Chewing gum method

Details Chewing gum method Chewing gum method

1980-04-28

1983-01-25

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Normally noningestible chewable material or process of...

Packaged, structurally defined, or coated

426 74, 426658, A23G 330

Patent

active

043703500

ABSTRACT:
In the manufacture of chewing grum, the viscosity of a chewing gum base is first reduced by heating. Thereafter, a major portion of a bulking agent, such as a carbohydrate, is added to the gum base while homogeneously mixing the ingredients. The mixture is cooled in order to increase its viscosity and to form granules thereof. The balance of the bulking agent is then added, preferably in increments, to form layers around the granules. The overall effect of the resultant chewing gum product is an improved initial taste impact due to the superficially positioned, typically sweet, bulking agent and a subsequent, long-lasting taste development due to the internal mixture of the bulking agent with the base.

REFERENCES:
patent: 3020164 (1962-02-01), Forkner
patent: 3262784 (1966-07-01), Bucher
patent: 3632358 (1972-01-01), Echeandia
patent: 4000321 (1976-12-01), Mochizuki
patent: 4150161 (1979-04-01), Rudolph
patent: 4161544 (1979-07-01), Kaul
patent: 4217368 (1980-08-01), Witzel et al.
patent: 4238475 (1980-12-01), Witzel

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