KR101285368B1 - Chewing gum composition continued taste or flavor - Google Patents

Abstract

The present invention relates to a chewing gum composition that continuously maintains taste and flavor, and more particularly, a hard additive by combining additives such as acidifiers, sweeteners, and flavorings, which will express taste or flavor, with polyvinyl acetate. The present invention relates to a chewing gum composition which is prepared as a powder and is added to an existing gum composition to continuously maintain taste and aroma even during long chewing.

Description

Chewing gum composition continued taste or flavor

The present invention relates to a chewing gum composition that continuously maintains the taste and flavor, and more particularly, a hard additive by combining additives such as acidifiers, sweeteners, and flavorings, which will express taste or flavor, with polyvinyl acetate and the like. The present invention relates to a chewing gum composition which is prepared as a powder and is added to an existing gum composition to continuously maintain taste and aroma even during long chewing.

Gum is a favorite food, and taste and aroma are different depending on the taste of consumers, and chewing feeling is also different. In recent years, chewing gum has been developed beyond the use of simple food as a functional gum with oral cleaning functions such as bad breath removal, tooth decay prevention and tooth whitening. For example, chewing gum prepared by adding chlorophyll with deodorizing effect (Korean Patent Registration No. 158756), xylitol (Cylitol) having excellent killing effect of caries and dental remineralization effect, Gioliopeltis Furcata or algae extract Chewing gum added with calcium phosphate (Korean Patent Registration No. 3796418) has been proposed.

Common chewing gum is prepared by mixing various additives and the like that satisfy the taste of consumers in the gum base. In order to increase the palatability of consumers, additives such as acidifiers, sweeteners, fragrances, etc. are used in the gum base, and the strength thereof becomes weaker and the taste disappears with time. This is a phenomenon caused by the volatility of the ingredients used in the fragrance or the threshold of the sweetener, and it is natural that the taste and aroma as described above cannot be continuously felt. Nevertheless, some consumers are aware of the sweetness and odor left by sugars and sugar alcohols and added sweeteners and fragrances while chewing gum, or the flavors used to impart the palatability and characteristics of the product when more than one sweetness comes out. It is also recognized that the characteristics of the weak and deformed.

Therefore, the present inventors have completed the present invention by developing a chewing gum of a new composition which can continuously maintain the taste and aroma of chewing gum during chewing gum.

An object of the present invention is to provide a chewing gum composition having excellent palatability, which can have a better emotional quality and increase the potential value of the product by continuously maintaining the taste and aroma of chewing.

In order to solve the above problems, the present invention is a chewing gum composition comprising a conventional chewing gum base and a chewing gum additive, wherein the additive selected from the acidulant, sweetener and fragrance is mixed with polyvinyl acetate and the like and ground It is characterized by the chewing gum composition prepared and included.

The chewing gum of the present invention has the effect of maintaining the natural taste and aroma of additives such as acidulants, sweeteners and flavorings even during the process of chewing for a long time.

The present invention relates to chewing gum compositions that continuously maintain taste and aroma.

Chewing gum composition of the present invention comprises a conventional gum base and a common chewing gum additives, but the additive selected from the acidulants, sweeteners and flavorings by mixing with polyvinyl acetate, etc. It has its features.

Polyvinyl acetate is called 'vinyl acetate resin', and is widely used in the chewing gum base to replace natural gums (chickle, gelluton, etc.) which are natural resins. Polyvinyl acetate is a colorless transparent synthetic resin obtained by emulsion polymerization of vinyl acetate, and has a low softening point and is used as a base for chewing gum. When additives such as sweeteners, acidifiers and flavorings are mixed and pulverized with polyvinyl acetate to produce powdered additives, the sweeteners, acidifiers and flavorings are collected and present in the polyvinyl acetate. The original taste or aroma can be maintained. Then, when chewing gum is chewed, the temperature rises, and when the glass transition temperature of the powdered additive is reached, the sweeteners, acidifiers, and flavors collected in the powdered additive are gradually released. When chewing, the taste and aroma can be maintained for a long time. Polyvinyl acetate used in the present invention has a weight average molecular weight (Mw) of 45,000 to 100,000 It is especially preferable to use what is g / mol and whose glass transition temperature is about 38-43 degreeC.

Powdered additives characterized by the present invention are powdered additives including additives such as acidulants, sweeteners and flavors, and polyvinyl acetate and the like. In more detail, the process of preparing such powdered additives is mixed with 1 to 25 parts by weight of additives based on 100 parts by weight of polyvinyl acetate at 100 ° C. to 130 ° C. for 1 to 5 hours, and a sweetener and an acidulant to polyvinyl acetate. And additives such as fragrances can be collected well. When sufficiently mixed, the mixture is cooled to room temperature and ground to a predetermined particle size to prepare a powdered additive. In preparing the powdered additive, if the amount of the additive is less than 1 part by weight based on 100 parts by weight of polyvinyl acetate, the effect of the use of the additive cannot be expected. Fragrance may also cause disgust. In addition, the pulverized particle size of the powdered additive may be 30 to 100 mesh to minimize the feeling of foreign matter during chewing gum chewing. Too large a pulverized particle size may result in a sensation of hard foreign matter, which may be unpleasant for chewing gum chewing, and too small a particle size may impair the capture of sweeteners, acidifiers and flavoring agents.

In addition, in the preparation of the powder type additives, in addition to the acidulant, sweetener, flavoring agent, it may further include one or more selected from natural gums, ester gums, polyisobutylene, waxes, emulsifiers and fillers. Additional natural gums, ester gums, polyisobutylenes, waxes, emulsifiers and fillers are preferably used in an amount less than 20 parts by weight based on 100 parts by weight of polyvinyl acetate. Can not expect the effect of the capacities of the US and flavorings.

The acidulants in the present invention are conventionally used in the preparation of gum, and the present invention does not place any particular limitation on the selection of the acidulants. The conventional acidulants described above are specifically adipic acid, citric acid, trisodium citrate, gluconodelta-lactone, gluconic acid, succinic acid, monosodium succinate, sodium acetate, DL-tartrate, L-tartrate, sodium DL-tartrate, L- Sodium stannate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-peracid, DL-sodium peroxide, phosphoric acid and the like can be used. In addition, said various acidulant may be used individually by 1 type, or may be used in combination of 2 or more types arbitrarily.

The sweetener in the present invention is conventionally used in the preparation of gum, and the present invention does not place any particular limitation on the selection of the sweetener. Conventional sweeteners may include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, high sweetness sweeteners and the like. Sweetening agents are specifically monosaccharides such as arabinose, galactose, xylose, glucose, sorbose, fructose, rhamnose, ribose, isomerized sugar, N-acetylglucosamine and the like; Disaccharides such as isotrehalose, sucrose, sucrose, trehalulose, neorehalulose, paratinose, maltose, melibiose, lactulose and lactose; α-cyclodextrin, β-cyclodextrin, isomaltoligosaccharides (isomaltose, isomaltriotriose, panos, etc.), oligo-N-acetylglucosamine, galactosyl scrubose, galactosylactose, galactopira Nosyl (β1-3) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-3) glucopyranose, galactopyranosyl (β1-6) galactopyranosyl (β1-4) Glucopyranos, xylooligosaccharides, gentio-Oligosaccharides, stachyoses, theande oligosaccharides, nigero oligosaccharides, paratinos oligosaccharides, paratinose oligosaccharides, paratinose syrups, fucose ), Fructooligosaccharide, fructofuranosylnystose, polydextrose, maltosylβ-cyclodextrin, maltooligosaccharide, raffinose, sugar-bonded starch syrup (aka, coupling sugar), soy oligosaccharide, telephone sugar Oligosaccharides such as starch syrup .; Isomaltitol, erythritol, xylitol, glycerol, sorbitol, paratinite, maltitol, maltotetraititol, maltotriitol, maltotriitol, mannitol, lactitol, reduced isomaltooligosaccharide, reduced xyloligosaccharide, reduced Sugar alcohols such as genthiooligosaccharide, reduced maltose syrup, and reduced syrup; α-glucosyltransferase-treated stevia, aspartame, acesulfame potassium (alsulfame K), altame (alitame), licorice extract (glytilitin), glytilinate triammonium, glytilitinate triglyceride, glytilitin Sodium trisulfate, diammonium glutrithiate, dipotassium glutrithiate, disodium glutrithiate, curcurin, saccharin, sodium saccharin, cyclomate, sucralose, stevia extract, stevia powder, dulzin ), Tau martin (tomin), tenryo cha extract, nigeria berry extract, neotame, neohesperidin dihydrochalcone, fructosyltransferase treated stevia, brazilian licorice extract, miracle fruit extract, High sweetness sweeteners such as Nahan fruit extract, enzyme-treated licorice, and enzyme-degraded licorice; Other honey, juice, juice concentrate, etc. can be illustrated. These sweeteners may be used alone or in combination of two or more thereof.

The fragrance in the present invention is conventionally used in the manufacture of gum, and the present invention does not place any particular limitation on the selection of the fragrance. As the above conventional flavors, citrus flavors such as oranges, lemons, limes, grapefruits, mandarins, and tangerine can be applied to foods; Fruit flavors such as apple, banana, cherry, grape, melon, peach, pineapple, plum (western plum), raspberry and strawberry; Bean flavors such as vanilla, coffee, cocoa and chocolate; Mint flavors such as peppermint and spearmint; Spice-based spices such as allspice, cinnamon and nutmeg; Nut flavors such as almonds, peanuts, and ball nuts; Seafood flavors, such as crab, shrimp, and seafood, Various vegetables, such as vegetables, grains, seaweeds, can be illustrated. The fragrance used in the present invention may be either a composition or a single raw material. For example, as a single raw material, menthol, menton, vanillin, ethyl vanillin, cinnamon acid, piperonal, d-borneol, maltol, ethyl maltol, kamfer, methyl anthranilate, cinnamic alcohol, N-methyl Methyl anthranilate, methyl β-naphthyl ketone, limonene, linalol, aryl isothiocyanate and the like can be exemplified. The fragrance which this invention targets also contains the composition containing 1 type (s) or 2 or more types of these single raw materials. In addition, the flavoring agent used in food may include a cooling agent (Cooling agent) to impart a refreshing feeling, a warming agent (Warming agent) to impart a warm feeling, a ringing agent (Tingling agent) to impart a tingling feeling may be included. The various perfumes may be used alone or in combination of two or more thereof.

Natural gums in the present invention are conventionally used in the manufacture of gum, and the present invention does not place any particular limitation on the selection of natural gums. As a general natural gum, it is applicable to food, and can use a chickle, a gel shaker, a sorbate, a sorbine, natural rubber, etc. In addition, the said natural gum may be used individually by 1 type, or may be used in combination of 2 or more types arbitrarily.

The ester gum in the present invention is conventionally used in the preparation of gum, and the present invention does not place any particular limitation on the selection of the ester gum. As normal ester gum, ester gum, hydrogenated ester gum, etc. which can be applied to foods can be used. In addition, the said ester gum may be used individually by 1 type, or may be used in combination of 2 or more type arbitrarily.

Polyisobutylene in the present invention is a conventional one used in the production of gum, the present invention does not place a particular limitation on the selection of polyisobutylene. As general polyisobutylene, polyisobutylene, polyisobutene, butyl rubber, styrene-butadiene rubber (SBR), etc., which can be applied to foods, can be used. In addition, the said polyisobutylene may be used individually by 1 type, or may be used in combination of 2 or more type arbitrarily.

The wax in the present invention is conventionally used in the manufacture of gum, and the present invention does not place any particular limitation on the selection of the wax. Petroleum wax, microcrystalline wax, beeswax, refined paraffin wax, etc. can be used as a normal wax which can be applied to food. In addition, the said wax may be used individually by 1 type, or may be used in combination of 2 or more types arbitrarily.

The emulsifiers in the present invention are conventional ones used in the preparation of gums, and the present invention does not place any particular limitation on the selection of the emulsifiers. As a general emulsifier, lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, triacetin, and the like can be used. In addition, the said emulsifier may be used individually by 1 type, or may be used in combination of 2 or more type arbitrarily.

The fillers in the present invention are conventional ones used in making gums, and the present invention places no particular limitation on the choice of fillers. As a normal filler, talc, calcium carbonate, etc. can be used as it is applicable to food. In addition, the said filler may be used individually by 1 type, or may be used in combination of 2 or more type arbitrarily.

Powdered additives as described above are included in the manufacture of conventional chewing gum gum to produce chewing gum.

Gum bases are manufactured by mixing polyvinyl acetate, polyisobutylene, waxes, polybutenes, emulsifiers, fillers (such as talc, calcium carbonate), ester gums, and the like, as is well known. The chewing gum base may further include sweeteners, acidulants, flavors, and functional substances. In the present invention, the invention is intended to maintain the intrinsic functions of such sweeteners, acidulants, fragrances, functional substances and the like for a long time, the object of the present invention could be achieved through the preparation of the powdered additives described above. Nevertheless, the inclusion of additional sweeteners, acidulants and flavorings is also included in the scope of the present invention. Illustrative examples of the composition of a conventional gum base used in the art include 20 to 50% by weight of polyvinyl acetate, 5 to 20% by weight of polyisobutylene, 1 to 15% by weight of waxes, and 1 to 10% by weight of an emulsifier. %, Talc 10-20 wt%, calcium carbonate 5-10 wt%, plasticizer 1-2 wt%, ester gum 20-45 wt%, natural sweetener 1-6 wt%, flavor 1-3 wt%, glycerin 0.1- It may be composed of 5% by weight.

In addition, in the composition of chewing gum, the amount of the powder-based additives can be appropriately adjusted according to consumer's preference.

The present invention as described above will be described in more detail based on the following Preparation Examples, Examples and Experimental Examples, but the present invention is not limited thereto.

Preparation Example Preparation of Powder Type Additives

To the powdery additive was prepared in the composition shown in Table 1.

That is, the additive was mixed with polyvinyl acetate, mixed at high temperature, cooled sufficiently, and then ground to a predetermined particle size of 30 to 100 mesh to prepare a powdered additive.

In addition, a Brockfield viscometer (RVDV II + Pro Viscometers, Brookfield) was used to measure the viscosity of the powdered additives prepared, and the temperature was 130 ° C, RPM using a Disposable Sample Chamber HT-2DB, SC4-27 Thermosel spindle. After setting to 0.1 to measure the viscosity is shown in Table 1 below.

division Powder Additive Manufacturing example Comparative Manufacturing Example One 2 3 4 5 6 7 8 9 One 2 3




article

castle

(g) Polyvinylacetate ¹⁾ 90 90 90 75 75 75 80 80 80 30 30 30 Chickle gum ²⁾ - - - 5 5 5 - - - - - - Gelluton ³⁾ - - - 5 5 5 - - - - - - Polyisobutylene ⁴⁾ - - - - - - - - - 27 27 27 Oil wax ⁵⁾ - - - 5 5 5 5 5 5 27 27 27 Glycerin Fatty Acid Ester ⁶⁾ - - - 3 3 3 3 3 3 3 3 3 Talc ⁷⁾ - - - 2 2 2 2 2 2 13 13 13 Acidulants ⁸⁾ 10 - - 10 - - 10 - - 10 - - Sweetener ⁹⁾ - 10 - - 10 - - 10 - - 10 - Spices ¹⁰⁾ - - 10 - - 10 - - 10 - - 10 water
castle Viscosity (cP)
(× 10000) 55 ~
65 55 ~
65 55 ~
65 55 ~
65 55 ~
65 55 ~
65 55 ~
65 55 ~
65 55 ~
65 18-25 18-25 18-25 Remarks Made up to 30-100 mesh sized powder No powder formed 1) Polyvinylacetate: VINNAPAS from Wacker Polymer
2) Chickle gum: Natural Gum chicle, MITSUI & Co. four
3) Gelluton: Natural Gum jelutong, PT. SAMPIT company
4) Polyisobutylene: Polyisobutylene from Zhejiang Shunda New Material
Oil Wax: Waxrex from Exxon Mobil
6) glycerin fatty acid ester: KM of Kwangil Co., Ltd.
7) Talc: TALC POWDER of Lotte Samkang
8) Acidulants: citric acid, steering firm
9) Sweetener: Potassium acesulfame, Vitasweet Ace-K from Vitasweet
10) Scents: Cooling incense, WS-3 by Givaudan

According to Table 1, the powdered additive prepared by properly mixing the content of the polyvinyl acetate and the additive according to the present invention was easy to powder by maintaining the optimum viscosity in the range of 550,000 to 650,000 cP. However, in Comparative Examples 1 to 3, the content of PVA was relatively low, and the content of an emulsifier such as polyisobutylene or wax was increased, so that the powder was not formed very low.

EXAMPLES Preparation of Chewing Gum

In this embodiment, the chewing gum sample having the composition shown in Table 2 below was blended with the powdered additive prepared in Preparation Example to prepare a gum or coated gum by a conventional method.

division Chewing gum sample (% by weight) Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Sample 7 Sample 8



article

castle

castle

minute Gum base ¹⁾ 32 32 32 32 32 32 27 27
Party

egg

nose

All Xylitol ²⁾ 65 65 35 35 - - - - Maltitol ³⁾ - - 30 30 - - - - Sorbitol ⁴⁾ - - - - 10 10 - - Erythritol ⁵⁾ - - - - 35 35 - - Isomalt ⁶⁾ - - - - 10 10 - - Lactitol ⁷⁾ - - - - 5 5 - - Mannitol ⁸⁾ - - - - 5 5 - -
Party
Flow Sugar ⁹⁾ - - - - - - 54.5 54 Syrup ¹⁰⁾ - - - - - - 7 7 Glucose ¹¹⁾ - - - - - - 8 8 Emulsifier ¹²⁾ 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Spices ¹³⁾ 2.5 2 2.5 2 2 2.5 2.5 2.5 Pigment ¹⁴⁾ - 0.5 - 0.5 0.5 - - 0.5 Liquid Sorbitol ¹⁵⁾ - - - - - - 0.5 0.5 system 100 100 100 100 100 100 100 100 Remarks Xylitol Blend Sugarless Formulation Sugar formulation 1) Gum Base: Lotte Confectionery, Chewing Gum Base
Xylitol: Xivia from Danisco
3) Maltitol: Maltisorb from Requette
4) Sorbitol: Neosorb of Requette
5) Erythritol: erythritol of cargill
6) Isomalt: IsoMaltisorb from Requette
7) Lactitol: Lactitol from Danisco
8) Mannitol: Mannitol from Requette
9) Sugar: CJ's White Sugar
10) Starch syrup: subject syrup
11) Glucose: Glucose from Samyang Genix
12) Emulsifier: Sugar ester of Mitsubishi-Kagaku Foods Corporation
13) Spices: Lotte Samkang, Jibodan, IFF
14) Pigment: MSC
15) Liquid sorbitol: D-sorbitol of Baekwang Co., Ltd.

1) Preparation of Pan gum

To the chewing gum samples shown in Table 2, powdered additives prepared in Preparation Example were blended in the composition ratio of Table 3 to prepare gum.

division Chewing gum sample (% by weight) Powder Additive compare
Production Example 2 Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Sample 7 Sample 8 Production Example 7 Production Example 8 Production Example 9





room


city


Yes One 95 5 2 95 5 3 95 5 4 95 5 5 95 5 6 95 5 7 95 5 8 95 5 9 95 5 10 95 5 11 95 5 12 95 5 13 95 5 14 95 5 15 95 5 16 95 5 17 95 5 18 95 5 19 95 5 20 95 5 21 95 5 22 95 5 23 95 5 24 95 5 ratio
School
Yes One 95 5 2 95 5 3 95 5 4 95 5

2) Preparation of Coated Gum

To the chewing gum composition shown in Table 2, the powdered additive prepared in Preparation Example was blended and coated with a coating layer sample forming the composition of Table 5 to prepare a coating gum.

Coating layer sample Composition (% by weight) Sample 9 Sample 10 Sample 11 Sample 12 Sample 13
Sugar alcohol Xylitol ¹⁾ 69 - 69 - - Maltitol ²⁾ - 61 - - - sugars Sugar ³⁾ - - - 65 65
Binder Arabian sword ⁴⁾ 4 4 2 2 One Gelatin ⁵⁾ - - 2 - One water 27 35 27 33 33 system 100 100 100 100 100 Xylitol: Xivia from Danisco
2) Maltitol: Maltisorb of Requette
3) Sugar: CJ's White Sugar
4) Arabic gum: Arabic gum of Tic
5) Gelatin: Gelatin of Sammi Industries

division Example (% by weight) 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40
Chu
Huh
chewing gum
city
Ryo Sample 1 65 65 Sample 2 65 65 Sample 3 65 65 Sample 4 65 65 Sample 5 65 65 Sample 6 65 65 Sample 7 65 65 Sample 8 65 65 Powder
additive Production Example 7 5 5 5 5 5 5 5 5 Production Example 8 5 5 5 5 5 5 5 5 Production Example 9 nose
Ting
layer
city
Ryo Sample 9 30 30 30 30 Sample 10 30 30 30 30 Sample 11 30 30 30 30 Sample 12 30 30 Sample 13 30 30 system 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100

division Example (% by weight) Comparative example (% by weight) 41 42 43 44 45 46 47 48 5 6 7 8 chewing gum
group
G
layer Sample 1 65 70 Sample 2 65 Sample 3 65 70 Sample 4 65 Sample 5 65 70 Sample 6 65 Sample 7 65 70 Sample 8 65 Powder
additive Production Example 7 Production Example 8 Production Example 9 5 5 5 5 5 5 5 5 nose
Ting
layer Sample 9 30 30 30 Sample 10 30 30 30 Sample 11 30 30 30 Sample 12 30 30 Sample 13 30 system 100 100 100 100 100 100 100 100 100 100 100 100

[Experimental Example]

Experimental Example 1. Retention effect of taste or aroma 1

The effect of maintaining the taste or aroma of the plate-shaped chewing gum (Example 5) prepared by mixing the powder type additives according to the present invention was confirmed by the following experimental method. As a comparative group, the plate-shaped chewing gum of Comparative Example 3 was selected.

1) Experimental method

The maintenance effect of taste or aroma was compared by chewing machine (Chewing Apparatuses of AB FIA Odarsl ㆆ vs m ㆆ lla). In the chewing machine, the plate-shaped chewing gum prepared in Example 5 and Comparative Example 3 was added and the aqueous solution was replaced at intervals of 5 minutes while chewing, and the sweetening component was measured and evaluated. Under the conditions of the mastication machine, the aqueous solution was replaced with distilled water, temperature of 37 ° C., and mastication time of 50 min in 5 min intervals, and the mastication angle was set to 20 degrees. The aqueous solution replaced every 5 minutes was analyzed for sweetness by HPLC analysis.

2) Results

HPLC analysis of the sweet components of the aqueous solution replaced at 5-minute intervals is shown in Table 7 below.

division Sweetener (%, HPLC Assay) 0 min 5 minutes 10 minutes 15 minutes 20 minutes 25 minutes 30 minutes 35 minutes 40 minutes 45 minutes 50 minutes Example 5 0 20 23 16 13 10 8 5 3 1.5 0.5 Comparative Example 3 0 25 30 20 18 7 0 0 0 0 0

Table 7 is a result of comparing the chewing gum of Example 5 prepared by mixing the sweetener with a powder type additive and the holding time of the sweetening component of the chewing gum of Comparative Example 3, which was formulated without powdering the sweetener. According to Table 7, the initial sweetening effect was much better than Comparative Example 3, but after 25 minutes of chewing, no sweetening effect was felt. On the contrary, the chewing gum of Example 5 was able to maintain a sweetening effect for a long time.

When the comparative group compared with the powder-type additive containing the acidulant and flavoring component by the method of Experimental Example 1, it showed a similar pattern to the analysis results of the sweetener of Experimental Example 1.

Experimental Example 2: retention effect of taste or aroma 2

According to the present invention, the persistence effect of taste or aroma of chewing gum prepared by preparing a sweetener as a powder type additive was requested to a sensory research institute named Sensometrics to evaluate and evaluate taste persistence.

1) Survey subject

① Professional Panel: Select 8 to 10 panelists who purchase gum more than twice a month out of 60 Sensometrics Taste Quality Evaluation Panels

② Consumer Panel: Select 200 applicants from 100 men and women in their 20s or 30s who purchase gum more than twice a month.

2) Inspection method

① Evaluation Sample: Example 5 Chewing Gum

② Evaluation method: Time intensity test

③ Use Scale: 10-point structured intensity scale

   0 points: none 1 point: very weak

   3 points: weak 5 points: normal

   7 points: strong 9 points: very strong

(4) Evaluation interval: 0 points, that is, taste should be tasteless (no taste). About 2 times (2 minutes) from the time when it feels, an additional evaluation shall be complete | finished. However, the genetically sensitive person can continue to recognize the taste even after a considerable time has elapsed, so when 80% of the participants (accumulated percentage) reach zero, the end point of the test is considered. Normally, if 80% of the total population had reached the end point, the remaining 20% were considered somewhat special and the test was terminated, eliminating the error of increasing the overall average value by a few sensitive individuals.

If only 80% or less of the evaluators reach the end of the test (zero point) even after a significant amount of time (eg, 70 to 80 minutes) has elapsed, then 70% or 60% of the respondents have ended. Change to to end the entire test.

 3) Inspection result

In the expert panel (n = 9), the 95% confidence interval of the taste duration of Example 5 chewing gum was 65 ± 8 minutes, and the 95% confidence interval of the taste duration reaching one point was 57 ± 10 minutes. .

-For the consumer panel (n = 200, adult men and women in their 20s or 30s), the 95% confidence interval of the taste duration of Example 5 chewing gum was 58 ± 3 minutes, and 95% confidence in the taste duration attaining 1 point. The interval was 43 ± 3 minutes.

-The expert panel showed that the taste duration of Example 5 chewing gum was 7 minutes and 1 point was reached 14 minutes longer than the consumer panel.

Evaluation based on 95% confidence level based on the consumer panel Example 5 Taste duration of chewing gum can be said to be 40 minutes or more. (The 95% confidence interval lower limit of the taste duration of 1 point is 40 minutes.)

95% confidence interval The lower and upper bounds mean that the average value will fall between the lower and upper bounds for the same 100 consumer surveys.

Claims (7)

In the chewing gum composition comprising a gum base and a common chewing gum additive,
Chewing gum composition characterized in that the additives selected from the acidulant, sweetener and flavoring agent is mixed with polyvinyl acetate having a glass transition temperature of 38 ° C. to 43 ° C. and pulverized to prepare a powdered additive having a viscosity of 550,000 to 650,000 cP. .
The method of claim 1,
The polyvinyl acetate has a weight average molecular weight (Mw) of 45,000 to 100,000 Chewing gum composition, characterized in that g / mol.
The method of claim 1,
The powdered additive is chewing gum composition, characterized in that 1 to 25 parts by weight of the additive selected from the acidulant, sweetener and flavoring based on 100 parts by weight of polyvinyl acetate.
The method of claim 1,
Chewing gum composition, characterized in that the pulverized particle size of the powdered additive is in the range of 30 to 100 mesh.
5. The method according to any one of claims 1 to 4,
The powdered additive further comprises one or more selected from natural gums, ester gums, polyisobutylenes, emulsifiers, waxes and fillers.
The method of claim 1,
Chewing gum composition, characterized in that it comprises 1 to 10 parts by weight of the powdered additive based on 100 parts by weight of the gum base.
The method of claim 1,
The gum base is polyvinyl acetate 20-50% by weight, polyisobutylene 5-20% by weight, waxes 1-15% by weight, emulsifier 1-10% by weight, talc 10-20% by weight, calcium carbonate 5-10 Chewing gum composition comprising 1% by weight, 1 to 2% by weight plasticizer, 20 to 45% by weight ester gum, 1 to 6% by weight natural sweetener, 1 to 3% by weight fragrance, and 0.1 to 5% by weight glycerin.