CHEWING GUM COMPOSITION

PROBLEM TO BE SOLVED: To obtain the subject composition capable of sustaining sweetness of good quality for a long period by formulating a menthol glycoside with menthone in a specific proportion and including a specific amount of the menthol glycoside therein. SOLUTION: This chewing gum composition...

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Bibliographische Detailangaben
Hauptverfasser:	KAMEDA SEIJI, IMAOKA KIYOHIKO, GOMI TETSUO
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY PERFUMES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS 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:	PROBLEM TO BE SOLVED: To obtain the subject composition capable of sustaining sweetness of good quality for a long period by formulating a menthol glycoside with menthone in a specific proportion and including a specific amount of the menthol glycoside therein. SOLUTION: This chewing gum composition is obtained by formulating one or more menthol glycosides represented by the formula (R is a group selected from residues of monosaccharides and oligosaccharides) with menthone at (500:1) to (2:1) ratio expressed in terms of weight ratio and including the menthol glycosides in an amount of 0.4-5.0 wt.% based on the whole composition therein. One or more such as menthone isolated from a natural product or an essential oil or that synthesized by an organic synthetic method can be used as the menthone. Residues of the monosaccharides, e.g. glucose, galsctose or mannose and disaccharides, e.g. maltose or lactose are cited as the saccharide residues constituting the menthol glycosides.