| 摘要 |
Soft, flexible sugarless chewing gum having a moisture content of about 2 to 7% and improved sweetness and flavor characteristics over extended periods of mastication time are provided by formulating gum base with unencapsulated saccharin, encapsulated saccharin, cooked aqueous hydrogenated starch hydrolysate having a moisture content of about 10+/-6%, and, optionally, glycerine.
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