Sugarless-type chewing gum

The invention relates to noncariogenic and sugarless chewing gum, and a process for manufacturing it. The chewing gum according to the invention is constituted by gum, by an aqueous softening agent and by one or several solid sweetening agents, of which notably mannitol, wherein the aqueous softenin...

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Bibliographic Details
Main Authors DEVOS; FRANCIS, BUSSIERE; GUY, HUCHETTE; MICHEL
Format Patent
LanguageEnglish
Published 10.05.1983
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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Abstract The invention relates to noncariogenic and sugarless chewing gum, and a process for manufacturing it. The chewing gum according to the invention is constituted by gum, by an aqueous softening agent and by one or several solid sweetening agents, of which notably mannitol, wherein the aqueous softening agent is at least partly constituted by a hydrogenated starch hydrolysate containing: less than 3% of polyols of DP higher than 20, less than 60% of maltitol (DP 2) and less than 19% of sorbitol (DP 1), the balance to 100 being constituted by a mixture of polyols of DP 3 to 20, the content of the final chewing gum in hydrolysate being from 5 to 35% in weight, preferably from 10 to 30% by weight, whereas its mannitol content decreases when the content of hydrolysate increases.
AbstractList The invention relates to noncariogenic and sugarless chewing gum, and a process for manufacturing it. The chewing gum according to the invention is constituted by gum, by an aqueous softening agent and by one or several solid sweetening agents, of which notably mannitol, wherein the aqueous softening agent is at least partly constituted by a hydrogenated starch hydrolysate containing: less than 3% of polyols of DP higher than 20, less than 60% of maltitol (DP 2) and less than 19% of sorbitol (DP 1), the balance to 100 being constituted by a mixture of polyols of DP 3 to 20, the content of the final chewing gum in hydrolysate being from 5 to 35% in weight, preferably from 10 to 30% by weight, whereas its mannitol content decreases when the content of hydrolysate increases.
Author DEVOS; FRANCIS
HUCHETTE; MICHEL
BUSSIERE; GUY
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Snippet The invention relates to noncariogenic and sugarless chewing gum, and a process for manufacturing it. The chewing gum according to the invention is constituted...
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SubjectTerms 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
Title Sugarless-type chewing gum
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