CN101179944A - 中心填充的咀嚼型胶基糖组合物 - Google Patents
中心填充的咀嚼型胶基糖组合物 Download PDFInfo
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- CN101179944A CN101179944A CNA2006800173659A CN200680017365A CN101179944A CN 101179944 A CN101179944 A CN 101179944A CN A2006800173659 A CNA2006800173659 A CN A2006800173659A CN 200680017365 A CN200680017365 A CN 200680017365A CN 101179944 A CN101179944 A CN 101179944A
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Classifications
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- 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
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
- A23G4/205—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- 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
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
-
- 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
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
Description
组分 | 包衣 | 中心填充物 | 胶基糖区 |
I.可感觉的物质 | |||
A.凉味剂 | |||
薄荷醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
木糖醇 | 5-80% | 5-95% | 5-80% |
赤藓糖醇 | 5-80% | 5-95% | 5-80% |
薄荷烷 | 10-500ppm | 10-500ppm | 500-20,000ppm |
薄荷酮 | 10-500ppm | 10-500ppm | 500-20,000ppm |
醋酸薄荷酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
水杨酸薄荷酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
WS-23 | 10-500ppm | 10-500ppm | 500-20,000ppm |
WS-3 | 10-500ppm | 10-500ppm | 500-20,000ppm |
琥珀酸薄荷酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
3,1-薄荷氧基丙-1,2-二醇 | 10-500ppm | 100500ppm | 500-20,000ppm |
戊二酸酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
右旋糖(dextrose) | 10-500ppm | 10-500ppm | 500-20,000ppm |
山梨糖醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
酮缩醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
薄荷酮缩醇(menthone ketal) | 10-500ppm | 10-500ppm | 500-20,000ppm |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
薄荷甘油缩酮 | 10-500ppm | 10-500ppm | 500-20,000ppm |
取代p-薄荷烷 | 10-500ppm | 10-500ppm | 500-20,000ppm |
非环酰胺(acycliccarboxamide) | 10-500ppm | 10-500ppm | 500-20,000ppm |
戊二酸单薄荷醇酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
取代的环己酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
取代的环己甲酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
取代的脲及磺酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
取代的薄荷醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
羟甲基 | 10-500ppm | 10-500ppm | 500-20,000ppm |
p-薄荷烷的羟甲基衍生物 | 10-500ppm | 10-500ppm | 500-20,000ppm |
2-巯基-环-癸酮 | 10-500ppm | 10-500ppm | 500-20,000ppm |
具2-6个碳原子的羟基羧酸 | 10-500ppm | 10-500ppm | 500-20,000ppm |
环己酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
1-异蒲勒醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
3-(1-薄荷氧基)-2-甲基丙-1,2-二醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
p-薄荷-2,3-二醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
p-薄荷-3,8-二醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
6-异丙基-9-甲基-1,4-二氧杂螺[4,5]癸-2-薄荷醇(methano1) | 10-500ppm | 10-500ppm | 500-20,000ppm |
三甲基环己醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
N-乙基-2-异丙基-5-甲基环己甲酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
日本薄荷油 | 10-500ppm | 10-500ppm | 500-20,000ppm |
椒样薄荷油 | 10-500ppm | 10-500ppm | 500-20,000ppm |
3-(1-薄荷氧基)乙-1-醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
3-(1-薄荷氧基)丙-1-醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
3-(1-薄荷氧基)丁-1-醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
1-薄荷基醋酸N-乙酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
1-薄荷基-4-羟基戊酸酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
1-薄荷基-3-羟基丁酸酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
N,2,3-三甲基-2-(1-甲基乙基)-丁酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
n-乙基-t-2-c-6-壬二烯酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
N,N-二甲基薄荷基琥珀酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
取代的p-薄荷烷甲酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
2-异丙基-5-甲基环己醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
乳酸薄荷酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
WS-30 | 10-500ppm | 10-500ppm | 500-20,000ppm |
WS-14 | 10-500ppm | 10-500ppm | 500-20,000ppm |
桉树提取物 | 10-500ppm | 10-500ppm | 500-20,000ppm |
薄荷醇PG碳酸酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
薄荷醇EG碳酸酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
薄荷醇甘油醚 | 10-500ppm | 10-500ppm | 500-20,000ppm |
N-叔丁基-p-薄荷烷-3-甲酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
p-薄荷烷-3-羧酸甘油酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
甲基-2-异丙基(isopryl)-二环(2.2.1) | 10-500ppm | 10-500ppm | 500-20,000ppm |
庚烷-2-甲酰胺 | 10-500ppm | 10-500ppm | 500-20,000ppm |
薄荷醇甲基醚 | 10-500ppm | 10-500ppm | 500-20,000ppm |
戊二酸甲基酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
薄荷基吡咯烷酮羧酸酯 | 10-500ppm | 10-500ppm | 500-20,000ppm |
WS-5 | 10-500ppm | 10-500ppm | 500-20,000ppm |
WS-15 | 10-500ppm | 10-500ppm | 500-20,000ppm |
B.暖味剂 | |||
香兰醇正丁醚 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
香兰醇正丙醚 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
香兰醇异丙醚 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
香兰醇异丁醚 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
香兰醇n-氨基醚 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
香兰醇异戊醚 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
香兰醇正己醚 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
香兰醇甲醚 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
香兰醇乙醚 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
姜醇 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
姜烯酚 | 1-1000ppm | 1-1500ppm | 10-800ppm |
姜酮酚 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
姜油酮 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
辣椒碱 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
二氢辣椒碱 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
降二氢辣椒碱 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
高辣椒碱 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
高二氢辣椒碱 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
乙醇 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
异丙醇 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
异戊醇 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
苯甲醇 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
甘油 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
氯仿 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
丁子香酚 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
桂皮油 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
肉桂醛 | 1-1000ppm | 1-1500ppm | 10-8000ppm |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
C.麻刺剂 | |||
金钮扣油树脂或金钮扣(paracress) | 5-500ppm | 5-500ppm | 50-5000ppm |
日本胡椒提取物 | 5-500ppm | 5-500ppm | 50-5000ppm |
黑胡椒提取物 | 5-500ppm | 5-500ppm | 50-5000ppm |
紫锥菊(Echinacea)提取物 | 5-500ppm | 5-500ppm | 50-5000ppm |
美洲花椒(Northem PricklyAsh)提取物 | 5-500ppm | 5-500ppm | 50-5000ppm |
红椒油树脂(red pepperoleoresin) | 5-500ppm | 5-500ppm | 50-5000ppm |
泡腾剂(effervescing agents) | 5-500ppm | 5-500ppm | 50-5000ppm |
千日菊素(Spilanthol) | 5-500ppm | 5-500ppm | 50-5000ppm |
山椒素(Sanshool) | 5-500ppm | 5-500ppm | 50-5000ppm |
II.风味物 | |||
留兰香油(spearmint oil) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
肉桂油(cinnamon oil) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
冬青油(oil of wintergreen) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
椒样薄荷油(peppermint oil) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
丁香油(clove oil) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
月桂油(bay oil) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
大茴香油(anise oil) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
桉树油(eucalyptus oil) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
百里香油(thyme oil) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
雪松叶油Cedar leaf oil | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
肉豆蔻油Oil ofnutmeg | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
多香果Allspice | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
鼠尾草油Oil of sage | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
肉豆蔻衣Mace | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
苦杏仁油Oil ofbitter almonds | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
肉桂油Cassia oil | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
香草 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
柠檬 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
橙 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
酸橙 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
葡萄柚 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
苹果 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
梨 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
桃 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
葡萄 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
草莓 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
树莓 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
樱桃 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
李子 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
菠萝 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
杏 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
西瓜 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
巧克力 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
可乐 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
枫树 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
牛奶糖浆(dulce de leche) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
葡萄干(raisin) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
焦糖(caramel) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
醋酸肉桂酯 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
肉桂醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
柠檬醛二乙缩醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
醋酸二氢香芹酯 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
甲酸丁香酚酯 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
对-甲基茴香醚 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
乙醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
苯甲醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
大茴香醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
肉桂醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
柠檬醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
橙花醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
癸醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
乙基香草醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
香水花(heliotrope) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
香草醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
α-戊基肉桂醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
丁醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
戊醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
香茅醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
癸醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
醛C-8 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
醛C-9 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
醛C-12 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
2-乙基丁醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
己烯醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
甲基苯甲醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
藜芦醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
2,6-二甲基-5-庚烯醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
2,6-二甲基辛醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
2-十二烯醛 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
草莓酥饼(strawberryshortcake) | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
石榴 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
牛肉 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
鸡肉 | 0.01-10.0% | 0.01-10.0 | 0.5-30.0% |
干酪 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0 |
洋葱 | 0.01-10.0% | 0.01-10.0% | 0.5-30.0% |
III.味觉 | |||
A.甜味剂 | |||
蔗糖 | 5-100% | 5-100% | 5-80% |
右旋糖(dextrose) | 5-100% | 5-100% | 5-80% |
麦芽糖 | 5-100% | 5-100% | 5-80% |
糊精 | 5-100% | 5-100% | 5-80% |
木糖 | 5-100 | 5-100% | 5-80% |
核糖 | 5-100% | 5-100% | 5-80% |
葡萄糖 | 5-100% | 5-100% | 5-80 |
甘露糖 | 5-100% | 5-100% | 5-80% |
半乳糖 | 5-100% | 5-100% | 5-80% |
果糖 | 5-100% | 5-100% | 5-80% |
转化糖 | 5-100% | 5-100% | 5-80% |
低聚果糖糖浆(fructo oligosaccharide syrups) | 5-100% | 5-100% | 5-80% |
部分氢化的淀粉 | 5-100% | 5-100% | 5-80% |
玉米糖浆固体 | 5-100% | 5-100% | 5-80% |
山梨糖醇 | 5-100% | 5-100% | 5-80% |
木糖醇 | 5-100% | 5-100% | 5-80% |
甘露醇 | 5-100% | 5-100% | 5-80% |
半乳糖醇 | 5-100% | 5-100% | 5-80% |
麦芽糖醇 | 5-100% | 5-100% | 5-80% |
异麦芽酮糖醇 | 5-100% | 5-100% | 5-80% |
乳糖醇 | 5-100% | 5-100% | 5-80% |
赤藓糖醇 | 5-100% | 5-100% | 5-80% |
氢化淀粉水解物 | 5-10% | 5-100% | 5-80% |
甜菊(stevia) | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
二氢杳耳酮 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
莫内林 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
甜菊苷 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
甘草甜素 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
二氢核黄素(dihydroflavenol) | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
L-氨基二羧酸氨基链烯酸酯酰胺 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
糖精钠盐或糖精钙盐 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
环己基氨基磺酸盐(cyclamatesalts) | 10-20,000ppm | 10-20,000ppm | 10-20,000ppn |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
3,4-二氢-6-甲基-1,2,3-噁噻嗪-4-酮-2,2-二氧化物的钠盐、铵盐或钙盐 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
乙酰磺胺酸钾 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
糖精的游离酸形式 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
阿斯巴甜 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
阿力甜 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
纽甜 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
L-天冬氨酰-L-苯基甘油和L-天冬氨酰-L-2,5-二氢苯基-甘氨酸的甲酯 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
L-天冬氨酰-2,5-二氢-L-苯丙氨酸 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
L-天冬氨酰-L-(1-环己烯基)-丙氨酸 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
三氯蔗糖(sucralose) | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
1-氯-1′-脱氧蔗糖 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
4-氯-4-脱氧-α-D-吡哺半乳糖基-α-D-呋喃果糖苷 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
4-氯-4-脱氧半乳蔗糖 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
4-氯-4-脱氧-α-D-吡喃半乳糖基-1-氯-1-脱氧-β-D-果糖-呋哺糖苷 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
4,1′-二氯-4,1′-二脱氧半乳蔗糖 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
1′,6′-二氯1′,6′-二脱氧蔗糖 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
4-氯-4-脱氧-α-D-吡喃半乳糖基-1,6-二氯-1,6-二脱氧-β-D-呋喃果糖苷 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
4,1′,6′-三氯-4,1′,6′-三脱氧半乳蔗糖 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
4,6-二氯-4,6-二脱氧-α-D-吡喃半乳糖基-6-氯-6-脱氧-β-D-呋喃果糖苷 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
4,6,6′-三氯-4,6,6′-三脱氧半乳蔗糖 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
6,1′,6′-三氯-6,1′,6′-三脱氧蔗糖 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
4,6-二氯-4,6-二脱氧-α-D-半乳-吡喃糖基-1,6-二氯-1,6-二脱氧-β-D-呋哺果糖苷 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
4,6,1′,6′-四氯4,6,1′,6′-四脱氧半乳糖-蔗糖 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
4,6,1′,6′-四脱氧蔗糖 | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
索马甜I和II | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
莫那亭(Monatin) | 10-20,000ppm | 10-20,000ppm | 10-20,000ppm |
` | |||
B.酸 | |||
醋酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
己二酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
抗坏血酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
丁酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
柠檬酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
甲酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
富马酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
葡糖酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
乳酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
磷酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
苹果酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
草酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
琥珀酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
酒石酸 | 0.00005-10% | 0.00005-10% | 0.00005-10% |
C.苦味物/收敛剂 | |||
奎宁 | 0.01-100ppm | 0.01-100ppm | 0.01-100ppm |
柚苷 | 0.01-100ppm | 0.01-100ppm | 0.01-100ppm |
苦木 | 0.01-100ppm | 0.01-100ppm | 0.01-100ppm |
苯基硫脲0Phenylthicarbamide(PTC)) | 0.01-100ppm | 0.01-100ppm | 0.01-100ppm |
-n-丙基硫氧嘧啶(6-n-propylthiouracil(Prop)) | 0.01-100ppm | 0.01-100ppm | 0.01-100ppm |
明矾 | 0.01-100ppm | 0.01-100ppm | 0.01-100ppm |
水杨苷 | 0.01-100ppm | 0.01-100ppm | 0.01-100ppm |
咖啡因 | 0.01-100ppm | 0.01-100ppm | 0.01-100ppm |
D.盐味 | |||
氯化钠 | 0.01-1% | 0.01-1% | 0.01-1% |
氯化钙 | 0.01-1% | 0.01-1% | 0.01-1% |
氯化钾 | 0.01-1% | 0.01-1% | 0.01-1% |
1-赖氨酸 | 0.01-1% | 0.01-1% | 0.01-1% |
IV.功能试剂 | |||
A.表面活性剂 | |||
选自由C8-C24组成的组的脂肪酸盐 | 0.001-2% | 0.001-2% | 0.001-2% |
棕榈油酸 | 0.001-2% | 0.001-2% | 0.001-2% |
油酸 | 0.001-2% | 0.001-2% | 0.001-2% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
桐酸(eleostearic acid) | 0.001-2% | 0.001-2 | 0.001-2% |
丁酸 | 0.001-2% | 0.001-2% | 0.001-2% |
己酸 | 0.001-2% | 0.001-2% | 0.001-2% |
辛酸 | 0.001-2% | 0.001-2% | 0.001-2%6 |
癸酸 | 0.001-2% | 0.001-2% | 0.001-2% |
月桂酸 | 0.001-2% | 0.001-2% | 0.001-2% |
肉豆蔻酸 | 0.001-2% | 0.001-2% | 0.001-2% |
棕榈酸 | 0.001-2% | 0.001-2% | 0.001-2% |
硬脂酸 | 0.001-2% | 0.001-2% | 0.001-2% |
蓖麻油酸 | 0.001-2% | 0.001-2% | 0.001-2% |
花生酸 | 0.001-2% | 0.001-2% | 0.001-2% |
山嵛酸 | 0.001-2% | 0.001-2% | 0.001-2% |
木腊酸(lignoceric acid) | 0.001-2% | 0.001-2% | 0.001-2% |
蜡酸(cerotic acid) | 0.001-2% | 0.001-2% | 0.001-2% |
硫酸化油酸丁酯 | 0.001-2% | 0.001-2% | 0.001-2% |
中链和长链脂肪酸酯 | 0.001-2% | 0.001-2% | 0.001-2% |
油酸钠 | 0.001-2% | 0.001-2% | 0.001-2% |
富马酸的盐 | 0.001-2% | 0.001-2% | 0.001-2% |
glomate钾 | 0.001-2% | 0.001-2% | 0.001-2% |
单-和二-甘油酯的有机酸酯 | 0.001-2% | 0.001-2% | 0.001-2% |
硬脂酰单甘油柠檬酸酯 | 0.001-2% | 0.001-2% | 0.001-2% |
琥珀硬脂精(succistearin) | 0.001-2% | 0.001-2% | 0.001-2% |
二辛基硫化琥珀酸钠 | 0.001-2% | 0.001-2% | 0.001-2% |
甘油三硬脂酸酯 | 0.001-2% | 0.001-2% | 0.001-2% |
卵磷酯 | 0.001-2% | 0.001-2% | 0.001-2% |
羟基化卵磷酯 | 0.001-2% | 0.001-2% | 0.001-2% |
月桂基硫酸钠 | 0.001-2% | 0.001-2% | 0.001-2% |
乙酰化单甘油酯 | 0.001-2% | 0.001-2% | 0.001-2% |
琥珀酰化单甘油酯 | 0.001-2% | 0.001-2% | 0.001-2% |
柠檬酸酯单甘油酯 | 0.001-2% | 0.001-2% | 0.001-2% |
乙氧基化单-和二-甘油酯 | 0.001-2% | 0.001-2% | 0.001-2% |
脱水山梨醇单硬脂酸酯 | 0.001-2% | 0.001-2% | 0.001-2% |
硬脂酰-2-乳酸钙 | 0.001-2% | 0.001-2% | 0.001-2% |
硬脂酰乳酸钠 | 0.001-2% | 0.001-2% | 0.001-2% |
甘油和1,2-丙二醇的乳酸化脂肪酸酯 | 0.001-2% | 0.001-2% | 0.001-2% |
C8-C24脂肪酸的甘油-乳酯(1actoesters) | 0.001-2% | 0.001-2% | 0.001-2% |
C8-C24脂肪酸的聚甘油酯 | 0.001-2% | 0.001-2% | 0.001-2% |
藻酸丙二醇酯 | 0.001-2% | 0.001-2% | 0.001-2% |
蔗糖C8-C24脂肪酸酯 | 0.001-2% | 0.001-2% | 0.001-2% |
单-和二-甘油酯的二乙酰酒石酸和柠檬酸酯 | 0.001-2% | 0.001-2% | 0.001-2% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
三醋精 | 0.001-2% | 0.001-2% | 0.001-2% |
肌氨酸盐(sarcosinate)表面活性剂 | 0.001-2% | 0.001-2% | 0.001-2% |
羟乙基磺酸盐(isethionate)表面活性剂 | 0.001-2% | 0.001-2% | 0.001-2% |
牛磺酸盐(tautate)表面活性剂 | 0.001-2% | 0.001-2% | 0.001-2% |
普朗尼克类(pluronics) | 0.001-2% | 0.001-2% | 0.001-2% |
烷基酚的聚氧化乙烯缩合物 | 0.001-2% | 0.001-2% | 0.001-2% |
氧化乙烯与氧化丙烯和乙二胺的反应产物的缩合反应衍生的产物 | 0.001-2% | 0.001-2% | 0.001-2% |
脂肪醇的氧化乙烯缩合物 | 0.001-2% | 0.001-2% | 0.001-2% |
长链氧化叔胺 | 0.001-2% | 0.001-2% | 0.001-2% |
长链氧化叔膦 | 0.001-2% | 0.001-2% | 0.001-2% |
长链二烷基亚砜 | 0.001-2% | 0.001-2% | 0.001-2% |
B.口气清新剂 | |||
留兰香油 | 0.001-10% | 0.001-10% | 0.001-10% |
椒样薄荷油 | 0.001-10% | 0.001-10% | 0.001-10% |
冬青油 | 0.001-10% | 0.001-10% | 0.001-10% |
黄樟油(sassafras oil) | 0.001-10% | 0.001-10% | 0.001-10% |
叶绿素油(chlorophyll oil) | 0.001-10% | 0.001-10% | 0.001-10% |
柠檬醛油(citral oil) | 0.001-10% | 0.001-10% | 0.001-10% |
香叶醇油(geraniol oil) | 0.001-10% | 0.001-10% | 0.001-10% |
小豆蔻油(cardamom oil) | 0.001-10% | 0.001-10% | 0.001-10% |
丁香油(clove oil) | 0.001-10% | 0.001-10% | 0.001-10% |
鼠尾草油(sage oil) | 0.001-10% | 0.001-10% | 0.001-10% |
香芹酚油(carvacrol oil) | 0.001-10% | 0.001-10% | 0.001-10% |
桉树油(eucalyptus oil) | 0.001-10% | 0.001-10% | 0.001-10% |
小豆蔻油(cardamom oil) | 0.001-10% | 0.001-10% | 0.001-10% |
厚朴(magnolia bark)提取油 | 0.001-10% | 0.001-10% | 0.001-10% |
马郁兰油(m arjoram oil) | 0.001-10% | 0.001-10% | 0.001-10% |
肉桂油(cinnamon oil) | 0.001-10% | 0.001-10% | 0.001-10% |
柠檬油(lemon oil) | 0.001-10% | 0.001-10% | 0.001-10% |
白柠檬油(lime oil) | 0.001-10% | 0.001-10% | 0.001-10% |
葡萄柚油(grapefruit oil) | 0.001-10% | 0.001-10% | 0.001-10% |
橙油(orange oil) | 0.001-10% | 0.001-10% | 0.001-10% |
肉桂醛(cinnamic aldehyde) | 0.001-10% | 0.001-10% | 0.001-10% |
水杨醛(salicyaldehyde) | 0.001-10% | 0.001-10% | 0.001-10% |
薄荷醇 | 0.001-10% | 0.001-10% | 0.001-10% |
香芹酮(carvone) | 0.001-10% | 0.001-10% | 0.001-10% |
iso-garrigol | 0.001-10% | 0.001-10% | 0.001-10% |
茴香脑(anethole) | 0.001-10% | 0.001-10% | 0.001-10% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
柠檬酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
醋酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
氟化锌 | 0.01-25% | 0.01-25% | 0.1-15% |
硫酸锌铵 | 0.01-25% | 0.01-25% | 0.1-15% |
溴化锌 | 0.01-25% | 0.01-25% | 0.1-15% |
碘化锌 | 0.01-25% | 0.01-25% | 0.1-15% |
氯化锌 | 0.01-25% | 0.01-25% | 0.1-15% |
硝酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
氟硅酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
葡糖酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
酒石酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
琥珀酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
甲酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
铬酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
苯酚磺酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
连二硫酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
硫酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
硝酸银 | 0.01-25% | 0.01-25% | 0.1-15% |
水杨酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
甘油磷酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
硝酸铜 | 0.01-25% | 0.01-25% | 0.1-15% |
叶绿素 | 0.01-25% | 0.01-25% | 0.1-15% |
叶绿素铜 | 0.01-25% | 0.01-25% | 0.1-15% |
叶绿酸 | 0.01-25% | 0.01-25% | 0.1-15% |
氢化棉籽油 | 0.5-5% | 0.5-70% | 0.5-15% |
二氧化氯 | 0.025-0.50% | 0.025-0.50% | 0.025-0.50% |
β-环糊精 | 0.1-5% | 0.1-5% | 0.1-5% |
沸石 | 0.1-5% | 0.1-5% | 0.1-5% |
硅石基材料 | 0.1-5% | 0.1-5% | 0.1-5% |
碳基材料 | 0.1-5% | 0.1-5% | 0.1-5% |
酶、例如漆酶、木瓜蛋白酶、磷虾酶(krillase)、淀粉酶、葡糖氧化酶 | 0.1-5% | 0.1-5% | 0.1-5% |
C.抗微生物剂 | |||
西吡氯铵(cetylpyridiniumchloride) | 0.01-1% | 0.01-1% | 0.01-1% |
锌化合物 | 0.01-25% | 0.01-25% | 0.1-15% |
铜化合物 | 0.01-25% | 0.01-25% | 0.1-15% |
D.抗菌剂 | |||
氯己定 | 0.0025-2% | 0.0025-2% | 0.0025-2% |
阿立西定 | 0.0025-2% | 0.0025-2% | 0.0025-2% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
季铵盐 | 0.0025-2% | 0.0025-2% | 0.00025-2% |
苄索氯铵(benzethoniumchloride) | 0.0025-2% | 0.0025-2% | 0.0025-2% |
西吡氯铵 | 0.0025-2% | 0.0025-2% | 0.00025-2% |
2,4,4’-三氯-2’-羟基-二苯醚(三氯生) | 0.0025-2% | 0.0025-2% | 0.0025-2% |
E.抗牙石剂 | |||
焦磷酸盐 | 1-6% | 1-6% | 1-6% |
三磷酸盐 | 0.1-1% | 0.1-10% | 0.1-10% |
聚磷酸盐 | 0.1-10% | 0.1-10% | 0.1-10% |
聚膦酸盐 | 0.1-10% | 0.1-10% | 0.1-10% |
焦磷酸二碱金属盐 | 1-6% | 1-6% | 1-6% |
聚磷酸四碱金属盐 | 0.1-10% | 0.1-10% | 0.1-10% |
焦磷酸四钠 | 1-6% | 1-6% | 1-6% |
焦磷酸四钾 | 1-6% | 1-6% | 1-6% |
三聚磷酸钠 | 0.1-10% | 0.1-10% | 0.1-10% |
F.抗菌斑(plaque)剂 | |||
氯己定 | 0.0025-2% | 0.0025-2% | 0.0025-2% |
三氯生 | 0.01-2% | 0.01-2% | 0.01-2% |
海克替啶 | 0.01-2% | 0.01-2% | 0.01-2% |
柠檬酸锌 | 0.01-25% | 0.01-25% | 0.1-15% |
精油 | 0.001-10% | 0.001-10% | 0.001-10% |
月桂基硫酸钠 | 0.001-2% | 0.001-2% | 0.001-2% |
G.氟化物化合物 | |||
氟化钠 | 0.01-1% | 0.01-1% | 0.01-1% |
单氟磷酸钠 | 0.01-1% | 0.01-1% | 0.01-1% |
氟化亚锡 | 0.01-1% | 0.01-1% | 0.01-1% |
H.季铵化合物 | |||
苯扎氯铵(benzalkoniumchloride) | 0.01-1% | 0.01-1% | 0.01-1% |
苄索氯铵 | 0.01-1% | 0.01-1% | 0.01-1% |
西他氯铵(cetalkoniumchloride) | 0.01-1% | 0.01-1% | 0.01-1% |
西曲溴铵(cetrimide) | 0.01-1% | 0.01-1% | 0.01-1% |
溴棕三甲基铵(cetrimoniumbromide) | 0.01-1% | 0.01-1% | 0.01-1% |
西吡氯铵 | 0.01-1% | 0.01-1% | 0.01-1% |
氯化缩水甘油三甲基铵 | 0.01-1% | 0.01-1% | 0.01-1% |
硬脂基二甲基苄基氯化铵(stearalkonium chloride) | 0.01-1% | 0.01-1% | 0.01-l% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
I.再矿化剂 | |||
磷酸多肽-无定形磷酸钙 | 0.1-5% | 0.1-5% | 0.1-5% |
酪蛋白磷酸多肽-磷酸钙复合物 | 0.1-5% | 0.1-5% | 0.1-5% |
酪蛋白磷酸多肽稳定化的磷酸钙 | 0.1-5% | 0.1-5% | 0.1-5% |
J.药物活性物 | |||
药或药剂 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
维生素和其他膳食补充剂 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
矿物质 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
咖啡因 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
尼古丁 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
果汁 | 2-10% | 2-60% | 1-15% |
K.微量营养素 | |||
维生素A | 0.0001-10% | 0.0001-10% | 0.0001-10% |
维生素D | 0.0001-10% | 0.0001-10% | 0.0001-10% |
维生素E | 0.0001-10% | 0.0001-10% | 0.0001-10% |
维生素K | 0.0001-10% | 0.0001-10% | 0.0001-10% |
维生素C(抗坏血酸) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
维生素B类(硫胺素或B1,核黄素或B2,烟酸或B3,吡哆醇或B6,叶酸或B9,氰钴胺素或B12,泛酸,生物素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
钠 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
镁 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
钴 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
碘 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
铁 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
锰 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
钙 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
铜 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
氟化物 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
钾 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
磷 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
钼 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
硒 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
锌 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
L-肉毒碱 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
胆碱 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
辅酶Q10 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
α-硫辛酸 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
ω-3-脂肪酸 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
胃蛋白酶 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
肌醇六磷酸酶(phytase) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
胰蛋白酶 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
脂肪酶 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
蛋白酶(proteases) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
纤维素酶 | 0.0001-10 | 0.0001-10% | 0.0001-10% |
抗坏血酸 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
柠檬酸 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
迷迭香油 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
维生素A | 0.0001-10% | 0.0001-10% | 0.0001-10% |
维生素E磷酸盐 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
生育酚 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
二-α-生育酚磷酸酯 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
生育三烯酚 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
α硫辛酸 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
二氢硫辛酸 | 0.0001-10% | 0.0001-10% | 0.001-10% |
叶黄素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
β-隐黄质 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
番茄红素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
黄体素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
玉米黄质 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
β-胡萝卜素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
胡萝卜素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
混合的类胡萝卜素(carotenoids) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
多酚 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
类黄酮 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
类胡萝卜素(cartotenoids) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
叶绿素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
叶绿酸 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
纤维 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
花青素(anthocyanins) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
矢车菊素(cyaniding) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
花翠素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
锦葵色素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
天竺葵色素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
芍药花青素(peonidin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
牵牛花色素(petunidin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
黄烷醇 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
黄酮醇 | 0.0001-10% | 0.001-10% | 0.0001-10% |
儿茶酚 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
表儿茶酚 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
表没食子儿茶素(Epigallocatechin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
表没食子儿茶素没食子酸酯(epigallocatechingallate) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
茶黄素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
茶红素(thearubigin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
原花青素(proanthocyanin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
槲皮素(quercetin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
山奈酚(kaempferol) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
杨梅酮 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
异鼠李素(isorhamnetin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
黄素酮类橙皮素(flavononeshesperetin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
柚皮素(naringenin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
圣草酚 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
桔皮素(tangeretin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
黄酮 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
芹菜素(apigenin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
木犀草素(luteolin) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
木脂素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
植物雌激素(phytoestrogen) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
白藜芦醇 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
异黄酮(isoflavone) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
大豆苷元(daidzein) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
染料木素(genistein) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
大豆异黄酮 | 0.0001-10% | 0.0001-10 | 0.0001-10% |
L.咽喉护理剂 | |||
(1)镇痛、麻醉、解热和消炎剂 | |||
薄荷醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
苯酚 | 0.1-10% | 0.1-50% | 0.1-20% |
己雷琐辛 | 0.1-10% | 0.1-50% | 0.1-20% |
苯佐卡因 | 0.1-10% | 0.1-50% | 0.1-20% |
盐酸达克罗宁 | 0.1-10% | 0.1-50% | 0.1-20% |
苯甲醇 | 0.1-10% | 0.1-50% | 0.1-20% |
水杨醇(salicyl alcohol) | 0.1-10% | 0.1-50% | 0.1-20% |
对乙酰氨基酚 | 0.1-10% | 0.1-50% | 0.1-20% |
阿司匹林 | 0.1-10% | 0.1-50% | 0.1-20% |
双氯芬酸 | 0.1-10% | 0.1-50% | 0.1-20% |
双氟尼酸 | 0.1-10% | 0.1-50% | 0.1-20% |
依托度酸 | 0.1-10% | 0.1-50% | 0.1-20% |
非诺洛芬 | 0.1-10% | 0.1-50% | 0.1-20% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
氟比洛芬 | 0.1-10% | 0.1-50% | 0.1-20% |
布洛芬 | 0.1-10% | 0.1-50% | 0.1-20% |
酮洛芬 | 0.1-10% | 0.1-50% | 0.1-20% |
酮咯酸(ketorolac) | 0.1-10% | 0.1-50% | 0.1-20% |
萘丁美酮(nabumetone) | 0.1-10% | 0.1-50% | 0.1-20% |
萘普生 | 0.1-10% | 0.1-50% | 0.1-20% |
吡罗昔康 | 0.1-10% | 0.1-50% | 0.1-20% |
咖啡因 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
利多卡因 | 0.1-10% | 0.1-50% | 0.1-20% |
苯佐卡因 | 0.1-10% | 0.1-50% | 0.1-20% |
苯酚 | 0.1-10% | 0.1-50% | 0.1-20% |
达克罗宁 | 0.1-10% | 0.1-50% | 0.1-20% |
苯佐那酯(benzonotate) | 0.1-10% | 0.1-50% | 0.1-20% |
(2)缓和剂(demulcent) | |||
赤榆皮(slippery elm bark) | 0.1-10% | 0.1-10% | 0.1-10% |
果胶 | 0.1-10% | 0.1-10% | 0.1-10% |
明胶 | 0.1-10% | 0.1-10% | 0.1-10% |
(3)防腐剂 | |||
西吡氯铵(cetylpyridiniumchloride) | 0.01-1% | 0.01-1% | 0.01-1% |
度米芬(domiphen bromide) | 0.01-1% | 0.01-1% | 0.01-1% |
地喹氯铵(dequaliniumchloride) | 0.01-1% | 0.01-1% | 0.01-1% |
(4)止咳药 | |||
氯苯达诺盐酸盐(chlophedianol hydrochloride) | 0.0001-2% | 0.0001-2% | 0.0001-2% |
可待因 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
磷酸可待因 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
硫酸可待因 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
右美沙芬 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
氢溴酸右美沙芬 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
枸橼酸苯海拉明 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
盐酸苯海拉明 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
右啡烷(dextrorphan) | 0.0001-2% | 0.0001-2% | 0.0001-2% |
苯海拉明 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
氢可酮 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
那可汀 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
羟可酮( | 0.0001-2% | 0.0001-2% | 0.0001-2% |
喷托维林 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
(5)咽喉舒缓剂 | |||
蜂蜜 | 0.5-25% | 0.5-90% | 0.5-15% |
蜂胶(propolis) | 0.1-10% | 0.1-10% | 0.1-10% |
芦荟(a1oe vera) | 0.1-10% | 0.1-10% | 0.1-10% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
甘油 | 0.1-10% | 0.1-10% | 0.1-10% |
薄荷醇 | 10-500ppm | 10-500ppm | 500-20,000ppm |
(6)咳嗽抑制剂 | |||
可待因 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
抗组胺剂 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
右美沙芬 | 0.0001-2% | 0.0001-2% | 0.001-2% |
异丙肾上腺素 | 0.00001-2% | 0.0001-2% | 0.0001-2% |
(7)祛痰剂 | |||
氯化铵 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
呱芬那辛(guaifenesin) | 0.0001-2% | 0.0001-2% | 0.0001-2% |
吐根流浸膏(ipecac fluidextract) | 0.0001-2% | 0.0001-2% | 0.0001-2% |
碘化钾 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
(8)粘液溶解剂(mucolytics) | |||
乙酰半胱氨酸(acetylcycsteine) | 0.0001-2% | 0.0001-2% | 0.0001-2% |
氨溴索 | 0.0001-2% | 0.0001-2% | 0.0001-2% |
溴己新 | 0.0001-2% | 0.001-2% | 0.0001-2% |
(9)抗组胺剂(antihistamines) | |||
阿伐斯汀(Acrivastine) | 0.05-10% | 0.05-10 | 0.05-10% |
阿扎他定 | 0.05-10% | 0.05-10% | 0.05-10% |
溴苯那敏 | 0.05-10% | 0.05-10% | 0.05-10% |
氯苯那敏(chlorpheniramine) | 0.05-10% | 0.05-10% | 0.05-10% |
氯马斯汀(clemastine) | 0.05-10% | 0.05-10% | 0.05-10% |
赛庚啶(cyproheptadine) | 0.05-10% | 0.05-10% | 0.05-10% |
右溴苯那敏 | 0.05-10% | 0.05-10% | 0.05-10% |
茶苯海明 | 0.05-10% | 0.05-10% | 0.05-10% |
苯海拉明 | 0.05-10% | 0.05-10% | 0.05-10% |
多西拉敏 | 0.05-10% | 0.05-10% | 0.05-10% |
羟嗪 | 0.05-10% | 0.05-10% | 0.05-10% |
氯苯甲嗪(meclizine) | 0.05-10% | 0.05-10% | 0.05-10% |
苯茚胺 | 0.05-10% | 0.05-10% | 0.05-10% |
苯托沙敏 | 0.05-10% | 0.05-10% | 0.05-10% |
普鲁米近 | 0.05-10% | 0.05-10% | 0.05-10% |
吡拉明 | 0.05-10% | 0.05-10% | 0.05-10% |
曲吡那敏 | 0.05-10% | 0.05-10% | 0.05-10% |
曲普利啶(triprolidine) | 0.05-10% | 0.05-10% | 0.05-10% |
阿司咪唑 | 0.05-10% | 0.05-10% | 0.05-10% |
西替利嗪(cetirizine) | 0.05-10% | 0.05-10% | 0.05-10% |
依巴斯汀(ebastine) | 0.05-10% | 0.05-10% | 0.05-10% |
非索非那定(fexofenadine) | 0.05-10% | 0.05-10% | 0.05-10% |
氯雷他定(1oratidine) | 0.05-10% | 0.05-10% | 0.05-10% |
特非那定 | 0.05-10% | 0.05-10% | 0.05-10% |
(10)鼻解充血药 |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
苯丙醇胺 | 0.1-10% | 0.1-50 | 0.1-20% |
伪麻黄碱 | 0.1-10% | 0.1-50% | 0.1-20% |
麻黄碱 | 0.1-10% | 0.1-50% | 0.1-20% |
苯肾上腺素(phenylephrine) | 0.1-10% | 0.1-50% | 0.1-20% |
羟甲唑啉 | 0.1-10% | 0.1-50% | 0.1-20% |
薄荷醇 | 0.1-10% | 0.1-50% | 0.1-20% |
樟脑 | 0.1-10% | 0.1-50% | 0.1-20% |
冰片 | 0.1-10% | 0.1-50% | 0.1-20% |
麻黄碱 | 0.1-10% | 0.1-50% | 0.1-20% |
桉树油 | 0.001-10% | 0.001-10% | 0.001-10% |
椒样薄荷油 | 0.001-10% | 0.001-10% | 0.001-10% |
水杨酸甲酯 | 0.001-10% | 0.001-10% | 0.001-10% |
醋酸冰片酯 | 0.001-10% | 0.001-10% | 0.001-10% |
薰衣草精油(1avender oil) | 0.001-10% | 0.001-10% | 0.001-10% |
山葵提取物(wasabi extract) | 0.001-10% | 0.001-10% | 0.001-10% |
辣根提取物(horseradishextract) | 0.001-10% | 0.001-10% | 0.001-10% |
M.牙齿增白/除渍剂 | |||
表面活性剂 | 0.001-2% | 0.001-2% | 0.001-2% |
螯合剂 | 0.1-10% | 0.1-10% | 0.1-10% |
摩擦剂 | 0.1-5% | 0.1-5% | 0.1-5% |
氧化剂 | 0.1-5% | 0.1-5% | 0.1-5% |
水解剂 | 0.1-5% | 0.1-5% | 0.1-5% |
N.增进体力剂(energy boosting agents) | |||
咖啡因 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
维生素 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
矿物质 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
氨基酸 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
人参提取物(ginseng extract) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
银杏提取物(ginko extract) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
瓜那拿提取物(guaranaextract) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
绿茶提取物 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
牛磺酸 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
可乐果提取物(kola nutextract) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
马黛茶叶(yerba mate leaf) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
烟酸 | 0.0001-10% | 0.0001-10% | 0.00001-10% |
红景天根提取物(rhodiola rootextract) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
O.专注力增进剂(concentration boosting agents) | |||
咖啡因 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
银杏提取物 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
积雪草(gotu cola(centellaasiatica)) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
德国甘菊(German chamomile) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
燕麦(avina sativa) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
磷脂酰丝氨酸(phosphatidylserine) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
博士茶(aspalathus linearis) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
孕烯醇酮 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
红景天根提取物(rhodiola rootextract) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
茶氨酸 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
长春西汀 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
P.食欲抑制剂 | |||
咖啡因 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
瓜那拿提取物(guaranaextract) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
蝴蝶亚仙人掌(hoodiagordonii) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
葡甘露聚糖 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
钙 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
藤黄果提取物(garciniacambogia extract) | 0.0001-10% | 0.0001-10% | 0.0001-10% |
正乙酰基酪氨酸 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
大豆磷脂 | 0.0001-10% | 0.0001-10% | 0.0001-10% |
V.色料 | |||
胭脂树橙提取物(annattoextract) | 0.5-10% | 0.5-20% | 0.5-10% |
β-胡萝卜素 | 0.5-10% | 0.5-20% | 0.5-10% |
角黄素 | 0.5-10% | 0.5-20% | 0.5-10% |
葡萄色提取物(grape colorextract) | 0.5-10% | 0.5-20% | 0.5-10% |
姜黄油树脂(turmericoleoresin) | 0.5-10% | 0.5-20% | 0.5-10% |
β-阿朴-8′-胡萝卜素醛(B-Apo-8’-carotenal) | 0.5-10% | 0.5-20% | 0.5-10% |
甜菜粉(beet powder) | 0.5-10% | 0.5-20% | 0.5-10% |
焦糖色素(caramel color) | 0.5-10% | 0.5-20% | 0.5-10% |
胭脂红色素(carmine) | 0.5-10% | 0.5-20% | 0.5-10% |
胭脂虫提取物(cochineal | 0.5-10% | 0.5-20% | 0.5-10% |
组分 | 包衣 | 中心填充物 | 胶基糖区 |
extract) | |||
葡萄皮提取物(grape skinextract) | 0.5-10% | 0.5-20% | 0.5-10% |
藏红花(saffron) | 0.5-10% | 0.5-20% | 0.5-10% |
黄姜(tumeric) | 0.5-10% | 0.5-20% | 0.5-10% |
二氧化钛 | 0.05-2% | 0.05-2% | 0.05-2% |
F.D.&C.蓝1号 | 0.05-2% | 0.05-2% | 0.05-2% |
F.D.&C.蓝2号 | 0.05-2% | 0.05-2% | 0.05-2% |
F.D.&C.绿1号 | 0.05-2% | 0.05-2% | 0.05-2% |
F.D.&C.红40号 | 0.05-2% | 0.05-2% | 0.05-2% |
F.D.&C.红3号 | 0.05-2% | 0.05-2% | 0.05-2% |
F.D.&C.黄6号 | 0.05-2% | 0.05-2% | 0.05-2% |
F.D.&C.黄5号 | 0.05-2% | 0.05-2% | 0.05-2% |
组分 | %重量 | |||||||
A | B | C | D | E | F | G | H | |
胶基糖基础剂* | 28-42 | 28-42 | 28-42 | 28-42 | 28-42 | 28-42 | 28-42 | 28-42 |
卵磷脂 | 0.1-0.25 | 0.1-0.25 | 0.05-0.1 | 0.05-0.1 | 0.05-0.1 | 0.05-0.1 | 0.05-0.1 | 0.05-0.1 |
麦芽糖醇 | 52-55 | 45-50 | 46-50 | 50-54 | 52-57 | 45-55 | 47-52 | 50-55 |
山梨糖醇 | 0 | 0-10 | 5-10 | 0-5 | 0-5 | 5-10 | 0-5 | 0-5 |
LycasinTM | 0 | 0 | 0.25-0.5 | 0.25-0.5 | 0.25-0.5 | 0.1-0.25 | 0.1-0.25 | 0.1-0.25 |
风味物 | 2.50-3 | 2.50-3 | 2-2.26 | 2-2.26 | 2-2.26 | 2-2.50 | 2-2.50 | 2-2.50 |
凉味剂 | 0.08-0.1 | 0.08-0.1 | 0 | 0 | 0 | 0.08-0.1 | 0.08-0.1 | 0.08-0.1 |
酸化剂 | 1.2-1.7 | 1.2-1.7 | 0 | 0 | 0 | 0.7-1.2 | 0.7-1.2 | 0.7-12 |
强力甜味剂 | 3.4-3.9 | 3.4-3.9 | 3.4-3.9 | 2.9-3.4 | 2.9-3.4 | 2.9-3.4 | 2.9-3.4 | 3.4-3.9 |
组分 | %重量 | |||||||
I | J | K | L | M | N | O | P | |
胶基糖基础剂1 | 25-29 | 23-28 | 25-29 | 32-37 | 33-38 | 23-28 | 20-25 | 32-37 |
卵磷脂 | 0.5-1.0 | 0.5-1.0 | 0.5-1.0 | 0.5-1.0 | 0.5-1.0 | 0.5-1.0 | 1.5-2 | 1.5-2 |
增量剂2 | 55-60 | 56-61 | 55-60 | 47-52 | 48-53 | 53-58 | 50-55 | 47-52 |
玉米糖浆或HSH3 | 15-19 | 15-19 | 15-19 | 15-19 | 15-19 | 15-19 | 15-19 | 15-19 |
风味物 | 0.5-0.9 | 0.5-0.9 | 0.5-0.9 | 0.5-0.9 | 0.5-0.9 | 0.5-0.9 | 0.5-0.9 | 0.5-0.9 |
强力甜味剂 | 0.1-0.3 | 0.1-0.3 | 0.1-0.3 | 0.1-0.3 | 0.1-0.3 | 0.1-0.3 | 0.1-0.3 | 0.1-0.3 |
组分 | %重量 | |||||||
A | B | C | D | E | F | G | H | |
甘油 | 63.00 | 63.00 | 63.00 | 30.00 | 63.00 | 63.00 | 1.50 | 63.00 |
LycasinTM | 29.26 | 2926 | 29.49 | 56.00 | 29.49 | 29.17 | 6522 | 29.17 |
山梨糖醇溶液 | 325 | 3.25 | 328 | 7.50 | 3.28 | 324 | 28.60 | 3.24 |
羧甲基纤维素钠 | 0.08 | 0.008 | 0.15 | 0.25 | 0.15 | 0.20 | 0.20 | 0.20 |
色料 | 0.004 | 0.004 | 0.0004 | 0.004 | 0.0004 | 0.004 | 0.004 | 0.004 |
风味物 | 1.30 | 1.30 | 4.00 | 4.00 | 4.00 | 0.30 | 1.40 | 0.30 |
凉味剂 | 0.06 | 0.06 | 0.06 | 0.06 | 0.06 | 0.06 | 0.06 | 0.06 |
柠檬酸 | 3.00 | 3.00 | 0 | 2.17 | 0 | 3.00 | 3.00 | 3.00 |
强力甜味剂 | 0.05 | 0.05 | 0.02 | 0.02 | 0.02 | 0.02 | 0.02 | 0.02 |
组分 | %重量 | |||||||
A | B | C | D | E | F | G | H | |
麦芽糖醇 | 95.02 | 95.02 | 95.36 | 95.36 | 95.36 | 95.02 | 95.02 | 95.02 |
漂白阿拉伯树胶 | 3.32 | 3.32 | 3.32 | 3.32 | 3.32 | 3.32 | 3.32 | 3.32 |
二氧化钛 | 0.36 | 0.36 | 0.36 | 0.36 | 0.36 | 0.36 | 0.36 | 0.36 |
风味物 | 1.07 | 1.07 | 0.51 | 0.51 | 0.51 | 1.07 | 1.07 | 1.07 |
凉味剂 | 0.08 | 0.08 | 0.15 | 0.15 | 0.15 | 0.08 | 0.08 | 0.08 |
强力甜味剂 | 0.08 | 0.08 | 0.23 | 0.23 | 0.23 | 0.08 | 0.08 | 0.08 |
色料 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
小烛树蜡 | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 |
实施例1:甘草甜素-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
甘草甜素 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将甘草甜素加至所得的混合物并在高剪切下混合以完全分散所述多种成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的甘草甜素基质储存在具有低湿度的气密性容器中。 |
实施例2:木糖醇-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
木糖醇 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将木糖醇加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的木糖醇基质储存在具有低湿度的气密性容器中。 |
实施例3:赤藓糖醇的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
赤藓糖醇 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将赤藓糖醇加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将赤藓糖醇包封体基质储存在具有低湿度的气密性容器中。 |
实施例4:己二酸-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 60.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
己二酸 | 35.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将己二酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的己二酸基质储存在具有低湿度的气密性容器中。 |
实施例5:柠檬酸-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
柠檬酸 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将柠檬酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的柠檬酸基质储存在具有低湿度的气密性容器中。 |
实施例6:苹果酸-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
苹果酸 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将苹果酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将苹果酸包封体基质储存在具有低湿度的气密性容器中。 |
实施例7:喷雾干燥的椒样薄荷风味物-聚醋酸乙烯酯的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
喷雾干燥的椒样薄荷风味物 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将喷雾干燥的椒样薄荷风味物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封在聚醋酸乙烯酯基质中的椒样薄荷风味物储存在具有低湿度的气密性容器中。 |
实施例8:喷雾干燥的草莓风味物-聚醋酸乙烯酯的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
喷雾干燥的草莓风味物 | 40.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将喷雾干燥的草莓风味物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的草莓风味物储存在具有低湿度的气密性容器中。 |
实施例9:谷氨酸一钠的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
谷氨酸一钠 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将谷氨酸一钠加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体基质储存在具有低湿度的气密性容器中。 |
实施例10:盐-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 60.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
氯化钠 | 35.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将氯化钠加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例11:硫酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
硫酸钠 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将硫酸钠加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例12:WS-3在聚醋酸乙烯酯中的包封。 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
凉味可感觉物WS-3 | 30.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将WS-3加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的包封体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将苹果酸包封体基质储存在具有低湿度的气密性容器中。 |
实施例13:WS-23-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
凉味可感觉物WS-23 | 30.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将WS-23加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例14:薄荷醇-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
薄荷醇 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将薄荷醇晶体加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的薄荷醇基质储存在具有低湿度的气密性容器中。 |
实施例15:咖啡因-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
咖啡因 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将咖啡因加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的咖啡因基质储存在具有低湿度的气密性容器中。 |
实施例16:抗坏血酸-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
抗坏血酸 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将抗坏血酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的抗坏血酸基质储存在具有低湿度的气密性容器中。 |
实施例17:乳酸钙-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
乳酸钙 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将乳酸钙加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的乳酸钙基质储存在具有低湿度的气密性容器中。 |
实施例18:柠檬酸锌-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
柠檬酸锌 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将柠檬酸锌加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的柠檬酸锌基质储存在具有低湿度的气密性容器中。 |
实施例19:烟酸-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
烟酸 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将烟酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的烟酸基质储存在具有低湿度的气密性容器中。 |
实施例20:吡哆醇-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
吡哆醇 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将吡哆醇加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的吡哆醇基质储存在具有低湿度的气密性容器中。 |
实施例21:硫胺素-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
硫胺素 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将硫胺素加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的硫胺素基质储存在具有低湿度的气密性容器中。 |
实施例22:核黄素-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
核黄素 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将核黄素加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的核黄素基质储存在具有低湿度的气密性容器中。 |
实施例23:三氯蔗糖-聚醋酸乙烯酯基质的包封(三氯蔗糖20%)。 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 77.00% |
氢化油 | 3.00% |
三氯蔗糖 | 20.00% |
合计 | 100.00% |
程序:在大约85℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油加至熔化的聚醋酸乙烯酯。然后将三氯蔗糖加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于590微米的颗粒尺寸的粉状材料。存35℃以下将被包封的三氯蔗糖基质储存在具有低湿度的气密性容器中。 |
实施例24:三氯蔗糖/聚醋酸乙烯酯基质(自实施例23)的多重包封。 | |
组合物: | |
成分 | 克 |
中心的芯 | |
三氯蔗糖/聚合物基质(自实施例23) | 700.0 |
包衣溶液 | |
纯化水 | 1168.0 |
阿拉伯树胶 | 293.0 |
全部包衣溶液 | 1461.0 |
程序:用Wurster工艺来包封三氯蔗糖/聚合物基质。通过将水和胶在35℃搅拌2小时来制备使用上面描述的配方的包衣溶液。700克的三氯蔗糖//聚合物基质被悬浮在流化空气 |
流中,所述的流化气流在喷嘴前一般提供循环的流。所述的喷嘴喷洒1461克包衣溶液雾化流115分钟。然后,所述的被包覆的颗粒在流化腔中干燥50分钟并在35℃以下在干燥条件下储存。 |
实施例25A:阿斯巴甜-聚醋酸乙烯酯基质的高抗拉强度包封(阿斯巴甜30%)。颗粒尺 寸小于420微米。 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 30.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的高抗拉强度/低脂肪含量的包封体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。 |
实施例25B:阿斯巴甜-聚醋酸乙烯酯基质的低抗拉强度包封(阿斯巴甜30%) | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 50.00% |
氢化油 | 10.00% |
甘油单硬脂酸酯 | 10.00% |
阿斯巴甜 | 30.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的低抗拉强度包封体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。 |
实施例25C:阿斯巴甜-聚醋酸乙烯酯基质的高抗拉强度包封(阿斯巴甜30%)。颗粒尺 寸小于177微米 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 30.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂 |
酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的高抗拉强度/低脂肪含量的包封体被冷却并被研磨以产生具有小于177微米的颗粒尺寸的粉状材料。 |
实施例26:AceK-聚醋酸乙烯酯基质的包封(AceK30%) | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
AceK | 30.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将AceK加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的AceK基质储存在具有低湿度的气密性容器中。 |
实施例27:纽甜-聚醋酸乙烯酯基质的包封(纽甜10%) | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 10.00% |
甘油单硬脂酸酯 | 5.00% |
纽甜 | 10.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将纽甜加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的纽甜聚合物包封体颗粒储存在具有低湿度的气密性容器中。 |
实施例28:在聚醋酸乙烯酯基质中果胶的包封(果胶30%) | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
果胶 | 30.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂 |
酸酯加至熔化的聚醋酸乙烯酯。然后将果胶加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的果胶聚合物包封体颗粒储存在具有低湿度的气密性容器中。 |
实施例29:阿斯巴甜、Ace-K和三氯蔗糖的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 20.00% |
AceK | 10.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜、Ace-K和三氯蔗糖加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的甜味剂储存在具有低湿度的气密性容器中。 |
实施例30:阿斯巴甜、Ace-K和甘草甜素的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 20.00% |
Ace-K | 10.00% |
甘草甜素 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜、Ace-K和甘草甜素加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的甜味剂储存在具有低湿度的气密性容器中。 |
实施例31:阿斯巴甜、Ace-K和薄荷醇的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 20.00% |
AceK | 10.00% |
薄荷醇 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜、Ace-K和薄荷醇加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的甜味剂储存在具有低湿度的气密性容器中。 |
实施例32:阿斯巴甜、Ace-K和己二酸的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 10.00% |
Ace-K | 5.00% |
己二酸 | 25.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜、Ace-K和己二酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的甜味剂储存在具有低湿度的气密性容器中。 |
实施例33:己二酸、柠檬酸和苹果酸的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
己二酸 | 10.00% |
柠檬酸 | 20.00% |
苹果酸 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将己二酸、柠檬酸和苹果酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的酸储存在具有低湿度的气密性容器中。 |
实施例34:三氯蔗糖和柠檬酸的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
三氯蔗糖 | 10.00% |
柠檬酸 | 30.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将三氯蔗糖和柠檬酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性容器中。 |
实施例35:三氯蔗糖和己二酸的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
三氯蔗糖 | 10.00% |
己二酸 | 30.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将三氯蔗糖和己二酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性容器中。 |
实施例36:阿斯巴甜和盐的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 20.00% |
盐 | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜和盐加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性容器中。 |
实施例37:与WS-3在一起的阿斯巴甜的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 20.00% |
WS-3 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜和WS-3加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性容器中。 |
实施例38:与WS-23在一起的三氯蔗糖的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
三氯蔗糖 | 10.00% |
WS-23 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将三氯蔗糖和WS-23加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性容器中。 |
实施例39:三氯蔗糖和薄荷醇的包封 | |
组合物: |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 70.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
三氯蔗糖 | 10.00% |
薄荷醇 | 15.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将三氯蔗糖和薄荷醇加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性容器中。 |
实施例40:阿斯巴甜和纽甜的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 60.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 30.00% |
纽甜 | 5.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜和纽甜加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体基质储存在具有低湿度的气密性容器中。 |
实施例41:阿斯巴甜和单磷酸腺苷(苦味抑制剂)的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 20.00% |
单磷酸腺苷(AMP) | 10.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜和单磷酸腺苷加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性 |
容器中。 |
实施例42:阿斯巴甜和咖啡因的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 60.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 20.00% |
咖啡因 | 15.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜和咖啡因加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性容器中。 |
实施例43:三氯蔗糖和乳酸钙的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
三氯蔗糖 | 10.00% |
乳酸钙 | 30.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜和乳酸钙加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性容器中。 |
实施例44:三氯蔗糖和维生素C的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
三氯蔗糖 | 10.00% |
抗坏血酸(维生素C) | 20.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将三氯蔗糖和抗坏血酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性容器中。 |
实施例45:阿斯巴甜和烟酸的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 15.00% |
烟酸 | 15.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜和烟酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性容器中。 |
实施例46:三氯蔗糖和叶酸的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 75.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
三氯蔗糖 | 10.00% |
叶酸 | 10.00% |
合计 | 100.00% |
程序:在大约90℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将三氯蔗糖和叶酸加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将包封体储存在具有低湿度的气密性容器中。 |
实施例47:混合的阿斯巴甜和AceK-聚醋酸乙烯酯基质的包封(活性物=30%) | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 21.00% |
AceK | 9.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜和AceK(60/40)加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将混合的阿斯巴甜和AceK的包封体基质储存在具有低湿度的气密性容器中。 |
实施例48:混合的WS-3和WS-23-聚醋酸乙烯酯基质的包封。 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
凉味可感觉物WS-3 | 15.00% |
凉味可感觉物WS-23 | 15.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将WS-3和WS-23加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将混合的WS-3和WS-23的包封体基质储存在具有低湿度的气密性容器中。 |
实施例49:混合的阿斯巴甜和碳酸钙-聚醋酸乙烯酯基质的包封。 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 60.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 20.00% |
碳酸钙 | 15.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜和碳酸钙加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将混合的阿斯巴甜和碳酸钙的包封体基质储存在具有低湿度的气密性容器中。 |
实施例50:混合的阿斯巴甜和滑石-聚醋酸乙烯酯基质的包封。 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 60.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
阿斯巴甜 | 20.00% |
滑石 | 15.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将阿斯巴甜和滑石加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将混合的阿斯巴甜和滑石的包封体基质储存在具有低湿度的气密性容器中。 |
实施例51:三聚磷酸钠(Sodium tripolyphosphate,Sodiumtripolyphosphate)-聚醋酸乙烯酯 基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
三聚磷酸钠 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将三聚磷酸钠加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例52:氟化钠(NaF)-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
氟化钠 | 30.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将NaF加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例53:过氧化钙-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
过氧化钙 | 40.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将过氧化钙加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例54:氯化锌-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 65.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
氯化锌 | 30.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将氯化锌加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例55:过氧化脲-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
过氧化脲 | 40.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将过氧化脲加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例56:硝酸钾(KNO3)-聚醋酸乙烯酯基质的包封 |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
硝酸钾 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将KNO3加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例57:氯己定-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
氯己定 | 40.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将氯己定加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例58:硬脂酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
硬脂酸钠 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将硬脂酸钠加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例59:碳酸氢钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
碳酸氢钠 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将NaHCO3加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例60:西吡氯铵(CPC)-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
西吡氯铵 | 40.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将CPC加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例61:钙酪蛋白胨-磷酸钙CCP-CP(Racaldent)-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
Racaldent | 40.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将Racaldent加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例62:蓖麻油酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
蓖麻油酸钠 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将蓖麻油酸钠加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例63:六偏磷酸钠(sodium hexametaphosphate,sodiumhexametaphosphate)-聚醋酸乙烯 酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
六偏磷酸钠 | 40.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将六偏磷酸钠加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例64:尿素-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
尿素 | 40.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将尿素加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例65:三聚磷酸钠(STP)和硬脂酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
三聚磷酸钠 | 20.00% |
硬脂酸钠 | 10.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例66:氟化钠和三聚磷酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 57.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
三聚磷酸钠 | 25.00% |
氟化钠 | 3.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封基质储存在具有低湿度的气密性容器中。 |
实施例67:过氧化钙和三聚磷酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
过氧化钙 | 7.00% |
六偏磷酸钠 | 23.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例68:氯化锌和三聚磷酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
氯化锌 | 4.00% |
三聚磷酸钠 | 26.00% |
阿斯巴甜 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封基质储存在具有低湿度的气密性容器中。 |
实施例69:在聚醋酸乙烯酯包封体中过氧化脲和三聚磷酸钠的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
三聚磷酸钠 | 20.00% |
过氧化脲 | 10.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例70:硝酸钾和三聚磷酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
硝酸钾 | 10.00% |
三聚磷酸钠 | 20.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封基质储存在具有低湿度的气密性容器中。 |
实施例71:氯己定、三聚磷酸钠和氟化钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
氯己定 | 4.00% |
三聚磷酸钠 | 23.00% |
氟化钠 | 3.00% |
阿斯巴甜 | 10.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例72:硬脂酸钠、三聚磷酸钠和薄荷醇-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
硬脂酸钠 | 4.00% |
三聚磷酸钠 | 19.00% |
薄荷醇 | 7.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封基质储存在具有低湿度的气密性容器中。 |
实施例73:碳酸氢钠、三聚磷酸钠和硬脂酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
硬脂酸钠 | 4.00% |
三聚磷酸钠 | 19.00% |
碳酸氢钠 | 7.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例74:西吡氯铵(CPC)、氟化钠和三聚磷酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
西吡氯铵 | 4.00% |
三聚磷酸钠 | 23.00% |
氟化钠 | 3.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封基质储存在具有低湿度的气密性容器中。 |
实施例75:钙酪蛋白胨-磷酸钙CCP-CP(Racaldent)和三聚磷酸钠-聚醋酸乙烯酯基质的包 封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
Racaldent | 10.00% |
三聚磷酸钠 | 20.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例76:蓖麻油酸钠和三聚磷酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
蓖麻油酸钠 | 4.00% |
三聚磷酸钠 | 26.00% |
阿斯巴甜 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封基质储存在具有低湿度的气密性容器中。 |
实施例77:六偏磷酸钠(SHMP)和硬脂酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: | |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
六偏磷酸钠 | 26.00% |
硬脂酸钠 | 4.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约110℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将六偏磷酸钠加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封的基质储存在具有低湿度的气密性容器中。 |
实施例78:尿素和三聚磷酸钠-聚醋酸乙烯酯基质的包封 | |
组合物: |
成分 | 重量百分比 |
聚醋酸乙烯酯 | 55.00% |
氢化油 | 3.75% |
甘油单硬脂酸酯 | 1.25% |
尿素 | 10.00% |
三聚磷酸钠 | 20.00% |
三氯蔗糖 | 10.00% |
合计 | 100.00% |
程序:在大约80℃的温度使聚醋酸乙烯酯在高剪切混合器中熔化,所述的高剪切混合器例如(单螺杆或双螺杆)挤出机或sigma或Banbury混合器。然后将氢化油和甘油单硬脂酸酯加至熔化的聚醋酸乙烯酯。然后将活性物加至所得的混合物并在高剪切下混合以完全分散所述成分。所得的带填充物的聚合物熔体被冷却并被研磨以产生具有小于420微米的颗粒尺寸的粉状材料。在35℃以下将被包封基质储存在具有低湿度的气密性容器中。 |
实施例79:包含被包封的甘草甜素的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 45.08 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的甘草甜素(来自实施例1) | 1.10 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例80:包含被包封的木糖醇的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的木糖醇(来自实施例2) | 6.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例81:包含被包封的赤藓糖醇的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 40.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的赤藓糖醇(来自实施例3) | 6.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例82:包含被包封的己二酸-聚醋酸乙烯酯基质的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 42.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的己二酸(来自实施例4) | 4.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例83:包含被包封的柠檬酸-聚醋酸乙烯酯基质的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 42.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的柠檬酸(来自实施例5) | 4.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例84:包含被包封的苹果酸-聚醋酸乙烯酯的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 42.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的苹果酸(来自实施例6) | 4.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例85:包含被包封的喷雾干燥的椒样薄荷风味物的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 40.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的喷雾干燥的椒样薄荷风味物(来自实施例7) | 6.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例86:包含被包封的喷雾干燥的草莓风味物的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 40.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的喷雾干燥的草莓风味物(来自实施例8) | 6.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例87:包含被包封的谷氨酸一钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 42.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的谷氨酸一钠(来自实施例9) | 4.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所 |
得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例88:包含被包封的盐的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 42.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的盐(来自实施例10) | 4.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例89:包含被包封的硫酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 41.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的硫酸钠(来自实施例11) | 5.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例90:包含被包封的WS-3的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的WS-3(来自实施例12) | 2.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例91:包含被包封的WS-23的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的WS-23(来自实施例13) | 2.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例92:包含被包封的薄荷醇的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 43.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的薄荷醇(来自实施例14) | 3.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例93:包含被包封的咖啡因的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 43.78 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的咖啡因(来自实施例15) | 1.50 |
被包封的三氯蔗糖(来自实施例23) | 0.90 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。与被包封的咖啡因一起使用被包封的三氯蔗糖将导致三氯蔗糖和咖啡因的受控释放。这将导致从咖啡因的释放中掩盖苦味。 |
实施例94:包含被包封的抗坏血酸的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 43.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的抗坏血酸(来自实施例16) | 3.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例95:包含被包封的乳酸钙的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 41.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的乳酸钙(来自实施例17) | 5.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例96:包含被包封的柠檬酸锌的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 42.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的柠檬酸锌(来自实施例18) | 4.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例97:包含被包封的烟酸的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 43.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的烟酸(来自实施例19) | 3.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例98:包含被包封的吡哆醇的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 45.08 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的吡哆醇(来自实施例20) | 1.1 0 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例99:包含被包封的硫胺素的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 45.08 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的硫胺素(来自实施例21) | 1.10 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例100:包含被包封的核黄素的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 45.08 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的核黄素(来自实施例22) | 1.10 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例101:包含三氯蔗糖的肉桂咀嚼型胶基糖组合物(快速三氯蔗糖释放胶基糖)。 | |
成分 | 重量百分比 |
胶基糖基础剂 | 36.00 |
山梨糖醇 | 60.55 |
甘油 | 1.00 |
肉桂风味物共混物 | 1.90 |
三氯蔗糖 | 0.55 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。与实施例102中的胶基糖相比,对该胶基糖的嚼出释放研究显示更快的释放。 |
实施例102:包含三氯蔗糖/聚醋酸乙烯酯基质(来自实施例23)的肉桂咀嚼型胶基糖组 合物(受控三氯蔗糖释放的胶基糖)。 | |
组合物: | |
成分 | 重量百分比 |
胶基糖基础剂 | 36.00 |
山梨糖醇 | 58.95 |
甘油 | 1.00 |
肉桂风味物共混物 | 1.90 |
三氯蔗糖 | 0.15 |
三氯蔗糖/聚醋酸乙烯酯基质(来自实施例23) | 2.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。与实施例101和102中的胶基糖相比,对该胶基糖的嚼出释放研究显示受控的/最慢的释放。 |
实施例103:包含多重包封的三氯蔗糖/聚醋酸乙烯酯基质(来自实施例24)的肉桂咀嚼 型胶基糖组合物。(最慢释放三氯蔗糖的胶基糖)。 | |
组合物: | |
成分 | 重量百分比 |
胶基糖基础剂 | 36.00 |
山梨糖醇 | 58.10 |
甘油 | 1.00 |
肉桂风味物 | 1.90 |
三氯蔗糖 | 0.1 5 |
三氯蔗糖/聚醋酸乙烯酯基质(来自实施例24) | 2.85 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。与实施例101中的胶基糖相比,对该胶基糖的嚼出释放研究显示受控的/较慢的释放。 |
实施例104A:包含高抗拉强度的被包封的阿斯巴甜(颗粒尺寸小于420微米)和单独包 封的AceK的咀嚼型胶基糖组合物。 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.30 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
来自实施例25A的被包封的阿斯巴甜(30%活性物) | 1.63 |
来自实施例26的被包封的AceK(30%活性物) | 0.70 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所 |
得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。与实施例104B(具有低强度被包封的阿斯巴甜)和105(具有阿斯巴甜)相比,对该胶基糖的嚼出研究显示较慢的阿斯巴甜释放。 |
实施例104B:包含低抗拉强度的被包封的阿斯巴甜和单独包封的AceK的咀嚼犁胶基糖 组合物。 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.30 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
来自实施例25B的被包封的阿斯巴甜(30%活性物) | 1.63 |
来自实施例26的被包封的AceK(30%活性物) | 0.70 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。与实施例104A(具有高强度被包封的阿斯巴甜)相比,对该胶基糖的嚼出研究显示较快的阿斯巴甜释放,但是慢于在实施例105(具有阿斯巴甜)小制造的胶基糖。 |
实施例104C:包含高抗拉强度的被包封的阿斯巴甜(颗粒尺寸小于177微米)和单独包 封的AceK的咀嚼型胶基糖组合物。 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.30 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
来自实施例25C的被包封的阿斯巴甜(30%活性物) | 1.63 |
来自实施例26的被包封的AceK(30%活性物) | 0.70 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。与具有较大包封颗粒尺寸的实施例104A相比,对该胶基糖的嚼出研究显示较快的阿斯巴甜释放。 |
实施例105:包含阿斯巴甜和AceK的咀嚼型胶基糖组合物。 |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 45.93 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.49 |
AceK | 0.21 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例106:包含阿斯巴甜、AceK和被包封的纽甜的咀嚼型胶基糖组合物。 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 45.35 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.60 |
AceK | 0.38 |
来自实施例27的被包封的纽甜 | 0.30 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例107:包含被包封的果胶的咀嚼型胶基糖组合物。 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 42.55 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.60 |
AceK | 0.38 |
来自实施例28的被包封的果胶 | 3.10 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例108:包含被包封的阿斯巴甜、AceK和三氯蔗糖的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.18 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的阿斯巴甜、AceK和三氯蔗糖(来自实施例29) | 2.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例109:包含被包封的阿斯巴甜、AceK和甘草甜素的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 45.08 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的阿斯巴甜、AceK和甘草甜素(来自实施例30) | 1.10 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例110:包含被包封的阿斯巴甜、AceK和薄荷醇的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 43.68 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的阿斯巴甜、AceK和薄荷醇(来自实施例31) | 2.50 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例111:包含被包封的阿斯巴甜、AceK和己二酸的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 42.98 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的阿斯巴甜、AceK和己二酸(来自实施例32) | 3.20 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例112:包含被包封的己二酸、柠檬酸和苹果酸的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 41.98 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的己二酸、柠檬酸和苹果酸(来自实施例33) | 4.20 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例113:包含被包封的三氯蔗糖和柠檬酸的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.08 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的三氯蔗糖和柠檬酸(来自实施例34) | 2.10 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例114:包含被包封的三氯蔗糖和己二酸的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.08 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的三氯蔗糖和己二酸(来自实施例35) | 2.10 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例115:包含被包封的阿斯巴甜和盐的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 42.98 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的阿斯巴甜和盐(来自实施例36) | 3.20 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例116:包含被包封的阿斯巴甜和WS-3的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 43.08 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的与WS-3在一起的阿斯巴甜(来自实施例37) | 3.10 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例117:包含被包封的与WS-23存一起的三氯蔗糖的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.38 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的与WS-23在一起的三氯蔗糖(来自实施例38) | 1.80 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例118:包含被包封的与薄荷醇在一起的三氯蔗糖的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.08 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的与薄荷醇在一起的三氯蔗糖(来自实施例39) | 2.10 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例119:包含被包封的与纽甜在一起的阿斯巴甜的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 42.28 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的与纽甜在一起的阿斯巴甜(来自实施例40) | 3.90 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例120:包含被包封的与AMP在一起的阿斯巴甜的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 41.58 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的与AMP在一起的阿斯巴甜(来自实施例41) | 4.60 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例121:包含被包封的与咖啡因在一起的阿斯巴甜的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 43.58 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的与咖啡因在一起的阿斯巴甜(来自实施例42) | 2.60 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例122:包含被包封的与乳酸钙在一起的阿斯巴甜的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 40.98 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的与乳酸钙在一起的阿斯巴甜(来自实施例43) | 5.20 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例123:包含被包封的与维生素C在一起的三氯蔗糖的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 42.28 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的与维生素C在一起的三氯蔗糖(来自实施例44) | 3.90 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例124:包含被包封的与烟酸在一起的阿斯巴甜的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 43.28 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的与烟酸在一起的阿斯巴甜(来自实施例45) | 2.90 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例125:包含被包封的与叶酸在一起的三氯蔗糖的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 43.98 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的与叶酸在一起的三氯蔗糖(来自实施例46) | 2.20 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例126:包含被(混合)包封的被包封的阿斯巴甜和AceK的咀嚼型胶基糖组合物。 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.30 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
来自实施例47的被包封的阿斯巴甜+AceK(30%活性物) | 2.33 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所 |
得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例127:包含被包封在单个聚合物基质中的WS-3和WS-23的咀嚼型胶基糖组合物。 (来自实施例120) | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | 44.30 |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
来自实施例48的被包封的WS-3和WS-23(30%活性物) | 2.33 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例128:包含被包封的三聚磷酸钠(Sodiumtripolyphosphate)的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的三聚磷酸钠(来自实施例51) | 7.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的工艺中。 |
实施例129:包含被包封的氟化钠(NaF)的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的NaF(来自实施例52) | 0.40 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例130:包含被包封的过氧化钙的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的过氧化钙(来自实施例53) | 3.40 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例131:包含被包封的氯化锌的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的氯化锌(来自实施例54) | 1.10 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例132:包含被包封的过氧化脲的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的过氧化脲(来自实施例55) | 3.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例133:包含被包封的硝酸钾的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的硝酸钾(来自实施例56) | 6.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例134:包含被包封的氯己定的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的氯己定(来自实施例57) | 6.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例135:包含被包封的硬脂酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的硬脂酸钠(来自实施例58) | 3.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例136:包含被包封的碳酸氢钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的碳酸氢钠(来自实施例59) | 4.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例137:包含被包封的西吡氯铵(CPC)的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的CPC(来自实施例60) | 0.90 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例138:包含被包封的Recaldent的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的Recaldent(来自实施例61) | 4.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例139:包含被包封的蓖麻油酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的蓖麻油酸钠(来自实施例62) | 2.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例140:包含被包封的六偏磷酸钠(sodium hexametaphosphate, sodiumhexamataphosphate)的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的六偏磷酸钠(来自实施例63) | 5.00 |
被包封三氯蔗糖(来自实施例23) | 0.90 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。采用与被包封的六偏磷酸钠在一起的被包封的三氯蔗糖将导致三氯蔗糖和六偏磷酸钠的受控释放。这将导致掩盖来自六偏磷酸钠释放的咸味。 |
实施例141:包含被包封的尿素的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的尿素(来自实施例64) | 5.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例142:包含三聚磷酸钠(sodiumtripolyphosphate)的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
三聚磷酸钠 | 2.80 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例143:包含被包封的三聚磷酸钠和硬脂酸钠的咀嚼型胶基糖组合物。 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的三聚磷酸钠和硬脂酸钠(来自实施例65) | 7.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例144:包含被包封的氟化钠和三聚磷酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的氟化钠和三聚磷酸钠(来自实施例66) | 5.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例145:包含被包封的过氧化钙和三聚磷酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的过氧化钙和三聚磷酸钠(来自实施例67) | 5.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例146:包含被包封的氯化锌和三聚磷酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的氯化锌和三聚磷酸钠(来自实施例68) | 5.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例147:包含被包封的过氧化脲和三聚磷酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的讨氧化脲和三聚磷酸钠(来自实施例69) | 3.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例148:包含被包封的硝酸钾和三聚磷酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的硝酸钾和三聚磷酸钠(来自实施例70) | 6.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例149:包含被包封的氯己定、三聚磷酸钠和氟化钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的氯己定、三聚磷酸钠和氟化钠(来自实施例71) | 6.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例150:包含被包封的硬脂酸钠、薄荷醇和三聚磷酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的硬脂酸钠、薄荷醇和三聚磷酸钠(来自实施例72) | 6.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所 |
得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例151:包含被包封的碳酸氢钠、三聚磷酸钠和硬脂酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的碳酸氢钠、三聚磷酸钠和硬脂酸钠(来自实施例73) | 6.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例152:包含被包封的西吡氯铵(CPC)、氟化钠和三聚磷酸钠的咀嚼型胶基糖组合 物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的CPC、氟化钠和三聚磷酸钠(来自实施例74) | 4.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例153:包含被包封的Recaldent和三聚磷酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的Recaldent和三聚磷酸钠(来自实施例75) | 4.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例154:包含被包封的蓖麻油酸钠和三聚磷酸钠的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的蓖麻油酸钠和三聚磷酸钠(来自实施例76) | 4.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例155:包含被包封的六偏磷酸钠和硬脂酸钠的咀嚼型胶基糖组合物。 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.15 |
被包封的六偏磷酸钠和硬脂酸钠(来自实施例77) | 5.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例156:包含被包封的尿素和三聚磷酸钠的咀嚼型胶基糖组合物。 | |
成分 | 重量百分比 |
胶基糖基础剂 | 39.00 |
山梨糖醇 | QS |
甘露醇 | 9.00 |
风味物 | 3.67 |
甘油 | 1.50 |
卵磷脂 | 0.20 |
阿斯巴甜 | 0.30 |
AceK | 0.1 5 |
被包封的尿素和三聚磷酸钠(来自实施例78) | 5.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。所得的咀嚼型胶基糖可以允许被冷却,或者可以被直接供料到用于制备中心填充的产品的设备中。 |
实施例157:包含被包封的食品级酸的咀嚼型胶基糖组合物 | |
成分 | 重量百分比 |
胶基糖基础剂 | 28.875 |
卵磷脂 | 0.20 |
多元醇 | 57.7498 |
增塑剂 | 1.50 |
风味物 | 5.7 |
强力甜味剂 | 1.9302 |
食品级酸 | 2.045 |
被包封的食品级酸 | 2.00 |
合计 | 100.00 |
程序:胶基糖以下列方式制备:在混合器中熔化胶基糖基础剂。将其余成分加至熔化的胶基糖基础剂。混合带有多种成分的熔化的胶基糖基础剂,以使所述多种成分完全分散。 |
耐嚼的糖果中心填充物组合物 | |
成分 | 重量百分比 |
葡聚糖 | 28.07 |
麦芽糖醇 | 33.05 |
水 | 8.13 |
糊精 | 7.43 |
卵磷脂 | 0.74 |
脂肪 | 5.57 |
明胶溶液 | 3.34 |
食品级酸 | 13.00 |
风味物 | 0.63 |
强力甜味剂 | 0.04 |
合计 | 100.00 |
程序:葡聚糖、麦芽糖醇和水煮沸至120℃直至溶解。将卵磷脂和脂肪在高速混合下加至混合物。所述的混合物被熬煮为94.5%固形物并接着被冷却至80-90℃。接着将明胶溶液缓缓混入并将所述的混合物冷至50℃。接着添加所述的风味物、色料和酸。中心填充厚块通过首先将胶基糖组合物轧至1.4mm并将糖果组合物轧至0.7mm来制备。放下一层胶基糖。将一层糖果加至所述胶基糖层并接着在所述的糖果层顶部放置另一层胶基糖。物料被微波处理10秒并接着多次供料经过轧辊并刻划为厚块形式的中心填充块。中心填充枕通过首先将胶基糖组合物轧至1.35mm并在胶基压力机上将其冲压以形成中心填充胶基糖的底部空腔来制备。将0.4g的耐嚼糖果组合物加至所述底部空腔。另一部分胶基糖组合物被轧至0.6mm以形成胶基糖块的顶部。将所述的胶基糖在胶基压力机上冲压以形成整个中心填充胶基糖块。所述的中心填充胶基糖块的总重量是2.4g。中心填充小丸通过首先将胶基糖组合物轧为1.4mm并将糖果组合物轧至0.7mm来制备。放下一层胶基糖。将一层糖果加至所述胶基糖层并接着在所述的糖果层顶部放置另一层胶基糖。使所述物料通过针对小丸的刻划装置以形成单独的中心填充丸状胶基糖块。 |
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CN200680017356XA Expired - Fee Related CN101179943B (zh) | 2005-05-23 | 2006-05-10 | 填充液体的咀嚼型胶基糖组合物 |
CN2006800174219A Expired - Fee Related CN101179945B (zh) | 2005-05-23 | 2006-05-15 | 具有屏障层的中心填充咀嚼型胶基糖 |
CN2006800173659A Expired - Fee Related CN101179944B (zh) | 2005-05-23 | 2006-05-19 | 中心填充的咀嚼型胶基糖组合物 |
CN2006800177452A Expired - Fee Related CN101522046B (zh) | 2005-05-23 | 2006-05-23 | 口味增强剂组合物及包含该组合物的可食用糖食和咀嚼型胶基糖产品 |
CN2006800179373A Expired - Fee Related CN101179946B (zh) | 2005-05-23 | 2006-05-23 | 包括弹性体组分和熬制糖类组分的糖食组合物 |
CN2006800179886A Expired - Fee Related CN101179947B (zh) | 2005-05-23 | 2006-05-23 | 包括弹性体组分、熬制糖类组分和调控释放组分的糖食组合物 |
CN2006800177448A Active CN101179955B (zh) | 2005-05-23 | 2006-05-23 | 口味增强剂组合物及包含该组合物的饮料 |
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CN200680017356XA Expired - Fee Related CN101179943B (zh) | 2005-05-23 | 2006-05-10 | 填充液体的咀嚼型胶基糖组合物 |
CN2006800174219A Expired - Fee Related CN101179945B (zh) | 2005-05-23 | 2006-05-15 | 具有屏障层的中心填充咀嚼型胶基糖 |
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CN2006800177452A Expired - Fee Related CN101522046B (zh) | 2005-05-23 | 2006-05-23 | 口味增强剂组合物及包含该组合物的可食用糖食和咀嚼型胶基糖产品 |
CN2006800179373A Expired - Fee Related CN101179946B (zh) | 2005-05-23 | 2006-05-23 | 包括弹性体组分和熬制糖类组分的糖食组合物 |
CN2006800179886A Expired - Fee Related CN101179947B (zh) | 2005-05-23 | 2006-05-23 | 包括弹性体组分、熬制糖类组分和调控释放组分的糖食组合物 |
CN2006800177448A Active CN101179955B (zh) | 2005-05-23 | 2006-05-23 | 口味增强剂组合物及包含该组合物的饮料 |
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-
2006
- 2006-05-10 CN CN200680017356XA patent/CN101179943B/zh not_active Expired - Fee Related
- 2006-05-15 CN CN2006800174219A patent/CN101179945B/zh not_active Expired - Fee Related
- 2006-05-19 CN CN2006800173659A patent/CN101179944B/zh not_active Expired - Fee Related
- 2006-05-23 CN CN2006800177452A patent/CN101522046B/zh not_active Expired - Fee Related
- 2006-05-23 CN CN2006800179373A patent/CN101179946B/zh not_active Expired - Fee Related
- 2006-05-23 CN CN2006800179886A patent/CN101179947B/zh not_active Expired - Fee Related
- 2006-05-23 CN CN2006800177448A patent/CN101179955B/zh active Active
- 2006-05-23 EP EP14169731.8A patent/EP2774492B1/en not_active Not-in-force
Cited By (10)
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CN101919481A (zh) * | 2009-05-20 | 2010-12-22 | 罗赛洛(温州)明胶有限公司 | 棉花糖状充气糖果及其制备方法 |
CN101919481B (zh) * | 2009-05-20 | 2015-10-07 | 罗赛洛(温州)明胶有限公司 | 棉花糖状充气糖果及其制备方法 |
CN107072239A (zh) * | 2013-09-30 | 2017-08-18 | 岛修道院食品有限公司 | 可咀嚼产品和用于制备其的方法 |
US11147288B2 (en) | 2013-09-30 | 2021-10-19 | Iaf Science Holdings Ltd. | Chewable product and process for making same |
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CN107149434B (zh) * | 2017-07-12 | 2023-01-03 | 楼明 | 一种带喷头的安全手动控水型马桶盖 |
CN112770733A (zh) * | 2018-11-04 | 2021-05-07 | 安布罗西亚速普赫伯有限公司 | 咀嚼片剂及其制备方法 |
CN112690356A (zh) * | 2019-10-22 | 2021-04-23 | 北京远大九和药业有限公司 | 一种硬糖及其制备方法 |
CN113856576A (zh) * | 2021-11-02 | 2021-12-31 | 南京工业大学 | 一种利用海藻酸盐-分离乳清蛋白-可得然胶制备微囊化益生菌 |
CN113856576B (zh) * | 2021-11-02 | 2023-05-30 | 南京工业大学 | 一种利用海藻酸盐-分离乳清蛋白-可得然胶制备微囊化益生菌 |
Also Published As
Publication number | Publication date |
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EP2774492B1 (en) | 2018-04-18 |
EP2774492A3 (en) | 2014-11-12 |
CN101179944B (zh) | 2013-02-13 |
CN101179946B (zh) | 2013-02-27 |
CN101522046B (zh) | 2013-08-14 |
EP2774492A2 (en) | 2014-09-10 |
CN101179945A (zh) | 2008-05-14 |
CN101522046A (zh) | 2009-09-02 |
CN101179943A (zh) | 2008-05-14 |
CN101179945B (zh) | 2012-07-04 |
CN101179947B (zh) | 2013-11-27 |
CN101179955A (zh) | 2008-05-14 |
CN101179955B (zh) | 2012-04-25 |
CN101179946A (zh) | 2008-05-14 |
CN101179947A (zh) | 2008-05-14 |
CN101179943B (zh) | 2013-06-26 |
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