| 摘要 |
A reduced calorie, high base content chewing gum composition is disclosed which possesses a greater, more intense initial flavour impact of increased duration. Its preparation utilizes highly fractionated or rectified flavour oils from which are removed some terpene components, e.g. the monoterpene and sesquiterpene components, resulting in an enhanced and sustained flavour release from the gum base. The "deterpenated" oils have a lesser affinity for the gum base allowing for the use of higher gum base levels for the reduction of calories without the flavour oils being trapped therein. The sustained flavour release is also improved by the complete or partial renewal of several bitter tasting components previously associated with the oils. |
