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HOOC HO H OOC HO GLYCYRRHIZIC ACID OH OH O O O OH O CH 3 O CH3 H CH 3 H CH3 CH 3 CH 3 CH 3 COOH Resident Course in Confectionery Technology
THAUMATIN Thaumatin or Talin is a natural protein extracted by physical methods from the berry of a West African plant called the Katemfe fruit or Miraculous fruit. It is between 2,000 to 2,500 times sweeter than Sugar. 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
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SORBITOL • Sorbitol is the most c
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SORBITOL • As a crystal, Sorbitol
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SORBITOL • As a liquid, Sorbitol
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SORBITOL • Sorbitol is used in Pa
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MANNITOL • These are then separat
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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 and 120: SACCHARIN Saccharin has been used f
Page 121 and 122: SACCHARIN The Acceptable Daily Inta
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: GLYCYRRHIZIN Glycyrrhizin is about
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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