Kraft: Pectin improves chewing gum flavor

12/5/2013 | (France)

Kraft and Cadbury filed a patent application that stated powdered pectin added to chewing gum improves the release of fat soluble ingredients like flavors and cooling agents as it is chewed. Many flavors and cooling agents don't mix with water or dissolve in fats and often remain in gum's polymer base, but successful gum composition relies on the oral delivery of flavors, sensates, sweeteners and therapeutic agents, the company said in the patent application.

View Full Article in: (France)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Lead Cook/Sous Chef
University of San Diego
San Diego, CA
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Executive Chef
The French Goat
Lewisburg, WV
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI