A method and product for increased aspartame stability in chewing gum
A stabilized chewing gum product containing an L-aspartic acid derived sweetener in its free form and method for manufacture thereof are disclosed. The chewing gum product includes at least two portions, one of which includes, in its free form, Aspartame (APM) as an artificial, low calorie sweetener...
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| creator | HOHOLICK, JOSEPH BODOR, ZOLTAN MALINOWSKI, EVA (KIELCZEWSKI) GLASS, MICHAEL DOKUZOVIC, ZDRAVKO |
| description | A stabilized chewing gum product containing an L-aspartic acid derived sweetener in its free form and method for manufacture thereof are disclosed. The chewing gum product includes at least two portions, one of which includes, in its free form, Aspartame (APM) as an artificial, low calorie sweetener. Also included in the APM-containing portion can be an organic acid which will maintain the pH of the portion at a level conducive to maintaining the stability of APM. A second portion can include flavoring agents, and optionally, at least one moisture-containing agent. The portions are arranged in surface-to-surface relationship whereby contact between the APM and the flavorings and/or moisture-containing agent of the second portion is substantially reduced. The stability of APM and, consequently, of the chewing gum product is substantially increased. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP0302023A2</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP0302023A2</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP0302023A23</originalsourceid><addsrcrecordid>eNrjZHB1VMhNLcnIT1FIzEtRKCjKTylNLlFIyy9SyMxLLkpNLE4FyhQXJBaVJOamKhSXJCZl5mSWVAJlFZIzUssz89IV0ktzeRhY0xJzilN5oTQ3g4Kba4izh25qQX58KlB7cmpeakm8a4CBsYGRgZGxo5ExEUoAYy0ybQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>A method and product for increased aspartame stability in chewing gum</title><source>esp@cenet</source><creator>HOHOLICK, JOSEPH ; BODOR, ZOLTAN ; MALINOWSKI, EVA (KIELCZEWSKI) ; GLASS, MICHAEL ; DOKUZOVIC, ZDRAVKO</creator><creatorcontrib>HOHOLICK, JOSEPH ; BODOR, ZOLTAN ; MALINOWSKI, EVA (KIELCZEWSKI) ; GLASS, MICHAEL ; DOKUZOVIC, ZDRAVKO</creatorcontrib><description>A stabilized chewing gum product containing an L-aspartic acid derived sweetener in its free form and method for manufacture thereof are disclosed. The chewing gum product includes at least two portions, one of which includes, in its free form, Aspartame (APM) as an artificial, low calorie sweetener. Also included in the APM-containing portion can be an organic acid which will maintain the pH of the portion at a level conducive to maintaining the stability of APM. A second portion can include flavoring agents, and optionally, at least one moisture-containing agent. The portions are arranged in surface-to-surface relationship whereby contact between the APM and the flavorings and/or moisture-containing agent of the second portion is substantially reduced. The stability of APM and, consequently, of the chewing gum product is substantially increased.</description><language>eng ; fre ; ger</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1989</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19890201&DB=EPODOC&CC=EP&NR=0302023A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19890201&DB=EPODOC&CC=EP&NR=0302023A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HOHOLICK, JOSEPH</creatorcontrib><creatorcontrib>BODOR, ZOLTAN</creatorcontrib><creatorcontrib>MALINOWSKI, EVA (KIELCZEWSKI)</creatorcontrib><creatorcontrib>GLASS, MICHAEL</creatorcontrib><creatorcontrib>DOKUZOVIC, ZDRAVKO</creatorcontrib><title>A method and product for increased aspartame stability in chewing gum</title><description>A stabilized chewing gum product containing an L-aspartic acid derived sweetener in its free form and method for manufacture thereof are disclosed. The chewing gum product includes at least two portions, one of which includes, in its free form, Aspartame (APM) as an artificial, low calorie sweetener. Also included in the APM-containing portion can be an organic acid which will maintain the pH of the portion at a level conducive to maintaining the stability of APM. A second portion can include flavoring agents, and optionally, at least one moisture-containing agent. The portions are arranged in surface-to-surface relationship whereby contact between the APM and the flavorings and/or moisture-containing agent of the second portion is substantially reduced. The stability of APM and, consequently, of the chewing gum product is substantially increased.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1989</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHB1VMhNLcnIT1FIzEtRKCjKTylNLlFIyy9SyMxLLkpNLE4FyhQXJBaVJOamKhSXJCZl5mSWVAJlFZIzUssz89IV0ktzeRhY0xJzilN5oTQ3g4Kba4izh25qQX58KlB7cmpeakm8a4CBsYGRgZGxo5ExEUoAYy0ybQ</recordid><startdate>19890201</startdate><enddate>19890201</enddate><creator>HOHOLICK, JOSEPH</creator><creator>BODOR, ZOLTAN</creator><creator>MALINOWSKI, EVA (KIELCZEWSKI)</creator><creator>GLASS, MICHAEL</creator><creator>DOKUZOVIC, ZDRAVKO</creator><scope>EVB</scope></search><sort><creationdate>19890201</creationdate><title>A method and product for increased aspartame stability in chewing gum</title><author>HOHOLICK, JOSEPH ; BODOR, ZOLTAN ; MALINOWSKI, EVA (KIELCZEWSKI) ; GLASS, MICHAEL ; DOKUZOVIC, ZDRAVKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP0302023A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>1989</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HOHOLICK, JOSEPH</creatorcontrib><creatorcontrib>BODOR, ZOLTAN</creatorcontrib><creatorcontrib>MALINOWSKI, EVA (KIELCZEWSKI)</creatorcontrib><creatorcontrib>GLASS, MICHAEL</creatorcontrib><creatorcontrib>DOKUZOVIC, ZDRAVKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HOHOLICK, JOSEPH</au><au>BODOR, ZOLTAN</au><au>MALINOWSKI, EVA (KIELCZEWSKI)</au><au>GLASS, MICHAEL</au><au>DOKUZOVIC, ZDRAVKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A method and product for increased aspartame stability in chewing gum</title><date>1989-02-01</date><risdate>1989</risdate><abstract>A stabilized chewing gum product containing an L-aspartic acid derived sweetener in its free form and method for manufacture thereof are disclosed. The chewing gum product includes at least two portions, one of which includes, in its free form, Aspartame (APM) as an artificial, low calorie sweetener. Also included in the APM-containing portion can be an organic acid which will maintain the pH of the portion at a level conducive to maintaining the stability of APM. A second portion can include flavoring agents, and optionally, at least one moisture-containing agent. The portions are arranged in surface-to-surface relationship whereby contact between the APM and the flavorings and/or moisture-containing agent of the second portion is substantially reduced. The stability of APM and, consequently, of the chewing gum product is substantially increased.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | A method and product for increased aspartame stability in chewing gum |
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