Recipe
Stick-Slab Sugar-Free Chewing Gum NEOSORB® P60W, XYLISORB® 90, Mannitol 60, LYCASIN® 85/55
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Recipe reference: LCGCCGS002
Recipe composition
| INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) |
| NEOSORB® P60W, sorbitol powder* | 45.730 |
| Gum base | 30.000 |
| LYCASIN® 85/55 maltitol syrup* | 11.000 |
| Mannitol® 60, powder* | 5.000 |
| XYLISORB® 90 xylitol powder* | 3.000 |
| Glycerin | 2.000 |
| Flavor, liquid | 1.200 |
| Flavor, powder | 1.800 |
| 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 NEOSORB® P60W.
- 5 min: Add the LYCASIN® 85/55 (preheated at 50oC) and glycerin.
- 7 min: Add the Mannitol® 60 and XYLISORB® 90.
- 9 min: Add 1/4 of the NEOSORB® P60W and intense sweeteners + (acids).
- 11 min: Add the liquid flavouring.
- 13 min: Add the flavouring powder and 1/4 NEOSORB® P60W.
- 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 (sorbitol, maltitol syrup, mannitol, xylitol, 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) | 3 | 160 |
| Fat (g) | 0.0 | 0.0 |
| of which saturates (g) | 0.0 | 1.0 |
| Carbohydrate (g) | 1.2 | 65.0 |
| of which sugars (g) | 0.0 | 0.0 |
| of which polyols (g) | 1.2 | 62.8 |
| Fiber (g) | 0.0 | 0.0 |
| Protein (g) | 0.0 | 0.0 |
| Salt (g) | 0.00 | 0.00 |
Serving size (Tablets): 1.900 g
Weight piece: 0.9 grams
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.