- 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: Gum Ingredients - Softeners Softene
- 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 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
- 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
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