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WACKER – Germany 28/05/2018

The German company that in 2017 launched the concept of 3D printed gum (link to my post on this) is focusing now on another concept: Deposited Chewing gum. Their ingredient “Capiva C 03“, which is compatible with the standard candy process allows the mass to be deposited, for instance in Mogul lines. Then, depending on the shape of the mould, the piece of gum will be completely different and, in any case different than the 3 or 4 conventional formats that we all know.

This concept of “Deposited Gum” was also developed by Cafosa in the late 90s. The Barcelona-based company developed a gum base called “Forma-T” which (unlike other gum bases) produced a mass which flowed enough to be deposited. This was marketed under the name “Gum To Mould”. As Technical Assistance Manager of Cafosa at that time, I tested this in Carle & Montanari chocolate depositors (we produced gums with shapes of any praline in the market), in Aasted Mikrowerk “Frozen cone” technology (we produced center filled gum with much more liquid -over 50%!- than any other gum in the market) and in APV Baker candy depositors (producing candy with gum in the center). We did not check the Mogul lines at that time, which is something that Wacker is now doing. Later in the development, other companies joined the project, like Firmenich from the flavouring point of view, or Roquette for the sweeteners. This is an extract from Cafosa’s website in 2007:

 

Magic Chewing gum

Cooperating with Cafosa, the world’s leading gum base supplier, the French company Roquette has developed a new approach to applying sugar-free ingredients to current deposited technology.

The sugar-based Gum to Mould or deposited gum technology developed by the leading gum base supplier Cafosa offers chewing gum manufacturers the opportunity to develop new concepts in product shapes, colour combinations and centre-fillings. It also helps sweet producers to extend the boundaries of their existing product range to include chewing gum-type products.

Using Cafosa’s special gum, Roquette has been able to create a formula that takes advantage of the combination of two polyols, Maltisorb maltitol and Xylisorb xylitol. The formula has been successfully tested in chewing gum production at Baker Perkins, the depositing process specialist.

These results, which could not be achieved with conventional chewing gum processing, include chewing gum filled with a flavoured liquid centre; stripped chewing gums with different colours; chewing gum in a sugar-free, hard-boiled candy; coated chewing gum.

International Food Ingredients. Nº 1 2007 
I think that Cafosa eventually dropped this idea, but now Wacker is taking it with a new approach and with better results.
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New gum base ingredient 16/11/2012

Filed under: Research — Joan Mestres @ 11:34 AM
Tags: , , , , ,

There are not many news about ingredients for gum base. Basically because, as you know, this field of research is quite restricted and companies keep their own developments for themselves. However, yesterday, confectionerynews.com informed about a new resin from Wacker (Germany) which claims to improve many properties of the gum base. The name of this ingredient is “Capiva” and according to the article it reduces the processing time, improves the flavour release, increases the shelf life, reduces the stickiness and increases the elasticity.

I am happy that some of the research on gum base production is openly communicated and published.  Usually, the general public can follow the developments on this field only by the patents that are being filed now and then, so this is like fresh air sneaking through. I hope it is not the last time and that the community can read more of these type of news.

Here is the link to the article:

http://www.confectionerynews.com/Formulation/Halve-processing-times-with-novel-gum-resin-says-Wacker/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=0%2FaKxp4dYMXLpipVB5%2FCo7cy%2FDtUWCBL

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