Use of low fat cocoa powder in non-tack gum base
AssigneeWm. Wrigley Jr. Company
InventorsMichael A. Reed, Steven P. Synosky
Life of this patent
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Abstract
A chewing gum base is provided which has a high fat and oil content for improved non-tack properties, and which contains a minor amount of low fat cocoa powder having no more than about 1.0 weight per cent fat content. Minor amounts of low fat cocoa powder constituting about 0.3 to about 2.4 weight per cent of the gum base, significantly reduce or eliminate the fat and oil tastes resulting from the inclusion of up to about 50 weight per cent fat and oil containing substances. An improved chewing gum is also provided which has a higher quality taste and which contains the gum base of the invention.
Claims34
A non-tack chewing gum base, comprising:
- about 5 to about 35 weight per cent elastomer;
- about 20 to about 50 combined weight per cent of hydrogenated and partially hydrogenated oils and fats;
- about 5 to about 40 weight per cent filler;
- 0 to about 55 weight per cent polyvinyl acetate;
- 0 to about 20 weight per cent fatty acids;
- 0 to about 10 combined weight per cent of monoglycerides and diglycerides of fatty acids;
- and
- about 0.3 to about 2.4 weight per cent of a low fat cocoa powder;
- the low fat cocoa powder having no more than about 1.0 weight per cent fat content.
A method for reducing the fat and oil taste in a chewing gum base which contains about 20 to about 50 combined weight per cent of hydrogenated and partially hydrogenated fats and oils, comprising the step of adding about 0.3 to about 2.4 weight per cent low fat cocoa powder to the gum base, the cocoa powder having a fat content of no more than about 1.0 weight per cent.
The method of claim 26, wherein the cocoa powder is added during manufacture of the gum base.
A chewing gum, comprising:
- a generally water-soluble bulk portion;
- one or more flavoring agents;
- and
- a chewing gum base comprising an elastomer, a filler, about 20 to about 50 combined weight per cent of hydrogenated and partially hydrogenated fats and oils, and about 0.3 to about 2.4 weight per cent of a low fat cocoa powder having no more than about 1.0 weight per cent fat content.
Dependencies are inferred from the claim text.