KR840006601A - Manufacturing method of anhydrous chewing gum - Google Patents

Manufacturing method of anhydrous chewing gum Download PDF

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Publication number
KR840006601A
KR840006601A KR1019830005265A KR830005265A KR840006601A KR 840006601 A KR840006601 A KR 840006601A KR 1019830005265 A KR1019830005265 A KR 1019830005265A KR 830005265 A KR830005265 A KR 830005265A KR 840006601 A KR840006601 A KR 840006601A
Authority
KR
South Korea
Prior art keywords
composition
sensitive component
moisture sensitive
gum
anhydrous
Prior art date
Application number
KR1019830005265A
Other languages
Korean (ko)
Inventor
엠·파텔 맨스크
Original Assignee
엠·파텔 맨스크
더블유 엠·롸이글 레이 제이·알·캄파니
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 엠·파텔 맨스크, 더블유 엠·롸이글 레이 제이·알·캄파니 filed Critical 엠·파텔 맨스크
Publication of KR840006601A publication Critical patent/KR840006601A/en

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Classifications

    • 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
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/064—Chewing gum characterised by the composition containing organic or inorganic compounds containing 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
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Abstract

내용 없음No content

Description

무수 츄잉껌의 제조방법Manufacturing method of anhydrous chewing gum

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (13)

껌기제에 향미료를 가하여 유연하며 실질적으로 무수인 껌조성물을 제조하는 방법에 있어서, 껌조성물의 수분함량을 최소로 하기 위해 실질적으로 무수인 중량제(bulking agent) 및 실질적으로 무수인 가소제를 껌기재와 혼합하며, 이때 가소제는 글리세롤 및 프로필렌글리콜의 그룹으로부터 선택되며 조성물의 10.0중량％ 이상을 이루고, 조성물의 총 수분함량은 조성물의 1.0중량％ 미만이 됨을 특징으로 하는 방법.A method of producing a flexible and substantially anhydrous gum composition by adding a flavor to the gum base, wherein the gum base is substantially free of a bulking agent and a substantially anhydrous plasticizer to minimize the water content of the gum composition. Wherein the plasticizer is selected from the group of glycerol and propylene glycol and constitutes at least 10.0% by weight of the composition, and wherein the total moisture content of the composition is less than 1.0% by weight of the composition. 제1항에서, 껌기재를 언급된 무수중량제와 혼합한 다음, 이와 무수 가소제를 혼합하는 방법2. The method of claim 1, wherein the gum base is mixed with the aforementioned anhydrous weighting agent and then the anhydrous plasticizer 제1항에 있어서, 가소제가 조성물의 약17.0중량％인 방법The method of claim 1 wherein the plasticizer is about 17.0% by weight of the composition. 제1항에 있어서, 증량제가 당알콜인 방법.The method of claim 1 wherein the extender is a sugar alcohol. 제1항에 있어서, 조성물이 수분에 민감한 성분으로 이루어진 방법.The method of claim 1 wherein the composition consists of a moisture sensitive component. 제5항에 있어서, 수분에 민감한 성분이 껌 조성물에 혼합된 방법.The method of claim 5 wherein the moisture sensitive component is mixed into the gum composition. 제5항에 있어서, 수분에 민감한 성분이 껌조성물의 표면에 피막된 방법.6. The method of claim 5, wherein the moisture sensitive component is coated on the surface of the gum composition. 제5항에 있어서, 수분에 민감한 성분이 디펩타이드 구조의 감미료인 방법.The method of claim 5, wherein the moisture sensitive component is a sweetener of dipeptide structure. 제8항에 있어서, 감미료가 L-아스파르틸-L-페닐알라닌 메틸 에스테르인 방법.The method of claim 8, wherein the sweetener is L-aspartyl-L-phenylalanine methyl ester. 제5항에 있어서, 수분에 민감한 성분이 효소인 방법.The method of claim 5 wherein the moisture sensitive component is an enzyme. 제5항에 있어서, 수분에 민감한 성분이 빨간 사탕무우 색소인 방법.6. The method of claim 5 wherein the moisture sensitive component is a red beet pigment. 제1항에 있어서, 조성물이 식품용 무수산인 방법.The method of claim 1 wherein the composition is anhydrous acid for food. 제1항에 있어서, 조성물이 식품용 산미제이고, 그중에 염기는 탄산칼슘 충진제인 방법.The method of claim 1 wherein the composition is a food acidulant, wherein the base is a calcium carbonate filler. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019830005265A 1982-11-08 1983-11-07 Manufacturing method of anhydrous chewing gum KR840006601A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US43975082A 1982-11-08 1982-11-08
US439750 1982-11-08

Publications (1)

Publication Number Publication Date
KR840006601A true KR840006601A (en) 1984-12-01

Family

ID=23745992

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830005265A KR840006601A (en) 1982-11-08 1983-11-07 Manufacturing method of anhydrous chewing gum

Country Status (4)

Country Link
EP (1) EP0125313A1 (en)
KR (1) KR840006601A (en)
IT (1) IT8349293A0 (en)
WO (1) WO1984001693A1 (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4671967A (en) * 1984-05-18 1987-06-09 Wm. Wrigley Jr. Company Carbohydrate syrups and methods of preparation
US4671961A (en) * 1984-05-18 1987-06-09 Wm. Wrigley Jr. Company Chewing gum compositions and methods of preparation
GB2167640A (en) * 1984-12-04 1986-06-04 Nabisco Brands Inc Moisture stable chewing gum
GB8714652D0 (en) * 1987-06-23 1987-07-29 Davis S S Drug emulsion
US4780324A (en) * 1987-06-23 1988-10-25 Warner-Lambert Company Chewing gum with long lasting softness
US4900563A (en) * 1988-12-29 1990-02-13 Warner-Lambert Company Fructose sweetened chewing gum compositions
FI913526A (en) * 1990-08-23 1992-02-24 Wrigley W M Jun Co TUGGUMMI MED LAOG FUKTHALT.
BR0215889A (en) † 2002-09-24 2005-07-26 Gumlink As Low Moisture Chewing Gum
US10456366B2 (en) * 2017-11-29 2019-10-29 Chiou Consulting, Inc. Composition and methods for tissue regeneration

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2586675A (en) * 1948-02-21 1952-02-19 Wolfgang J Lutz Chewing gum and method of making the same
US2635964A (en) * 1951-01-23 1953-04-21 American Chicle Co Chewing gum base material
US3075884A (en) * 1961-02-13 1963-01-29 American Chicle Co Slab chewing gums containing active ingredients and method of preparing same
US3262784A (en) * 1963-12-02 1966-07-26 Frank H Fleer Corp Chewing gum product and method of making same
US3422184A (en) * 1965-10-22 1969-01-14 Colgate Palmolive Co Chewable product for cleaning the teeth
US3352689A (en) * 1966-02-14 1967-11-14 Warner Lambert Pharmaceutical Sugarless gum
US3336141A (en) * 1966-10-19 1967-08-15 Joseph L Frisina Natural pigment containing coloring emulsions and methods of making
US3857965A (en) * 1973-10-11 1974-12-31 Wrigley W Co Method for making a chewing-gum composition
US4000320A (en) * 1975-12-29 1976-12-28 General Foods Corporation Chewing gum with improved storage qualities
US4132793A (en) * 1977-08-15 1979-01-02 International Flavors & Fragrances Inc. Stable red beet color composition
FR2459002A1 (en) * 1979-06-15 1981-01-09 Roquette Freres CHEWING-GUM IMPROVES TYPE SUGAR FREE
US4371549A (en) * 1981-06-01 1983-02-01 Nabisco Brands, Inc. Stable liquid red beet color and chewing gum containing same
US4514422A (en) * 1981-12-22 1985-04-30 Warner-Lambert Company Non-staling gum composition and method of preparation

Also Published As

Publication number Publication date
IT8349293A0 (en) 1983-11-08
EP0125313A1 (en) 1984-11-21
WO1984001693A1 (en) 1984-05-10

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