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SACCHARIN these forms are the acid form, Calcium salt and the most common form, the Sodium salt. Saccharin continues to be used in Sugarfree Chewing Gums because of its stability and acceptable sweetening effects. Resident Course in Confectionery Technology
SACCHARIN The Acceptable Daily Intake (ADI) for saccharin was increased to 5.0 mg per kilogram of body weight (JECFA) in February 1993. The Scientific Committee for Food of the European Commission increased the ADI for saccharin to 5.0 mg per kilogram of body weight in June 1995. Resident Course in Confectionery Technology
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Chewing/Bubble Gum Gwendolyn Graff
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GUM HISTORY • 50 A.D.: The ancien
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GUM HISTORY • 1880: When William
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GUM HISTORY • 1937: White Laborat
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GUM HISTORY • 1964: After test ma
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GUM HISTORY • 2003: Concord Confe
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What is Gum Base? The ingredient th
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Slabs Pellets (various shapes) Shee
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Substances Specifications Butadiene
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Substance Specifications Glycerol e
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Substance Specifications Methyl est
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Substance Specifications Butylated
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Gum Base FAQ’s What makes bubble
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Gum Base FAQ’s What is a “non-s
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Bubble Chewing Non Acid Compatible
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Gum Ingredients - Gum Base Gum Base
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Gum Ingredients - Flavors Flavors -
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Gum Ingredients - Bulking Agents Bu
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Gum Ingredients - Softeners Softene
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Raw Materials - Acids (cont.) Resid
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Raw Materials - HIS High Intensity
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100% 80% 60% 40% 20% 0% Formulation
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Appendix A BULKING AGENTS More Spec
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SUCROSE • Sucrose is disaccharide
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SUCROSE For Chewing Gum, sucrose mu
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SUCROSE • The particle size of th
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DEXTROSE • Dextrose is used in Ch
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DEXTROSE • Dextrose is recommende
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CORN SYRUP OR GLUCOSE • It is ver
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CORN SYRUP OR GLUCOSE • The water
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CORN SYRUP OR GLUCOSE • The range
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CORN SYRUP OR GLUCOSE • In genera
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POLYOLS Nº º additive additiv e E
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gm/100ml Polyols - Solubility at 25
Page 69 and 70: SORBITOL • Sorbitol is the most c
Page 71 and 72: SORBITOL • As a crystal, Sorbitol
Page 73 and 74: SORBITOL • As a liquid, Sorbitol
Page 75 and 76: SORBITOL • Sorbitol is used in Pa
Page 77 and 78: MANNITOL • These are then separat
Page 79 and 80: MANNITOL • Mannitol is not as swe
Page 81 and 82: HYDROGENATED STARCH HYDROLYZATES
Page 83 and 84: % Maltitol HSH and Maltitol Syrups
Page 85 and 86: HYDROGENATED STARCH HYDROLYZATES Re
Page 87 and 88: XYLITOL Resident Course in Confecti
Page 89 and 90: XYLITOL • Studies have been done
Page 91 and 92: XYLITOL • Xylitol is commonly use
Page 93 and 94: ISOMALT • is the trade name for c
Page 95 and 96: ISOMALT • Isomalt is very useful
Page 97 and 98: Hydrogenation of Maltose to Maltito
Page 99 and 100: Sensory Properties of Intense Sweet
Page 101 and 102: ASPARTAME Without protection Aspart
Page 103 and 104: ASPARTAME •Usual levels of Aspart
Page 105 and 106: NEOTAME Neotame was discovered by F
Page 107 and 108: NEOTAME Neotame is 6000-13,000 time
Page 109 and 110: NEOTAME N H COOH O H N O OCH3 Resid
Page 111 and 112: ACESULFAME - K Acesulfame K is very
Page 113 and 114: ACESULFAME - K CH3 O O O S N O H Re
Page 115 and 116: SUCRALOSE • 600 times sweeter tha
Page 117 and 118: SUCRALOSE • The Acceptable Daily
Page 119: SACCHARIN Saccharin has been used f
Page 123 and 124: SODIUM SACCHARIN O S O N O Na Resid
Page 125 and 126: NEOHESPERIDINE DC Neohesperidine DC
Page 127 and 128: NEOHESPERIDINE DC The safety of neo
Page 129 and 130: GLYCYRRHIZIN Glycyrrhizin is the pr
Page 131 and 132: GLYCYRRHIZIN Glycyrrhizin is about
Page 133 and 134: THAUMATIN Thaumatin or Talin is a n
Page 135 and 136: STEVIOSIDE Stevioside is derived fr
Page 137 and 138: STEVIOSIDE The European Commission
Page 139 and 140: Chewing gum Machinery Resident Cour
Page 141 and 142: Resident Course in Confectionery Te
Page 143 and 144: Gum base weighing Gum base pre-heat
Page 145 and 146: Rotors Sigma Masticator Hub design
Page 147 and 148: Machinery Mixer Double Sigma Mixer
Page 149 and 150: Screw and Kneading Elements Residen
Page 151 and 152: Continuous production line for chew
Page 153 and 154: Machinery Cut & Wrap: Extruder Func
Page 155 and 156: Machinery Cut & Wrap: Extruder Diff
Page 157 and 158: Machinery Cut & Wrap: Cooling Tunne
Page 159 and 160: Machinery Cut & Wrap: Wrapping mach
Page 161 and 162: Machinery Sticks: Rolling and Scori
Page 163 and 164: Machinery Stick: Packing Machine St
Page 165 and 166: Machinery Candy Coated: Rolls The l
Page 167 and 168: Machinery Hollow Balls Line Residen
Page 169 and 170: Machinery Hollow Balls: Forming Mac
Page 171 and 172:
Machinery Filled Gum: Forming Machi
Page 173 and 174:
Machinery Gum Filled Candy Line Res
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