Chewing gum compositions and method of use
OwnerMichael Gurininventor
Life of this patent
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Abstract
A composition and method for supplementing a water soluble gum portion and a water insoluble gum base portion including an enzymatically modified fats, oils, and generally fatty acids of mono-, di-, and tri-glycerides in chewing gum systems. The composition is selected from the group of (A) an enzymatically modified fatty acids of mono-, di-, and tri-glycerides or lipolyzed fatty acids of mono-, di-, and tri-glycerides with, (B) an encapsulating agent, and (C) standard chewing gum additives. The composition provides an effective increase in new flavor profiles, superior mouthfeel, acceptance, nutritional, therapeutic, and pharmacological properties in food, nutrition and diet systems through chewing gum.
Claims19
A chewing gum composition having new flavor profiles and increased intensity of existing flavor profiles which comprises:
- (A) enzymatically modified oils, fats, and fatty acids of mono-, di-, and tri-glycerides;
- (B) lipolyzed modified oils, fats, and fatty acids of mono-, di-, and tri-glycerides;
- (C) encapsulating agent;
- and
- (D) standard chewing gum additives;
Dependencies are inferred from the claim text.