Food or edible material: processes – compositions – and products – Normally noningestible chewable material or process of...
Patent
1989-11-07
1991-07-09
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Normally noningestible chewable material or process of...
426533, 426651, 426548, 426804, A23G 330, A23L 1222
Patent
active
050304593
ABSTRACT:
An improved, reduced calorie, high base content chewing gum composition possesses a greater, more intense initial flavor impact of increased duration. The method of preparation utilizes highly fractionated or rectified flavor oils from which are removed the terpene and sesquiterpene components resulting in an enhanced and sustained flavor release from the gum base. The deterpenated oils have a lesser affinity for the gum base allowing for the use of higher gum base levels for the reduction of calories without the flavor oils being trapped therein. The sustained flavor release is also improved by the complete or partial renewal of several bitter tasting components previously associated with the oils.
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Barcelon Shirley A.
Cherukuri Subraman R.
Faust Steven M.
Hussein Ma'moun M.
Mansukhani Gul
Bell Craig M.
Hunter Jeanette
Warner-Lambert & Company
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