FIELD: food industry.
SUBSTANCE: invention refers to confectionary industry. Chewing confectionary composition contains from 0.1 to 3 % of weight of enzyme, solid material of base, sweetener not provoking caries, substance stabilising enzymes and water below 5% of weight. Enzyme is chosen from proteases extracted from fruit products and is introduced into solid material of composition base at temperature 80°C, also enzyme activity of proteases is maintained in the composition at least for 4 weeks at 23°C.
EFFECT: introduction of enzyme into composition facilitates destructing of dental deposit, prevents its formation and adhesion on teeth surface at product consumption.
13 cl, 7 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| IMPACT WITH CALCIUM PHOSPHATE COMPLEX ON DENTAL CARIES | 2007 |
|
RU2437646C2 |
| IMPACT OF CALCIUM PHOSPHATE COMPLEX ON DENTAL CARIES | 2007 |
|
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| CALCIUM PHOSPHATE COMPLEX FOR ACID CONTAINING CANDIES | 2007 |
|
RU2417621C2 |
| CALCIUM-PHOSPHATE COMPLEX FOR ACID-CONTAINING CHEWING GUM | 2007 |
|
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| DENTAL DEPOSIT PREVENTING CONFECTIONERY COMPOSITION | 2004 |
|
RU2353346C2 |
| ORAL COMPOSITION FOR IMPROVING SUBSURFACE REMINERALISATION OF DENAL ENAMEL IN MAMMAL | 2007 |
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| COMPOSITION FOR ORAL CAVITY CARE | 2009 |
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| IMPROVED STABILITY OF PEROXIDE IN ORAL CARE COMPOSITIONS | 2012 |
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RU2581933C2 |
| SYNERGISTIC ANTIMICROBIAL EFFECTS OF MAGNOLIA BARK EXTRACT AND ETHYL NΑ-LAUROYL-L-ARGININE IN SALIVA BACTERIA | 2016 |
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RU2719383C2 |
