PROCESSO PARA A PRODUCAO CONTINUA DE GOMA DE MASCAR

An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism (10). The sugar ingredient of the chewing gum product is divided into two portions to improve texture of the final product. One porti...

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Bibliographische Detailangaben
Hauptverfasser:	GEORGE ALBERT BARRERA, RICHARD MARK WARRINGTON, BHARAT K. JANI, JOSEPH BUNKERS, WILLIAM M. POLAK, JAMES A. DUGAN
Format:	Patent
Sprache:	por
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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Beschreibung
Zusammenfassung:	An improved process for continuously producing chewing gum products. A continuous extrusion machine is utilized preferably with a rotating twin-screw mixing mechanism (10). The sugar ingredient of the chewing gum product is divided into two portions to improve texture of the final product. One portion (34) is added at the initial upstream end of the extrusion process, while the other portion (52) is added after most of the other ingredients have been included in the gum mass. The flavoring ingredients can also be divided into two portions, one portion (46) introduced into the extrusion process upstream of the sugar material and the other portion (54) introduced downstream of the other ingredients. Splitting the sugar and flavoring ingredients affects the texture and flavor release profiles of the final gum product (16).