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Appendix B HIGH INTENSITY SWEETENERS More Specific Information on: Types Structures Characteristics Guidelines in Gum Resident Course in Confectionery Technology
Sensory Properties of Intense Sweeteners Sweetener Approx. Sweetness Intensity Sucrose 1 Clean sweetness, no after taste Acesulfame-K 200 Sweet, Slight Bitter and Metallic Aftertaste Sweetness Quality Synergistic With: Saccharin, Aspartame, Cyclamate and Stevioside Aspartame, Cyclamate, Sorbitol Isomalt & Fructose Alitame 2000 Clean Sweet Taste Acesulfame-K & Cyclamate Aspartame 200 Clean Sweetness, Saccharin, Cyclamate, Sweet Aftertaste Acesulfame-K, Stevioside Cyclamate 30 Chemical Sweet, Saccharin, Aspartame, No Aftertaste Acesulfame-K & Sucralose, Alitame & Stevioside Glycyrrhizin 33 Bitter, Licorice, Cooling Neotame 8000 Clean Sweet, Delayed Onset, Lingering Sweetness, Licorice Like Saccharin NHDC 1500-2000 Delayed Onset Cooling, Methol Like Taste Most Sweeteners Sodium Saccharin 300 Sweet, Bitter, Cyclamate, Aspartame, Metallic Aftertaste Sucralose & Alitame Sucralose 600 Sweet Taste, Close to Sucrose, Slight Cyclamate Delayed Onset, Resident Course in Confectionery Lingering Sweetness Technology Thaumatin 3000 Slow Onset, Linger, Licorice Saccharin, Acesulfame K, Stevioside
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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
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Slabs Pellets (various shapes) Shee
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Substances Specifications Butadiene
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Substance Specifications Glycerol e
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Substance Specifications Methyl est
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Substance Specifications Butylated
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Gum Base FAQ’s What makes bubble
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Gum Base FAQ’s What is a “non-s
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Bubble Chewing Non Acid Compatible
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Gum Ingredients - Gum Base Gum Base
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Gum Ingredients - Flavors Flavors -
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Gum Ingredients - Bulking Agents Bu
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Gum Ingredients - Softeners Softene
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Raw Materials - Acids (cont.) Resid
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Raw Materials - HIS High Intensity
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100% 80% 60% 40% 20% 0% Formulation
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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 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: Hydrogenation of Maltose to Maltito
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
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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
Page 171 and 172:
Machinery Filled Gum: Forming Machi
Page 173 and 174:
Machinery Gum Filled Candy Line Res
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