Thursday, May 14, 2009
Gum Manufactoring
The gum base is melted at about 115 °C (240 °F) due to its natural melting point. When it has a thick viscosity like maple syrup it is filtered through a fine mesh screen. Then disloved particles are removed by a cantrifuge.
Friday, May 8, 2009
Gum Base
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Chewing gum manufacturing will differ between different brands of gum. Typically, it begins with the gum base.
The gum base is non digestible, insoluble with water and accounts for 15-20% of the chewing gum, in sugar free gum this figure is 20-25% and in bubble gum; 25-30%. It is used to carry the sweeteners and flavourings which gum is chewed for.
Gum base of bubble gum is made of different properties to that of chewing gum. Bubble gum must have the ability to blow bubbles so there are more elastomers present. Elastomers are polymers with the property of elasticity.
Some gum can contain an acid taste. Companies will choose their gum fillings around this. For example, non-acid flavour gum contains calcium carbonate as a filler while acid flavour gum uses talc. This is because the acid reacts with calcium carbonate making a gas which would not be pleasant.
The gum base is non digestible, insoluble with water and accounts for 15-20% of the chewing gum, in sugar free gum this figure is 20-25% and in bubble gum; 25-30%. It is used to carry the sweeteners and flavourings which gum is chewed for.
Gum base of bubble gum is made of different properties to that of chewing gum. Bubble gum must have the ability to blow bubbles so there are more elastomers present. Elastomers are polymers with the property of elasticity.
Some gum can contain an acid taste. Companies will choose their gum fillings around this. For example, non-acid flavour gum contains calcium carbonate as a filler while acid flavour gum uses talc. This is because the acid reacts with calcium carbonate making a gas which would not be pleasant.
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