JPH04173056A - Functional chewing gum - Google Patents
Functional chewing gumInfo
- Publication number
- JPH04173056A JPH04173056A JP2301913A JP30191390A JPH04173056A JP H04173056 A JPH04173056 A JP H04173056A JP 2301913 A JP2301913 A JP 2301913A JP 30191390 A JP30191390 A JP 30191390A JP H04173056 A JPH04173056 A JP H04173056A
- Authority
- JP
- Japan
- Prior art keywords
- chewing gum
- aspartame
- component
- anticariogenic
- odor preventing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 26
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 24
- 108010000165 exo-1,3-alpha-glucanase Proteins 0.000 claims abstract description 9
- 108010001682 Dextranase Proteins 0.000 claims abstract description 8
- 230000000170 anti-cariogenic effect Effects 0.000 claims abstract description 7
- 206010006326 Breath odour Diseases 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 9
- 208000032139 Halitosis Diseases 0.000 claims description 6
- 241001474374 Blennius Species 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims description 2
- 241000207923 Lamiaceae Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 239000001115 mace Substances 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 abstract description 17
- 108010011485 Aspartame Proteins 0.000 abstract description 15
- 239000000605 aspartame Substances 0.000 abstract description 15
- 235000010357 aspartame Nutrition 0.000 abstract description 15
- 229960003438 aspartame Drugs 0.000 abstract description 15
- 239000000284 extract Substances 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000000546 pharmaceutical excipient Substances 0.000 abstract description 4
- 150000005846 sugar alcohols Chemical class 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 229920001353 Dextrin Polymers 0.000 abstract description 2
- 239000004375 Dextrin Substances 0.000 abstract description 2
- 235000019425 dextrin Nutrition 0.000 abstract description 2
- 239000003925 fat Substances 0.000 abstract description 2
- 239000003921 oil Substances 0.000 abstract description 2
- 239000004094 surface-active agent Substances 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract 2
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 230000001877 deodorizing effect Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 229920001503 Glucan Polymers 0.000 description 2
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 229920001412 Chicle Polymers 0.000 description 1
- 235000019499 Citrus oil Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- 240000000896 Dyera costulata Species 0.000 description 1
- 241000589565 Flavobacterium Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 1
- 240000001794 Manilkara zapota Species 0.000 description 1
- 235000011339 Manilkara zapota Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- 241000187747 Streptomyces Species 0.000 description 1
- 241000223259 Trichoderma Species 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- ZIALXKMBHWELGF-UHFFFAOYSA-N [Na].[Cu] Chemical compound [Na].[Cu] ZIALXKMBHWELGF-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000010634 bubble gum Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000010500 citrus oil Substances 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000002554 disease preventive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000011256 inorganic filler Substances 0.000 description 1
- 229910003475 inorganic filler Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- -1 malnut Chemical class 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 239000001683 mentha spicata herb oil Substances 0.000 description 1
- 239000008368 mint flavor Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920003052 natural elastomer Polymers 0.000 description 1
- 229920001194 natural rubber Polymers 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 208000028169 periodontal disease Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229920003051 synthetic elastomer Polymers 0.000 description 1
- 239000005061 synthetic rubber Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
口臭防止および／もしくは抗う練性の機能を有するチュ
ーインガムに関する。DETAILED DESCRIPTION OF THE INVENTION <Industrial Field of Application> The present invention relates to a chewing gum having anti-halitosis and/or anti-causing properties.
〈従来の技術〉
従来、口臭予防および／もしくは抗う練性の機能を有す
るガムは、銅フロロフィリナトリウム含有ガムを始め、
数多くのチューインガムが提案されてきている。<Prior art> Conventionally, gums having the function of preventing bad breath and/or anti-causing properties include gums containing sodium copper fluorophyllin,
Many chewing gums have been proposed.
〈発明が解決しようとしている問題点〉しかしながら、
甘味料に砂糖を主に使用する従来タイプのチューインガ
ムに、上記の機能をもつ素材を練り込んだ場合、以下の
ような問題点があることがわかってきた。<The problem that the invention is trying to solve> However,
It has been discovered that when materials with the above functions are incorporated into conventional chewing gum that primarily uses sugar as a sweetener, the following problems occur.
すなわち、
■ 従来タイプのチューインガムでは、甘味の持続時間
が３〜５分間と比較的短かい。そのため、本来であるな
らば、口中に長い間とどまることによってその機能を発
揮するようなこれらの素材が口中に移行することなく、
そのままチューインガム中に残存してしまい、その機能
を充分に発揮できない。That is, (1) Conventional chewing gum has a relatively short sweet taste duration of 3 to 5 minutes. Therefore, these materials, which would normally perform their functions by staying in the mouth for a long time, do not migrate into the mouth.
It remains in the chewing gum as it is, and its function cannot be fully demonstrated.
■ これらの素材は、青臭味、ニゲ味などの独特の異風
味を有している。そのため、これらの素材を機能が発揮
できるのに充分な量を従来タイプのチューインガムに練
り込んだ場合、甘味の抜けとともに、独特の異風味が発
現し、長時間チューインガムをかむことが難しい。■ These materials have unique flavors such as grassy and bitter taste. Therefore, when a sufficient amount of these materials is kneaded into conventional chewing gum to perform its functions, the sweetness is lost and a unique off-flavor develops, making it difficult to chew chewing gum for a long period of time.
したがって、本発明において解決しようとする課題は、
口臭防止成分および／もしくは抗う蝕性成分をチューイ
ンガムに練り込んだ際に、これらの成分の持つ機能を充
分に発揮させるために、異風味を感じさせないよう、呈
味性を改善し、かつ、甘味の持続時間を延ばし、長時間
かめるチューインガムを作ることにある。Therefore, the problems to be solved by the present invention are as follows:
When anti-halitosis ingredients and/or anti-caries ingredients are kneaded into chewing gum, in order to fully demonstrate the functions of these ingredients, it is necessary to improve the taste so that there is no off-flavor, and to add sweetness. The goal is to make chewing gum that lasts longer and can be chewed for a longer period of time.
く課題が解決するための手段〉
本発明者らは、上記課題の解決につき、鋭意研究を重ね
た結果、口臭防止成分および／もしくは抗う蝕性成分を
含有するチューインガムの甘味料としてアスパルテーム
を使用することで、呈味性を改善し、かつ甘味の持続時
間を延ばすことが出来、素材の持つこれらの機能を充分
に発揮させることが出来ることを見出し、この知見に基
づいて本発明をなすに至った。Means for Solving the Problems As a result of intensive research to solve the above problems, the present inventors used aspartame as a sweetener for chewing gum containing an anti-halitosis ingredient and/or an anti-cariogenic ingredient. It was discovered that by doing so, it is possible to improve the taste and extend the duration of sweetness, and to fully demonstrate these functions of the material.Based on this knowledge, the present invention was made. Ta.
本発明に使用するα−Ｌ−アスパラチル−Ｌ−フェニル
アラニルメチルエステル（以下アスパルテームと記す。α-L-asparatyl-L-phenylalanyl methyl ester (hereinafter referred to as aspartame) used in the present invention.
）はアスパルテーム理法あるいはアスパルテームをデキ
ストリン、Ｉ！類、糖アルコール類、その他の適当な賦
形剤と共に造粒、乃至は粉床化したもの、あるいはアス
パルテームを油脂、澱粉、界面活性剤と共に混練、粉床
化したもののいずれでもかまわない。アスパルテームの
添加量は０．０５〜１重量％程度である。しかしながら
上記のアスパルテームの添加量はあくまで一般に許容さ
れている甘味度に関する一応の基準を示すものであって
、本発明におけるアスパルテームの使用量をこの範囲に
限定するものではない。) is aspartame theory or aspartame as dextrin, I! The aspartame may be granulated or powdered together with sugar alcohols, sugar alcohols, or other suitable excipients, or it may be kneaded or powdered with aspartame, oil, fat, starch, or surfactant. The amount of aspartame added is about 0.05 to 1% by weight. However, the amount of aspartame added above merely indicates a generally accepted standard regarding the degree of sweetness, and the amount of aspartame used in the present invention is not limited to this range.
本発明に使用する口臭予防成分は、メチルメルカプタン
に対して効果的な消臭効果を有するローズマリーやセー
ジのようなシソ科植物、およびアラメ、クロメ、ヒジキ
、ホンダワラ、ツノマタ、オゴノリ、モツク及びワカメ
から選ばれる海藻および歯周病予防効果も併せて持つメ
ース並びにこれらの素材の溶媒抽出物の１種又は２種以
上より成る。The halitosis prevention ingredients used in the present invention include plants of the Lamiaceae family, such as rosemary and sage, which have an effective deodorizing effect against methyl mercaptan, as well as arame, kurome, hijiki, sargassum, tsunomata, ogonori, motsuku, and wakame. It consists of one or more types of seaweed selected from the following, mace that also has periodontal disease preventive effects, and solvent extracts of these materials.
本発明において、これらの素材は、生のままでも乾燥し
たものでも使用することができるが、使用性の点からは
乾燥粉床、あるいは溶媒抽出物として用いることが望ま
しい。この場合、抽出物の抽出方法としては、通常の方
法を採用でき、特に限定するものではない。また、抽出
物およびその抽出残渣から消臭成分を得る際に、脱臭か
脱色の目的で吸着剤等による脱色、水蒸気蒸留等による
脱臭処理を行なってもかまわない。In the present invention, these materials can be used either raw or dried, but from the viewpoint of usability, it is desirable to use them as a dry powder bed or as a solvent extract. In this case, the method for extracting the extract can be any conventional method and is not particularly limited. Further, when obtaining a deodorizing component from the extract and its extraction residue, deodorizing treatment such as decolorization using an adsorbent or steam distillation may be performed for the purpose of deodorization or decolorization.
これらの素材の添加量は、全体のｏ、ｏｏｏｉ〜５０重
量％、より望ましくはｏ、ｏｏｉ〜１０重景％とするこ
とが好ましい。The amount of these materials added is preferably from o, oooi to 50% by weight, more preferably from o, oooi to 10 weight% of the total weight.
本発明に使用する、抗う蝕性成分は、歯拓分解酵素であ
るデキストラナーゼ又はムタナーゼである。使用される
デキストラナーゼはケトシウム属、ペニシリウム属、ア
スペルギルス属、スピカリア属、ラクトバチルス属、セ
ルビブリオ属等に属する公知のデキストラナーゼ生産菌
より公知の方法によって得られるデキストラナーゼは、
勿論、他の微生物より得られるデキストラナーゼも使用
できる。デキストラナーゼは、α−１，６結合を主体と
するグルカン（いわゆるデキストラン）を分解するもの
で、−ａにチューインガムＩｇ当り１００〜ｉｏｏ、ｏ
ｏｏ単位になる様に加える。The anti-cariogenic component used in the present invention is dextranase or mutanase, which is a dental tissue degrading enzyme. The dextranase used is a dextranase obtained by a known method from known dextranase-producing bacteria belonging to the genus Chaetosium, Penicillium, Aspergillus, Spicaria, Lactobacillus, Servibrio, etc.
Of course, dextranases obtained from other microorganisms can also be used. Dextranase is a substance that decomposes glucan (so-called dextran) mainly composed of α-1,6 bonds, and -a is 100 to 100 to 100,000 per chewing gum Ig.
Add so that it becomes oo unit.
使用されるムタナーゼはシュードモナス属、トリコデル
マ属、タラトスボリウム属、フラボバクテリウム属、ス
トレプトマイセス属等に属する公知のムタナーゼ生産菌
より公知の方法によって得られるムタナーゼは勿論、他
の微生物により生産されるムタナーゼも使用できる。ム
タナーゼはα−１，３結合を主とするグルカン（いわゆ
るムタン）を分解する酵素で、一般にチューインガム１
ｇ当り５０〜１００，０００単位になる様に加える。The mutanase used is not only mutanase obtained by known methods from known mutanase-producing bacteria belonging to the genus Pseudomonas, Trichoderma, Talatosborium, Flavobacterium, Streptomyces, etc., but also mutanase produced by other microorganisms. Mutanase can also be used. Mutanase is an enzyme that decomposes glucan (so-called mutan), which mainly has α-1,3 bonds, and is generally used in chewing gum.
Add 50 to 100,000 units per g.
本発明に使用されるガムベース原料としては、一般に使
用されるものでよく、チクル、ジェルトン、ガタシアク
などの植物性樹脂、酢酸ビニル樹脂、天然及び合成ゴム
、エステルガム、ワックス、乳化剤、無機質充てん剤な
どを一般的に公知の配合で処方できる。The gum base raw materials used in the present invention may be those commonly used, such as vegetable resins such as chicle, jelutong, and gatasiak, vinyl acetate resin, natural and synthetic rubbers, ester gums, waxes, emulsifiers, and inorganic fillers. can be formulated in generally known formulations.
使用されるその他のチューインガム添加原料としては、
賦形剤と香料がある。賦形剤はアスパルテームを使用す
ることによるボディー感を補うものであればなんでもよ
いが、特にマルナット、マンニット、ソルビット、キシ
リットなどの糖アルコール中還元澱粉糖化物の中から１
種あるいは２種以上選ぶことが好ましい。香料は、目的
に応じて、例えばミント系香料、ペパーミント油、スペ
アミント油、フルーツ系香料（シトラス油、バナナ、パ
イン、ストロベリー等）、スパイス系、コーヒー系香料
等より選択される。Other chewing gum additive raw materials used include:
Contains excipients and flavorings. Any excipient may be used as long as it supplements the body feel caused by using aspartame, but in particular, one of the reduced starch saccharides in sugar alcohols such as malnut, mannitol, sorbitol, xylit, etc.
It is preferable to select one species or two or more species. The flavor is selected from, for example, mint flavor, peppermint oil, spearmint oil, fruit flavor (citrus oil, banana, pine, strawberry, etc.), spice flavor, coffee flavor, etc., depending on the purpose.
また、チューインガムの形態は、特に限定されない。す
なわち、板ガムタイプでも風船ガムタイプでも糖衣タイ
プでも、センターインタイブでもかまわない。Moreover, the form of chewing gum is not particularly limited. In other words, it may be a sheet gum type, a bubble gum type, a sugar-coated type, or a center-in-tape type.
次に実施例により本発明を具体的に説明する。Next, the present invention will be specifically explained with reference to Examples.
〈実施例〉
下記に表示する処方に従って、実施例１〜２、対照例１
のチューインガムを調製し、供試した。<Example> Examples 1 to 2 and Control Example 1 were prepared according to the prescriptions shown below.
Chewing gum was prepared and tested.
得られた２種類のチューインガムを、味覚パネル（ｎ＝
３０）により官能評価を実施した。評価は■青臭味など
の異風味の有無、■甘味の持続時間、■口臭除去効果の
有無（生にんに＜Ｉｇを食した後、ガムをかみ、口臭を
他人に判断してもらう、）について行った。The two types of chewing gums obtained were tested on a taste panel (n=
Sensory evaluation was performed according to 30). Evaluations include ■ presence of off-flavors such as grassy taste, ■ duration of sweetness, ■ presence or absence of bad breath removal effect (after eating raw garlic <Ig, chewing gum and having someone else judge the bad breath). ).
結果を表１に示した０表に示した通り、アスノマルテー
ム使用ガムは、異風味をマスクし、甘味持続時間を延ば
すことにより、素材のもつ機能を充分に発現させること
ができた。As shown in Table 1 of the results, the gum using asnomaltame was able to fully express the functions of the material by masking off-flavors and extending the sweetness duration.
Claims (3)
チルエステルと口臭防止成分および／もしくは抗う蝕性
成分とを含有することを特徴とするチューインガム。(1) A chewing gum characterized by containing α-L-asparatyl-L-phenylalanine methyl ester and an anti-halitosis ingredient and/or an anti-cariogenic ingredient.
のものであることを特徴とする請求項（１）記載のチュ
ーインガム。(2) The chewing gum according to claim (1), wherein the halitosis-preventing ingredient is derived from a plant of the Lamiaceae family, mace, or seaweed.
であることを特徴とする請求項（１）記載のチューイン
ガム。(3) The chewing gum according to claim (1), wherein the anti-cariogenic component is dextranase or mutanase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2301913A JPH04173056A (en) | 1990-11-07 | 1990-11-07 | Functional chewing gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2301913A JPH04173056A (en) | 1990-11-07 | 1990-11-07 | Functional chewing gum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04173056A true JPH04173056A (en) | 1992-06-19 |
Family
ID=17902621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2301913A Pending JPH04173056A (en) | 1990-11-07 | 1990-11-07 | Functional chewing gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04173056A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005006872A1 (en) | 2003-07-11 | 2005-01-27 | Colgate-Palmolive Company | Chewable antiplaque confectionery dental composition |
| US7056541B1 (en) | 1998-03-04 | 2006-06-06 | Dandy A/S | Coated chewing gum, a method for preparation thereof and the use of one or more active substance(s) in solid form |
-
1990
- 1990-11-07 JP JP2301913A patent/JPH04173056A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7056541B1 (en) | 1998-03-04 | 2006-06-06 | Dandy A/S | Coated chewing gum, a method for preparation thereof and the use of one or more active substance(s) in solid form |
| EA007647B1 (en) * | 1998-03-04 | 2006-12-29 | Данди А/С | A coated chewing gum, a method for preparation thereof and the use of one or more active substance(s) in solid form |
| WO2005006872A1 (en) | 2003-07-11 | 2005-01-27 | Colgate-Palmolive Company | Chewable antiplaque confectionery dental composition |
| US7354569B2 (en) | 2003-07-11 | 2008-04-08 | Colgate-Palmolive Company | Chewable antiplaque confectionery dental composition |
| US8524197B2 (en) | 2003-07-11 | 2013-09-03 | Colgate-Palmolive Company | Chewable antiplaque confectionery dental composition |
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