CN1070316A - 口香糖及其制造方法 - Google Patents
口香糖及其制造方法 Download PDFInfo
- Publication number
- CN1070316A CN1070316A CN92108904A CN92108904A CN1070316A CN 1070316 A CN1070316 A CN 1070316A CN 92108904 A CN92108904 A CN 92108904A CN 92108904 A CN92108904 A CN 92108904A CN 1070316 A CN1070316 A CN 1070316A
- Authority
- CN
- China
- Prior art keywords
- thizoma curculiginis
- coated
- gum
- fruit
- stain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/612—Lactose
Abstract
一种口香糖及其制法，包括将用涂渍剂涂渍或包
埋的阔叶仙茅果实，加工后的阔叶仙茅果实或从中获
得的含仙茅素组分的组合物加入胶基内，这样处理后
嘴嚼口香糖能长期保持其香味和甜味，并可修正食入
水或其他酸性物质而对其甜味的影响。
Description
本发明涉及一种口香糖及其制造方法，这种口香糖能长时间稳定地保持其香味和甜味。
一般的口香糖，基本上由三种组份组成，即口胶基质（gum base），糖和香味剂。开始咀嚼后很短的时间内其甜味和香味剂释放出来。因此它很难长时间地保持本身的香味和甜味。
另外，以前，本发明的发明人曾开发出一种采用阔叶仙茅果实（Curculigo latifolia fruits及其干果或者是含从中得到的仙茅素（curculin）的组分以生产口香糖的方法（参见日本特许公开84138-1990号）。
如日本特许公开84138-1990号中所述，当阔叶仙茅果实，其干果，或者含有从中得到的仙茅素（curulin）的组份采用已知方法直接与口胶基质和其它组份混合时，需加入大量的该物质以达到增强和保持其香味和甜味的作用。这是因为阔叶仙茅果实，其干果或者含有从中得到的仙茅素的组份的主要成分被混入口胶基质内，结果，增强和保持其香味和甜味的作用被口胶基质所盖住。
因此，本发明的目的在于提供一种口香糖及其制法，本发明之口香糖能稳定地将其香味和甜味保持很长一段时间，当咀嚼该口香糖后，对食入的水或某种酸性物质产生甜味修正作用。
本发明的上述目的经过提供一种含有涂渍物的口香糖来完成，该涂渍物包括阔叶仙茅果实，加工后的阔叶仙茅果实或者从中得到的含有仙茅素（curculin）的组份的涂渍组合物。
本发明还提供一种口香糖的制造方法，其中向口胶基质中混合加入用涂渍剂涂渍的阔叶仙茅果实，加工后的阔叶仙茅果实或从中获得的含仙茅素组份的组合物。
本发明的口香糖将其香味和甜味稳定地保持一段时间，咀嚼该口香糖后，对食入的水或某种酸性物质产生甜味修正作用，咀嚼时具有良好的质感。
以下将对本发明的口香糖及其制法进行详细地描述。
所述的阔叶仙茅果实，加工后的阔叶仙茅果实或者一种从中获得的含有仙茅素的组份描述如下：
本发明选用的如上所述的阔叶仙茅果实，加工后的阔叶仙茅果，是新鲜的阔叶仙茅果实以及加工后的果实（例如：干躁或冷冻的阔叶仙茅果实的磨碎物，或者阔叶仙茅果肉（Sarcocarp puree）的磨碎物，优选采用不带皮、籽的阔叶仙茅果实、因为皮和籽中不含仙茅素。
本发明并不特别限制干燥阔叶仙茅果实的方法。然而，建议在阴凉处干燥，冷冻干燥，真空干燥，在相对较低的温度范围内干燥。
本发明并不特别限制冷冻上述阔叶仙茅果实的方法。可以选用慢速冷冻，快速冷冻和自冷冻（self-freezing）的方法。
本发明并不特别限制碾磨上述阔叶仙茅果实的方法，然而，不要碾磨分布在果肉中的果籽，因为这些果籽富含油脂成分。
如举例说明，从阔叶仙茅果实或者加工过的阔叶仙茅果实中得到的含有仙茅素的组份是一种盐提取的仙茅素，它可采用脱盐的方法而得到进一步的纯化。
做为本发明中使用含仙茅素的组份，盐提取的仙茅素以及经脱盐纯化后获得的仙茅素均可采用。也可使用其制剂以及该制剂的水溶液。
按照日本特许公开190899-1991号记载的方法进行盐提取。该方法中用浓度为0.01M或更高的盐水溶液来冲洗阔叶仙茅果实或加工后的阔叶仙茅果实，并提取由此得到的沉淀物。
在水洗步骤中，将水加入阔叶仙茅果实或果肉，然后均质和离心该混合物。得到一种深棕色的上清液。向形成的沉淀物中加入水，其加入量尽可能的大，或者多于开始的果实或果肉的量，随后进行均质和离心。这一水洗工序反复进行一直至上清液变成无色。
提取中可采用的盐的例子包括：钠、钾、钙、镁、铵的盐酸盐;钠、钾、钙、镁和铵的硫酸和亚硫酸盐：钠、钾、钙、镁和铵的碳酸盐;钠、钾、钙、镁和铵的硫酸和亚硫酸盐，钠和钾的硝酸和亚硝酸盐，钠和钙的乳酸盐，明矾，焦明矾，乙酸钠，钠和钾的焦磷酸盐，钠和钾的丙酸盐，苯甲酸钠，富马酸钠和丙烯酸多钠。
例如，用盐的水溶液进行的提取可按如下方式进行。向上述水洗步骤中得到的沉淀物中加入氯化钠的水溶液，再进行均质、离心和过滤。
得到的盐提取的仙茅素用常规的步骤进行纯化，例如，浓缩，脱盐，盐析或色谱法。
本发明并不特别限制浓缩的方法，因此，可以使用例如，超滤膜。
虽然本发明并不特别限制所采用的脱盐方法，但可优选使用，例如透析膜，超滤膜或脱盐装置。所述脱盐可优选为连续脱盐，至少一直到含有仙茅素的组份中不含有盐。
可以采用例如，硫酸铵，硫酸钠，磷酸钾，硫酸镁，枸橡酸钠，或氯化钠进行盐析。色谱纯化可以采用，如，CM-琼脂糖离子交换色谱，或者分子筛色谱法。
本发明中使用的“涂渍”（Coating）一词是指用下文将描述的其他物质涂渍或包埋所述的阔叶仙茅果实，加工后的阔叶仙茅果实或者从中获得的含仙茅的素的组份。
本发明对涂渍方法并不加以特别地限定。如可选用的涂渍剂包括还原麦芽糖糖浆，还原淀粉分解产物，乳糖，各种低聚糖，糊精，支链糊精，乳清蛋白，蔬菜油脂，动物脂肪和油脂，明胶，瓜耳胶，环糊精，几丁质，脱乙酰壳多糖，溶解淀粉，阿拉伯胶，果胶以及微晶纤维素，但本发明不仅限制于此。
本发明以下述方式进行涂渍。
首先，将所述的阔叶仙茅果实，加工后的阔叶仙茅果实，或者从该果实中获得的含有仙茅素的组份同涂渍剂混合，然后溶解，分散，悬浮在水中，或者是用于提取工序的盐水中。下一步则是干燥得到的溶液或悬浮液，并碾磨之。即可得到涂渍后的仙茅素组合物。
在上述的方法中，温度为60℃或更低时，优选用水或盐水，因为在太高温度会降低水中的仙茅素的活性。
当阔叶仙茅果实，加工后的阔叶仙茅果实或者从中获得的含仙茅素的组份为液态时，将涂渍剂加入其中，再用上述的相同方式处理之，从而得到涂渍后的仙茅素组合物。
在这一步骤中，阔叶仙茅果实，加工后的阔叶仙茅果实或者从中获得的含仙茅素的组份与涂渍剂的重量比为0.01∶99.99至95∶5，优选是0.1∶99.99至50∶50。
然后将阔叶仙茅果实，加工后的阔叶仙茅果实或者从中获得的含有仙茅素的组份同涂渍剂的混合物溶解，分散或是悬浮在水中或者是用于提取工序的盐水中。
将得到的溶液或悬浮液适当地均质，然后采用常规方法进行干燥，例如用喷雾干燥法，冷冻干燥法或真空干燥法。同样，用常规方法进行碾磨，以便使其达到通常口香糖甜味剂的粒径大小，如100至200目。
本发明经过下述方法生产含有上述得到的涂渍后的仙茅素组合物的口香糖。
口香糖中所述的涂渍后的仙茅素组合物的含量依阔叶仙茅果实，加工后的阔叶仙茅果实或者从中获得的含有仙茅素的组份的种类而变化。一般，其含量按口香糖总重量计为0.1%至70%，优选是0.5%至50%，对于纯化的仙茅素，口香糖中其优选的含量至少在0.1ppm，而超过10，000ppm是无意义的。其优选含量为1至1000ppm。
本文中采用的“纯化的仙茅素”（purified curculin）是一种盐析后通过离子交换色谱法得到的产物。例如，通过纯化一种沉淀物得到的产物，该产物是先经硫酸铵盐析，再经CM-琼脂糖离子交换色谱法而得到的。
除了涂渍仙茅素组合物之外，本发明的口香糖还可进一步包括现有技术中通常采用的组份，如口胶基质，糖和香味剂。
本发明之口香糖的口胶基质或胶基可以选用例如，天然树脂，醋酸乙烯树脂，合成胶，酯胶，改性的
树脂胶，glutacathyan（グルタカチヤン），糖胶树胶及其混合物，US 1，930，436中记载的乳胶和US2，137，746中所述的gelton base及它们的混合物，用石蜡改性后的口胶基质。
用常规方法加工上述的组份生产本发明的口香糖。再用常规方式将制成的口香糖进行滚轧，成型和包装。
可将上述的涂渍后的仙茅素组份在任何阶段毫无限制地加入到口香糖。它也可以同糖一道加入。然而，优选地是在最后的工序中，加入香味剂之后，再加入涂渍后的仙茅素组合物。
含有上述涂渍后的仙茅素组合物的口香糖可以下述形式加工，即，所述的涂渍后的仙茅素可以同其他的口香糖组份一道揉合。另外，也可以将该组合物填置于口香糖的中央，或者将该组合物包被在口香糖的表面上。
假如是一种充填式的口香糖，可适当地将配入咖喱或果酱中的上述涂渍后的仙茅素组合物填置于口香糖的中央。
将所述的涂渍后的仙茅素组合物加入咖喱或果酱中的方法并不特别加以限制。因此，例如葡聚糖，藻酸，甲基纤维素，阿拉伯树胶，黄蓍胶，角叉胶，羧甲基纤维素，酪蛋白，明胶或瓜耳胶等增稠剂和凝胶剂可以加入涂渍后的仙茅素组合物。
以下将结合实施例进一步详细说明本发明。
实施例1
步骤1：制备涂渍后的仙茅素组合物
取1公斤无皮、籽的干阔叶仙茅果干粉，将其加入5升水中，对得到的混合物进行搅拌离心。除去上清液后，向其固体物中加入20升0.5M的氯化钠溶液。搅拌和离心混合物，借此得一含仙茅素的盐提取物。该盐提取物用一脱盐装置进行脱盐，并向其中加入3公斤还原麦芽糖糖浆。充分搅拌使其溶解后，冷冻干燥得到的溶液，碾磨，得一约120目的涂渍后的仙茅素组合物（其纯化的仙茅素的量：0.01%重量）。
步骤2：生产口香糖基质
将下述的组份装入揉合机，200℃温度进行揉合，得一口香糖基质。
组份 含量(wt%)
天然树脂 25
醋酸乙烯树脂 22
合成胶 8
酯胶 10
蜡 21
乳化剂,脂肪 4
滑石 10
步骤3：生产口香糖
经采用下述方法，以下述的组份生产口香糖（口香糖中纯的仙茅素含量为：100ppm）
组份 含量(wt%)
口香糖基质 27
(经步骤2得到)
糖(精磨过) 56
麦芽糖浆 14
甘油 1
涂渍后的仙茅素组合物
(经步骤1得到的) 1
香味剂(薄荷)
生产方法：
在台式揉合机（bench kneader）中保持55℃，揉合上述的口香糖基质和麦芽糖糖浆直至得到一均匀的混合物。然后向其中加入1/3的细沙糖。均质后，加入甘油，然后将剩余的糖不断地分次加入，随后，再进行揉合。加入涂渍后的仙茅素组合物以及香味剂，对得到的混合物揉合约2分钟，对得到的口香糖进行滚轧，成型、切割、包装，制得口香糖成品。
对比例1
重复上述实施例1的步骤，只是用糖来替代涂渍后的仙茅素组合物。从而得一口香糖产品。
对比例2
重复上述实施例1的步骤，只是用1%重量的干的阔叶仙茅果粉未来替带所述的涂渍后的仙茅素组合物。从而得一口香糖产品。（其纯仙茅素的含量为100ppm）在干的果粉中含有1%重量的纯仙茅素。
实施例2
步聚1：制备涂渍后的仙茅素组合物
将10公斤的新鲜阔叶仙茅果加入10升水中，对得到的混合物进行搅拌，离心。去除上清液后，向其固体物中加入10升0.3M的氯化钾溶液。搅拌离心，得一含仙茅素的盐提取物。用脱盐装置对这一盐提取物进行脱盐。充分搅拌后便其溶解之后，冷冻干燥得到的溶液，经碾磨得一约200目的仙茅素组合物，（其纯仙茅素含量为0.01%重量）。
步骤2：生产口香糖基质
将下述的组份填入揉合机，在150℃温度下进行揉合，制得口香糖基质。
组份 含量(wt%)
醋酸乙烯树酯 32
合成胶 10
酯胶 15
蜡 10
乳化剂,脂肪 15
碳酸钙 15
步骤3：生产口香糖
经采用下述方法，以下述的组份生产口香糖（口香糖中纯仙茅素的含量为500ppm）
组份 含量(wt,%)
口香糖基质 28
(经步聚2得到)
糖(精磨) 58
麦芽糖浆 7
甘油 1
涂渍后的仙茅组合物 5
(经步聚1得到)
香味剂(桔子)
生产方法：
台式揉合机保持在55℃，揉合上述的口香糖基质和麦芽糖糖浆至得到一种均匀的混合物。向其中加入1/3精磨砂糖。均质后，加入甘油，然后再连续分次加入剩余的糖，再进行充分揉合。然后加入香味剂，揉合得到的混合物2分钟，制得口香糖。另外，加入如步骤1中制得的涂渍后的仙茅素组合物，制成一中央填充物。通过采用这一中央填充物，以常规方法生产带夹心的口香糖。包装后即得口香糖成品。
对比例3
重复上述实施例2的步骤，只是用糖来替带涂渍后的仙茅素组合物。得一口香糖产品。
对比例4
重复上述实施例2的步骤，只是用50%重量的干阔叶仙茅果粉来替带涂渍后的仙茅素组合物。得一口香糖产品（其中纯仙茅素的含量为500ppm）在干果粉中含有1%（重量）的纯仙茅素。
实验例1
选10个品尝师来评价按实施例1，对比例1和2生产的口香糖的甜味及香味的持久性，以及评估咀嚼这些口香糖后，再喝0.1M的枸椽酸溶液对这些产品的味觉修正作用（甜味），其结果见表1。
表1 对实施例1和对比例1和2所述的口香糖的味觉修正结果
甜度和香味的持久性(分钟) 咀嚼后
(品尝师人数) 0.1M枸椽酸
溶液的甜度*
22 2-4 5-6 7-8 9-10 >10
实施例1 10 +++
对比例1 9 1 -
对比例2 2 5 3 ±～+
＊ +++：相当甜
-：不甜
+～+：有些甜
实验例2
选10名品尝师来评价按实施例2，对比例3和4生产的口香糖的甜味和香味的持久性，咀嚼这些口香糖后品，评估这些产品对喝入啤酒的味觉修正效果（甜味）。其结果列于表2中。
表2：对实施例2和对比例3和4所述的口香糖的味觉修正结果。
咀嚼后啤
酒的甜度*
<2 2-4 4-6 6-8 8-10 >10
实施例2 10 +++
对比例3 10 -
对比例4 5 3 2 ±～+
＊ +++：相当甜，
-：不甜，
±～+：有些甜。
Claims (8)
1、一种口香糖，其特征在于包括用涂渍剂涂渍的阔叶仙茅果实(Curculigo latifolia fruits)，加工后的阔叶仙茅果实(Processed Curculigo latifolia fruits)或者从中获得的含仙茅素(Curculin)的组分的涂渍组合物。
2、按权利要求1所述的口香糖，其特征在于按口香糖总重量计，所述的涂渍组合物的量为0.1%-70%，或纯仙茅素为0.1ppm以上。
3、按权利要求1所述的口香糖，其特征在于涂渍组合物的粒度为100-200目。
4、按权利要求1所述的口香糖，其特征在于涂渍剂选自麦芽糖还原糖浆，淀粉分解还原产物，乳糖，各种低聚糖，糊精，支链糊精，乳清蛋白，蔬菜油脂，动物脂肪和油脂，明胶，瓜耳胶，环糊精，几丁质，脱乙酰壳多糖，溶解淀粉，阿拉伯胶，果胶以及微晶纤维素。
5、按权利要求1所述的口香糖，其特征在于所述的阔叶仙茅果实，加工后的阔叶仙茅果实或者从中获得的含仙茅素的组份与涂渍剂的重量比为0.01-95∶99.99-5。
6、一种口香糖制造方法，其特征在于向口胶基质中加入用涂渍剂涂渍的阔叶仙茅果实（Curculigo lati folia fruits），加工后的阔叶仙茅（Processed Curcu ligo latifolia fruits）果实或者从中获得的含仙茅素（Curculin）的组分的涂渍组合物。
7、按权利要求6所述的口香糖制造方法，其特征在于涂渍剂选自还原麦芽糖糖浆，还原淀粉分解产物，乳糖，各种低聚糖，糊精，支链糊精，乳清蛋白，蔬菜油脂，动物脂肪和油脂，明胶，瓜耳胶，环糊精，几丁质，脱乙酰壳多糖，溶解淀粉，阿拉伯胶，果胶以及微晶纤维素。
8、按权利要求6所述的口香糖制造方法，其特征在于所述的口胶基质选自天然树脂，醋酸乙烯树脂，合成胶，酯胶，改性的
树脂胶，glutacathyan（グルタカチヤン），糖胶树胶及它们的混合物，以及用石蜡改性后的口胶基质。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP194516/91 | 1991-08-02 | ||
| JP19451691 | 1991-08-02 |
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| Publication Number | Publication Date |
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| CN1070316A true CN1070316A (zh) | 1993-03-31 |
| CN1036696C CN1036696C (zh) | 1997-12-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN92108904A Expired - Fee Related CN1036696C (zh) | 1991-08-02 | 1992-07-31 | 口香糖的制造方法 |
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| Country | Link |
|---|---|
| US (1) | US5344659A (zh) |
| EP (1) | EP0531692B1 (zh) |
| KR (1) | KR0136850B1 (zh) |
| CN (1) | CN1036696C (zh) |
| AT (1) | ATE123380T1 (zh) |
| AU (1) | AU655830B2 (zh) |
| CA (1) | CA2074658A1 (zh) |
| DE (1) | DE69202839T2 (zh) |
| ES (1) | ES2073824T3 (zh) |
| GR (1) | GR3017123T3 (zh) |
| MY (1) | MY108598A (zh) |
| NZ (1) | NZ243667A (zh) |
| PH (1) | PH30499A (zh) |
| RU (1) | RU2062037C1 (zh) |
| TW (1) | TW227520B (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642704A (zh) * | 2014-12-02 | 2015-05-27 | 佛山铭乾科技有限公司 | 一种持久释放口香糖的制备方法 |
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|---|---|---|---|---|
| US5866179A (en) * | 1996-05-03 | 1999-02-02 | Avant-Garde Technologies & Products S.A. | Medicated chewing gum and a process for preparation thereof |
| EP1495681A3 (en) | 1998-03-04 | 2005-05-25 | Dandy A/S | A coated chewing gum, a method for preparation thereof and the use of one or more active substances in the coating |
| WO2000025598A1 (en) | 1998-11-03 | 2000-05-11 | Dandy A/S | Sucrose fatty acid esters for use as increased release of active ingredients |
| AU3885201A (en) | 1999-09-20 | 2001-04-24 | Mastercare | Diet and weight control gum and sucker |
| US9253991B2 (en) | 1999-09-20 | 2016-02-09 | Jack Barreca | Chewing gum with B vitamins |
| US9387168B2 (en) | 1999-09-20 | 2016-07-12 | Jack Barreca | Chewing gum with tomatidine |
| ATE486587T1 (de) * | 2002-01-15 | 2010-11-15 | Ucb Farchim Sa | Formulierungen zur oralen verabreichung von wirkstoffen |
| US20080014302A1 (en) * | 2004-08-25 | 2008-01-17 | Cadbury Adams Usa Llc | Multi-region chewing gum composition including isomalt gum region |
| MX2008012523A (es) | 2006-04-05 | 2008-10-14 | Cadbury Adams Usa Llc | Complejo de fosfato de calcio en gomas de mascar que contienen acido. |
| RU2421207C2 (ru) * | 2006-04-05 | 2011-06-20 | КЭДБЕРИ АДАМС ЮЭсЭй ЛЛС | Оральная композиция для улучшения подповерхностной реминерализации эмали в зубах млекопитающего |
| US20070237729A1 (en) * | 2006-04-05 | 2007-10-11 | Cadbury Adams Usa, Llc. | Impact of calcium phosphate complex on dental caries |
| RU2405371C2 (ru) | 2006-06-29 | 2010-12-10 | КЭДБЕРИ АДАМС ЮЭсЭй ЛЛС | Цепной резательный станок для непрерывной формовки порций жевательной резинки с центральным наполнением |
| US20080107771A1 (en) * | 2006-10-20 | 2008-05-08 | Wm. Wrigley Jr. Company | Apparatus and method of making center-filled confectionery product |
| ES2704409T5 (es) * | 2007-07-27 | 2022-03-25 | Intercontinental Great Brands Llc | Método y aparato para procesar productos de confitería |
| US8722117B2 (en) * | 2008-06-04 | 2014-05-13 | Wm. Wrigley Jr. Company | Method and apparatus for thermal sealing a filled confectionery product |
| MX350415B (es) * | 2011-11-17 | 2017-09-06 | Wrigley W M Jun Co | Composiciones de goma de mascar a base de polvos de fruta secos. |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4384004A (en) * | 1981-06-02 | 1983-05-17 | Warner-Lambert Company | Encapsulated APM and method of preparation |
| US4752485A (en) * | 1984-10-05 | 1988-06-21 | Warner-Lambert Company | Novel sweetener delivery systems |
| US4711784A (en) * | 1986-01-07 | 1987-12-08 | Warner-Lambert Company | Encapsulation composition for use with chewing gum and edible products |
| US4919941A (en) * | 1987-12-18 | 1990-04-24 | Wm. Wrigley Jr. Company | Chewing gum containing delayed release protein sweetener and method |
| US4885175A (en) * | 1987-12-23 | 1989-12-05 | Wm. Wrigley Jr. Company | Method of making chewing gum with wax-coated delayed release ingredients |
| NZ229419A (en) * | 1988-06-21 | 1992-03-26 | Kurihara Yoshie | Curuculigo latifolia fruits, protein extract from them and their use as taste modifiers |
| US5176937A (en) * | 1988-06-21 | 1993-01-05 | Yoshie Kurihara | Reinforcer for taste-modifier |
| US4978537A (en) * | 1989-04-19 | 1990-12-18 | Wm. Wrigley Jr. Company | Gradual release structures for chewing gum |
| JP2733352B2 (ja) * | 1989-12-20 | 1998-03-30 | 良枝 栗原 | 味覚修飾物質 |
| US5103042A (en) * | 1990-05-23 | 1992-04-07 | The Dow Chemical Company | Method for reducing unsaturation of polyethers |
| US5126151A (en) * | 1991-01-24 | 1992-06-30 | Warner-Lambert Company | Encapsulation matrix |
| US5116627A (en) * | 1991-03-07 | 1992-05-26 | International Flavors & Fragrances Inc. | Chewing gum containing compositions for controlled release of flavor bearing substances and process for producing same |
-
1992
- 1992-07-22 NZ NZ243667A patent/NZ243667A/en unknown
- 1992-07-24 CA CA002074658A patent/CA2074658A1/en not_active Abandoned
- 1992-07-29 EP EP92112937A patent/EP0531692B1/en not_active Expired - Lifetime
- 1992-07-29 ES ES92112937T patent/ES2073824T3/es not_active Expired - Lifetime
- 1992-07-29 DE DE69202839T patent/DE69202839T2/de not_active Expired - Fee Related
- 1992-07-29 AT AT92112937T patent/ATE123380T1/de active
- 1992-07-30 RU SU925052643A patent/RU2062037C1/ru active
- 1992-07-31 PH PH44751A patent/PH30499A/en unknown
- 1992-07-31 CN CN92108904A patent/CN1036696C/zh not_active Expired - Fee Related
- 1992-07-31 TW TW081106067A patent/TW227520B/zh active
- 1992-07-31 KR KR1019920013770A patent/KR0136850B1/ko not_active IP Right Cessation
- 1992-07-31 AU AU20753/92A patent/AU655830B2/en not_active Ceased
- 1992-08-01 MY MYPI92001382A patent/MY108598A/en unknown
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1993
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642704A (zh) * | 2014-12-02 | 2015-05-27 | 佛山铭乾科技有限公司 | 一种持久释放口香糖的制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| NZ243667A (en) | 1995-02-24 |
| GR3017123T3 (en) | 1995-11-30 |
| TW227520B (zh) | 1994-08-01 |
| KR930003832A (ko) | 1993-03-22 |
| PH30499A (en) | 1997-05-28 |
| EP0531692A1 (en) | 1993-03-17 |
| US5344659A (en) | 1994-09-06 |
| CN1036696C (zh) | 1997-12-17 |
| DE69202839D1 (de) | 1995-07-13 |
| RU2062037C1 (ru) | 1996-06-20 |
| MY108598A (en) | 1996-10-31 |
| AU2075392A (en) | 1993-02-04 |
| ATE123380T1 (de) | 1995-06-15 |
| AU655830B2 (en) | 1995-01-12 |
| EP0531692B1 (en) | 1995-06-07 |
| ES2073824T3 (es) | 1995-08-16 |
| KR0136850B1 (ko) | 1998-04-24 |
| DE69202839T2 (de) | 1995-10-19 |
| CA2074658A1 (en) | 1993-02-03 |
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