Chewing gum method

In the manufacture of chewing grum, the viscosity of a chewing gum base is first reduced by heating. Thereafter, a major portion of a bulking agent, such as a carbohydrate, is added to the gum base while homogeneously mixing the ingredients. The mixture is cooled in order to increase its viscosity a...

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Bibliographische Detailangaben
Hauptverfasser:	FISHER, E. EUGENE, ESTES, R. RAY, PAQUETTE, ELMER G, LOKKEN, ORVIN D
Format:	Patent
Sprache:	eng
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:	In the manufacture of chewing grum, the viscosity of a chewing gum base is first reduced by heating. Thereafter, a major portion of a bulking agent, such as a carbohydrate, is added to the gum base while homogeneously mixing the ingredients. The mixture is cooled in order to increase its viscosity and to form granules thereof. The balance of the bulking agent is then added, preferably in increments, to form layers around the granules. The overall effect of the resultant chewing gum product is an improved initial taste impact due to the superficially positioned, typically sweet, bulking agent and a subsequent, long-lasting taste development due to the internal mixture of the bulking agent with the base.