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TASTING STARTS AND THEIR USE IN CHEWING GUM
TASTING STARTS AND THEIR USE IN CHEWING GUM
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机译:口香糖的品尝开始及其用途
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摘要
Flavor releasing structures for chewing gum have about 30% to about 60% thermoplastic cellulose material, about 5% to about 50% non-cellulosic thermoplastic polymer, and about 10% to about 40% porous flavor reservoir material. Optionally the flavor releasing structure may comprise about 5% to about 25% plasticizer. The cores may be coated with a flavor barrier coating.
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