Chewing gum compositions and methods of making thereof

Disclosed are compositions useful for improving or enhancing the organoleptic properties, especially mouth feel and surface cooling effect, of pellet chewing gum. The compositions having a core chewing gum region with a Shore A hardness of less than (40), specifically less than (35); and a friable c...

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Main Authors ELEJALDE CESAR, HOANG TINYEE, KAPAUN CAMILLE, MUELLER SERENA, SHAKIR SHERIF
Format Patent
LanguageChinese
English
Published 31.03.2020
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:Disclosed are compositions useful for improving or enhancing the organoleptic properties, especially mouth feel and surface cooling effect, of pellet chewing gum. The compositions having a core chewing gum region with a Shore A hardness of less than (40), specifically less than (35); and a friable coating region providing a significant cooling effect as exhibited by rapid endothermic surface coating dissolution. 本发明公开了组合物，所述组合物可用于改善或增强丸状咀嚼型胶基糖的感官特性，尤其是口感和表面清凉效果。所述组合物具有芯体咀嚼型胶基糖区域，所述芯体咀嚼型胶基糖区域的肖氏A级硬度小于(40)，具体地小于(35)；并且如快速吸热表面包衣溶解所表现的，易碎包衣区域提供明显的清凉效果。
Bibliography:Application Number: CN201880048640