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Chewing/Bubble Gum Gwendolyn Graff
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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
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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 and 64: CORN SYRUP OR GLUCOSE • In genera
- Page 65: POLYOLS Nº º additive additiv e E
- 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
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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
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Machinery Cut & Wrap: Cooling Tunne
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Machinery Cut & Wrap: Wrapping mach
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Machinery Sticks: Rolling and Scori
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Machinery Stick: Packing Machine St
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Machinery Candy Coated: Rolls The l
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Machinery Hollow Balls Line Residen
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Machinery Hollow Balls: Forming Mac
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Machinery Filled Gum: Forming Machi
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Machinery Gum Filled Candy Line Res
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