THREE-LAYERED CONFECTIONERY WITH IMPROVED TEMPORAL STABILITY
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United States of America Patent
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Issued Date -
Apr 30, 2015
app pub date -
Mar 8, 2013
filing date -
Mar 26, 2012
priority date (Note) -
Abandoned
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Abstract
To improve the temporal stability of multi-layered chewing gum. By adjusting the amount of a gelatinizing agent, especially gelatin, in an edible material, especially in a soft candy (1.5 to 6% by weight in the edible material and 1.5 to 10% by weight based on a gum base), it is possible to suppress moisture absorption and deterioration of flavor, prevent negative effects on the properties of chewing gum such as melting, and secure production suitability.
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