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

More documents

Recommendations

Info

SORBITOL • There is a multiplicity of crystal forms and particle size Sorbitols available. Crystalline Sorbitol is made by grinding a cake that is produced by drying a Sorbitol solution. Different crystallizing conditions and grinding techniques along with screen sizing gives each of these Sorbitols very different properties. Resident Course in Confectionery Technology
SORBITOL • As a liquid, Sorbitol is available as a 70% solution. There is a variety of liquid Sorbitols available some are almost pure Sorbitol others with some contents of Mannitol or Maltitol to prevent crystallization. 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 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 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: SORBITOL • As a crystal, 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?