Sugar-free deposited gum: a winning formulation
ROQUETTE has developed a unique approach to applying sugar-free ingredients to current ‘deposited gum’ technology. For the chewing gum and confectionery makers this is helping to open up the opportunities in the ever-growing sugar-free market while at the same time allowing portfolios to be extended into new sectors.
A deposited gum’ technology full of potential
The sugar-based ‘gum-to-mould or deposited-gum’ technology was developed some years ago by Cafosa, the leading gum base supplier. The technology offers chewing gum manufacturers the opportunity to develop new and appealing concepts in product shapes, color combinations and centre-fillings.
Interestingly, it also helps sweet producers to push the boundaries of their existing range to include chewing gum-type products.
With sugar-free continuing to be the driving force in confectionery markets, it was crucial to make the benefits of the depositing process available to meet the demand. However, it was soon discovered that the essential adaptation of existing sugar-free chewing gum recipes, which had been developed for conventional manufacturing (i e extruding and laminating), was not an easy task.
Sugar-free formulation challenge
Roquette decided to take up the challenge. Using a special gum from Cafosa, Roquette has been able to create a formulation that takes advantage of the combination of two polyols: MALTISORB® maltitol and XYLISORB® xylitol.
Maltitol was chosen for the the texture it creates and the sweetness profile it delivers; xylitol brings the functional benefit of viscosity reduction to the depositing hoppers. An additional distinguishing feature is the optimum taste that the two polyols together impart to the finished product.
The formulation has been successfully tested in chewing gum production at Baker Perkins, the depositing process specialist.
A variety of exciting options!
The new deposited gum technology provides exciting product development opportunities that could not be achieved with conventional chewing gum processing:
- Using a dual depositor, the chewing gum can be filled with a flavored liquid center, based on N® 80/55 HDS, a ready-to-use maltitol syrup.
- Stripped chewing gums with different colors can also be obtained.
- Another option consists of incorporating the chewing um in a sugar-free hard-boiled candy. In this respect, Roquette’s broad range of polyols puts it in an ideal position to provide effective technical solutions to the most specific needs of confectioners.
- If desired, the deposited chewing gum pieces can also be coated. Here MALTISORB® maltitol is already well established as the preferred sweetener, guaranteeing outstanding crunchiness for improved mouthfeel. Its low hygroscopicity also assures high stability and crunchiness over time, even in a humid climate.