Chewing Gum Consultant

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Encapsulated Sweeteners – Tastetech – UK 07/11/2017

Filed under: Research — Joan Mestres @ 3:06 PM
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The British company Tastetech has launched an interesting  study on the use of encapsulated high intensive sweeteners (HIS) in chewing gum formulations.

They claim that the use of such encapsulated HIS:

  • Extend chew time
  • Allow dosing at lower levels
  • Are easy to use with current manufacturing techniques
  • Allow for the creation of unique sweetener blends

You can download the study under this link: Tastetech HIS chewing gum or visit the company’s website at www.tastetech.com

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Sugar Confectionery Course in Leatherhead – UK 08/10/2014

Filed under: Market & Fairs — Joan Mestres @ 12:52 PM
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Next 6th November I will be presenting one more year during the “Sugar Confectionery Course” organized by Leatherhead Food Research. This course takes place from 4th until 6th November in Leatherhead (near London, UK).

Like almost every year since 1998, I will talk about chewing gum technology and, most important, take the questions from the audience and discuss any issue around the chewing gum industry that is of interest. I always find this experience very enjoyable.

I hope to see you some of you there!

Extract from their web-site (which you can access clicking the link above)

This essential three-day course provides a practical knowledge of the basic principles in the diverse area of sugar confectionery manufacture. You will benefit from the knowledge of industry experts, acquiring the ability to predict the effects of formulation changes and process modifications on products and apply that knowledge in troubleshooting situations. 

Sugar Confectionery Production encourages interaction and includes several hands-on practical sessions as a key part of the course where delegates will prepare confectionery products and learn to characterise them. Designed to cover all aspects of confectionery production, this well-established course will benefit personnel from different backgrounds wishing to gain or improve their knowledge of confectionery systems.”

 

Energy gum 05/04/2014

Filed under: New product — Joan Mestres @ 11:26 AM
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A new energy gum has been launched in UK. It is named “RAW” and marketed by Navson, a mineral water company. They position this gum at lower price (18 pieces for 0,99 Pound; 1,2 Eur; 1,65 US$) than other competitors and do not use caffein (maybe the most obvious ingredient that comes to our mind when considering this product category). “RAW” contains Taurine and Vitamin B.

Other energy gums are mentioned in the article from confectionery news.com (link):

VIBE: 10 pieces per pack. 2 Pounds (=2,42 Eur, 3,32 US$)

L.A. FUEL: 7 gums per pack, 25 mg Taurine per gum, 100 mg caffeine per gum, 3,00 Eur per pack (=2,48 Pounds, 4,11 US$)

And other gums in the market:

DRIVE GUM: 10 gums per pack, 25 mg caffeine per gum, 2,8 Eur per pack (=2,31 Pounds, 3,84 US$)

C2 Energy Gum: 40 gums per pack (plastic bottle), caffeine, taurine and guarana (precise quantities do not appear in their web site). At 8990 chilean pesos (= 11,82 Eur, 9,77 Pounds, 16,19 US$)

 

 

Encapsulation: Tastetech (UK) 10/05/2013

Filed under: Research — Joan Mestres @ 10:34 AM
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Tastetech is a British company specialized in “Controled Release Food Flavourings and Ingredients” (using the same words that you can find in their website www.tastetech.com).

As chewing gum technology moves to a higher complexity level worldwide, the need for encapsulated systems becomes more and more important. 20 years ago there were very few gums in the market using encapsulated systems. Today, consumers are much more demanding and, often, gums are sold as an “experience” more than just as a product, and this is a worldwide trend. Chewing gum producers must use more sophisticated formulations to meet these expectations.

When we think “encapsulation”, the first thing that comes to our mind is “flavour”. Encapsulated flavours play a critical role in one of the main aspects of the chewing gum: Long lasting (but also on the first impact!). By using encapsulated flavours, we can extend the perception of the flavour for a longer time. But then, we know that that perception is also linked to “sweetness”, and here “encapsulated intensive sweeteners” can play an important role. Tastetech is also producing those and I took this image from their web-site to illustrate this idea:

 

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By combining the right encapsulated flavours and sweeteners we can clearly improve the quality of the gum. Top brands use those elements in their formulations.

We should not forget acids, as they can also be encapsulated, and they also play a role in the taste perception. Fruit flavours cannot be complete without the right acid in the chewing gum composition (citric, malic, tartaric,…)

And finally, and very important, the encapsulation of active ingredients. As we find more and more functional chewing gums in many countries (Japan is my personal favourite for that!) it becomes more necessary to protect those ingredients (which sometimes can be sensitive to temperature, oxidation, etc…), to control the release from the gum into the mouth, sometimes to mask undesirable taste or to provide a right flowability which helps in the handling of the whole. The encapsulation of those actives will clearly improve those characteristics versus a non-encapsulated version.