88 results about "Chewing Gum (food)" patented technology

The invention relates to a mixture of compounds having the sensory properties of winter-green, to fragrance and flavoring compositions containing said mixture and to flavored and perfumed products containing said mixture, to a method of adding a wintergreen flavor, odor or note to (non-wintergreen) flavored or perfumed products. Further the present invention relates to the use of said mixture as an enhancement, or as complete or partial replacement for methyl salicylate, in particular in chewing gum, foods, dentrifices, mouthwashes and other orally consumable products. The mixture comprises or consists of dihydroanethole, o-anisaldehyde, 1,3-dimethoxybenzene, 2′-hydroxyacetophenone, and optionally 2-methoxyacetophenone.

Provided is a refreshing composition to be used in foods, drinks, compositions for oral cavity and perfume compositions having a pleasant, refreshing feeling of menthol imparted thereto, said refreshing composition being capable of enhancing the refreshing feeling without increasing the content of menthol, improving the long-lasting properties of the refreshing feeling and having good handling properties when added to products such as chewing gums. A powdery refreshing composition that is prepared by contacting a mixture in an atomized state with a cold gas stream and thus powdering the mixture, said mixture containing a refreshing substance comprising menthol and menthol analogue(s), preferably menthol and one or more kinds of menthol analogues selected from the group consisting of menthyl 3-hydroxybutyrate, menthyl lactate, menthyl glutarate, 3-L-menthoxypropane-1,2-diol, menthyl acetate, isopulegol, N-{(ethoxycarbonyl)methyl}-p-menthane-3-carboxamide and menthone 1,2-glyceryl acetal, together with a stabilizer.

The invention discloses lactobacillus plantarum with an effect of preventing and treating decayed teeth, which belongs to the technical field of microorganisms. According to the invention, a rat decayed tooth model is established; the serum biochemical indexes, oral flora, tooth demineralization and decayed tooth conditions of mice in a blank control group, a model group, an intervention group anda prevention group are compared, the lactobacillus plantarum is determined that the lactobacillus plantarum CCFM8724 has the effect of preventing and treating decayed teeth, the application effect ofthe lactobacillus plantarum CCFM8724 is superior to that of a traditional anti-caries drug chlorhexidine, and the lactobacillus plantarum CCFM8724 has broad market application prospects. Meanwhile, the lactobacillus plantarum CCFM8724 can be applied to probiotic functional foods and daily chemical products such as bacterial powder, yoghourt, chewable tablets, chewing gum, toothpaste and mouthwash, and is expected to open a new functional market for preventing and treating decayed teeth by probiotics.

A chewing gum base comprises food acceptable substituted polysaccharides wherein substituents on the saccharide units in the polysaccharides produce a degree of substitution of at least I.0. The polysaccharides may have branches with an average length of 1 to 15 saccharide units per branch. The polysaccharides may be linked saccharide units such as allose, altrose, mannose, gulose, idose, galactose, 3,6 anhydro galactose, glucuronic acid, mannuronic acid, galacturonic acid, aldobiouronic acid, fucose, rhamnose, arabinose, xylose, talose, acyl substituted glucose, fructose, lactose and combinations thereof.

The invention relates to a depressurization chewing gum and a preparation method thereof, belonging to the technical field of gum. 2-40 percent by weight of Eucommia ulmoides depressurization active component or Eucommia ulmoides component depressurization active component, 50-97 percent of sugar alcohol and 1-10 percent of food additive are added into chewing gum so that the chewing gum becomes a health care food which is beneficial to the crowd with hypertension symptoms. The invention changes the characteristic of single function of the traditional chewing gum, endows the chewing gum with multiple functions of prevention and treatment of light and moderate hypertension diseases, adjuvant therapy of a severe hypertension disease, and the like and achieves the effect of promoting body health.

The invention discloses a method for synthesizing meaty spice N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide. The method comprises three steps: firstly, cis-4-heptenal and propane diacid undergo condensation reaction to obtain trans-2-cis-6-nonadienoic acid; secondly, the trans-2-cis-6-nonadienoic acid and oxalyl chloride undergo sulfonyl chlorination to obtain trans-2-cis-6-nonadien acyl chloride; and thirdly, the trans-2-cis-6-nonadien acyl chloride and cyclopropylamine undergo amidation to obtain the target product N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide. The method for synthesizing the N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide has the advantages of easily obtained raw materials, mild reaction conditions and high product yield rate, and the total yield rate is about 60 percent. The N-cyclopropyl-trans-2-cis-6-nonadienoic acid amide can be used for enhancing the taste and feeling in food, chewing gums, medicinal products, toothpaste, alcohol drinks.

The invention belongs to the field of nutrition health foods, and in particular relates to a method for preparing skin-care and beautifying blueberry chewing gum. Main raw materials comprise blueberry, rubber base, xylitol, vitamin E and spice; and the method comprises the following steps: taking a certain amount of blueberry, squeezing, filtering, and concentrating to obtain concentrated solution A; putting a certain amount of rubber base to an oven, and heating for a certain period of time to soften the rubber base to obtain B; after the rubber base is softened, adding the concentrated solution A and a certain amount of xylitol, vitamin E and spice, and mixing uniformly to obtain a mixture C; and putting the mixture C on an extruder, uniformly extruding, and tabletting. The product prepared by the invention has certain effects of protecting skin, preventing the skin from aging and wrinkling in advance, and the like, and is better accepted by the youth.

The invention discloses composite modified starch for replacing fat as well as a preparation method and application of the composite modified starch, and belongs to the field of modified starch foods.The preparation method of the composite modified starch comprises the following steps: (1) size mixing; (2) alkalization; (3) crosslinking; (4) primary esterification; (5) secondary esterification; (6) washing and dewatering; (7) pre-gelatinization treatment. The composite modified starch product produced by the invention has viscosity, emulsibility and stability similar to those of fat; the composition has good compatibility and foam retention with essence, spices and other seasonings; compared with fat, the product has better processability, high resistance to high-concentration acid, sugarand salt and high mechanical resistance, can effectively reduce the application of fat in dairy products, frozen desserts, sauces, salad dressings, meat products, baked foods, chewing gums and candies, and achieves the purpose of reducing the production cost; the composition has the characteristic of being soluble in cold water, can be compounded with other products for use in the use process andis convenient to use.

The invention relates to application of candida tropicalis, a microbial fermentation and separation method for preparing xylitol by using the candida tropicalis, and application of a high-purity xylitol product prepared by using the method to pharmacy and health care. The xylitol has high output quality and high yield, and the product can be used as a sweetener, a nutritional supplement and an auxiliary treatment agent for diabetes patients. Moreover, the xylitol product can serve as a medicinal intermediate for preparing health-care toothpaste, health-care chewing gum, health-care sweet foodor sweet beverage and the like.

The invention discloses chewing gum capable of whitening teeth and a making method of the chewing gum, and belongs to the field of foods and health-care products. The chewing gum mainly comprises xylitol, a gum base, calcium peroxide, calcium carbonate, silicon dioxide, arabic gum, essence, glycerine and lecithin, and functional components include the calcium peroxide, the calcium carbonate and the silicon dioxide, and the xylitol is the only sweetening agent. The making method comprises the following steps of separately crushing the xylitol, the calcium peroxide, the calcium carbonate and the silicon dioxide so as to obtain xylitol powder, calcium peroxide powder, calcium carbonate powder and silicon dioxide powder, screening the xylitol powder, the calcium peroxide powder, the calcium carbonate powder and the silicon dioxide powder through a 100-mesh sieve, and drying the gum base in a drying oven at 55-60 DEG C so that the gum base is softened; putting the softened gum base and the xylitol powder into a stirring machine for stirring, and sequentially adding the calcium peroxide powder, the calcium carbonate powder, the silicon dioxide powder, the essence, the glycerine and the lecithin into the stirring machine for uniformly stirring so as to obtain a mixture; and then performing extrusion and shaping through an extruder and a shaping machine, and performing coating. The chewing gum disclosed by the invention is used as a functional carrier, is quite convenient to chew and carry, has the efficacies of refreshing an oral cavity and whitening teeth in the process of chewing the chewing gum, is simple, convenient and direct, is low in price and is easy to accept by common people.

The invention discloses a food containing multiple different sequentially-controlled-release flavors except chewing gum at different time intervals. The food is characterized by comprising one or more of a sweet flavoring agent, a sour flavoring agent, a bitter flavoring agent, a spicy flavoring agent (comprising a spicy hot flavoring agent) or a salty flavoring agent and/or a controlled-release encapsulated flavoring agent which is non-homogeneously selected from one or more of the sweet flavoring agent, the sour flavoring agent, the bitter flavoring agent, the spicy flavoring agent (comprising the spicy hot flavoring agent) or the salty flavoring agent. Different flavoring agents are used to obtain taste levels at time intervals. After the food is chewed for a while, another taste can be felt. For example, the food tastes sour after sweet, sweet after bitter, spicy after sour, spicy hot after sweet and sour, and the like. Even four, five or more continuous sections of variable or mixed taste levels from bitter taste to sweet taste and then from bitter taste to sweet taste can be obtained. The food seems to play dramatically changeable symphony in the mouth of a person and makes a customer feels amazed and delighted infinitely.