Release kinetics of (−)-menthol from chewing gum |
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| Authors: | Hidefumi Yoshii Aya Sakane Daisuke Kawamura Tze Loon Neoh Hayato Kajiwara Takeshi Furuta |
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| Institution: | (1) Department of Biotechnology, Tottori University, 4-101 Koyama Minami, Tottori 680-8552, Japan;(2) Central Laboratory, LOTTE Co. Ltd, 3-1-1 Numakage, Minami Saitama, 336-8601, Japan |
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| Abstract: | The release kinetics of (−)-menthol from chewing gum was investigated using various encapsulated powder of (−)-menthol. The
apparatus of flavor release of chewing gum was made with a glass container of mashing homogenizer. Flavor release behavior
could be correlated with Avrami’s equation. Chewing gum containing (−)-menthol/γ-CD complex powder had longer retention of
(−)-menthol compared with the β-CD complex powder and the (−)-menthol encapsulated in modified starches. The activation energies
of (−)-menthol release from chewing gum were 106 kJ/mol for γ-CD complex and 74 kJ/mol for (−)-menthol/β-CD complex powder
and emulsified (−)-menthol encapsulated in HI-CAP, respectively. |
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| Keywords: | Cyclodextrin Chewing gum Release Menthol |
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