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CORN SYRUP OR GLUCOSE • The Sulfur Dioxide (SO 2 ) content of the Corn Syrup must be less than 20 PPM (Parts Per Million) for Gum making because there is nothing in the processing of Gum to remove the SO 2 . Sulfur Dioxide is added to Corn Syrup to retain the water white color and levels up to 300-400 PPM can be present if the Corn Syrup is used for candy manufacturing. Resident Course in Confectionery Technology
POLYOLS Nº º additive additiv e EEC P O L Y O L S (Swe Sweetening et en i ng Power Power) Heat of Solution Solu tion negative ( (KKcal/gr cal gr) Hygroscopiciy SORBITOL E-420 0,50 - 0,60 -26,50 ++ MANNITOL E-421 0,50 - 0,65 -28,90 + ISOMALT E-953 0,45 - 0,65 - 9,40 0 MALTITOL E-965 0,90 - 0,95 -18,90 ++ LACTITOL E-966 0,30 - 0,40 -13,90 0 XYLITOL E-967 1 -36,60 +++ ERITRITOL - - - 0,60 - 0,70 -23,30 + 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
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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 and 62: CORN SYRUP OR GLUCOSE • The range
Page 63: CORN SYRUP OR GLUCOSE • In genera
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
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Machinery Cut & Wrap: Extruder Func
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Machinery Cut & Wrap: Extruder Diff
Page 157 and 158:
Machinery Cut & Wrap: Cooling Tunne
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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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