Phytase application in chewing gum - A technical assessment

Anne Veller Friis Nielsen, Anne S. Meyer

Research output: Contribution to journalJournal articleResearchpeer-review


Phytase catalysis has been shown to improve iron absorption by dephosphorylation of the potent iron chelator, phytic acid, found in high amounts in cereals. Recently, the World Health Organization evaluated the phytase from Aspergillus niger as safe for use in human food. The phytase may work either prior to ingestion, i.e. in the food, or post ingestion, i.e. in the human gastrointestinal tract. We have assessed the technical aspects of formulation and release of phytase added to chewing gum as a delivery vehicle. Phytases from Aspergillus niger and Escherichia coli incorporated into chewing gum were released quantitatively upon chewing and retained phytase activity (50-80% of the enzyme activity added was released within 10 minutes). Initial evaluations of phytase chewing gum shelf life showed good stability after 48 days of storage of the chewing gum at ambient conditions.
Original languageEnglish
JournalAgro Food Industry Hi-Tech
Issue number5
Pages (from-to)21-23
Publication statusPublished - 2016


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