Flavor releasing cores and their use in chewing gum
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United States of America Patent
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Aug 12, 2014
Grant Date -
Mar 4, 2010
app pub date -
Oct 18, 2007
filing date -
Oct 31, 2006
priority date (Note) -
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Abstract
Flavor releasing structures for chewing gum have about 30% to about 60% thermoplastic cellulose material, about 5% to about 50% non-cellulosic thermoplastic polymer, and about 10% to about 40% porous flavor reservoir material. Optionally the flavor releasing structure may comprise about 5% to about 25% plasticizer. The cores may be coated with a flavor barrier coating.
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