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CORN SYRUP OR GLUCOSE • If the variation is greater than +/-2.0, then the Gum formula and process conditions will need to be discovered again each time a new order of Corn Syrup is received. • The Baumé is a density measurement that is used to measure the water content of the Corn Syrup. Resident Course in Confectionery Technology
CORN SYRUP OR GLUCOSE • The water content of Corn Syrup is important since the Corn Syrup is the largest, and most times the only, source of moisture in a Gum formula. The control of the Baumé is perhaps the most important specification of all Gum ingredients. Resident Course in Confectionery Technology
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Chewing/Bubble Gum Gwendolyn Graff
Page 3 and 4:
GUM HISTORY • 50 A.D.: The ancien
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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 and 52: SUCROSE • The particle size of th
Page 53 and 54: DEXTROSE • Dextrose is used in Ch
Page 55 and 56: DEXTROSE • Dextrose is recommende
Page 57: CORN SYRUP OR GLUCOSE • It is ver
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
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NEOTAME N H COOH O H N O OCH3 Resid
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ACESULFAME - K Acesulfame K is very
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ACESULFAME - K CH3 O O O S N O H Re
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SUCRALOSE • 600 times sweeter tha
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SUCRALOSE • The Acceptable Daily
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SACCHARIN Saccharin has been used f
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SACCHARIN The Acceptable Daily Inta
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SODIUM SACCHARIN O S O N O Na Resid
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NEOHESPERIDINE DC Neohesperidine DC
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NEOHESPERIDINE DC The safety of neo
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GLYCYRRHIZIN Glycyrrhizin is the pr
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GLYCYRRHIZIN Glycyrrhizin is about
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THAUMATIN Thaumatin or Talin is a n
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STEVIOSIDE Stevioside is derived fr
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STEVIOSIDE The European Commission
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Chewing gum Machinery Resident Cour
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Resident Course in Confectionery Te
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Gum base weighing Gum base pre-heat
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Rotors Sigma Masticator Hub design
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Machinery Mixer Double Sigma Mixer
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Screw and Kneading Elements Residen
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Continuous production line for chew
Page 153 and 154:
Machinery Cut & Wrap: Extruder Func
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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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