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    • 10. 发明申请
    • SPRAY DRIED FLAVOR AND GUM BASE INGREDIENT
    • 喷雾干燥香料和胶基成分
    • WO9205682A3
    • 1992-05-29
    • PCT/US9108480
    • 1991-11-13
    • WRIGLEY W M JUN CO
    • PATEL MANSUKH MDAVE JAYANT CBARRETT KEVIN FSCHNELL PHILIP G
    • A23G4/00A23G4/20A23L27/00
    • A23G4/20A23L27/74
    • A flavor ingredient has been found to provide long lasting, high intensity and high quality flavor when used in chewing gum compositions. The flavor ingredient contains between 7-30 % by weight of a flavoring agent such as mint oil, between 2-15 % by weight styrene butadiene rubber, between 45-90 % by weight starch or modified starch, between 0-8 % by weight water and, preferably, between .5-4 % by weight of a thickener such as silicon dioxide. The flavor ingredient is prepared by mixing the flavoring agent with particles of the elastomer to form a suspension. The suspension is then mixed with an aqueous starch solution and the thickener is added. The resulting stable emulsion is dried to form the flavor ingredient of the invention.
    • 已发现风味成分在口香糖组合物中使用时提供持久的,高强度和高品质的风味。 风味成分含有7-30重量%调味剂,如薄荷油,2-15重量%苯乙烯丁二烯橡胶,45-90重量%淀粉或改性淀粉,0-8重量% 水,并且优选为按重量计0.5-4%的增稠剂如二氧化硅。 风味成分通过将调味剂与弹性体颗粒混合以形成悬浮液来制备。 然后将悬浮液与淀粉水溶液混合并加入增稠剂。 将得到的稳定乳液干燥以形成本发明的风味成分。