Long flavor duration releasing structures for chewing gum and method of making
US6428827B1 · kind B1 · utility
33Cited by
42References
30Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 31, 2000 |
| Grant date | Aug 6, 2002 |
| Priority date | — |
| Expiry date | Mar 31, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2220/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides methods and compositions for improving the flavor duration in chewing gum. In a preferred form, the present invention provides matrix compositions comprising a hydroxypropylcellulose cross-linked with a multi-functional carboxylate to yield a matrix having a lower water solubility than the original cellulosic material. This matrix may be ground up, have a flavor incorporated therein and used in gum compositions in which it facilitates a prolonged release of the flavoring.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.