| abstract |
A chewing gum composition is disclosed which exhibits extended flavor release as well as improved chewing sensation. The composition is prepared with a high base content ranging from about 50% to about 90% by weight and up to about 4% by weight of a flavor component. The composition is particularly suited for the preparation of high base, low calorie products, as the base appears to releasably retain the flavor such that a desired flavor sensation continues for periods of upwards of 10 to 15 minutes or more. The base formulation facilitates the preparation of a flavored gum with high base content without the need for increasing the content of flavor added to the composition. |