JPS6142542B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a flavor-retaining chewing gum, and more particularly to a flavor-retaining chewing gum that can maintain sweetness and sourness. The present invention comprises a gum base containing an ester gum and an artificial sweetener such as free acid sacculin or saccharin salt, the artificial sweetener being dissolved or encapsulated in the ester gum, and the ester gum sweetener mixture being incorporated into the gum base matrix. The present invention provides a flavor-retaining chewing gum made of dispersed chewing gum, and a method for producing the same. The present invention comprises a gum base, an ester gum dispersed in the gum base, an artificial sweetener and/or a food grade acid, and the artificial sweetener is added to the ester gum before blending the ester gum into the gum base. and/or a flavor-retaining chewing gum having a persistent sweetness and/or sourness which is obtained by encapsulating or containing a food-grade acid by any method, and a method for producing the same. The present invention relates to a flavor-retentive chewing gum comprising a gum base, an ester gum dispersed throughout the gum base, and an artificial sweetener such as saccharin in the free acid form or a soluble saccharin salt dissolved or dispersed in the ester gum portion of the gum base, and the manufacture thereof. It is law-oriented. Regular chewing gum is generally ester gum,
A gum base consisting of polyvinyl acetate, latex acid, natural and/or synthetic gums, waxes, tissue-forming agents and fillers; water-soluble flavors and sweeteners, various sugars such as sucrose, dextrose and/or saccharin. It contains a gum base consisting of artificial sweeteners such as sodium or calcium salts, cyclamates, dihydrochalcones, glycyrrhizin, glycyrrhetinate; emulsifiers such as lecithin, mono- and diglycerides; and flavoring agents. Such gums initially exhibit a desirable strong sweet taste, but the sweetness and flavor quickly diminish to only a slight perceptible amount during the first 3 to 5 minutes of chewing. As a result, after about 5 minutes of chewing, all that remains in the mouth is an essentially tasteless mass with no detectable flavor, aroma, or sweetness. As is clear from these facts, the need for chewing gum that has a lasting flavor and sweetness, and the opinions of consumers seeking this, have been recognized for some time. The present inventors have conducted various studies to improve the flavor and sweetness sustainability of chewing gum, and have found that by incorporating a sweetener and/or flavoring agent into the ester gum that constitutes the gum base of chewing gum, the sweetness of chewing gum can be improved. and found that it is possible to sustain flavors (for example, non-sour flavor (hatsuka), fruit flavor, sourness, etc.),
The present invention has now been completed. This formulation ensures that the artificial sweetener and/or flavor is substantially retained in the gum base and that it is retained during chewing.
It is released into saliva in a slowly regulated manner. In the above chewing gum, free acid form of saccharin,
It is important that relatively poorly soluble artificial sweeteners and/or food grade acids such as fumaric acid, adipic acid and succinic acid remain in the gum base without leaching therefrom as much as possible. However, when chewing gum is manufactured using a normal gum base composition, i.e. a gum base containing calcium carbonate (chiyok) and/or a texture forming agent as a filler, and the resulting product is stored on the shelf for several weeks at room temperature, , this chewing gum tends to lose sweetness retention. Apparently during storage the free acid form of sacculin and the food grade acid react with calcium carbonate in the gum base to form saccharin calcium salt and the corresponding calcium salt of the food grade acid;
These salts are leached and released from the chewing gum substantially faster than the free acid itself. Therefore, it is preferable to avoid converting the free acid form of saccharin and the food-grade acid into soluble salts as much as possible. As used herein, admixture, mixed, admixture. Terms such as encapsulating, solubilizing, and dissolving refer to dissolving, dispersing, blending, or incorporating an artificial sweetener, food-grade acid, or other flavoring agent into the ester gum, or combining the ester gum with an artificial sweetener, food-grade acid, or other flavoring agent. It is meant to incorporate or use the sweetener, food grade acid or flavoring agent in the ester gum material by any other conventional technique of physically mixing the acid and/or other flavoring agent. Normal chewing gum has a very strong sweet taste at first, but the sweetness drops very quickly to a very slight sweetness level within 3-4 minutes of chewing, and to a very low sweetness level within about 10-12 minutes of chewing. Declines steadily. However, the chewing gum of the present invention, which contains a sweetener blended with the ester gum component in the gum base, has a sweetness that corresponds to the sweetness of regular gum for the first 3 minutes, but after that, it begins to gradually decrease and begins to chew. Give the chewing gum such that it settles to the desired consistency of sweetness after about 5 minutes. The concentration of this sweetness is 30% from the beginning of chewing.
Remains essentially stable for minutes or longer. The sweet taste observed in the chewing gum of the present invention within a few minutes after the chewing starts is due only to the sugars or sugar alcohols or soluble artificial sweeteners (sweeteners not bonded to ester gum) present in the chewing gum. The artificial sweetener bound to the ester gum is then released, the flavor is stable, and the sweetness lasts for extended periods of chewing, up to 30 minutes or more. As is clear from the above, by incorporating an artificial sweetener into an ester gum formulation according to the method of the present invention, the initial sweetness intensity of the sweetener is reduced and the subsequent sweetness is sustained. I can do it. The sweetness is gradually released from the ester gum after chewing, without releasing the intense sweetness that is initially perceived when chewing regular chewing gum containing both sugars and artificial sweeteners that are not retained in the ester gum. If it is desired to produce a gum with a long-lasting flavor, an artificial sweetener may be added to the ester gum portion of the chewing gum containing water-soluble sugar, sugar alcohol, or artificial sweetener. In preparing ester gums blended with sweeteners, food-grade acids, or flavoring agents, the ester gum material is present in a weight ratio of from about 200:1 to about 0.5:1 to the artificial sweetener, food-grade acid, or other flavoring agent. preferably in the range of about 50:1 to about 4:1, and the concentration of artificial sweetener or food grade acid in the ester gum is preferably in the range of about 0.5 to about 50% by weight of the ester gum. can do. Artificial sweeteners and/or food-grade acids, such as those described below, may be present in the gum base in amounts ranging from about 0.02 to 0.02 of the weight of the gum base.
present in an amount in the range of 15%, preferably in an amount in the range of about 0.25-4%, and in the finished chewing gum about
It can be present in amounts ranging from 0.002 to 4.5%, preferably about 0.05 to 1%. Ester gum components include methyl, glycerol or pentaerythritol esters of rosin or modified rosin (eg, hydrogenated, dimerized, polymerized rosin) or mixtures thereof. Examples of ester gums suitable for use in the chewing gum of the present invention include pentaerythritol ester of partially hydrogenated utudolozine;
Pentaerythritol ester of utudolozine,
Examples include glycerol esters of partially dimerized rosin, glycerol esters of polymerized rosin, glycerol esters of tall oil rosin, glycerol esters of eudrosin, partially hydrogenated methyl esters of rosin, or mixtures of any two or more of the above substances. be able to. Examples of water-soluble artificial sweeteners in preferred embodiments include soluble saccharin salts, cyclamates,
These water-soluble artificial sweeteners include glycyrrhizin, dihydrochalcone, and aspartam (1-aspartyl-1-phenylalanine methyl ester). solid substances at 80°C) can be used together, whereas poorly water-soluble artificial sweeteners such as free acid form saccharin or free cyclamic acid have relatively high viscosities (e.g.
Can be used with ester gums (softening point of 120°C). In fact, the free acid form of saccharin is substantially solubilized in the ester gum, forming a solution. All of the free acid form compounds of the above artificial sweeteners are known to be insoluble in water and can be used in gum base compositions, and these compounds are also known in the ester gum art. . The range of these compounds present in the gum base is usually about 5-50% of the gum base, with a preferred range of about 15-40%. However, we have shown that the free acid form of saccharin is soluble or partially soluble in the ester gum, and that the flavoring agents or citric acid, fumaric acid,
Whereas food grade acids such as malic acid, ascorbic acid, tartaric acid, adipic acid, succinic acid, etc. are ester gum soluble or partially soluble;
It has been found that water-soluble salts of these acids have low solubility in ester gums. Furthermore, it has been found that the sodium salt or calcium salt of sacculin has significantly lower solubility in ester gum than the free acid form of sacculin. However, they are easily dispersed in the molten ester gum. Artificial sweeteners, food acids or other flavoring agents may be blended, incorporated, included, dissolved or dispersed, or otherwise mixed with the ester gum using conventional blending, dissolving or encapsulating methods. be able to. For example, when using free acid type saccharin, melt ester gum in a steam can with a mixer, add free acid type saccharin, and mix thoroughly with ester gum to give a concentration of 0.5 to 50%.
Make a solution containing the free acid form of saccharin. This mixture is removed from the can, cooled, and blended with other gum base ingredients to produce a gum base. If artificial sweeteners and/or food-grade acids or other flavoring agents are only partially or only slightly soluble in the ester gum, dispersing such materials in the ester gum can convert the materials into esters. The mixture may be encapsulated in a gum, and then this mixture may be well dispersed in a gum base to form a gum base matrix. Natural sweeteners may be used in the chewing gum of the invention. For example, sugars and/or other non-affinity water-soluble or poorly water-soluble artificial sweeteners (e.g. free saccharin, saccharin salts, cyclamates, glycyrrhizin, dihydrochalcones, etc.)
The ester gum composition of the present invention comprising an ester gum and a sweetener, food grade acid or other flavoring agent can be used in a chewing gum containing a mixture of ester gum and sweetener, food grade acid or other flavoring agent. The gum base is present in an amount ranging from about 10 to 50%, preferably about 15 to 30% by weight of the chewing gum composition.
% amount. Generally, gum bases can be made by heating and mixing various ingredients such as natural rubber, synthetic resins, waxes, plasticizers, etc. by means well known in the art. Typical examples of ingredients that can be used in chewing gum include chewable synthetic materials such as styrene-butadiene copolymer, isobutylene-isoprene copolymer, polyisobutylene, polyethylene, petroleum wax, and polyvinyl acetate. Mention may also be made of materials of natural origin that can be chewed, such as rubber latex solids, chicle, crown gum, nispero, logidenha, zierton, pendare, perillo, ivy, tuna, etc. The chewable elastomer ranges from about 5 to 15%, preferably about 8 to 12% by weight of the gum base composition.
may be used, optimally in amounts of about 9-11%. Furthermore, when using an elastomer as a gum base, a solvent is preferably included in order to minimize the stickiness of the elastomer, and hydrogenated ester gums, i.e. glycerol esters of hydrogenated rosins and/or dimerizations are preferably included in the gum base. Ester gums can be included. However, other vehicles such as pentaerythritol ester gums, polymerized ester gums or ester gums may also be used. The solvent ranges from about 10 to 40% by weight of the gum base, preferably about
It can be used in amounts ranging from 18 to 30%, optimally around 20% to 25%. The gum base may also contain a hydrophilic detackifying agent that absorbs saliva, improves slippage, and acts differently than the elastomer and the elastomer's solvent. Examples of detackifying agents suitable for use in the chewing gum of the present invention include molecular weights of from about 2.000 to
There are vinyl polymers such as polyvinyl acetate of 10,000 or more, polyvinyl butyl ether, copolymers of vinyl esters and vinyl ethers.
Polyvinyl acetate or other substances that may be present in the gum base do not function as admixtures for calcium carbonate or sweeteners; such admixtures should not be used separately from calcium carbonate or sweeteners. What must be done must be evaluated. The gum base may also contain a hard wax that serves as a lubricant and has a melting point of about 65°C or higher, preferably about 75°C or higher. Examples of such hard waxes include candelilla wax, paraffin wax, carnauba wax, ozokerite, oriquilily, microcrystalline wax and the like. Hard waxes may be used in amounts ranging from about 0 to 50%, preferably from about 17 to 40%, optimally from about 20 to 30% by weight, based on the weight of the gum base. Hard wax is
Approximately 2-8% candelilla wax (based on the weight of the gum base) and approximately 15-30% paraffin wax
% (based on the weight of the gum base) in combination with candelilla and paraffin waxes are preferred. This wax has been found to significantly reduce the tackiness of the finished gum composition without reducing its cohesiveness. Hydrophilic detackifying agents have this range of about 20-40%, preferably about 25-35%, based on the weight of the gum base.
Optimally, it can be used in an amount of about 28-32% by weight of the gum base. The gum base may also contain a mixture of softeners and lubricants. The mixture has a high melting point, i.e. above about 22°C, preferably about 50°C.
It may also contain one or more hydrogenated vegetable or animal fats having a melting point above or above. Such softeners and/or lubricants may be used in amounts ranging from about 0 to 15%, preferably from about 4 to 12%, optimally from about 5 to 10%, based on the weight of the gum base. The gum base can also contain emulsifiers to impart hydrophilic properties to the gum base so that saliva can be absorbed thereby making the gum base slippery. Emulsifiers range from about 2 to 12%, preferably from about 3 to 12%, based on the weight of the gum base.
%, optimally about 5-7%. Examples of such emulsifiers include glyceryl monostearate, phospholipids (eg lecithin, kephalin) Tweens, Spans and mixtures thereof. Additionally, colorants such as titanium dioxide, lanolin,
Plasticizers such as stearic acid, sodium stearate, potassium stearate and the like, antioxidants such as butylated hydroxyanisole, butylated hydroxytoluene and propyl gallate (approximately 1000 ppm based on the gum base)
(in an amount not exceeding 100%). The gum base may also contain particles of gourd (CaCO ₃ ) as a filler and texturizer in the range of about 0 to 50%, preferably less than about 1% to about 25%, based on the weight of the gum base. The water-insoluble gum base may be any of the various bases disclosed in the examples of US Pat. No. 3,052,552 and US Pat. No. 2,197,719. Typical ingredients contained in the gum base composition are as follows (parts represent parts by weight; the same applies hereinafter). Gum base: 88 parts ester gum; 10 parts rubber latex solids; 2 parts lecithin. Gum base: 30 parts chicle; 60 parts zielton; 8.5 parts guttasol; 2 parts lecithin. Gum base: 98 parts partially oxidized chicle; 2 parts lecithin
Department. Gum base: 80 parts of Zielton (dry); 18 parts of guttasiac; 2 parts of lecithin. The chewing gum of the present invention also contains a flavoring agent having a sour or fruity flavor or a flavoring agent having a non-sour flavor or a peppery flavor in a range of about 0.3 to 2.0%, preferably about 0.5 to 1.2%, based on the weight of the final chewing gum product. It may be contained in an amount of
The flavoring agents can include vegetable oils extracted from plants, their leaves, flowers, fruits, and the like. Typical aromatic oils of this type include citrus oils such as lemon oil, orange oil, lime oil, and grapefruit oil;
Fruit essences such as apple essence, pear essence, peach essence, strawberry essence, apricot essence, raspberry essence, cherry essence, plum essence, pineapple essence and the following essential oils: mustard oil, spearmint oil, mustard oil and spearmint mixture with oil,
Chili oil, bay oil, anise oil, eucalyptus oil,
Includes thyme oil, cedar oil, cinnamon oil, garlic oil, sage oil, bitter almond oil, cinnamon oil, methyl salicylate (wintergreen oil). Various synthetic flavors, such as blended fruit flavors, may be mixed into the chewing gum of the present invention with or without preservatives. The chewing gum of the present invention preferably contains a sweetener that is easily extracted or soluble in water, if necessary, and the easily extractable sweetener is used to provide the first sensation of sweetness when the chewing gum is chewed. about 90 to 0.05%, preferably about 85 to 70% of the weight of the finished product.
may be present in amounts ranging from . Such water-soluble sweeteners can include one or more sugars, sugar alcohols or sugar-containing substances, such as monosaccharides, disaccharides and polysaccharides. Some examples of sugars are as follows. A Monosaccharides of 5 or 6 carbon atoms - arabinose, xylose, ribose, glucose,
Mannose, galactose, fructose, dextrose, sorbose or a mixture of two or more of these monosaccharides. B Disaccharides - sucrose such as cane sugar, beet sugar, lactose, maltose or cellobiose. C. Polysaccharides - partially hydrolyzed starch, dextrin or corn syrup solids. Examples of sugar alcohols include sorbitol, xylitol, maltitol, and mannitol. In a preferred embodiment, a combination of sorbitol and sucrose can be included as a water-soluble sweetener. In this case, the sorbitol is about 2 to 20% by weight of the chewing gum composition.
preferably about 5-15%, optimally about 8
It can be present in amounts of ~12%. Furthermore, a water-soluble artificial or natural sweetener may be added to the artificial sweetener in the ester gum of the present invention. Corn syrup can be used as a plasticizer in preferred embodiments of the chewing gum and process of the invention. However, satisfactory results can be obtained by using sorbitol syrup, modified starches and the like in the chewing gum, with or without corn syrup. The process for producing persistent flavor chewing gum of the present invention comprises a molten gum base containing an ester gum and an artificial sweetener and/or food grade acid dispersed therein and a plasticizer (e.g. corn syrup, modified starch syrup, sorbitol). A gum base is prepared by mixing a syrup (such as syrup) and an emulsifier (e.g. lecithin) at about 82-100°C.
A step of producing a syrup mixture, optionally adding perfume oil, sucrose, sorbitol and other flavorings to the mixture and stirring, and forming the resulting mixture into chewing gum sticks or plates according to conventional methods. Includes processes. Next, preferred embodiments of the present invention will be described with reference to Reference Examples and Examples (in the Reference Examples and Examples, "parts" represent parts by weight). Reference example 1 Glycerol ester of partially hydrogenated utudolozin (Staybellite #5 (manufactured by Hercules) 2000 g
is melted in a can covered with a steam jacket with a sigma blade mixer. Maintain the temperature of the can between 80-116°C. Fine powdered saccharin sodium salt 87g
and mix thoroughly to finely disperse the fine particles in the molten rosin. Satucalin sodium salt-
The rosin mixture (4.35% saccharin sodium salt in rosin) is removed from the can and allowed to cool in a cooling bed. Grind the cooled material in a laboratory grinder. 50
5 g of powder with a particle size of ~100 mesh is stirred with 10 ml of distilled water under standard stirring conditions. After 5 minutes, the liquid is strained and analyzed for saccharin content by standard ultraviolet absorption spectroscopy.
The solids were extracted with another 30 ml of distilled water for a further 5 min.
The solution is similarly analyzed using ultraviolet light. Repeat this extraction operation four times. The following table shows the extraction test results (extraction rate %) of saccharin sodium salt from ester gum.

[Table] It is clear from these data that the glycerol ester of partially hydrogenated utudolozin protects the water-soluble saccharin sodium salt, and approximately 43% of saccalin remains in the ester gum even after stirring and extraction for approximately 20 minutes. . Reference Example 2 Using partially dimerized utudolozin glycerol ester (Arochem 345 (manufactured by Archer Daniels Midland)) instead of partially hydrogenated utudolozin glycerol ester, Reference Example 1
A mixture of saccharin sodium salt and ester gum is prepared in a manner similar to that described in . 5 g of the saccharin sodium salt-ester gum mixture is extracted by the method described in Reference Example 1. The extraction results (%) of saccharin sodium salt from ester gum are shown in the following table.

[Table] As is clear from these data, the partially dimerized glycerol ester of utudolozin protects the water-soluble saccharin sodium salt. Reference Example 3 A mixture of free acid form of saccharin and partially hydrogenated hydrogen drosine glycerol ester is prepared by the procedure described in Reference Example 1. A sample of glycerol ester of partially hydrogenated utudolozin containing 4.35% of free acid form of saccharin is extracted with water by the procedure described in Reference Example 1. The extraction results (%) of free acid form of saccharin from ester gum are shown in the table below.

[Table] According to the 71st edition of Handbook of Chemistry by Lange, the solubility of free saccharin in water at 25°C is 0.4%. Therefore, as is evident from the table above, the glycerol ester of partially hydrogenated utudolozine confers a protective affinity to free saccharin and inhibits its dissociation. Reference Example 4 A free acid type saccharin-ester gum mixture is produced in the same manner as in Reference Examples 1 and 3, using partially dimerized utudolozin glycerol ester instead of partially hydrogenated utudolozin glycerol ester. The following table shows the results of extraction of free acid form saccharin from ester gum by the operation described in Reference Example 1.

[Table] The above data show that the glycerol ester of partially dimerized utudolozin can control the release of free acid form of saccharin. Reference example 5 30 parts of polyvinyl acetate and 10 parts of ester gum were added to a can covered with a steam jacket equipped with a sigma blade mixer.
10 parts latex solids, 30 parts wax, 9 parts titanium dioxide, mono- and diglycerides, and antioxidant. Satucalin sodium salt 9%
11 parts of a partially hydrogenated glycerol ester of uddrodine (prepared by the same procedure as in Reference Example 1) are added to the above-mentioned can covered with a steam jacket. The mixture is mixed for approximately 20 minutes while maintaining the mixture at 76-16°C. The gum base is removed from the can and cooled. The obtained gum base contains saccharin sodium salt in the glycerol ester component of partially hydrogenated uddrosin, which is dispersed and held in the gum base matrix. Example 1 Using a gum base produced according to the procedure described in Reference Example 5, spearmint-flavored chewing gum having the following composition is produced by the following procedure. Composition: Gum base (contains saccharin sodium salt pre-suspended in ester gum) 21
17 parts corn syrup; 49.8 parts sugar; 10 parts sorbitol; 1 part flavoring; 1 part gum arabic containing flavor; 0.2 part lecithin. In the method for producing the above composition, the gum base is melted, and corn syrup and lecithin are added and mixed. Add the artificial sweetener and mix for 3 minutes, then add the sucrose and mix for an additional 3 minutes. Add the sorbitol and mix for 2 minutes, add the flavored gum arabic and mix for 2 minutes. The mass is removed from the can, rolled, scored and cut to produce chewing gum bars. A commercially available spearmint chewing gum manufactured by Life Savers (control product) and all the ingredients listed above in Example 1 (with the exception that the saccharin sodium salt was not dispersed in the ester gum, but completely added to the molten gum base) In order to compare the sweetness and flavor persistence of the spearmint chewing gum of this example with the chewing gum (control product) containing (mixed with) the chewing gum stick, the control product, and the chewing gum stick were given to a panel of experienced chewing gum taste testers. Panel members will compare. Each of the three types of samples is numbered and presented on a panel, and tested using the following method. After chewing one of the gum samples for 5 minutes, the panel member removes the glob and places it in a 132 cup. The panel members then chewed another piece of gum for the same amount of time and placed the chew in another paper cup. Panel members rinse their mouths with water and eat kratska to remove any residual flavor in their mouths. Continue this mouth rinse and rest period for 1 minute. Panel members then inspect each gum mass for flavor and rate the degree of sweetness and flavor on a scale of 0 to 8. After chewing for 10, 15 and 20 minutes, the test is repeated by repeating the same actions as above. Quality characteristics were defined for the purpose of this study as follows: Sweetness: The sensation of sweetness sensed by taste buds in the oral cavity. Total Flavor: The total flavor sensation perceived in the oral cavity. Evaluate quality characteristics based on the following ratings: 0=
Not sensed, 2=sensed, 4=clearly sensed, 6=strongly sensed, 8=very strongly sensed. The chewing gum of the present invention (the gum described in the first part of Example 1) and the control product were each chewed for 5 minutes and 10 minutes.
The average scores for each quality characteristic after chewing for 1, 15, and 20 minutes are shown in the table below.

[Table] *marked is a commercially available product from Life Savers As a result of statistical analysis of the above data, the gum of Example 1 of the present invention clearly had a significantly sweeter taste and flavor than the control product even after being chewed for 15 minutes. hold. Reference Example 6 4000 g of a mixture of partially hydrogenated rosin glycerol ester and partially dimerized rosin glycerol ester (1:1) is placed in a can covered with a steam jacket equipped with a sigma blade mixer. The ester gum is kept between 76 and 116°C and melted while being mixed. Free acid form of saccharin is added to this molten rosin.
Add 182g and mix thoroughly. After 20 minutes of mixing, the mass is removed from the tin and allowed to cool. The saccharin in the ester gum is solubilized by mixing well until the saccharin particles in the ester gum are no longer visible. The saccharin concentration in the ester gum is 4.35%
It is. 30 parts of polyvinyl acetate, 10 parts of latex solids,
A gum base is prepared containing 28 parts wax, 9 parts titanium dioxide, mono- and diglycerides, and antioxidants. After washing and drying, ester gum 22 containing the free acid form of saccharin prepared as described above.
part of the gum base mixture. temperature 82
Mix for approximately 20 minutes while maintaining the temperature between ~116°C. This gum base contains 1.0% saccharin in the free acid form. Example 2 Chewing gum with spearmint flavor is produced using the gum base described in Reference Example 6.
The composition and manufacturing method of the gum are as described in Example 1. Life Savers commercially available spearmint chewing gum with sucrose (control) and chewing gum containing all the ingredients in Example 1 (with the exception that the free acid form of saccharin was added to the corn syrup without being dispersed in the ester gum) (control). In order to comparatively evaluate the sweetness and flavor persistence of the spearmint gum produced in Example 2 with respect to the product), three types of chewing gum were presented to an expert taste test panel and the same test as in Example 1 was conducted. . The average ratings for the Example 8 gum and the control gum are shown in the following table.

[Table] As is clear from the above data, the gum of Example 2 of the present invention is superior to the commercially available gum (control product) and the control gum, and has a lasting flavor and sweetness for 20 minutes or more. . Reference Example 7 2000 g of glycerol ester of partially hydrogenated Udrodine is melted in a can covered with a steam jacket equipped with a sigma blade mixer. Adjust the temperature of the can to 82-116
Maintain at °C. Add 364g of powdered fumaric acid,
Mix thoroughly to create a fine dispersion of fumaric acid particles in the molten rosin. The fumaric acid-rosin mixture (15.4% fumaric acid content in rosin) is removed from the can, cooled in a cooling bed and ground in a laboratory grinder. To a steam jacket coated can with a sigma blade mixer are added 30 parts polyvinyl acetate, 10 parts ester gum, 10 parts latex solids, 36 parts wax, 9 parts titanium dioxide, mono- and diglycerides, and antioxidant. Eleven parts of glycerol ester of partially hydrogenated uddrosine containing fumaric acid (prepared by a procedure similar to that described above) are added to a can covered with a steam jacket. This mixture was heated at 76-116℃.
Mix for approximately 20 minutes while maintaining the temperature between
The gum base is removed from the can and cooled. The resulting gum base contains fumaric acid in the glycerol ester component of partially hydrogenated uddrosin, which is dispersed and retained in the gum base matrix. Example 3 A chewing gum having a cherry flavor is produced using a gum base produced in the manner described in Reference Example 7. The composition is as follows. Composition: 25 parts of gum base (pre-suspended fumaric acid in ester gum, prepared as described in Example 9); 15 parts of corn syrup (44°B´e);
Citric acid 0.7 parts; sugar 46 parts; saccharin sodium salt 0.2 parts; sorbitol 10 parts; cherry oil
0.8 parts; 2 parts of Thierry fragrance (spray dried);
0.2 parts of lecithin. In making the above composition, the gum base is melted and corn syrup, saccharin sodium salt and lecithin are added and mixed. Add the cherry oil and mix for 3 minutes, then add the sucrose and mix for an additional 3 minutes. Add the sorbitol and mix for 2 minutes, add spray dried Thierry flavor to the gum and mix for 2 minutes. The lump is taken out of the can, rolled out into a plate, scored, and then cut to produce chewing gum bars. Reference Example 8 2000 g of glycerol ester of partially hydrogenated Udrodine is melted in a can covered with a steam jacket equipped with a sigma blade mixer. The temperature of the can is 82-116
Keep between ℃. To this, 180 g of granular saccharin calcium salt and 364 g of tartaric acid are added and thoroughly mixed to finely disperse the fine particles of saccharin calcium salt and tartaric acid in the molten rosin. This saccharin calcium salt-tartaric acid-rosin mixture (7% saccharin calcium, 14.3% tartaric acid in rosin)
is removed from the can, cooled on a cooling bed, and ground in a laboratory grinder to a particle size ranging between 50 and 100 mesh. 30 parts polyvinyl acetate, 10 parts ester gum in a can covered with a steam jacket with a sigma blade mixer.
Add 10 parts latex solids, 30 parts wax, 9 parts titanium dioxide, mono- and diglycerides, and antioxidant. A saccharin calcium salt prepared by the same procedure as above and 11 parts of a partially hydrogenated udon glycerol ester containing tartaric acid (prepared by the same procedure as above) are added to a can covered with a steam jacket. 76 this mixture
Mix for approximately 20 minutes while maintaining the temperature between ~116°C. The gum base is removed from the can and cooled. The resulting gum base contains saccharin calcium salt and tartaric acid in its glycerol ester component of partially hydrogenated uddrosin, which is dispersed and retained in the gum base matrix. Example 4 A chewing gum having a cherry flavor is produced using a gum base produced in the same manner as in Reference Example 8. Its composition is as follows. Composition: 23 parts of gum base (presuspended in ester gum and containing saccharin calcium salt and tartaric acid prepared as described in Reference Example 7); 17 parts of corn syrup (44°B´e); 0.7 parts of citric acid. ;Sugar 46.1 parts;Sorbitol 10 parts;Cherry oil 1 part
2 parts Thierry fragrance (spray dried); 0.2 parts lecithin. In producing the gum composition, the gum base is melted, and corn syrup and lecithin are added and mixed. Add the cherry oil and mix for 3 minutes, then add the sugar and mix for an additional 3 minutes.
Add sorbitol and mix for 2 minutes, add Gum-Thierry flavor (spray dried) and mix for 2 minutes. The mass is removed from the can, rolled, scored and then cut to produce chewing gum bars.

Claims (1)

[Scope of Claims] 1. A gum base, an ester gum and an artificial sweetener dispersed in the gum base, and the artificial sweetener is added to the ester gum before blending the ester gum into the gum base. A sustained sweetness and flavor characterized by the use of an ester gum as a protective coating for an artificial sweetener, encapsulated or otherwise contained therein, to inhibit the release of the artificial sweetener from the gum base. Chewing gum with. 2 Approximately 200% of ester gum compared to artificial sweetener:
Chewing gum according to claim 1, wherein the chewing gum is present in a ratio of 1 to about 0.5:1. 3. The chewing gum of claim 1, wherein the ester gum comprises methyl, glycerol or pentaerythritol esters of one or more rosins or modified rosins. 4 The ester gum is pentaerythritol ester of partially hydrogenated utudolozin, pentaerythritol ester of utudolozin, glycerol ester of partially dimerized rosin, glycerol ester of partially hydrogenated ududolozin, glycerol ester of polymerized rosin, glycerol ester of tall oil rosin, glycerol ester of ududolozin The chewing gum according to claim 3, which is selected from glycerol esters, partially hydrogenated methyl esters of rosin, and mixtures of any two or more of these. 5. The chewing gum according to claim 1, wherein the artificial sweetener includes the free acid saccharin. 6. The chewing gum according to claim 1, wherein the artificial sweetener includes saccharin sodium salt, saccharin calcium salt, or saccharin ammonium salt. 7 Add artificial sweetener to chewing gum approximately 0.002 to 4.5
Chewing gum according to claim 1, wherein the chewing gum is present in an amount in the range of % by weight. 8 Add artificial sweetener to the ester gum component by approximately 0.5 to 50%.
Chewing gum according to claim 1, wherein the chewing gum is present in an amount in the range of % by weight. 9. Add artificial sweeteners to approximately 0.02 to 15% by weight of the gum base.
Chewing gum according to claim 1, wherein the chewing gum is present in an amount in the range of . 10. Chewing gum according to claim 1, wherein the artificial sweetener has good water solubility and the ester gum has a relatively low viscosity. 11. The chewing gum according to claim 1, wherein the artificial sweetener has poor water solubility and the ester gum has a relatively high viscosity. 12 A gum base, an ester gum dispersed in the gum base, an artificial sweetener, and a food-grade acid, wherein the artificial sweetener and the food-grade acid are added to the ester gum before blending the ester gum into the gum base. The ester gum is used as a protective coating for artificial sweeteners and food-grade acids to encapsulate or otherwise contain the acid and inhibit the release of the artificial sweeteners and food-grade acids from the gum base. A chewing gum with a long-lasting sweetness and flavor. 13. Claim 12, wherein the food grade acid is selected from fumaric acid, adipic acid, succinic acid, citric acid, malic acid, ascorbic acid, tartaric acid, or a mixture of two or more of these. Chewing gum as described. 14. The chewing gum according to claim 13, wherein the food grade acid is fumaric acid, adipic acid or succinic acid. 15 A gum base, an ester gum dispersed in the gum base, and a food-grade acid, wherein the food-grade acid is encapsulated in the ester gum before disposing the ester gum in the gum base, or either A chewing gum having a persistent sour taste and flavor, characterized in that the ester gum is used as a protective coating for food-grade acids to suppress the release of food-grade acids from the gum base. 16. The chewing gum according to claim 15, wherein the food-grade acid includes fumaric acid, adipic acid, succinic acid, citric acid, tartaric acid, malic acid, ascorbic acid, or a mixture thereof. 17 Add food grade acid to approximately 0.002 to 4.5 of chewing gum.
16. The chewing gum of claim 15, wherein the chewing gum is present in an amount ranging from about 0.02% to 15% by weight of the gum base and from about 0.5% to 50% by weight of the ester gum.