Stabilized chewing gum containing acidified humectant

Food or edible material: processes – compositions – and products – Normally noningestible chewable material or process of...

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426658, A23G 330

Patent

active

051750090

ABSTRACT:
Aspartame in chewing gum is stabilized by acidifying the humectant which is then added to the chewing gum. Enough food acid is added to the humectant to cause the pH of the humectant to remain between about 3.0-5.0, in order to create the most stable environment for the aspartame. Because the acidified humectant is dispersed substantially uniformly throughout the chewing gum, aspartame located anywhere in the gum is stabilized.

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