Chewing gum with improved flavor release

The invention relates to chewing gum with improved flavour release containing a flavour encapsulated in micro-organism cells. The flavour is encapsulated according to procedures known in the art, giving flavour capsules containing up to 70% flavour. Suitable micro-organism cells are those of Sacchar...

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Bibliographische Detailangaben
Hauptverfasser:	KOOLHAAS, WILLEM ENGEL, GLASIUS, MARTIN EDUARD, JANSMA, MINKE JETSKE, BURGER, JACOBUS JOHANNES, SLOOT, ENGELBERTUS ALBERTUS
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The invention relates to chewing gum with improved flavour release containing a flavour encapsulated in micro-organism cells. The flavour is encapsulated according to procedures known in the art, giving flavour capsules containing up to 70% flavour. Suitable micro-organism cells are those of Saccharomyces cerevisiae.