Chewing gum with satiety and preparation method thereof

A chewing gum and satiety technology, applied in the field of satiety chewing gum and its preparation, can solve problems such as intensified hunger, and achieve the effects of relieving hunger, inhibiting sugar metabolism and preventing dizziness

Inactive Publication Date: 2017-08-11
闫天罡
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a chewing product, chewing gum has a good effect on protecting teeth, freshening breath and exercising facial muscles. Chewing gum is an easy way to get energy and stave off hunger

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A full-feeling chewing gum, by weight percentage, comprising the following components: gum base 37%, erythritol 14%, mannitol 13%, acesulfame K 0.01%, yeast-β-glucan 12% , Crystalline cellulose 6%, lecithin 0.5%, glycerol 0.8%, citric acid 0.2%, flavor 1.99%, titanium dioxide 4.5% and talc 10.

[0021] The method for preparing satiety chewing gum includes the following steps:

[0022] S1. Take the gum base into the kneading kettle, heat it to 80°C while stirring, fully melt and knead to obtain a kneaded gum base;

[0023] S2. Take erythritol, mannitol, acesulfame K, crystalline cellulose, lecithin, glycerin, citric acid, flavor, titanium dioxide and talc into the kneading container and mix well with the kneading gum base to obtain a mixed gum base;

[0024] S3. Add yeast-β-glucan to the mixed gum base, stir and mix thoroughly to obtain a chewing gum base;

[0025] S4. Take the chewing gum base and cool it and extrude it;

[0026] S5: Take the extruded chewing gum base and sequen...

Embodiment 2

[0029] A full-feeling chewing gum, by weight percentage, comprising the following components: gum base 35%, erythritol 14%, mannitol 13%, acesulfame K 0.02%, yeast-β-glucan 14% , Crystalline cellulose 6%, lecithin 0.5%, glycerin 0.8%, citric acid 0.3%, flavor 1.98%, titanium dioxide 4.4% and talc 10%.

[0030] The method for preparing satiety chewing gum includes the following steps:

[0031] S1. Take the gum base into the kneading kettle, heat it to 90°C while stirring, fully melt and knead to obtain a kneaded gum base;

[0032] S2. Take erythritol, mannitol, acesulfame K, crystalline cellulose, lecithin, glycerin, citric acid, flavor, titanium dioxide and talc into the kneading container and mix well with the kneading gum base to obtain a mixed gum base;

[0033] S3. Add yeast-β-glucan to the mixed gum base, stir and mix thoroughly to obtain a chewing gum base;

[0034] S4. Take the chewing gum base and cool it and extrude it;

[0035] S5: Take the extruded chewing gum base and seque...

Embodiment 3

[0038] A satiety chewing gum, by weight percentage, comprising the following components: gum base 32%, erythritol 14%, mannitol 14%, acesulfame K 0.03%, yeast-β-glucan 16% , Crystalline cellulose 6%, lecithin 0.5%, glycerin 0.8%, citric acid 0.29%, flavor 1.98%, titanium dioxide 4.4% and talc 10%.

[0039] The method for preparing the satiety chewing gum includes the following steps:

[0040] S1. Take the gum base into the kneading kettle, heat it to 100°C while stirring, and fully melt and knead to obtain a kneaded gum base;

[0041] S2. Take erythritol, mannitol, acesulfame K, crystalline cellulose, lecithin, glycerin, citric acid, flavor, titanium dioxide and talc into the kneading container and mix well with the kneading gum base to obtain a mixed gum base;

[0042] S3. Add yeast-β-glucan to the mixed gum base, stir and mix thoroughly to obtain a chewing gum base;

[0043] S4. Take the chewing gum base and cool it and extrude it;

[0044] S5. Take the extruded chewing gum base and ...

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Abstract

The present invention discloses chewing gum with satiety and a preparation method thereof. The chewing gum comprises the following components in weight percentages: 32%-37% of gum bases, 12%-16% of erythritol, 12%-14% of mannitol, 0.01%-0.03% of acesulfame, 12%-16% of yeast beta-glucan, 5.8%-6.4% of crystalline cellulose, 0.5%-0.7% of lecithin, 0.8%-1% of glycerol, 0.2%-0.4% of citric acid, 1%-2% of spices, 4%-4.5% of titanium dioxide, and 8%-10% of talcum powder. The preparation method comprises the following steps of gum base melting and kneading, material mixing, yeast beta-glucan mixing, cooling, extruding and molding, cutting, polishing, powdered sugar coating and finished product obtaining. High viscosity and gelation property of the yeast beta-glucan are used to increase gastric mucosal barrier effects, inhibit sugar metabolism and alleviate hunger feeling, the other components are combined to prepare the chewing gum, and the chewing gum is convenient to carry, can be chewed at any time, can prevent dizziness, inattention, etc. caused by the hunger feeling, is especially suitable for long-distance drivers to use, and effectively avoids driving risks.

Description

Technical field [0001] The invention relates to a chewing gum, in particular to a satiety chewing gum and a preparation method thereof. Background technique [0002] As a chewable product, chewing gum has a good effect on protecting teeth, refreshing breath and exercising facial muscles. It is deeply loved by the public, but when people feel hungry, chewing gum to consume energy will undoubtedly increase the hunger, and it will not pass. Chewing gum is a simpler way to gain energy to relieve hunger. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a satiety chewing gum that is simple to prepare and can relieve hunger and a preparation method thereof. [0004] The technical solution of the present invention to solve the above technical problems is as follows: a satiety chewing gum, by weight percentage, comprising the following components: gum base 32% to 37%, erythritol 12% to 16%, mannitol 12 %-14%, Acesulfame K 0.01%~0.0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G4/08A23G4/10
CPCA23G4/08A23G4/10
Inventor 闫天罡
Owner 闫天罡
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