Resident Course in Confectionery Technology - staging.files.cms ...
Resident Course in Confectionery Technology - staging.files.cms ...
Resident Course in Confectionery Technology - staging.files.cms ...
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Gum Ingredients – Gum Base<br />
Gum Base – {Insoluble} [~17-30% of formula]<br />
Function <strong>in</strong> gum:<br />
to provide a pleasant chew<strong>in</strong>g experience and gradual release of flavors<br />
and sweeteners.<br />
B<strong>in</strong>ds <strong>in</strong>gredients together to form cohesive cud<br />
Different types can affect flavor release, process<strong>in</strong>g, bubble blow<strong>in</strong>g etc.<br />
Interactions with Flavors <strong>in</strong> the formula cause base to plasticize (soften)<br />
Can also have <strong>in</strong>teractions with acid – result<strong>in</strong>g <strong>in</strong> process<strong>in</strong>g problems, as<br />
well as stability issues<br />
<strong>Resident</strong> <strong>Course</strong> <strong>in</strong> <strong>Confectionery</strong> <strong>Technology</strong>
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