 |
NO903491D0 (no) | 1990-08-08 |
NZ231381A (en) | 1991-05-28 |
AU612917B2 (en) | 1991-07-18 |
PH25947A (en) | 1992-01-13 |
WO1990006690A1 (en) | 1990-06-28 |
EP0403619B1 (en) | 1993-11-03 |
AU4644389A (en) | 1990-07-10 |
ATE96616T1 (de) | 1993-11-15 |
US4904482A (en) | 1990-02-27 |
JPH03505404A (ja) | 1991-11-28 |
EP0403619A1 (en) | 1990-12-27 |
NO903491L (no) | 1990-10-05 |
DE68910515T2 (de) | 1994-03-31 |
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