KR101582982B1 - Gum composition maintaining flavor and taste - Google Patents

Abstract

The present invention relates to a gum composition that maintains flavor persistence, and more particularly to a gum composition comprising a gum base, a thickener, an acidifier, a sweetener, an emulsifier and a flavoring, wherein the thickener is selected from the group consisting of fructooligosaccharide or indigestible maltodextrin, And a thickening polysaccharide consisting of inulin and hydroxypropylmethylcellulose (HPMC).

Description

[0001] Gum composition maintaining flavor and taste [0002]

The present invention relates to a gum composition that maintains flavor persistence, and more particularly to a gum composition comprising a gum base, a thickener, an acidifier, a sweetener, an emulsifier and a flavoring, wherein the thickener is selected from the group consisting of fructooligosaccharide or indigestible maltodextrin; Inulin; And hydroxypropylmethylcellulose (HPMC), whereby the flavor persistence can be maintained without affecting the texture of the gum.

In recent years, gum has been developed as a functional gum that has oral cleaning functions such as removing bad breath, tooth whitening, and cavity prevention, starting from a simple taste food that gives taste and masticatory feeling. In general, chewing gum is prepared by mixing various additives and the like in a gum base.

Additives such as flavorings, acid agents, and sweeteners are used to increase the palatability of the consumer, and the flavor caused thereby is weakened and disappears by the chewing for a long time. In recent years, consumers are increasingly demanding to maintain flavor persistence in chewing gum. Several factors can influence the flavor persistence of gum. Basically, depending on the physical properties of the gum base, the consistency of the flavor of the gum varies. Depending on the content of the elastomer, resin, and wax among the ingredients of the gum base, the physical properties of the gum become soft or hard. maintain. The polyvinyl acetate resin, which affects the strength and cohesion of gum, has a molecular weight ranging from 10,000 to 20,000, 30,000 to 45,000, 45,000 to 55,000, and 55,000 to 80,000, respectively. The larger the molecular weight of the resin, Sustainability also increases. However, the way to maintain these properties and to maintain the flavor persistence is that there is a limit to apply to the product because the jaw is clogged or the fatigue increases while chewing gum.

Currently, most of the flavor persistence enhancing gum products are improved in flavor of raw materials, that is, methods of slowing the expression by modifying flavor forms such as encapsulation of flavors, methods of persisting sweetness by using a sweet enhancer, And a method of strengthening the fragrance by using the method. However, since these products are determined by the volatility of the used fragrance ingredient and the threshold value of the sweetener, there is a limit to continuously feeling the flavor, and when the sweetness is strong, the characteristic of the flavor to be pursued is weakened and deformed. Also, since only encapsulated specific fragrance is maintained, it is difficult to apply to various fragrance, and when using the boiling fragrance, there are limited disadvantages of some components.

On the other hand, Korean Patent No. 10-919653 relates to a coated gum and a method for producing the coated gum. Specifically, coating gum is prepared by coating a surface with a sweetener. The coated gum is coated with 70 wt% of xylitol, 28 wt% of water, And coating the xylitol syrup with 2% by weight of gum. However, it can achieve more than one flavor through coating, but there is a limit to flavor persistence.

Therefore, there is a need to develop a new composition of gum which can sustain the flavor while not having a sense of rejection to consumers.

1: Korea Patent No. 10-919653

Accordingly, the present inventor has been studying a new composition of gum capable of sustaining a flavor while having no sense of rejection of the food to the consumer, and it has been found that the content and combination of the thickening polysaccharides having a specific molecular weight do not affect the physical properties of the gum, The present invention has been completed.

It is therefore an object of the present invention to provide a gum composition which maintains flavor persistence.

In order to solve the above problems, the present invention provides a gum composition comprising a gum base, a thickener, a sweetener, an emulsifier and a flavoring, wherein the thickener is selected from the group consisting of fructooligosaccharide or indigestible maltodextrin; Inulin; And a thickening polysaccharide consisting of hydroxypropyl methylcellulose (HPMC).

The chewing gum composition according to the present invention can provide a chewing gum which can maintain the flavor and maintain the flavor without the safety and texture of the chewing gum for a long time by applying a safe general food material having no restriction on the added amount. It is possible to provide gum with high preference to children.

1 is a graph showing the results of analysis of the flavor components of gum remaining after chewing the gum of Examples 1 to 10 and Comparative Example 1 for 40 minutes by gas chromatography.
FIG. 2 shows the results of analysis of the flavor components of the remaining gum after gasping for 40 minutes against the gum of Comparative Examples 1 to 12 by gas chromatography.
FIG. 3 shows the result of analysis of the flavor components of the remaining gum after gasping for 40 minutes against the gums of Comparative Examples 13 and 14 and Example 6 by gas chromatography.

Hereinafter, the present invention will be described in more detail as an embodiment.

The present invention relates to a gum composition comprising a gum base, a thickener, a sweetener, an emulsifier and a flavoring, wherein the thickener is selected from the group consisting of fructooligosaccharide or indigestible maltodextrin; Inulin; And hydroxypropyl methylcellulose (HPMC).

The polysaccharide has different characteristics such as molecular weight, viscosity, and sweetness according to the glucose equivalence. The polysaccharide having such characteristics affects the physical properties of the product, release.

The lower the sugar equivalent of the polysaccharide, the higher the molecular weight, the higher the viscosity and the adhesive force, the lower the hygroscopicity, the solubility and the lower the sweetness, and finally the firm the tissue and the lower the mass transfer. This action is achieved through physical inhibition rather than by changing the profile of the fragrance. In particular, structures such as chain, helix, and circle are easily captured in the interior. However, in spite of these excellent structural characteristics, there is a case that the effect of capturing the actual flavor component is insufficient. In the case of cyclodextrin, which is an annular collecting structure, and cyclic cluster dextrin which is a helical structure, 10 polysaccharides (oligosaccharides) It is because of its small physical size to capture.

On the other hand, general polymer polysaccharides have a polymer chain structure and can capture and dissolve flavor components sufficiently in terms of structural and physical size with a large molecular weight. Higher viscosity and poor solubility can enhance flavor persistence by delaying the time for the perfume to volatilize from the product and reach the olfactory receptor.

In addition to physical properties, various functional polysaccharides have thermal stabilization, oxidative stabilization, and stabilizing properties against light depending on the substituted functional groups, thereby positively affecting flavor persistence and preservation. However, when these polymer polysaccharides are applied to foods, they are highly involved in the physical properties and texture of the product, so it is necessary to select appropriate materials and control their contents.

Specifically, the fructooligosaccharide used in the present invention is a low-molecular polysaccharide having a sweetness of about 500 to 800 and has a lower sweetness than sugar, but has a high viscosity and a property of moisturizing close to syrup.

The indigestible maltodextrin used in the present invention means a fraction of the indigestible component of rosin dextrin which has been decomposed and purified by enzymatic digestion, has a molecular weight of about 1,600, and has very low sweetness and hygroscopicity.

Inulin, which is a middle-molecular thickening polysaccharide used in the present invention, has a molecular weight of about 5,000 and is smaller in molecular weight than HPMC, but has the same polymer chain structure and is sufficient for capturing flavor components and has excellent texture when applied to gum.

Hydroxypropyl methyl cellulose (HPMC), a polymer thickening polysaccharide used in the present invention, is a polymer chain structure having a molecular weight of 30,000 to 40,000 units and has a structure and a size enough to capture flavor components, Delayed and uniform dispersion release is possible. When applied to gum, it shows a physical property which is not hard to chew. When it is combined with saliva and hydrated, it forms a dilute gel-like layer and does not affect the texture.

The thickening polysaccharide is preferably used in an amount of 1 to 10% by weight based on the total weight of the gum. If the viscosity of the polysaccharide is less than 1% by weight, the effect of persistence of the flavor is remarkably deteriorated. When the content of the polysaccharide is more than 10% by weight, the effect is greatly exerted on the physical properties of the gum, and the texture is deteriorated and the manufacturing cost is increased. It is good to do.

More preferably, the present invention relates to a chewing gum composition comprising a chewing gum base, a thickener, a sweetening agent, an emulsifying agent and a flavoring, wherein the thickening agent comprises 20 to 60% by weight of low molecular weight fructooligosaccharide or indigestible maltodextrin; 20 to 60% by weight of an intermediate inulin; And 20 to 60% by weight of a polymeric hydroxypropylmethylcellulose (HPMC). The present invention provides a gum composition which maintains flavor persistence.

The present composition is intended to maintain the inherent texture of gum through sustained enhancement of flavor components having various molecular sizes by proper mixing of low molecular weight, middle molecular weight and high molecular weight polysaccharides and balance of molecular size.

When the amount of the low-molecular weight fructo-oligosaccharide or the indigestible maltodextrin is less than 20% by weight, there is a problem in boosting the flavor component and in capturing the flavor component in the low molecular weight region. When the content is more than 60% There is a problem in the collection of the flavor ingredient of the band.

When the weight of inulin is less than 20% by weight, there is a problem in capturing a flavor component in the middle molecular region. When the content of inulin is in excess of 60% by weight, there is a problem in capturing flavor components in a low molecular weight and high molecular weight region.

When the content of the polymeric hydroxypropylmethylcellulose (HPMC) is less than 20% by weight, there is a problem in capturing a flavor component in the polymer region. When the content exceeds 60% by weight, problems of low molecular weight and middle- There is a problem that the texture is deteriorated due to the change in the physical properties, so it is preferable to use it within the above range.

That is, in the present invention, the combination of polysaccharides having a large weight average molecular weight or the combination of polysaccharides having a low weight average molecular weight can be used to collect a wide range of flavor components ranging from low molecular weight to middle molecular weight and high molecular weight, In order not to affect the function of the carrier and the physical properties of the gum, it is preferable to mix two polysaccharides having a large weight average molecular weight and one polysaccharide having a low weight average molecular weight in an appropriate ratio.

In other words, the thickening polysaccharide of the present invention has a weight average molecular weight (Mw) in the range of 100 to 100,000 g / mol. When the weight-average molecular weight is less than 100 g / mol, there is a problem in capturing a relatively large-sized flavor component. When the weight-average molecular weight is more than 100,000 g / mol, the strength and viscosity of the gum are affected, It is preferable to use a thickening polysaccharide within the above range.

In addition, in the present invention, the gum composition may further include a gum base, an acidic agent, a sweetener, an emulsifier, a flavoring agent, as well as additives used in the production of gum in the art.

The acidic agents that can be used in the present invention include citric acid, sodium citrate, succinic acid, monosodium succinate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L- tartrate, DL-malic acid, DL- But are not limited to, one or two selected from the group consisting of lactose, lactose, lactose, lactose, lactose, lactose, gluconate, lactose, gluconate, lactose, gluconate, lactone, gluconate, sodium gluconate, carbon dioxide, phosphoric acid, lactic acid, sodium lactate, glacial acetic acid, It is not.

The sweeteners usable in the present invention may include monosaccharides, disaccharides, sugar alcohols, and high-sweetness sweeteners. Specifically, monosaccharides such as arabinose, galactose, xylose, glucose, sorbose, fructose, rhamnose, ribose, isomerized sugar and N-acetylglucosamine; Disaccharides such as isotrehalose, sucrose, trehalulose, neotrehalulose, paratinose, maltose, melibiose, lactulose, and lactose; Maltotetraitol, maltotriitol, mannitol, lactitol, reduced iso-oligosaccharide, reduced xylitol, oligosaccharides such as erythritol, erythritol, xylitol, glycerol, sorbitol, paratinite, maltitol, maltotetraitol, maltotriitol, Sugar alcohols such as gentio oligosaccharide, reduced maltose syrup, and reduced syrup; glucosyltransferase-treated stevia, aspartame, acesulfame K, alitame, licorice extract (glycitalin), ammonium gentyltintin sulfate, gentyl tritin ginsenoside, Sodium stearate, stevia powder, dulzin, sodium stearate, sodium stearate, sodium dihydrogen phosphate, sodium dihydrogen phosphate, ammonium dihydrogen phosphate, sodium dihydrogen phosphate, ammonium dihydrogen phosphate, ammonium dihydrogen phosphate, ), Tau Martin, Tenryo Cha Extract, Nigerian Berry Extract, Neotame, Neohesperidine Dihydro Khocalone, Fructosyl Transferase Treated Stevia, Brazil Licorice Extract, Miracle Fruit Extract, High-sweetness sweeteners such as Nahan (ract powder) extract, enzyme-treated licorice, and enzyme-decomposed licorice; Other honey, fruit juice, juice concentrate, and the like. The sweeteners may be used alone or in combination as a mixture of two or more, and the sweeteners are not limited to the above examples.

Examples of the emulsifier that can be used in the present invention include lecithin, glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, triacetin, and the like. The above-mentioned emulsifiers may be used alone or in a mixture of two or more, and the present invention is not limited to these examples.

Examples of the perfume that can be used in the present invention include mint flavor such as peppermint, spearmint, and apple mint; Fruit flavors such as apple, banana, cherry, grapefruit, melon, pitch, pineapple, plum, raspberry and strawberry; Herbal flavorings such as rosemary, thyme, eucalyptus, and wintergreen; Citrus flavors such as lemon, lime, orange, grapefruit, mandarin, and tangerine; Spice flavors such as allspice, cinnamon, and nutmeg; Coffee, cocoa, chocolate, vanilla, and the like; Nut-type flavorings such as walnuts, almonds, pinnuts, and ball nuts; Fish-based flavorings such as crab, shrimp, fish and shellfish, and various other flavors such as vegetables, cereals, seaweeds, and the like.

In addition, a single raw material may be used as the fragrance to be used in the present invention. Examples thereof include aliphatic hydrocarbons such as limonene, linalool, aryl isothiocyanate, menthol, menton, vanillin, ethyl vanillin, cinnamic acid, piperonal, d-borneol, maltol, ethyl maltol, camfer, , Cinnamic alcohol, methyl N-methyl anthranilate, methyl β-naphthyl ketone, and the like. The perfume to be subjected to the present invention may contain one or more of the above-mentioned single raw materials.

It may also include a cooling agent that gives a refreshing sensation, a warming agent that gives warmth, a tingling agent that gives a tingling sensation, and a sweet flavor that imparts sweetness. have. The various fragrances may be used alone or as a mixture of any two or more, and the present invention is not limited to the above examples.

Talc, calcium carbonate and the like can be used as fillers usable in the present invention. The filler may be used alone or in any combination of two or more, and is not limited to the above examples.

The gum base which can be used in the present invention is prepared by mixing polyvinyl acetate, polyisobutylene, waxes, polybutene, emulsifier, filler (talc, calcium carbonate, etc.), ester gum and the like. The base may further include a sweetener, an acidulant, a flavoring agent, a functional substance, a thickening polysaccharide, and the like.

Specifically, it is a conventional one used in the production of natural black gum. In the present invention, there is no particular restriction on the selection of natural gum. As a natural gum that can be applied to foods, chicle, gel tub, sorb, sorbinha, natural rubber and the like can be used. The natural black species alone may be used alone or two or more species may be arbitrarily used in combination.

The ester is usually used in the production of black gum. In the present invention, no particular limitation is imposed on the selection of the ester gum. Ester gum, ester gum added with hydrogen and the like which can be applied to ordinary ester black foods can be used. The ester black may be used singly or in combination of two or more.

Polyisobutylene is a conventional one used in the production of gum. In the present invention, no particular limitation is imposed on the selection of polyisobutylene. As typical polyisobutylene, polyisobutylene, polyisobutene, butyl rubber, styrene-butadiene rubbe (SBR) and the like which can be applied to foods can be used. The polyisobutylene may be used singly or in combination of two or more.

The wax is a conventional one used in the production of gum. In the present invention, there is no particular restriction on the choice of wax. As typical waxes, petroleum wax, microcrystalline wax, beeswax, refined paraffin wax and the like which can be applied to foods can be used. These waxes may be used singly or in combination of two or more.

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 20% by weight of waxes, 0.5 to 10% by weight of emulsifier % Of talc, 10 to 20 wt% of talc, 10 to 20 wt% of calcium carbonate, 1 to 2 wt% of plasticizer, 20 to 45 wt% of ester gum, 1 to 6 wt% of natural sweetener, 5% < / RTI > by weight of gum.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

Manufacturing example  One

To prepare the gum of the following examples, thickening polysaccharides were prepared according to the ingredients and mixing amounts shown in Table 1 below.

division Thickening polysaccharide mixture Manufacturing example Fructooligosaccharide ¹⁾ Fructan dietary fiber ²⁾ Cyclodextrin ³⁾ Cyclodextrin ⁴⁾ Ovarian Maltodextrin ⁵⁾ Inulin ⁶⁾ HPMC ⁷⁾ Total content
(weight%) 1-1 - - - - 20 20 60 100 1-2 - - - - 20 60 20 100 1-3 - - - - 60 20 20 100 1-4 - - - - 33.4 33.3 33.3 100 1-5 33.4 - - - - 33.3 33.3 100 1-6 20 - - - - 20 60 100 1-7 20 - - - - 60 20 100 1-8 60 - - - - 20 20 100 1-9 25 - - - - 25 50 100 1-10 20 - - - - 45 35 100 1) Fructo-oligosaccharides: Fructo-oligosaccharides from Samyang Genics
2) Fructan fiber: Beneo's Fructan (Dietary Fiber)
3) Cyclodextrin: Cyclo-P from Cornproducts
4) Cyclodextrin dextrin: Ezaki Glico's CCD (Cyclic Cluster Dextrin)
5) Indigestible maltodextrin: The indigestible maltodextrin
6) Inulin: Beneo's Inulin
7) HPMC: HPMC (Hydroxypropylmethyl Cellulose)

Manufacturing example  2

In order to prepare the gums of the following comparative examples, thickening polysaccharides were prepared according to the components and mixing amounts shown in Table 2 below.

division Thickening polysaccharide mixture Manufacturing example Fructooligosaccharide ^{1 )} Fructan dietary fiber ^{2 )} Cyclodextrin ^{3 )} Cyclodextrin ^{4 )} Ovarian Maltodextrin ^{5 )} Inulin ^{6 )} HPMC ^{7 )} Total content
(weight%) 2-1 100 - - - - - - 100 2-2 - 100 - - - - - 100 2-3 - - 100 - - - - 100 2-4 - - - 100 - - - 100 2-5 - - - - 100 - - 100 2-6 - - - - - 100 - 100 2-7 - - - - - - 100 100 2-8 10 - - - - 60 30 100 2-9 80 - - - - 10 10 100 2-10 10 - - - - 80 10 100 2-11 10 - - - - 10 80 100 1) Fructo-oligosaccharides: Fructo-oligosaccharides from Samyang Genics
2) Fructan fiber: Beneo's Fructan (Dietary Fiber)
3) Cyclodextrin: Cyclo-P from Cornproducts
4) Cyclodextrin dextrin: Ezaki Glico's CCD (Cyclic Cluster Dextrin)
5) Indigestible maltodextrin: The indigestible maltodextrin
6) Inulin: Beneo's Inulin
7) HPMC: HPMC (Hydroxypropylmethyl Cellulose)

Manufacturing example  3: Gum sample preparation

Gum samples were prepared by the usual methods according to the ingredients and mixing amounts shown in Table 3 below.

division Chewing gum samples (% by weight) article
castle
castle
minute Gum base ^{1 )} 28.5 Xylitol ^{2 )} 70 Emulsifier ^{3 )} 0.5 Fragrance ^{4 )} One system 100 Remarks Xylitol combination 1) Gum base: Lotte confectionery cb gum base
2) Xylitol: Danisco's Xivia
3) Emulsifier: Sugar ester of Mitsubishi-Kagaku Foods Corporation
4) Spices: Lotte Food, Jibodan,

Example  1 to 10: Gum  Produce

To the gum samples prepared in Preparation Example 3, the thickening polysaccharides prepared in Preparation Example 1 were blended according to the mixing ratios shown in Table 4, kneaded in a gum mixer at 60 ° C for 30 minutes, 1 to 10 gums were prepared.

division Production Example 1 Gum sample 1-1 1-2 1-3 1-4 1-5 1-6 1-7 1-8 1-9 1-10 Example One 95 5 - - - - - - - - - 2 - 5 - - - - - - - - 3 - - 5 - - - - - - - 4 - - - 5 - - - - - - 5 - - - - 5 - - - - - 6 - - - - - 5 - - - - 7 - - - - - - 5 - - - 8 - - - - - - - 5 - - 9 - - - - - - - - 5 - 10 - - - - - - - - - 5

Comparative Example  1 to 12: Gum  Produce

And the thickening polysaccharides prepared in Preparation Example 2 were blended according to the blending ratios shown in Table 5 below to prepare tablets of Comparative Examples 1 to 12.

division Gum sample Production Example 2 2-1 2-2 2-3 2-4 2-5 2-6 2-7 2-8 2-9 2-10 2-11 Comparative Example One 100 - - - - - - - - - - - 2 95 5 - - - - - - - - - - 3 - 5 - - - - - - - - - 4 - - 5 - - - - - - - - 5 - - - 5 - - - - - - - 6 - - - - 5 - - - - - - 7 - - - - - 5 - - - - - 8 - - - - - - 5 - - - - 9 - - - - - - - 5 - - - 10 - - - - - - - - 5 - - 11 - - - - - - - - - 5 - 12 - - - - - - - - - - 5

Comparative Example  13 to 14: Gum  Produce

Were produced in the same manner as in Examples, and were blended according to the blending ratios shown in Table 6 below to produce comparative tablets of Comparative Examples 13 to 14.

division Gum sample Manufacturing example 1-6 Comparative Example 13 99.5 0.5 14 85 15

Experimental Example  One: Example  Measuring flavor persistence effect 1

Analysis of flavor persistence effect was performed in the order of gum making, chewing gum, flavor ingredient extraction, and instrumental analysis.

1.5 g of the plate chewing gum prepared in Examples 1 to 10 was put in a chewing machine (Chewing Apparatuses of AB Fia OdarslM), and the whole was replaced with distilled water at 37 캜 distilled water every 10 minutes for a total of 40 minutes. After the chewing gum was recovered, the flavor components remaining in the gum were extracted by L / L extraction and analyzed by GC / MS analysis. The analysis of the flavor component of chewing gum for 40 minutes by gas chromatography (GC) is shown in FIG.

Fig. 1 shows the results of comparing the amounts of residual flavor components of chewing gums of Examples 1 to 10 and chewing gums of Comparative Example 1 in which three thickening polysaccharides were not added. From the results shown in FIG. 1, it can be seen that in Examples 1 to 10 according to the present invention, the residual amount of flavor components was higher than that of Comparative Example 1. In particular, when fructo-oligosaccharide was used as a low molecular weight polysaccharide, , And the persistence was excellent. Among them, Example 6 showed the highest result.

Experimental Example  2: Comparative example  Measurement of flavor persistence effect 2

The flavor persistence effect of Comparative Examples 1 to 14 was measured in the same manner as in Experimental Example and shown in Fig.

Fig. 2 is a graph showing the results of comparison between the chewing gums of Comparative Examples 2 to 8 in which one type of thickening polysaccharide was added alone and Comparative Examples 9 to 12 in which the thickening polysaccharides were mixed outside the use range, . FIG. 2 shows that the amount of residual flavor components was higher than that of Comparative Example 1, even if one of the thickening polysaccharides alone was added, or the chewing gum was added outside the use range. However, when compared with the results of Experimental Example 1, the flavor component persistence effect was lowered because the remaining amount of the flavor component was low.

FIG. 3 shows the result of analysis of the flavor components of the remaining gum after gasping for 40 minutes against the gums of Comparative Examples 13 and 14 and Example 6 by gas chromatography. FIG. 3 confirms that the composition according to the present invention is excellent in the persistence of the flavor component of gum.

Experimental Example  3: Sensory test results

1) Experimental material

The chewing gums prepared in Examples 1 to 10 and Comparative Examples 1 to 14 were prepared.

2) Experimental method

A total of 30 male and female adults aged 20 to 25 years who enjoyed gum living in Seoul were instructed about the sensory evaluation of gum flavor and texture by using 9 point scale method. As shown in Tables 7 and 8 below. The number of test items is calculated by dividing the total score of the panel by the number of panels and rounding it up to the second decimal place. The higher the score, the better the flavor and texture of gum.

division Sensory test result Example One 7.2 2 7.3 3 7.5 4 7.0 5 7.1 6 7.0 7 7.2 8 8.3 9 7.1 10 7.4

division Sensory test result Comparative Example One 7.0 2 8.5 3 8.2 4 6.6 5 6.9 6 6.5 7 7.0 8 6.3 9 7.1 10 7.0 11 7.2 12 6.1 13 7.2 14 4.8

The results of the sensory evaluation of the above Tables 7 and 8 show that chewing gum combined with three thickening polysaccharides and Comparative Example 1 in which no thickening polysaccharide was added were compared with each other, But not the other. On the other hand, in the case of Comparative Example 14 containing more than the use range shown above, the sensory evaluation was very low due to the physical property change of the gum itself.

Therefore, the gum composition according to the present invention allows long-lasting flavor component of gum and does not affect the physical properties of gum by mixing a predetermined amount of fructooligosaccharide or indigestible maltodextrin and inulin and hydroxypropylmethylcellulose (HPMC) Gum can be offered to both men and women, adults and children with high preference.

Claims (3)

In a gum composition comprising a gum base, a thickener, an acidifier, a sweetener, an emulsifier and a flavoring,
The thickener
20 to 60% by weight of fructooligosaccharide or indigestible maltodextrin;
20 to 60% by weight of inulin; And
20 to 60% by weight of hydroxypropyl methylcellulose (HPMC);
≪ / RTI > wherein the thickening polysaccharide is a thickening polysaccharide comprising at least one polysaccharide.
The chewy gum composition of claim 1, wherein the thickener comprises from 1 to 10% by weight based on the total weight of the gum composition.
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