Method of making improved gum base for fruit-flavored chewing-gum

摘要

A method is provided for preparing a gum base which enhances the long-term flavor intensity of a free fruit-flavored chewing gum. A water-insoluble restrainer is added to the gum base in an amount sufficient to constitute at least 7% by weight of the chewing gum or four times the weight percentage of the free fruit flavor ingredient in the chewing gum to which the gum base will be added. The properly selected restrainer will have a solubility parameter within +/-2.0[J/M3]1/2x10-3 of the Solubility Parameter of the free fruit flavoring agent whose flavor is being enhanced, preferably within +/-1.0[J/M3]1/2x10-3 of the Solubility Parameter of the free fruit flavoring agent.