PROCESS FOR REDUCING THE STICKINESS OF A CHEWING GUM CORE COMPOSITION TO A SURFACE OF A PROCESSING MACHINERY USING ISOMALTULOSE

PROCESS FOR REDUCING THE STICKINESS OF A CHEWING GUM CORE COMPOSITION TO A SURFACE OF A PROCESSING MACHINERY USING ISOMALTULOSE

The present invention relates to process for reducing the stickiness of a composition of a chewing gum core to an internal contact surface of a first chewing gum processing machinery in a chewing gum preparation, wherein isomaltulose is mixed with a chewing gum base composition and to the use of iso...

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Hauptverfasser: HASSLINGER, BERND, DÖRR, TILLMANN
Format: Patent
Sprache:eng ; pol
Schlagworte:
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator HASSLINGER, BERND
DÖRR, TILLMANN
description The present invention relates to process for reducing the stickiness of a composition of a chewing gum core to an internal contact surface of a first chewing gum processing machinery in a chewing gum preparation, wherein isomaltulose is mixed with a chewing gum base composition and to the use of isomaltulose in a composition of a chewing gum core for reducing stickiness of the composition to the internal contact surface of a chewing processing machinery.
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subjects CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title PROCESS FOR REDUCING THE STICKINESS OF A CHEWING GUM CORE COMPOSITION TO A SURFACE OF A PROCESSING MACHINERY USING ISOMALTULOSE
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