CHEWING GUM HAVING IMPROVED SUSTAINABILITY OF FLAVOR AND SWEETNESS

摘要

PROBLEM TO BE SOLVED: To obtain the subject chewing gum having reduced flavor derived from a natural resin in a raw material, and further having improved long term sustainability of sweetness by allowing a sweet having a hydrophobic group and high sweetness and dispersed in a polybutene and/or talc to be included therein. ;SOLUTION: This chewing gum includes a sweet having a hydrophobic group and high sweetness and dispersed in a polybutene and/or talc in gum base raw materials. For example, in a case of aspartame, which is mentioned to have sweetness strength of about 200 times as much as that of sugar and to have sweet substance near the sugar, in sweets having hydrophobic groups and high sweetness, the adding concentration of the sweet is regulated so that the formulation amount of the aspartame may be 0.05-0.5 wt.% based on the amount of the gum base.;COPYRIGHT: (C)1998,JPO