| 摘要 |
The use of low levels of nisin polypeptide in both sugar and surgarless chewing gums improves sensory characteristics. In sugar gum, nisin improves flavor and suppresses bitterness. In sugarless gum, nisin enhances flavor and improves mouth feel, making sugarless gum taste more like sugar gum. Nisin also reduces bitterness in chewing gums containing high-intensity sweeteners. |
