口香糖及其发展趋势和思考  

Development trend and thinking of chewing gums

作　　者：翁靖一[1] 卢咏来[1] 王润国[1] 刘全勇[2] 

机构地区：[1]北京化工大学,北京市新型高分子材料制备与成型加工重点实验室,北京100029 [2]北京航空航天大学化学与环境学院,北京100191

出　　处：《食品工业科技》2011年第7期440-443,446,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金重点项目(50933001)

摘　　要：从口香糖的发展历史出发,介绍了口香糖的功能、类别、组成、制备原理、工艺以及质量评价方法。传统口香糖功能简单,常采用难于生物降解的弹性体和树脂作为胶基,残基被丢弃后,既难除去,也污染环境。在保证口香糖具有特定功能的基础上,采用可生物降解弹性体和树脂作为胶基制备口香糖,是其重要的发展趋势。最后,结合口香糖的研究现状,提出了一些看法。Starting from the history of chewing gums,their function, category, composition, preparation principle and technique ,and method of quality assessment were introduced.Traditional chewing gums present simple functions, and hardly biodegradable elastomers and resins are often used as their gums, so the residues are difficult to be cleared up and pollute the environment after they are thrown away.Adopting biodegradable elastomers and resins as gums to prepare chewing gums with special functions is an important development trend. Finally, some ideas were put forward based on the current study on chewing gums.

关 键 词：口香糖 发展趋势 胶基 可生物降解弹性体 聚酯 

分 类 号：TS201.1[轻工技术与工程—食品科学]