FIELD: food industry.
SUBSTANCE: invention relates to confectionary industry. The chewing gum includes an integral extruded body part with multiple capillaries located therein. One or more capillary/capillaries is/are at least partly filled with a filler material. The body part and/or the filler material include/includes a chewing material. The capillaries in the extruded body part provide for total volume of cavities equal to 5-60%.
EFFECT: invention allows to produce chewing gum with gradual release of the filler taste and with various tastes combination possibility.
30 cl, 5 dwg
Title | Year | Author | Number |
---|---|---|---|
CONFECTIONARY PRODUCT AND ITS PRODUCTION METHODS | 2011 |
|
RU2522528C2 |
CONFECTIONARY PRODUCT CONTAINING ACTIVE AND/OR REACTION COMPONENTS AND SUCH PRODUCT MANUFACTURE METHOD | 2011 |
|
RU2524534C2 |
CONFECTIONARY PRODUCT CONTAINING ACTIVE AND/OR REACTION COMPONENTS AND SUCH PRODUCT MANUFACTURE METHOD | 2011 |
|
RU2572306C2 |
CONFECTIONARY PRODUCT AND ITS PRODUCTION METHOD | 2009 |
|
RU2500173C2 |
CONFECTIONARY PRODUCTS AND THEIR PRODUCTION METHOD | 2011 |
|
RU2524182C2 |
METHOD OF PRODUCING AN ENCAPSULATION COMPOSITION FOR USE IN A FOOD COMPOSITION | 2016 |
|
RU2708832C2 |
ENCAPSULATED COMPOSITIONS AND ITS PRODUCTION METHOD | 2005 |
|
RU2366292C2 |
CONFECTIONARY PRODUCT AND ITS PRODUCTION METHOD | 2011 |
|
RU2507861C1 |
IMPROVED ENCAPSULATION METHOD FOR CONTROLLED RELEASE OF ACTIVE INGREDIENTS FROM CHEWING GUM | 2017 |
|
RU2750555C2 |
HEAT-RESISTANT ENCAPSULATED SUBSTANCES WITH HIGH ULTIMATE TENSILE STRENGTH | 2005 |
|
RU2369270C2 |
Authors
Dates
2014-01-10—Published
2009-09-22—Filed