JPH0137101B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention provides chewing gum with persistent flavor,
More specifically, the present invention relates to a novel chewing gum with persistent flavor (sweetness and flavor), a method for producing the same, and a gum base composition for use in producing such chewing gum. According to the present invention, a persistent flavor, i.e., first bite, comprising a gum base and a non-sugar sweetener, such as a saccharine sweetener, coated with a filler such as calcium carbonate or dried therewith. It is possible to provide chewing gum having sweetness and flavor that is retained in the gum for a long time and gradually released into the mouth. Traditional chewing gum is generally ester gum,
polyvinyl acetate, terrax solids, fatty acids, natural and/or synthetic gums, waxes, tissue-forming agents, fillers, water-soluble flavoring agents, water-soluble sweeteners (e.g. various sugars such as sucrose, dextrose and/or Satucalin sodium, Satucalin calcium, cyclamates,
Artificial sweeteners such as dihydrochalcones, glycyrrhizin, glycyrrhizinates), lecithin,
Gum bases comprised of emulsifiers and flavoring agents such as mono- and diglycerides are included.
Such gums release a pleasant strong flavor and sweetness when first chewed, and within the first 3 to 5 minutes after chewing, the flavor and sweetness rapidly decline to such a low concentration that they are no longer perceivable. becomes. As a result, all that remains in the mouth after about 5 minutes of chewing is a virtually tasteless mass that no longer releases much flavor, aroma or sweetness. It is therefore clear that there has been a long and pressing need for a chewing gum that retains persistent flavor and sweetness. The inventors of the present invention have made extensive research efforts to overcome the above-mentioned difficulties in conventional chewing gum, and have found that by drying out both a relatively small amount of a non-sugar sweetener such as saccharine sweetener and a relatively large amount of a filler. Or, by coating a small amount of a non-sugar sweetener with a large amount of a filler, a combination of a non-sugar sweetener and a filler is substantially uniformly dispersed throughout the gum base, thereby imparting a flavor other than acidity. The inventors have discovered that the sweetness and flavor of chewing gum, such as chewing gum with (mint), fruit flavor, and sour flavor, can be sustained, and have completed the present invention. By such methods, the non-sugar sweetener is substantially bound to and retained within the gum base matrix, and during chewing, the non-sugar sweetener is slowly released into the salivary fluid to regulate its release. Can be done. The filler, which also functions as a tissue-forming agent, is substantially insoluble and therefore is not released from the gum during chewing. In short, the filler spreads the non-sugar sweetener and increases its surface area, hence the release of the non-sugar sweetener from the gum when the combination of filler and non-sugar sweetener is formulated into chewing gum. The speed can be significantly reduced. Further, as long as the non-sugar sweetener-filler combination is embedded in the gum base, and as described below, only a very small amount of non-sugar sweetener is used relative to a relatively large amount of filler. , only the non-sugar sweetener is released during chewing, and the filler is substantially retained in the gum base even during chewing. In a preferred embodiment of the invention, a sweetening agent such as saccharin or aspartum and calcium carbonate and/or magnesium trisilicate are dried together and the resulting combination is dispersed in the gum base. It is well known that if the crystals of a poorly soluble substance or a substance with a slow dissolution rate but good solubility are crushed, the surface area thereof will be increased and, as a result, the rate of dissolution will be increased. However, we have discovered that when incorporating finely divided synthetic sweeteners, such as finely divided free saccharic acid, finely divided saccharin salts, into chewing gum, just the opposite occurs, and the above-mentioned substances are removed from the gum base during chewing. It has been found that the rate at which such sweeteners are extracted decreases as their particle size decreases, resulting in better sweetness and flavor persistence in the gum. This is a surprising and unexpected fact. Due to this fact, co-drying the sweetener with flour, starch, or other fillers or coating the sweetener on the filler has the effect of increasing the surface area of the sweetener (in effect increasing the sweetener's surface area). The particle size of the agent decreases), thereby resulting in a modulation of the release rate of the sweetener. As used herein, the terms coated, coated, coated, co-dried, co-dried, and similar terms with other suffixes are used to refer to the terms coated, coated, coated, co-dried, co-dried, and similar terms with other suffixes. By combining the artificial non-sugar sweetener with the filler, drying and pulverizing it, or coating the surface of the filler with the artificial non-sugar sweetener and drying, the artificial non-sugar sweetener is bound and dispersed in the filler. This term refers to increasing the surface area of artificial non-sugar sweeteners. Conventional chewing gum initially provides a very strong sweet taste when chewed, and the sweetness decreases rapidly during the first 3-4 minutes before reaching an almost imperceptible sweetness concentration. In contrast, the chewing gum of the present invention containing a combination of non-sugar sweetener and inorganic filler or organic filler component releases sweetness like conventional chewing gum in the first 3 minutes when chewed, but then To provide a chewing gum that begins to decline more slowly and stabilizes at a preferred sweetness level about 5 minutes after chewing, the sweetness level remaining substantially stable for 15 to 20 minutes. In the chewing gum of the present invention, the sweetness perceived during the first few minutes of chewing is primarily due to the sugars, sugar alcohols, or soluble artificial sweeteners present in the chewing gum (these sweeteners are not in combination with fillers). (Not yet.)
Depends on. The non-sugar sweetener combined with the filler is then released, resulting in a stable flavor and sustained sweetness for as long as 20 minutes after chewing. In view of the above, it can be seen that by combining a non-sugar sweetener and/or flavoring agent with a filler according to the invention, the initial sweet taste sensation of this sweetener is suppressed and delayed. . A second sweetener is added from the non-sugar sweetener-filler combination to produce a gum that has a sustained flavor without the intense sweetness that typically occurs when uncoated sweeteners and sugars are used together. If it is desired to release a stimulus, sweetener-filler combinations can be used in chewing gums containing sugars or sugar alcohols or soluble artificial sweeteners. In the manufacture of non-sugar sweetener and filler combinations, the non-sugar sweetener is added to the filler such that the concentration of the non-sugar sweetener in the filler is preferably about 1-10% by weight of the filler. Weight ratio of about 1:100 to 1:
1, preferably about 1:100 to 1:10. Non-sugar sweeteners in combination with fillers may be present in amounts of about 3 to 0.2%, preferably about 3 to 0.5%, of the weight of the gum base, and about 1 to 0.04%, preferably 0.6 to 0.1%, of the final chewing gum product, as described below. % in the chewing gum. Examples of suitable non-sugar sweeteners for use in chewing gums of the present invention, co-dried or coated onto fillers, include free saccharic acid (free saccharic acid reacts with flour to form saccharin). ), saccharin sodium, saccharin calcium, saccharin ammonium, sugar alcohols (e.g. xylitol, sorbitol, mannitol, maltitol, etc.), cyclamates, dihydrochalcones, glycyrrhizic acid or The salt, L-
Mention may be made of aspartyl-L-phenylalanine methyl ester (ie aspartam) and mixtures thereof. Fillers in combination with non-sugar sweeteners may be present in the chewing gum in an amount of about 5 to 95%, preferably about 10 to 30% of the weight of the gum base. Examples of fillers suitable for use in the present invention include inorganic fillers such as calcium carbonate, magnesium trisilicate, talc, diatomaceous earth, aluminum oxide, and mixtures thereof. It has been mentioned above that non-sugar sweeteners can be combined with fillers in accordance with conventional coating, drying or packaging techniques by drying, coating, blending, entraining, dissolving, dispersing or other combining methods. That's right. In one embodiment of the invention, a non-sugar sweetener (e.g. saccharin calcium or sodium salt) is dispersed (preferably dissolved) in water and mixed with a filler such as flour to form a homogeneous paste. , this is dried and ground into a powder of, for example, 50 meshes or less, preferably 100 meshes or less.
Chewing gum is produced by incorporating the powder into a gum base component or by mixing the powder and gum base with other chewing gum components as described below. The present invention may also be used in chewing gums containing sugar and/or other uncoated water-soluble or poorly water-soluble artificial sweeteners (e.g., free saccharin, saccharin salts, cyclamates, aspartum, glycyrrhizinates, dihydrochalcones, etc.). The non-sugar sweetener-filler combinations of the invention can be used. Generally, gum bases can be prepared by mixing and heating various ingredients such as natural gums, synthetic resins, waxes, plasticizers, etc. according to methods well known in the art. Typical examples of gum base ingredients include chewable materials of synthetic origin such as styrene-butadiene copolymers, isobutylene-isopurine copolymers, polyisobutylene, polyethylene, petroleum waxes, polyvinyl acetate, and rubber latex solids, chicles. Chewable substances of natural origin such as crown gum, nispero, rosideinha, zierton, pendea, perillo, nigar ivy, tunu, etc. The elastomer or chewable material accounts for about 50% of the weight of the gum base composition.
~15%, preferably about 8-12%, optimally about 9-15%
Can be used in an amount of 11%. In addition, it is preferred to include a vehicle to maintain minimal tackiness in the elastomer and hydrogenated ester gums, i.e. glycerol esters of hydrogenated rosin and/or dimeric ester gum bases. However, other vehicles such as pentaerythritol ester gums, polymeric ester gums and ester gums may also be used. The medium is about 10-40% of the weight of the gum base, preferably about 18-30%
%, optimally in amounts of about 20-25%. The gum base can also contain hydrophilic detackifiers (which are naturally incompatible with the elastomer and the medium for the elastomer) to absorb saliva and provide slipperiness. Examples of such adhesives that can be used in the present invention include polyvinyl acetate, polyvinyl butyl ether, with a molecular weight not less than 2000;
Examples of vinyl esters include vinyl polymers such as copolymers of vinyl ethers. Flour or other fillers that may be present directly in the gum base do not function as coating inorganic or organic fillers for non-sugar sweeteners; The flour or other filler must be incorporated separately from the sweetener, but may be combined with the sweetener and/or flavoring agent prior to incorporating the flour or other filler into the gum base. By mixing, such filler components can be used in the gum base. Further, the gum base may contain a hard wax having a melting point of about 65° C. or higher (preferably about 75° C. or higher) and functioning as a lubricant. Examples of such hard waxes include candelilla wax, paraffin wax, carnauba wax, ozokerite, orikari, and microcrystalline wax. The hard wax may be used in an amount of about 0-50%, preferably about 17-40%, optimally about 20-30% of the weight of the gum base. Preferred hard waxes are candelilla waxes and paraffin waxes, which are used in combination with about 2-8% candelilla based on the weight of the gum base and about 15-30% paraffin wax based on the weight of the gum base. is preferable. Waxes are known to reduce the stickiness of the final gum product without significantly reducing its cohesiveness. Hydrophilic detackifying agents are approximately 20 to 40% of the weight of the gum base.
%, preferably about 25-35%, optimally about 28-32%
Use in the amount of The gum base may also contain a combination of softeners and lubricants, including one hydrogenated vegetable or animal fat with a high melting point (e.g., above about 22°C, preferably above 50°C). It may consist of one or more. Such softeners and/or lubricants make this about 0% of the weight of the gum base.
~15%, preferably about 4-12%, optimally about 5-15%
Can be used in an amount of 10%. Further, emulsifiers can be included in the gum base to impart hydrophilic properties to the gum base so that saliva can be absorbed and thereby make the gum base slippery. The emulsifier is about 2-12% of the weight of the gum base.
Preferably it can be used in an amount of about 3-8%, optimally about 5-7%. Included among such emulsifiers are glyceryl monostearate,
Examples include phosphatides (eg lecithin, kephalin, etc.), tweens, spans and mixtures thereof. In addition, colorants (e.g. titanium dioxide), plasticizers (e.g. lanolin, stearic acid, sodium stearate, potassium stearate, etc.), antioxidants (e.g. butylated hydroxyanisole, butylated hydroxytoluene or gallic acid) are present in the gum base. Based on propyl etc.
2000 ppm). In addition, powder (CaCO ₃ ) fine particles (not combined with non-sugar sweeteners) are added to the gum base as a bulking agent and a texture forming agent at approximately 0 to 50% of the weight of the gum base.
%, preferably about 0.2 to 25%. Water-insoluble gum bases may be used, for example in U.S. Pat.
It may be composed of any of the various gum bases disclosed in No. 3052552 and No. 2197719. Typical gum base material components that can be used in the gum base composition of the present invention are illustrated below (in parts and/or parts by weight). Gas base: 58 parts of ester gum; 30 parts of powder; 10 parts of rubber latex solids; 2 parts of lecithin; Gas base: 88 parts of ester gum; 10 parts of rubber latex solids;
2 parts lecithin, gas base: 20 parts chicle; 40 parts zielton; 8.5 parts guttaso
2 parts of lecithin; 2 parts of powder; Gas base: 68 parts of partially oxidized chicle; 2 parts of lecithin; 30 parts of powder; Gas base: 60 parts of Zielton (dry); 13 parts of guttasiac; 2 parts of lecithin; 25 parts of powder . Flavoring agents such as sour or fruit flavors or non-sour or mint flavors in the chewing gum of the present invention at about 0.3 to 2.0% by weight of the final gum product;
Preferably, it may be included in an amount of about 0.5-1.2%. Flavoring agents include plants, their leaves,
It may consist of essential oils derived from flowers, fruits, etc. Typical essential oil flavoring agents of this type include citrus oil (e.g., lemon oil, orange oil, lime oil, grapefruit oil, etc.), fruit extracts (e.g., apple extract, pear extract, peach extract, strawberry extract, apricot extract, raspberry extract, etc.). extract, peach extract, plum extract, pineapple extract, etc.) and various essential oils, such as peppermint oil, spearmint oil, mixture of peppermint oil and spearmint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, Cedar (leaf) oil, cinnamon oil, clove oil, sage oil,
Examples include bitter almond oil, nightshade oil, and methyl salicylate (winter oil). Synthetic flavoring agents such as mixed fruit oils may be incorporated into the chewing gum of the present invention with or without the addition of conventional preservatives. The chewing gum of the present invention preferably contains an easily extractable flavoring agent, i.e. a water-soluble sweetener, if necessary, the easily extractable sweetener being about 90% to 90% of the weight of the final chewing gum product.
It is contained in an amount of 0.05%, preferably about 90 to 40%, to provide an initial sweet taste sensation when chewed. Included in such water-soluble sweeteners are sugars, sugar alcohols or sugar-containing substances such as one or more of monosaccharides, disaccharides and polysaccharides, such as: Examples include: A Monosaccharides having 5 to 6 carbon atoms - arabinose, xylose, ribose, glucose, mannose,
galactose, fructose, dextrose, sorbose or mixtures of two or more such monosaccharides; B disaccharides - cane sugar, beet sugar, lactose, barley sugar or cellobiose; C polysaccharides - partially hydrolyzed starch, dextrin or Corn syrup solids. Sugar alcohols include sorbitol, xylitol, and mannitol. In one such embodiment, sorbitol can be included in combination with sugar (as a water-soluble sweetener). In this case the sorbitol is present in an amount of about 2-20%, preferably about 5-15%, optimally about 8-12% of the weight of the chewing gum composition. Additionally, water-soluble artificial or natural sweeteners may be present with the non-sugar sweetener-filler combination as described above. In each of the preferred embodiments of the chewing gum and method for making the same of the present invention, corn syrup may be used as a plasticizer. However, with or without the presence of corn syrup in the chewing gum,
For example, satisfactory results can be obtained by using sorbitol syrup, modified starch, etc. The persistent flavor chewing gum of the present invention comprises a molten gum base containing a dispersed sugar-free sweetener-filler combination and a plasticizer such as a syrupy substance (e.g. corn syrup, modified starch syrup or sorbitol syrup) and emulsifiers (e.g. lecithin) at approx.
(82-99°C) to form a gum base-syrup mixture, optionally add oily flavor, sugar, sorbitone and other flavoring agents and mix with stirring; It can be manufactured by a multi-step manufacturing process consisting of forming into rod-shaped or plate-shaped chewing gum according to conventional methods. Next, the preferred method for producing chewing gum of the present invention and its flavor persistence will be specifically explained with reference to Examples. Example 1 Preparation of the gum base of the invention: - 15 g of saccharin sodium is dissolved in 100 ml of distilled water and this saccharin solution is added to 270 g of flour with stirring to form a homogeneous paste. Remove the moisture from the mixed paste, dry it, and grind it into powder.
Pass through a 100 mesh sieve. A quantity of 1230 g of gum base containing 88 parts of ester gum, 10 parts of rubber latex solids and 2 parts of lecithin is melted in a jacketed Sigma mixer and 285 g of the powdered mixture of saccharin sodium and flour are added. This mass is 140~180〓 (60~82.2℃)
Mix thoroughly for 30 minutes while holding the mixture, then remove the gum base containing the flour and saccharin sodium from the mixer and allow to cool. Satucalin sodium from the above gum base,
Extract using the following method. Separate 40 g of this gum base and thoroughly mix it with 200 ml of distilled water in a Waring mixer. During the mixing process, the size of the individual granules of the gum base is reduced to a powder form, so that intimate contact is maintained between the gum base particles and the water. After 5 minutes of mixing, the gum base is separated from the water and the aqueous liquid is analyzed for saccharin sodium content using standard ultraviolet absorption techniques. The separated gum base is extracted for a further 5 minutes with 200 ml of distilled water and the aqueous portion is separated and analyzed for its saccharin sodium content. Repeat the same extraction operation a total of 4 times. The results of this analysis are shown in the table below.

[Table] Note: Total processing time and saccharin extraction rate
(Integrated value) is the total value from the first time (same in Tables 2 and 3 below).
Control Gum Base A In order to evaluate the persistence of saccharin sodium in a conventional gum base, a gum base is manufactured as follows. 1.5 kg of gum base containing 88 parts of ester gum, 10 parts of rubber latex solids and 2 parts of lecithin is melted in a Signa blade mixer with jacket attachment. Add 15 grams of saccharin sodium with a particle size of 471 to 337 microns to this gum base. Mix the gum base thoroughly for 30 minutes while maintaining 140-180㎓ (60-82.2℃). Remove the gum base from the Sigma blade mixer and store cool. Saccharin sodium is extracted from the gum base according to the procedure in Example 1. The analysis results obtained are shown in Table 2.

[Table] As is clear from Table 2, in the conventional gum base, more than half of the original amount of saccharin sodium is extracted into the aqueous phase within the first 5 minutes. Comparing the data for both Example 1 and Control A, it is clear that the rate of extraction of saccharin sodium from the gum base is reduced by drying the saccharin and flour together. Example 2 Manufacture of gum base:- 15 g of saccharin sodium are dissolved in 100 ml of distilled water. Solution powder 135g and magnesium trisilicate 135g
g, mix thoroughly to dry a smooth paste, grind the dry solids and pass through a 100 mesh sieve. 285 g of this mixture was added to 1230 g of a gum base containing 88 parts of ester gum, 10 parts of rubber latex solids, and 2 parts of lecithin to produce a gum base according to the same manufacturing and analytical methods as in Example 1. conducted an analysis. The analysis results are shown in Table 3.

[Table] Example 3 Manufacture of chewing gum: - A chewing gum having the following composition using the gum base described in the example is manufactured according to the procedure described below. Chewing gum composition (parts by weight): 21 parts of gum base (gum base containing dried flour with saccharin sodium prepared according to Example 1); 17 parts of corn syrup; sugar
49.8 parts, sorbitol 10 parts; artificial flavoring 1 part; gum arabic coated flavoring 1 part; lecithin 0.2
Department. Melt the gum base, add corn syrup and lecithin and mix. Add artificial flavoring 3
Mix for a minute, then add the sugar and mix for an additional 3 minutes.
Add the sorbitol and mix for 2 minutes, then add the gum arabic coated flavoring and mix for 1 minute. The mass is removed from the kettle, rolled and cut into the desired shape to obtain the chewing gum product. The chewing gum produced by the above method is chewed for 5 minutes, and the amount of saccharin remaining in the chewing gum is compared with the amount of saccharin remaining after chewing commercially available sugar-free gum for the same amount of time. Extract saccharin from the mass after chewing,
The residual amount of sacculin was analyzed by standard ultraviolet absorption spectroscopy. The results are shown below. The percentage of sacculin remaining in the mass after chewing commercially available sugar-free gum for 5 minutes based on the initial amount of saccharin = 7.8%. % of saccharin remaining in the mass after chewing the chewing gum produced in Example 3 for 5 minutes based on the initial amount of saccharin = 10.1
%. Example 4 Manufacture of chewing gum:- 25 g of saccharin sodium are dissolved in about 500 g of water. Add acid-treated dilute cooking corn starch (Nationl starch and chemical corporation) to this solution.
Flojel 65) manufactured by Chemical Corp.
Add 500g and mix thoroughly to make a homogeneous paste. This paste is frozen and then lyophilized. Grind the dried paste in a laboratory grinder and pass through a 100 mesh sieve. 382g of the above powder made by drying together cornstarch and saccharin sodium and 1922g of molten gum base
Mix thoroughly while maintaining the temperature at 180°C (82.2°C). Continue mixing for 15 minutes to evenly disperse the powder in the gum base (this gas base contains 1.0% saccharin sodium). Using the obtained gum base, chewing gum having the following composition is manufactured according to the following method. Chewing gum composition (parts and parts by weight): 22 parts of gum base (the above gum base made by drying both saccharin sodium and corn starch); 48.8 parts of sugar; 17 parts of corn syrup; 10 parts of sorbitol
0.2 parts lecithin; 1 part spearmint perfume oil; 1 part spray-dried spearmint perfume oil. Melt the above gum base and cool it to 180㎓ (82.2℃). Add corn syrup and lecithin to this and mix for 2 minutes. Add more perfume oil and mix this mass for 3 minutes. To this add sugar, then sorbitol and spray dried perfume oil and mix.
The chewing gum is taken out from the kettle and cut into stick-shaped gums by passing it over a roller. The chewing gum obtained is given to a skilled panel inspector for inspection. For comparison, the panel examiner is presented with a control gum (Control B) made similarly by simply pre-mixing the saccharin sodium and corn starch before incorporating the saccharin sodium into the gum base. The gum of Example 4 and the control chewing gum B samples are each numbered and presented to the panel examiner.
The inspection method will be explained next. Each panelist chews a piece of gum for 5 minutes, then removes the piece of gum from his or her mouth and places it in a paper cup. Next, chew the other gum for 5 minutes and place it in another paper cup. The panel examiner rinses his mouth with water and eats the Kratzker to remove the lingering chewing gum flavor from his mouth. Continue rinsing your mouth for 1 minute followed by a pause. The chewing gum mass is then tasted for 5 minutes and the sweetness concentration and flavor are tested on a scale of 0 to 8. Repeat the same action 10, 15, and 20 minutes after chewing. For the purpose of this inspection, the qualitative attributes are defined as follows: Sweet taste: Sweet sensation sensed by the taste sensation in the oral cavity Total flavor: All flavor sense sensed in the oral cavity The sensory evaluation score is described as follows: 0 - Not perceived; 2 - Sensed; 4 - Clear 6-strongly sensed; 8-very strongly sensed. A summary of the average sensory evaluation scores of the chewing gums of Example 4 and Control B is shown in Table 4.

[Table] As a result of statistical analysis of the above data, it was found that the chewing gum of Example 4 had a significantly longer lasting sweetness and flavor than the chewing gum of Control B.

Claims (1)

[Scope of Claims] 1. A chewing gum comprising a gum base, a non-sugar sweetener, and an inorganic or organic filler selected from calcium carbonate, talc, magnesium trisilicate, diatomaceous earth, aluminum oxide, or a mixture thereof, the chewing gum comprising a non-sugar sweetener The sweetener is dried with or coated with the filler to form a non-sugar sweetener-filler combination, and the non-sugar sweetener is present in the chewing gum at a concentration of about 0.2 to 0.2 to 0.2 of the gum base.
The non-sugar sweetener-filler combination is encapsulated in the gum base matrix, with the filler being part of the combination being present in an amount of about 5-95% by weight of the gum base. A flavored chewing gum having a persistent sweet taste, characterized in that the chewing gum contains one or more flavoring agents, emulsifiers or plasticizers, which are dispersed substantially uniformly throughout the chewing gum. Chewing gum. 2. The chewing gum of claim 1, wherein the non-sugar sweetener is present in a weight ratio of about 1:100 to about 1:1 to the filler. 3. The chewing gum according to item 1, wherein the non-sugar sweetener comprises a saccharin sweetener or aspartum. 4. The chewing gum according to item 3, wherein the saccharin sweetener consists of free acid saccharin. 5 The saccharin sweetener is saccharin sodium,
The chewing gum according to item 3, which is composed of saccharin calcium or saccharin ammonium. 6. The chewing gum according to item 3 above, wherein the filler is calcium carbonate or magnesium trisilicate. 7. The chewing gum of claim 3, wherein the saccharine sweetener or aspartum sweetener is present in an amount of about 0.002 to 2% by weight of the chewing gum. 8. The chewing gum of claim 1, wherein the filler in combination with the non-sugar sweetener is present in an amount of about 15-30% by weight of the gum base. 9. A non-sugar sweetener is prepared by drying or coating the non-sugar sweetener with an inorganic or organic filler selected from calcium carbonate, talc, magnesium trisilicate, diatomaceous earth, aluminum oxide, or a mixture thereof. A combination of fillers is prepared and combined with molten gum base ingredients to form a gum base, such that the combination is substantially uniformly encapsulated throughout the gum base matrix. Flavored chewing gum with sustained sweetness, characterized in that chewing gum is obtained by dispersing and mixing a gum base containing the combination with one or more flavoring agents, sweeteners, emulsifiers and plasticizers. manufacturing method. 10. The method according to item 9, wherein the non-sugar sweetener is a saccharin sweetener or aspartum, and the filler is calcium carbonate. 11. One or more natural or synthetic elastomers, solvents for the elastomers, one or more lubricants or softeners, non-sugar sweeteners and calcium carbonate, talc, magnesium trisilicate, diatomaceous earth, aluminum oxide. or a gum base comprising an inorganic filler or an organic filler selected from a mixture thereof, the non-sugar sweetener-filler combination obtained by drying the non-sugar sweetener together with or coating the filler. the combination is encapsulated and substantially uniformly dispersed throughout a gum base matrix, and the non-sugar sweetener is present in an amount of about 0.2 to 3% by weight of the gum base. A gum base for use in the manufacture of chewing gum having a persistent flavor characterized in that the filler, which is also part of the combination, is present in an amount of about 5 to 95% by weight of the gum base.