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CORN SYRUP OR GLUCOSE • The use of 45 Bé allows a high level of Corn Syrup to be used which gives strength and body to the Gum for chewing and processing. Gums made with lower Baumé Corn Syrup can be processed on most machines but some compromises may be necessary in formulation or productivity levels. Resident Course in Confectionery Technology
CORN SYRUP OR GLUCOSE • In general, to replace 45 Baumé Corn Syrup with a lower Baumé Syrup requires that the water content of the Gum be kept constant. It is easy to calculate the new water levels using tables of water content of Corn Syrup. 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
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GUM HISTORY • 1937: White Laborat
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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 and 58: CORN SYRUP OR GLUCOSE • It is ver
Page 59 and 60: CORN SYRUP OR GLUCOSE • The water
Page 61: CORN SYRUP OR GLUCOSE • The range
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
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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
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
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