Chewing gum with biscuit-like texture

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

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426445, 426548, A23G 330

Patent

active

048045446

ABSTRACT:
A baked chewing gum product containing gum base, sweetener, about one percent water or less having a porous, crumbly, breakable, biscuit-like texture obtained by rapidly baking chewing gum pieces at a temperature of from 80.degree. C. to 180.degree. C. to reduce the water content and to produce said texture.

REFERENCES:
patent: 3020164 (1962-02-01), Forkner
patent: 3912817 (1975-10-01), Sapsowitz
patent: 4604287 (1986-08-01), Glass et al.
Rompps Chemielexikon, 8th Edition, 2 (1981) 919.
H. W. Ockerman, "Source Book for Food Scientists", AVI Publishing Co. Inc., 1978, pp. 89, 832.
G. G. Birch et al., ed., "Nutritive Sweetners", Applied Science Publishers, N.J. (1982) pp. 67-81.
Ullmanns Encyklopaedie der Technischen Chemie, Verlagchemie, Weinheim, 1982, 4th Edition 22, pp. 353-365.
G. Kindel et al., Haarmann and Reimer Contact, No. 30 (1980) pp. 11-13.
Haensel Bericht Fur Geschmackstoffe Verarbeitende Industrien 1 (1981) pp. 1-19.

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