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Gum Ingredients – Bulking Agents (cont.)
Function in gum:
Provide body, sweetness, cooling (in the case of Xylitol)
Effect flavor release, shelf life, & processing
Crystal morphology, % solids and DE in syrups can affect all aspects of
chewing gum
Potentiate flavor.
Syrups often aid in mixing, but can cause mixing problems that result in
longer mixing times:
• If added too early – can prevent base from schmearing
• If added too late – mix will be crumbly
The particle size of dry bulking agents is usually specified – the p.s. is
critical to both the processing as well as the final products’ sensory profile
• If too large – may make gum gritty or mix more soupy
• If too fine – may cause clumping, dry out gum or cause sensory
changes (shorter sweetness duration)
Resident Course in Confectionery Technology