CN1046445A - 口香糖用包胶盐 - Google Patents
口香糖用包胶盐 Download PDFInfo
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- CN1046445A CN1046445A CN90103606A CN90103606A CN1046445A CN 1046445 A CN1046445 A CN 1046445A CN 90103606 A CN90103606 A CN 90103606A CN 90103606 A CN90103606 A CN 90103606A CN 1046445 A CN1046445 A CN 1046445A
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- salt
- chewing gum
- mixture
- gum
- coating
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- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 claims description 2
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- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
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- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
-
- 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
- A23G4/064—Chewing gum characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
Abstract
本发明披露了利用包胶盐提高口香糖的风味和甜味。本发明的口香糖包括胶基、甜味剂和填充剂,调香剂及嘴嚼期间延缓盐从口香糖组分中释放的包胶盐,所说包胶盐采用一般的混合技术制备的,但是最好将包胶盐混合入熔化状胶基中。
Description
本申请是1989年4月19日提交的美国申请07/340,384题为口香糖的逐步释放结构之续篇,在此引作参考;本发明也是1989年10月10日提交的名为用纤维纺丝技术制备逐步释放结构,申请号为07/418,662的美国专利申请的续篇,将其列入本文供参考。
本发明涉及口香糖及其制备方法,具体讲本发明涉及含有包胶盐的口香糖,所说的包胶盐可改善口香糖之风味和甜度诸特征。
诸如普通食盐(氯化钠)和盐代用品(如氯化钾)之类的盐一般可用于食品以改善其风味,如果将这类盐加于口香糖中,就会产生明显的咸味。
对于某些特殊的用途而言,就需要这样的咸味,或者说这种咸味至少是可以被接受的。而在另一些场合,为一些特殊目的也可以使用盐类,但其盐的用量应不使之产生咸味。例如,U.S2631119号发明专利中将盐用于口香糖中作为一种重要的增强食欲的成分。
U.S4,088,788和U.S4,151,270号专利中披露了运动时人们用含有钠和钾盐以补充人体汗水中失去的盐份的唾液刺激口备糖组合物,在这两篇专利文献中优选的总的盐含量分别为口香糖组分的0.52%和0.32%。
U.S4,154,814号专利介绍了一种含有结合于不溶性胶基中的氯化钠约2%-6%。氯化钾约0.1%-0.5%的疗效口香糖,据此专利文献介绍当氯化钠与氯化钾的重量比至少为3∶1,较好的为5∶1,最好为10∶1时,可以避免不良咸味。
PCT专利申请PCT/US88/03283(公开日为1989年4月6日,即WO89/02703)介绍了用索码亭或monellin增甜的口香糖,按口香糖重量计,其中含有大约10-1000ppm的盐。此盐是用物理方法从索码亭或monellin中分离出来的,以防止甜味剂的粘泌和变性,其中所采用的分离技术之一是对所说的盐予以包胶或涂复以防止其与甜味剂相互作用。
由于用以改善风味的盐在水中的溶解度高,所以它们容易从口香糖中被萃取出来。既使将其用于改善风味,它们的用量也必须足够低以免使口香糖带有咸味。然而,当盐用量较低且长时间咀嚼口香糖时就不能保持良好的风味。
现已发现采用涂复或包胶盐以延缓盐从口香糖组分中释放的办法,即将盐加到口香糖中,其用量要保证长时间改善风味的效果,同时又不要带有咸味。本发明包含胶基、甜味剂、填充剂、增香剂以及能延缓盐类从口香糖中释放之包胶盐的口香糖。本发明还提供了制备口香糖的方法,包括将胶基、填充剂和增香剂混入口香糖中,其改进之处在于在口香糖中还要加入能延缓盐从口香糖中释放的包胶盐。由于盐的释放是缓慢进行的,所以口香糖中盐的用量便可以大一些,而又不致使之有咸味。在口香糖中甜味消失后,该包胶盐可产生薄荷香味,而苦味较淡。对水果香味口香糖来说,盐缓慢释放则会增强水果香味,同时会使苦味减少。
正如本说明书中所介绍的那样,述语口香糖包括各种口香糖组分,其中有口香糖、泡泡糖等。
另有说明除外,在本说明书中所采用的所有百分率均为重量百分率。
一般来说,典型的口香糖组分包括水溶性主体部分、水不溶性的可咀嚼胶基部分和水不溶性增香剂。咀嚼期间,水溶性部分同部分增香剂一道分散。整个咀嚼期间,胶基部分一直被保留在口中。
所说的不溶性胶基一般含有高弹体、树脂、油脂、蜡、软化剂和无机填料。高弹体包括聚异丁烯、异丁烯-异戊二烯共聚物、丁苯橡胶以及如糖胶树胶一类天然乳胶,树脂有如聚乙酸乙烯酯和萜烯树脂,在胶基中所包含的油脂如牛羊脂、氢化和部分氢化植物油和可可脂。一般所用的蜡有如石蜡、诸如蜂蜡一类微结晶蜡和天然蜡及巴西棕榈蜡。根据本发明优选实施方案,按重量计,不溶性胶基约占口香糖的5-95%,其较好的约为10-50%,最好约为20-35%。
所说胶基一般也含填料成分,包括碳酸钙、碳酸镁、滑石、磷酸二钙等,按重量计,所说填料为该胶基料的5-60%左右,而其优选范围为5-50%左右。
胶基一般也含有软化剂,其中有单硬脂酸甘油酯和三乙酸甘油酯,胶基也还可含如抗氧化剂、着色剂和乳化剂一类选择性成分,本发明也可使用任何食品行业适宜的胶基。
本发明用于口香糖的水溶性部分含有填充剂和甜味剂,加糖口香糖中填充剂和甜味剂为同一物质,即蔗糖;不含糖的口香糖中,填充剂和甜味剂一般包括山梨糖醇和如天冬酰苯丙氨酸甲酯一类甜度极高的甜味剂。填充剂和甜味剂一般约为口香糖组分的30-90%,优选约为50-80%。
本发明口香糖中的水溶性部分还含有软化剂、其它甜味剂、香料和它们的混合物。为使此口香糖咀嚼度适宜和口感好,口香糖中应加软化剂,在现有技术中,软化剂起着增塑剂作用,一般为口香糖的0.5-15.0%左右。本发明中所选择的软化剂有甘油、卵磷脂或它们的混合物。而且诸如含山梨糖醇、氢化淀粉水解产物、玉米糖浆或其混合物一类甜味剂水溶液也可用于口香糖中作软化剂和粘合剂。
口香糖中的增香剂用量约为0.1-10.0%,优选约为0.5-3.0%,增香剂如精油、合成香料或它们的混合物,包括(但决不仅限于)从植物和水果提取的油(如柑桔油、水果香精、胡椒薄荷油和绿薄荷油、丁香油、冬青油、茴香芹)等。所选择的人造香料可用于本发明的口香糖中,本领域的普通技术人员将会了解到天然的和人造香料可作成任何感官上适合的混合物来加以使用。所有这些香料和其混合物都是经过认真挑选的,然而,薄荷香料和水果香料用于本发明效果最佳。
诸如着色剂、乳化剂和药物成分一类选择性成分也可加到本发明的口香糖中。
一般来说,可采用本领域中公知的方法来制备口香糖,即将口香糖各成分依次加到通用的混合器中予以混合,待各成分充分混合后,从混合器中卸出口香糖物料,再采用辗轧成片状和切成条状,挤压成大块或浇模成颗粒状之类的办法以成形为所要求的口香糖形状。
一般来说,先将胶基熔化,尔后再加到运行中的混合器中予以混合,此胶基也可直接在混合器中熔化,这时还可加着色剂和乳化剂。诸如甘油一类软化剂此时也可和糖浆以及一部分填充剂一道加入,然后再于混合器中加入另一部分填充剂,一般是将香料同最后一部分填充剂一道加入。整个混合步骤一般需5-15分钟,但有时也需要较长时间。
实施本发明时,将盐按照使其延缓从口香糖组分中释放出来的方式加入到口香糖组分中,活性盐的用量一般在0.01-0.5%左右,优选为0.02-0.2%左右,最好约为0.03-0.1%,活性盐可选自由氯化钠、氯化钾、氯化铵、其它氯化物盐类、盐的代用品或其混合物组成的一组盐,使用NaCl、KCl混合物时,NaCl与KCl的优选混合配比为4∶1-1∶1左右,最好使用61%的氯化钠、39%的氯化钾,用纯NaCl最佳。
为了延缓盐的释放,一般将盐进行涂复或包胶,包胶盐的方法包括(但不仅限于)附聚、喷雾干燥、喷雾冻凝、流化床涂复、凝聚、纤维纺丝或将诸种所说包胶方法结合起来使用,这些标准涂复技术一般可获得不同程度的涂复,即从部分涂复到全部涂复,这取决于工艺中所用的涂复用组分。包胶介质应采用如玉米蛋白或紫胶一类水不溶性食品级介质,然而所用的涂复成分应能允许水渗透到各种不同程度,所使用的包胶材料应能满足延缓盐的释放这一条件。
一般来说,有机溶解度高、成膜性能好和水溶解度低的物质具有较好的延缓盐分释放效果,这类物质有如丙烯酸聚合物和共聚物、羧基乙烯聚合物、聚酰胺、聚苯乙烯、聚乙酸乙烯酯、聚乙酸乙烯酯邻苯二甲酸酯、聚乙烯吡咯烷酮、聚乙烯、聚丙烯、蜡或它们的混合物。水溶性较好,且成膜性也好的其它物质有如琼胶、藻酸盐、胍尔豆胶、卡拉胶、刺梧桐树胶、
吨胶或其混合物一类天然胶及品种繁多的纤维素衍生物,如乙基纤维素、甲基纤维素、羟甲基钠纤维素、和羟丙基甲基纤维素、糊精、改性淀粉和它们的混合物。已被批准的一般用于食品的这些成分对于其延缓盐的释放作用小,如紫胶、明胶、玉米蛋白和它们的混合物一类物质产生延缓释放咸味的效果(即在早期香味释放时降低咸味),降低后期咀嚼时的咸味和使盐缓缓释放以降低在后期的咀嚼阶段中香料的苦味。盐和涂料的比例主要取决于所使用的涂料,一般约为40∶60。
作为初试,采用纤维纺丝技术用PVAc将NaCl/KCl混合试样包胶,混合试样中NaCl所占比例为61%,KCl为39%,按美国专利申请07/340,384披露的方法对该混合试样进行纤维纺丝以使其盐包胶,如果将纤维仿丝盐用于口香糖则会出现斑点,这是由于大的盐结晶所致,而这样的盐会吸湿气和吸水。在用如PVAc一类不溶性材料晶体时这一问题尤为明显。将包胶盐与熔化胶基预先混合、冷却、凝固胶基并加到口香糖配方中去,潮湿盐斑点问题便能消除。然而本发明方法并不局限于将包胶盐加到熔化胶基中。也可以考虑采用另外一些与基至材料预混合的方法。
包胶前,将粉状盐与流动性试剂(优选除去水后的)进行预混合也是一种消除盐斑点问题的方法。所说的流动性试剂有如硬脂酸镁、硬脂酸、石蜡和微晶蜡、聚乙烯蜡、矿物油和其它润滑油及滑石。在本发明的这个实施方案中盐与流动试剂的用量比为99∶1至80∶20左右。优选的流动性试剂是盐与硬脂酸镁用量配比为90∶10。
实施例1
采用如上所述的纤维纺丝方法对粉状NaCl/KCl混合物进行包胶。筛分包胶盐混合物得到粒径小于100目(美国标准)大于140目的颗粒,其最终产品中活性盐分的浓度为40%。
在60克熔化胶基(220°F)中,加入15克经筛分的纤维纺丝盐混合物并混合5分钟。然后再将此纤维纺丝盐混合物/胶基混合物用于下述加有绿薄荷香料的口香糖配方中:
成份 %
盐混合物/胶基 1.0
胶基 21.0
糖 54.0
一水合葡萄糖 13.4
43波美玉米糖浆 5.1
CaCO3填料 2.0
甘油 2.0
绿薄荷香料 1.5
100.0
对照例2
用NaCl/KCl(61/39)粉状盐混合物代替上述混合物并将其混合,按活性盐用量为0.056%的比例加入到实施例1的口香糖配方中。这与实施例1的活性盐的用量相同。
实施例3
用纤维纺丝混合物代替实施例1所采用的纤维纺丝盐/胶基混合物,直接加到实施例1的口香糖配方中,不要在胶基中进行预混合,但活性盐的用量相同。
将上述三个实施例的样品切成条并于70-80°F、相对湿度为30-40%条件下贮存三周,实施例2和3的样品在口香糖表面上出现有湿斑点。这是由于盐晶体的吸湿性所致。而按实施例1制得的口香糖表面上无此湿斑点,这就表明胶基/纤维纺丝盐在胶基中混合比较均匀。
经正式感官评尝人员鉴定,实施例1和2所制得的口香糖试样差别很大。正如所预计的那样,实施例2的口香糖具有咸味,约咀嚼5分钟后咸味迅速消失而剩下特别苦的绿薄荷味。而实施例1的口香糖在整个咀嚼期间无任何苦味,而且在约咀嚼5分钟后香料中的苦味还有所降低。于是可以得出下述结论,由于包胶使盐缓慢释放进而使口香糖在长时间咀嚼时的风味得到了改善。
实施例4
用类似实施例1的方法,采用纤维纺丝法对粉状氯化钠进行包胶,筛分包胶盐获得粒径小于100目(美国标准)大于325目的颗粒。
在60克熔化胶基(220°F)中加入15克筛分的纤维纺丝盐,混合5分钟,把该盐/胶基混合物加入实施例1的加有绿薄荷香料的口香糖配方中,盐/胶基混合物的用量为0.8%,口香糖活性盐用量为0.064%。
把实施例4和2的口香糖进行感官试验比较结果证明整个咀嚼期间实施例4的口香糖无任何咸味,而且在整个5分钟的咀嚼期间苦味还有所降低。包胶和较宽的颗粒范围似乎使盐的释放得到了较好的控制从而在整个味道品尝中都有改善。
下述的口香糖配方用于实施例5-15
成分 %
胶基 20.2
糖 54.344
45.5波美玉米糖浆 13.3
一水合葡萄糖 9.9
甘油 1.3
绿薄荷香料 0.9
盐(活性的) 0.056
100.00
对比例5
此配方用0.056%未涂复的粉状氯化钠以作对比试验。
对比例6
此配方用0.034%未涂复粉状氯化钠和0.022%的未涂复的粉状氯化钾(二者配比为61/39,活性混合盐的用量为0.056%)以作对比试验。
实施例7
把混合盐(NaCl/KCl=61/39)用喷雾干燥法,用甲基纤维素、E5M、羟丙甲基纤维素(HPMC,由Dow化学公司提供)进行包胶得到活性盐浓度为20.2%的产品。把此包胶盐用于上述口香糖配方并采用感官评价法将其与实施例6的产品进行对比。结果表明实施例7的口香糖在开始咀嚼时具有较小的咸味,但风味较浓,并有较凉和较浓的奶油味,以及稍咸的余味。于是可以得出结论,此种类型的包胶不是以全部消除前期的咸味和降低后期咀嚼的苦味,但其风味稍有改善,持续期也有提高。
实施例8
用含20%固体玉米蛋白的乙醇液对粉状氯化钠进行流化床涂复得到含12%涂料、88%活性盐的产品。筛分产品,用粒度为过2种目筛的产品制备口香糖配方。过2种目筛的产品的含意是:
A.粒度大于60目(美国标准)的产品。
B.粒度小于100目(美国标准)大于325目的产品。
把此二种口香糖样品同实施例5的口香糖采用感官评价以进行比较,结果表明二种样品盐的释放速度均延长了,初期咸味较低,产品A盐释放前的时间较长。样品B的薄荷味较浓,辛涩味较小,这可能由于盐的释放速率较均匀所致。
实施例9
用含固体玉米蛋白20%的乙醇液对粉状氯化钠进行流化床涂复得到涂料含量为50%、活性盐含量为50%的产品。将筛分后的产品用于制备口香糖,使盐的释放得到控制。
实施例10
用含紫胶25%的乙醇溶液对粉状氯化钠进行流化床涂复得到含60%涂料、40%活性盐的产品。筛分后,此产品可用于口香糖中以使盐的释放得到控制。
实施例11
将氯化钠与明胶配比为70/30的溶液进行薄膜干燥(至固体含量为20%),得到其活性盐为70%的产品。筛分后的产品可用于口香糖中以使盐的释放得到控制。
实施例12
将HPMC和盐混合物混合加水附聚再干燥和研磨即可得到15%HPMC、85%活性氯化钠粉末的混合物。
实施例13
把氯化钠和HPMC按85/15的比例混合附聚,经干燥和研磨后对得到的粉状产物用含15%固体、pH值高的玉米蛋白水溶液进行附聚制得的最终产品约含60%活性盐、10%HPMC和30%玉米蛋白。
实施例14
用乙醇/玉米蛋白溶液(约含固体20%)对实施例12的产品进行流化床涂复,得到约含活性盐60%、HPMC10%和玉米蛋白30%的最终产品。
实施例15
在粉末混合器中,把粉状氯化钠和硬脂酸镁按89∶11的比例预混合半小时,然后用PVAc按如实施例1的纤维纺丝技术对该混合物进行包胶得到含NaCl40%、硬脂酸镁5%、PVAc55%的最终产品。研磨和筛分后,不用在胶基中进行预混合,把此纤维纺丝盐加到口香糖配方中。把所得口香糖成形为条状。在70-80°F、相对湿度为30-40%的条件下贮存3周,在口香糖的表面不会出现湿斑点。
实施例4的口香糖和制备方法包含了本发明的优选实施方案。不言而喻,对于上述的优选实施方案可以在很大的范围内进行变动和修改。因此,上面的详细描述应作为说明性的,而决非限制性的,限制本发明保护范围的是包括各等效物的下述各项权利要求。
Claims (25)
1、改进的含有胶基、甜味剂、填充剂和调香剂的口香糖,其改进之处包括:
a)在所说口香糖中含有包胶盐,以延缓在咀嚼期间盐从口香糖组分中释放出来。
2、根据权利要求1所述的改进口香糖,其中所说的盐选自于氯化钠、氯化钾、氯化铵、其它氯化物盐类和盐代用品及其它们的混合物。
3、根据权利要求1所述的改进口香糖,其中所说的盐用选自于丙烯酸聚合物和共聚物、羧基乙烯聚合物、聚酰胺、聚苯乙烯、聚乙酸乙烯酯、聚乙酸乙烯酯邻苯二甲酸酯、聚乙烯吡咯烷酮、聚乙烯、聚丙烯、蜡和它们的混合物之涂料进行包胶。
5、根据权利要求1所述的改进口香糖,其中所说的盐用选自于乙基纤维素、甲基纤维素、羟甲基钠纤维素、羟丙甲基纤维素、糊精、改性淀粉和它们混合物之涂料进行包胶。
6、根据权利要求1所述的改进的口香糖,其中所说的盐用选自于紫胶、明胶、玉米蛋白和它们的混合物之涂料进行包胶。
7、根据权利要求1所述的改进口香糖,其中所说的盐含量为口香糖组分的0.01-0.5%左右。
8、根据权利要求1所述的改进口香糖,其中所说的调香剂选自于薄荷香料和水果香料。
9、根据权利要求1的改进口香糖,其中所说的包胶盐粒径小于100目(美国标准)。
10、根据权利要求9的改进口香糖,其中所说的包胶盐粒径大于325目(美国标准)。
11、制备口香糖的方法,包括将胶基、填充剂、甜味剂和调香剂混合为口香糖,其改进之处为:
a)提供包胶盐以延缓盐从口香糖组分中释放;
b)将包胶盐混入所说的口香糖组分中。
12、根据权利要求11所述的改进方法,其中,把所说包胶盐与胶基混合,混合时胶基呈熔化状态。
13、根据权利要求11所述的改进方法,其中所说的盐用选自附聚、喷雾干燥、喷雾凝固、流化床涂复、凝聚、纤维纺丝或把诸方法相结合的方法进行包胶。
14、根据权利要求11所述的改进方法,其中所说的盐选自氯化钠、氯化钾、氯化铵、其它氯化物盐类、盐代用品和它们的混合物。
15、根据权利要求11所说的改进方法,其中,所说的盐用选自于丙烯酸聚合物和共聚物、羧乙烯聚合物、聚酰胺、聚苯乙烯、聚乙酸乙烯酯、聚乙酸乙烯酯邻苯二甲酸酯、聚乙酸吡咯烷酮、聚乙烯、聚丙烯、蜡和它们的混合物之涂料进行包胶。
16、根据权利要求11所述的改进口香糖,其中所说的盐用选自琼脂、藻酸盐、胍尔豆胶、刺梧桐树脂、卡拉胶、
吨胶和它们的混合物之涂料进行包胶。
17、根据权利要求11所述的改进方法,其中,所说的盐用乙基纤维、甲基纤维、羟甲基钠纤维、羟丙甲基纤维素、糊精、改性淀粉和它们的混合物之涂料进行包胶。
18、根据权利要求11所说的改进方法,其中所说的盐用紫胶、明胶、玉米蛋白和其混合物之涂料进行包胶。
19、根据权利要求11所说的改进方法,其中,所说的调香剂选自于薄荷香料和水果香料。
20、根据权利要求11所述的改进方法,其中将所说盐与流动试剂经预混合后再对此盐进行包胶。
21、根据权利要求20所说的改进方法,其中,所说的流动试剂选自于硬脂酸镁、硬脂酸、微晶蜡、聚乙烯蜡、石蜡、矿物油和其它润滑油、滑石和其混合物。
22、一种口香糖,含有:
a)5-95%左右的胶基;
b)30-90左右的填充剂和甜味剂;
c)0.1-10%左右的香料;和
d)0.01-0.5%左右的盐,所说的盐采用包胶盐以使所说口香糖的风味和甜味持续时间长,但又不会使此口香糖有咸味。
23、根据权利要求22所述的口香糖,其中,加入口香糖中盐的量为所说口香糖组分的0.03%-0.1%左右。
24、根据权利要求22所说的口香糖,其中所说盐是氯化钠和氯化钾以约4∶1-1∶1的比例混合物,其中以盐与涂料按40∶60的比例用涂料对所说的盐进行包胶。
25、根据权利要求22的口香糖,其中所说盐是氯化钠,其中按盐与涂料为约40∶60的比例用涂料对盐进行包胶。
Applications Claiming Priority (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US340,384 | 1989-04-19 | ||
US07/340,384 US4978537A (en) | 1989-04-19 | 1989-04-19 | Gradual release structures for chewing gum |
US41866289A | 1989-10-10 | 1989-10-10 | |
US418,662 | 1989-10-10 | ||
US07/475,686 US5139794A (en) | 1989-04-19 | 1990-02-06 | Use of encapsulated salts in chewing gum |
US475,686 | 1990-02-06 | ||
PCT/US1990/002088 WO1990012512A1 (en) | 1989-04-19 | 1990-04-16 | Use of encapsulated salts in chewing gum |
Publications (1)
Publication Number | Publication Date |
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CN1046445A true CN1046445A (zh) | 1990-10-31 |
Family
ID=27407393
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN90103606A Pending CN1046445A (zh) | 1989-04-19 | 1990-04-19 | 口香糖用包胶盐 |
Country Status (11)
Country | Link |
---|---|
US (1) | US5139794A (zh) |
EP (1) | EP0422189B1 (zh) |
CN (1) | CN1046445A (zh) |
AT (1) | ATE140856T1 (zh) |
AU (1) | AU624243B2 (zh) |
CA (1) | CA2014275C (zh) |
DE (1) | DE69027969T2 (zh) |
DK (1) | DK0422189T3 (zh) |
FI (1) | FI906251A0 (zh) |
NZ (1) | NZ233310A (zh) |
WO (1) | WO1990012512A1 (zh) |
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- 1990-02-06 US US07/475,686 patent/US5139794A/en not_active Expired - Lifetime
- 1990-04-10 CA CA002014275A patent/CA2014275C/en not_active Expired - Fee Related
- 1990-04-12 NZ NZ233310A patent/NZ233310A/en unknown
- 1990-04-16 AU AU55269/90A patent/AU624243B2/en not_active Ceased
- 1990-04-16 DE DE69027969T patent/DE69027969T2/de not_active Expired - Fee Related
- 1990-04-16 DK DK90906724.1T patent/DK0422189T3/da active
- 1990-04-16 EP EP90906724A patent/EP0422189B1/en not_active Expired - Lifetime
- 1990-04-16 AT AT90906724T patent/ATE140856T1/de not_active IP Right Cessation
- 1990-04-16 WO PCT/US1990/002088 patent/WO1990012512A1/en active IP Right Grant
- 1990-04-19 CN CN90103606A patent/CN1046445A/zh active Pending
- 1990-12-18 FI FI906251A patent/FI906251A0/fi not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102038068A (zh) * | 2009-10-19 | 2011-05-04 | 冷博 | 含有控制释放的多重不同风味的口香糖 |
Also Published As
Publication number | Publication date |
---|---|
US5139794A (en) | 1992-08-18 |
EP0422189A4 (en) | 1991-06-05 |
DK0422189T3 (da) | 1996-08-26 |
NZ233310A (en) | 1992-05-26 |
CA2014275A1 (en) | 1990-10-19 |
DE69027969T2 (de) | 1997-02-06 |
FI906251A0 (fi) | 1990-12-18 |
ATE140856T1 (de) | 1996-08-15 |
CA2014275C (en) | 1997-04-15 |
DE69027969D1 (de) | 1996-09-05 |
EP0422189B1 (en) | 1996-07-31 |
AU624243B2 (en) | 1992-06-04 |
AU5526990A (en) | 1990-11-16 |
WO1990012512A1 (en) | 1990-11-01 |
EP0422189A1 (en) | 1991-04-17 |
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