FIELD: food industry.
SUBSTANCE: chewing gum versions are proposed. According to one version, the composition includes at least 15 wt % of water-soluble cellulose, at least 15 wt % of water-insoluble cellulose and at least 15 wt % of part of chewing gum base other than the filler. According to the other version, the chewing gum composition contains at least 25 wt % of the water-soluble part and at least 25 wt % of the water-insoluble part. The water-soluble part contains at least one simple sugar and at least one kind of water-soluble cellulose. The water-insoluble part contains at least 10 wt % of the chewing gum base filler and at least 10 wt % of the chewing gum base part other than the filler. Additionally, one proposes a volume-forming agent composition. The agent composition includes at least 25 wt % of water-soluble cellulose, at least 25 wt % of water-insoluble cellulose and at least 20 wt % of a sugar. The sugar is chosen from monosaccharides, disaccharides and their combinations.
EFFECT: combination of water-soluble and water-insoluble materials provides for a quantity of fibres useful for health and allows to obtain chewing gum with acceptable preservation of weight during chewing, elasticity and cohesibility, aroma and sweetness.
31 cl, 4 tbl, 19 ex
Title | Year | Author | Number |
---|---|---|---|
BASE (VERSIONS) AND COMPOSITION OF CHEWING GUM | 2012 |
|
RU2615570C2 |
BASE AND CHEWING GUM COMPOSITION | 2011 |
|
RU2578390C2 |
CHEWING GUM COMPOSITION BASED ON POWDER OF DRIED FRUIT AND MANUFACTURING METHOD THEREOF | 2012 |
|
RU2584438C2 |
CHEWING GUM WITH IMPROVED REMOVABILITY DUE TO LINEAR SHIFT IN VISCOELASTIC CONDITION | 2010 |
|
RU2533034C2 |
CHEWING GUM BASE (VERSIONS) | 2013 |
|
RU2662283C2 |
CHEWING GUM COMPOSITION (VERSIONS) AND FILLER | 2009 |
|
RU2497369C2 |
CHEWING GUM AND METHOD FOR ITS MANUFACTURING | 2012 |
|
RU2625965C2 |
CHEWING GUMS WITH IMPROVED RESIDUE REMOVABILITY | 2010 |
|
RU2530998C2 |
CONFECTIONERY PRODUCT WITH FILLING (OPTIONS) AND ITS PRODUCTION METHOD | 2018 |
|
RU2785018C2 |
CONFECTIONERY PRODUCT WITH FILLING (OPTIONS) AND METHOD OF ITS MAKING | 2014 |
|
RU2647280C2 |
Authors
Dates
2016-02-20—Published
2012-03-02—Filed