FIELD: food industry.
SUBSTANCE: present invention relates to a method for improving the organoleptic properties of sorbitol-based sugar-free chewing gum. Method for improving the organoleptic properties of chewing gum or reducing flavour in the chewing gum involves adding at least one sorbitol powder to the chewing gum composition. Sorbitol powder has the following granulometric composition, determined by granulometric analysis using the Retsch device: 0-1% by weight of a particle larger than 400 mcm, 40-45% by weight of particles having a particle size of 250 to 400 mcm, 48-53% by weight of particles with size from 100 to 250 mcm, 3.5-8% by weight of particles with size from 75 to 100 mcm, 0-2.5% by weight of particles smaller than 75 mcm, the sum of different fractions of which is 100% by weight.
EFFECT: disclosed invention improves the characteristics of chewing gum such as initial hardness, sweet taste sensation and flavour saturation.
10 cl, 4 tbl
