Non-staling gum composition with improved wrappability

Details Non-staling gum composition with improved wrappability Non-staling gum composition with improved wrappability

1988-05-19

1989-04-25

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Normally noningestible chewable material or process of...

426804, A23G 330

Patent

active

048246808

ABSTRACT:
A method of producing a sugar based chewing gum having good non-staling properties and improved wrappability is disclosed. The method includes the steps of mixing about 15 to about 35 parts by weight gum base with about 50 to about 80 parts by weight sugar, about 5 to about 30 parts by weight corn syrup, about 0.25 to about 2.0 parts by weight powdered sorbitol, effective amounts of flavor and optional color and other ingredients. The method requires that the sorbitol be mixed with the gum base prior to the time when more than one-half of the sugar is mixed with the gum base.

REFERENCES:
patent: 3632358 (1972-01-01), Echeandia et al.
patent: 4166134 (1979-08-01), Witzel et al.
patent: 4187320 (1980-02-01), Koch et al.
patent: 4208431 (1980-06-01), Friello
patent: 4217368 (1980-08-01), Witzel et al.
patent: 4238475 (1980-12-01), Witzel et al.
patent: 4388328 (1983-06-01), Glass

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