Long flavor duration releasing structures for chewing gum

摘要

The present invention provides methods and compositions for improving the flavor duration in chewing gum. In a preferred form, the present invention provides matrix compositions comprising a hydroxypropylcellulose cross-linked with a multi-functional carboxylate to yield a matrix having a lower water solubility than the original cellulosic material. This matrix may be ground up, have a flavor incorporated therein and used in gum compositions in which it facilitates a prolonged release of the flavoring.