So Wow Sugar-Free Chewing Gum FRESHMINT
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Recipe reference: GCGCCGS035
RECIPE COMPOSITION
| INGREDIENTS | PRODUCER | PROPOSED RECIPE INGREDIENTS (%) |
| LYCASIN® 85/55 maltitol syrup | Roquette | 30.00 |
| Gum base | 25.00 | |
| SweetPearl® P25FD dried maltitol syrup | Roquette | 14.61 |
| XYLISORB® 300 xylitol powder | Roquette | 10.00 |
| NEOSORB® P100T, sorbitol powder | Roquette | 10.00 |
| Glycerin | 3.00 | |
| GLUCIDEX® 2 maltodextrin | Roquette | 3.00 |
| Flavor, powder | 2.00 | |
| Flavor, powder | 1.00 | |
| Lecithin, sunflower | 0.50 | |
| Flavor, liquid | 0.40 | |
| Flavor, liquid | 0.20 | |
| Sucralose | RFI | 0.15 |
| Acesulfam K | Celanese | 0.12 |
| Color, powder | 0.02 | |
| Total | 100.00 |
PROCESS METHOD
Preparation Chewing-gum SO WOW
Z blade mixer with double jacket at 30°C, speed blade 18/24 Rpm
Mixing protocol:
0 min GLUCIDEX® 2 maltodextrin + LYCASIN® 85/55 maltitol syrup at 50°C
2 min Sorbitol, Lecithin
4 min Glycerin, color
5 min SweetPearl® P25FD dried maltitol syrup
6 min Intense sweeteners
7 min Gum base at 50°C
10 min Liquid flavor
12 min Flavor powder, Xylitol 300
15 min End mixing
Cool down the mass to 30°C before cutting.
INGREDIENTS LIST AND ALLERGENS (INDICATIVE)
Maltitol syrup , gum base, dried maltitol syrup, sorbitol, xylitol, flavor, glycerin, maltodextrin, lecithin, sucralose, acesulfame potassium, color
LABEL OF NUTRITION FACTS (INDICATIVE)
| Nutrition Facts | ||
| Serving Size | 3 g | |
|
Amount per serving Calories |
5 |
|
| |
% Daily Value* | |
| Total fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 2 g | 1% |
| Dietary Fiber | 0 g | 0% |
| Total Sugars | 0 g | |
| Includes 0g Added Sugars | 0% | |
| Sugar alcohol | 2 g | |
| Protein | 0 g | |
| Vitamin D | 0mcg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
| Potassium | 1mg | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of
food contributes to a daily diet. 2,000 calories a day is used for
general nutrition advice.
COMMENTS
Flavor liquid: Menthe fraiche M0060136 Mane
Flavor liquid: Menthol 020274 crystal Mane
Flavor powders: Menthe fraiche N.capture M0060167 Mane
Flavor powders: Cooling agent Physcool N.capture M0059867 Mane
Color powder: Blue E131
Gum base: SOLSONA T from Cafosa
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
Links to pages of the products used within this recipe
Recipe reference: SCGCCGS001
RECIPE COMPOSITION (配料表)
| INGREDIENTS（配料） | PROPOSED RECIPE INGREDIENTS （配方比例）(%) |
| Gum base | 25.000 |
| NEOSORB® P100T, sorbitol powder | 10.000 |
| LYCASIN® 85/55 maltitol syrup | 30.000 |
| GLUCIDEX® 2 maltodextrin | 3.000 |
| SweetPearl® P25FD dried maltitol syrup | 14.610 |
| XYLISORB® 300 xylitol powder | 10.000 |
| Glycerin | 3.000 |
| Lecithin, sunflower | 0.500 |
| Flavor, liquid | 0.600 |
| Acesulfam K | 0.120 |
| Sucralose | 0.150 |
| Color, powder | 0.020 |
| Flavor, powder | 3.000 |
| Total | 100.000 |
PROCESS METHOD（工艺流程）
Preparation Chewing-gum SO WOW
Z blade mixer with double jacket at 30°C, speed blade 18/24 Rpm
Mixing protocol:
0 min GLUCIDEX® 2 maltodextrin + LYCASIN® 85/55 maltitol syrup at 50°C
2 min Sorbitol,
4 min Glycerin, color
5 min SweetPearl® P25FD dried maltitol syrup
6 min intense sweeteners
7 min Gum base at 50°C
10 min Liquid flavor
12 min Flavor powder, Xylitol 300
15 min End mixing
Cool down the mass to 30°C before cutting.
INGREDIENTS LIST AND ALLERGENS (INDICATIVE) （配料及过敏源）
maltitol, gum base, sorbitol, xylitol, flavor, glycerin, maltodextrin, lecithin, sucralose, acesulfame potassium, color.
LABEL OF NUTRITION FACTS (INDICATIVE) （营养标签）
| Average nutrition facts （营养成分） (China) |
Per 100 g Proposed recipe （每100g配方中） |
| Energy（能量 ）(kcal) | 173 |
| Fat（脂肪） (g) | 0.6 |
| of which saturates（饱和脂肪） (g) | 0.1 |
| Carbohydrate（碳水化合物） (g) | 65.9 |
| of which sugars（糖） (g) | 0.0 |
| of which polyols（多元醇） (g) | 59.9 |
| of which fiber (g) | 0.0 |
| Protein（蛋白质）(g) | 0.1 |
| Sodium (mg) | 2.57 |
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.
Links to pages of the products used within this recipe
Recipe reference: Ref LCGCCGS036
RECIPE COMPOSITION
| INGREDIENTS | PRODUCER | PROPOSED RECIPE | ||||
| COMMERCIAL INGREDIENTS (PER BATCH) |
COMMERCIAL INGREDIENTS (%) |
END-PRODUCT DRY SOLIDS (%) |
||||
| SO WOW SF Chewing Gum FRESHMINT LCGCCGS035 | ||||||
| Gum base | 21.050 kg | 25.000 | 21.050 | |||
| NEOSORB® P100T, sorbitol powder | Roquette | 8.420 kg | 10.000 | 8.395 | ||
| LYCASIN® 85/55 maltitol syrup | Roquette | 25.260 kg | 30.000 | 21.471 | ||
| GLUCIDEX® 2 maltodextrin | Roquette | 2.526 kg | 3.000 | 2.425 | ||
| SweetPearl® P25FD dried maltitol syrup | Roquette | 12.302 kg | 14.610 | 12.277 | ||
| XYLISORB® 300 xylitol powder | Roquette | 8.420 kg | 10.000 | 8.378 | ||
| Glycerin | 2.526 kg | 3.000 | 2.526 | |||
| Lecithin, sunflower | 0.421 kg | 0.500 | 0.421 | |||
| Flavor, liquid | 0.337 kg | 0.400 | 0.337 | |||
| Flavor, liquid | 0.168 kg | 0.200 | 0.168 | |||
| Acesulfam K | 0.101 kg | 0.120 | 0.101 | |||
| Sucralose | 0.126 kg | 0.150 | 0.126 | |||
| Color, powder | 0.017 kg | 0.020 | 0.016 | |||
| Flavor, powder | 1.684 kg | 2.000 | 1.600 | |||
| Flavor, powder | 0.842 kg | 1.000 | 0.800 | |||
| Total | 84.200 kg | 100.000 | 80.091 | |||
| Xylitol Gumming Solution LCGCMIS036 | ||||||
| XYLISORB® 300 xylitol powder | Roquette | 3.008 kg | 60.200 | 2.993 | ||
| Gum arabic solution 40% | 1.224 kg | 24.500 | 0.490 | |||
| Water | 0.764 kg | 15.300 | 0.000 | |||
| Total | 4.996 kg | 100.000 | 3.483 | |||
| SO WOW SF Chewing Gum Freshmint XYLITOL Frosting | ||||||
| SO WOW SF Chewing Gum FRESHMINT | LCGCCGS035 | 84.200 kg | 84.200 | 80.091 | ||
| Xylitol Gumming Solution | LCGCMIS036 | 3.500 kg | 3.500 | 3.483 | ||
| XYLISORB® 300 xylitol powder | Roquette | 12.300 kg | 12.300 | 12.239 | ||
| Residual moisture | - | - | - | 4.188 | ||
| Total | 100.00 | 100.000 | 100.000 | |||
PROCESS METHOD
Preparation Chewing-gum SO WOW
Z blade mixer with double jacket at 30°C, speed blade 18/24 Rpm
Mixing protocol:
0 min GLUCIDEX® 2 maltodextrin + LYCASIN® 85/55 maltitol syrup at 50°C
2 min Sorbitol,
4 min Glycerin, color
5 min SweetPearl® P25FD dried maltitol syrup
6 min intense sweeteners
7 min Gum base at 50°C
10 min Liquid flavor
12 min Flavor powder, Xylitol 300
15 min End mixing
Cool down the mass to 30°C before cutting.
Preparation Xylitol frosting
Ratio: 15 - 17 % of frosting
Spray the gumming solution
Dry with Xylisorb® 300
Repeat layer until final weight requested
INGREDIENTS LIST AND ALLERGENS (INDICATIVE)
sweeteners (maltitol syrup, xylitol, sorbitol, sucralose, acesulfame potassium) , gum base, flavor, humectant (glycerin) ,
maltodextrin, thickener (gum arabic) , emulsifier (sunflower lecithin) , color.
LABEL OF NUTRITION FACTS (INDICATIVE)
| Average nutrition facts (EU) | Per servingProposed recipe | Per 100 gProposed recipe |
| Energy (kcal) | 4 | 183 |
| Fat (g) | 0.0 | 0.5 |
| of which saturates (g) | 0.0 | 0.1 |
| Carbohydrate (g) | 1.7 | 70.7 |
| of which sugars (g) | 0.0 | 0.0 |
| of which polyols (g) | 1.5 | 65.6 |
| Fiber (g) | 0.0 | 0.5 |
| Protein (g) | 0.0 | 0.1 |
| Salt (g) | 0.00 | 0.01 |
Serving size (Pellets): 2.350 g
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.