Use of low fat cocoa powder in non-tack gum base

Details Use of low fat cocoa powder in non-tack gum base Use of low fat cocoa powder in non-tack gum base

1991-11-27

1993-01-12

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Normally noningestible chewable material or process of...

426 4, 426 6, 426631, A23G 330

Patent

active

051788896

ABSTRACT:
A chewing gum base is provided which has a high fat and oil content for improved non-tack properties, and which contains a minor amount of low fat cocoa powder having no more than about 1.0 weight per cent fat content. Minor amounts of low fat cocoa powder constituting about 0.3 to about 2.4 weight per cent of the gum base, significantly reduce or eliminate the fat and oil tastes resulting from the inclusion of up to about 50 weight per cent fat and oil containing substances. An improved chewing gum is also provided which has a higher quality taste and which contains the gum base of the invention.

REFERENCES:
patent: 3984574 (1976-10-01), Comollo
patent: 4242323 (1980-12-01), Vlock
patent: 4315035 (1982-02-01), Basa et al.
patent: 4604287 (1986-08-01), Glass et al.
patent: 4889726 (1989-12-01), Dave et al.
patent: 4889727 (1989-12-01), Dave et al.
"Extrusion: Does Chewing Gum Pass The Test?", Food Manufacture, Sep. 1987, pp. 47, 49-50.
Minifie, "Chocolate, Cocoa And Confectionery: Science And Technology", Second Edition (1980), pp. 55-56.

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