Resident Course in Confectionery Technology - staging.files.cms ...

More documents

Recommendations

Info

SUCROSE • Changes in the particle size distribution of the Sugar can also affect the texture and the processing of the Gum. One important aspect is that the Sugar must be consistent from batch to batch and day to day. Resident Course in Confectionery Technology
DEXTROSE • Dextrose is used in Chewing Gums because it is lower in cost in some countries. In general, Dextrose has a negative effect on the chewing character of the Gum and can also have a negative effect in processing. Resident Course in Confectionery Technology
Page 1 and 2: Chewing/Bubble Gum Gwendolyn Graff
Page 3 and 4: GUM HISTORY • 50 A.D.: The ancien
Page 5 and 6: GUM HISTORY • 1880: When William
Page 7 and 8: GUM HISTORY • 1937: White Laborat
Page 9 and 10: GUM HISTORY • 1964: After test ma
Page 11 and 12: GUM HISTORY • 2003: Concord Confe
Page 13 and 14: What is Gum Base? The ingredient th
Page 15 and 16: Slabs Pellets (various shapes) Shee
Page 17 and 18: Substances Specifications Butadiene
Page 19 and 20: Substance Specifications Glycerol e
Page 21 and 22: Substance Specifications Methyl est
Page 23 and 24: Substance Specifications Butylated
Page 25 and 26: Gum Base FAQ’s What makes bubble
Page 27 and 28: Gum Base FAQ’s What is a “non-s
Page 29 and 30: Bubble Chewing Non Acid Compatible
Page 31 and 32: Gum Ingredients - Gum Base Gum Base
Page 33 and 34: Gum Ingredients - Flavors Flavors -
Page 35 and 36: Gum Ingredients - Bulking Agents Bu
Page 37 and 38: Gum Ingredients - Softeners Softene
Page 39 and 40: Raw Materials - Acids (cont.) Resid
Page 41 and 42: Raw Materials - HIS High Intensity
Page 43 and 44: 100% 80% 60% 40% 20% 0% Formulation
Page 45 and 46: Appendix A BULKING AGENTS More Spec
Page 47 and 48: SUCROSE • Sucrose is disaccharide
Page 49 and 50: SUCROSE For Chewing Gum, sucrose mu
Page 51: SUCROSE • The particle size of th
Page 55 and 56: DEXTROSE • Dextrose is recommende
Page 57 and 58: CORN SYRUP OR GLUCOSE • It is ver
Page 59 and 60: CORN SYRUP OR GLUCOSE • The water
Page 61 and 62: CORN SYRUP OR GLUCOSE • The range
Page 63 and 64: CORN SYRUP OR GLUCOSE • In genera
Page 65 and 66: POLYOLS Nº º additive additiv e E
Page 67 and 68: 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 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 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
show all

Resident Course in Confectionery Technology - staging.files.cms ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?