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 – Flavors<br />
Flavors – [~0.75-3 % of gum formula]<br />
Function <strong>in</strong> gum:<br />
Provides taste to gum<br />
Can affect texture thru plasticization of base<br />
The flavor to base ratio is often used as a tool <strong>in</strong> formulation. This ratio is<br />
critical to give the desired flavor release and chew<strong>in</strong>g characteristics<br />
The carrier/solvent the flavor is <strong>in</strong> is important – as different types can<br />
plasticize the gum differently<br />
Gum flavors are much more concentrated than candy flavors<br />
Significant amounts of certa<strong>in</strong> flavors will dissolve <strong>in</strong> base and never release<br />
Some flavors are very volatile and release quickly from base depend<strong>in</strong>g on the<br />
composition of the base and flavor. Process<strong>in</strong>g temperatures need to be held <strong>in</strong><br />
check<br />
Encapsulated versions are used to protect flavor and provide either quick<br />
release or delayed release<br />
<strong>Resident</strong> <strong>Course</strong> <strong>in</strong> <strong>Confectionery</strong> <strong>Technology</strong>
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