| 摘要 |
<p>The process consists of (a) subjecting a chewing gum mass contg. 50-75 wt.% anhydrous glucose as sweetener, 0.5-2 wt.% water and no sucrose, to mixing, extruding, sheeting and forming into cylindrical strips; (b) ageing for 15-24 hours at 18-20 deg. C and 45-55% RH; (c) cutting, packing and ageing for a second time; and (d) placing the chewing gum handle obtained in a mould filled with ice cream material, freezing and hardening the final prod..</p> |
