Use of lactose-hydrolyzed whey in chewing gum

Details Use of lactose-hydrolyzed whey in chewing gum Use of lactose-hydrolyzed whey in chewing gum

1983-03-07

1984-10-30

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Normally noningestible chewable material or process of...

426583, A23G 330

Patent

active

044799691

ABSTRACT:
Lactose-hydrolyzed whey or whey fractions are used in chewing gum to replace all or a part of the soluble sweetner, emulsifier and plasticizer components of conventional chewing gum formulations. The use of these materials allows the production of softer chewing gums which are not sticky and of athletic chewing gums which promote salivation. The use of the disclosed whey-based materials results in lower costs for chewing gum products, as well as providing a means to utilize the abundant food value of whey.

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Wierzbicki, L. E., Edwards, V. H., and Kosikowski, F. V., Biotechnology and Bioengineering, vol. XVI, pp. 397-411 (1974).

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