Flavor Release and Application in Chewing Gum and Confections

Meyers, Marc A.

doi:10.1016/b978-0-12-404568-2.00034-0

Cited by 3 publications

(2 citation statements)

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“…In addition, the use of liquid flavor in chewing gum delivers a continuous level of flavor sensitivity. From a perception viewpoint, the flavor is constantly released with less flavor perception as the chewing time is increased [46]. The microencapsulated flavor is localized over a confined space in the gum and released during mastication to provide a "flavor gust" effect, thus providing a high sensory perception over a long chew time.…”

Section: Potential Of Microencapsulation In Chewing Gum-types Aspects...mentioning

confidence: 99%

“…Water is a frequently used solvent to deliver a hydrophobic flavor system for the formulation of spray-dried microencapsulated flavors. The solvents must avert the flavor portion from segregating into the vehicle phase to avoid flavor loss in the careful vaporization of the solvent [46]. The flavor to matrix ratio is also an imperative factor affecting particle size and encapsulation efficacy.…”

Section: Flavor Microencapsulation In Chewing Gums-patent Reviewmentioning

confidence: 99%

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Flavor Microencapsulation for Taste Masking in Medicated Chewing Gums—Recent Trends, Challenges, and Future Perspectives

et al. 2022

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Chewing gum, being a pleasant formulation, requires effective taste-masking techniques, such as encapsulation methods along with an amalgamation of flavors and sweeteners. Taste-masked medicated chewing gum offers a palatable way of administering drugs and dietary supplements to children and old-aged people. The concept of chewing gum development provides a sustained and modified release of actives through various techniques, such as microencapsulation, cyclodextrin-complexation, buffering agents, ion exchange resin, solid dispersions, effervescent agents, etc. The taste, solubility, and stability of the active ingredient are the key parameters to be kept in mind, while formulating a medicated chewing gum. Flavor microencapsulation has been used as a crucial technology in the research and food industry to control sensory performance as demonstrated by the hefty number of chewing gum patents over the years. This manuscript provides an insight into conventional and novel taste-masking techniques employed in developing palatable chewing gums. Additionally, concepts of flavor microencapsulation, its applications, polymers, and patents have been discussed.

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Section: Potential Of Microencapsulation In Chewing Gum-types Aspects...mentioning

confidence: 99%

Section: Flavor Microencapsulation In Chewing Gums-patent Reviewmentioning

confidence: 99%