Recipe
Core Stick-Slab Sugar-Free Chewing Gum Xylitol 90, LYCASIN® 85/55 Maltitol
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Recipe reference: LCGCCGS012
Recipe composition
INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) |
XYLISORB® 90 xylitol powder* | 57.030 |
Gum base | 38.000 |
Flavor, powder | 1.500 |
LYCASIN® 85/55 maltitol syrup* | 1.500 |
Flavor, liquid | 1.200 |
Glycerin | 0.500 |
Sucralose | 0.150 |
Acesulfam K | 0.120 |
Total | 100.000 |
* Roquette product
Process method
- Loading Procedure (min) - Z blade kneader at 45oC
- 0 min: Introduce the melted gum base (stove overnight at 50oC) and half of the XYLISORB® P90.
- 5 min: Add the LYCASIN® 85/55 (preheated at 50oC) and glycerin.
- 9 min: Add XILISORB® P90 and intense sweeteners.
- 11 min: Add the liquid flavouring.
- 13 min: Add the flavouring powder and XYLITOL® 90.
- 15 min: Unload the kneader (gum at around 50-55oC); divide the gum batch into approx. 2 kg loaves, store them at 20oC-50% RH for around one hour
Ingredients list and allergens (Indicative)
- Sweeteners (xylitol, maltitol syrup, sucralose, acesulfame potassium)
- Gum base
- Flavor
- Humectant (glycerin)
Label of Nutrition Facts (Indicative)
Average nutrition facts |
Per serving Proposed recipe |
Per 100 g Proposed recipe |
Energy (kcal) | 1 | 142 |
Fat (g) | 0.0 | 0.1 |
of which saturates (g) | 0.0 | 1.0 |
Carbohydrate (g) | 0.6 | 58.4 |
of which sugars (g) | 0.0 | 0.0 |
of which polyols (g) | 0.6 | 57.7 |
Fiber (g) | 0.0 | 0.0 |
Protein (g) | 0.0 | 0.1 |
Salt (g) | 0.00 | 0.00 |
Serving size (Slab): 1.000 g
Comments
Recipe can be adjusted for Mint or Fruit flavor.
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable