| abstract |
A method for producing a chewing gum and confections, as well as the chewing gum and confections so produced, incorporates combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum and confections, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release. In another embodiment, coated chewing gum has a coating that comprises combinations of physiological cooling agents. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated. |