Recipe
Sugar-Free Bubble Gum with Maltitol SweetPearl® P35 and LYCASIN® 85/55
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Recipe reference: LCGCCGS008
Recipe composition
| INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) |
| SweetPearl® P90 maltitol powder* | 53.000 |
| Gum base | 30.000 |
| LYCASIN® 85/55 maltitol syrup* | 13.000 |
| Flavor, powder | 1.200 |
| Flavor, liquid | 1.200 |
| Citric acid, anhydrous | 0.950 |
| Glycerin | 0.500 |
| Sucralose | 0.150 |
| 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 1/3 of the SWEETPEARL® P35
- 4 min: Add the LYCASIN® 85/55 (preheated at 50oC).
- 6 min: Add 1/3 of the SWEETPEARL® P35 and sucraloze, citric acid.
- 9 min: Add glycerin 20% of SWEETPEARL® P35.
- 11 min: Add the liquid flavouring.
- 13 min: Add the rest of SWEETPEARL® P35 and flavouring powder.
- 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, sucralose)
- Gum base
- Flavor
- Acid (citric acid)
- Humectant (glycerin)
Label of Nutrition Facts (Indicative)
| Average nutrition facts |
Per serving Proposed recipe |
Per 100 g Proposed recipe |
| Energy (kcal) | 6 | 159 |
| Fat (g) | 0.0 | 0.0 |
| of which saturates (g) | 0.0 | 0.0 |
| Carbohydrate (g) | 2.6 | 64.6 |
| of which sugars (g) | 0.0 | 0.0 |
| of which polyols (g) | 2.6 | 63.9 |
| Fiber (g) | 0.0 | 0.0 |
| Protein (g) | 0.0 | 0.0 |
| Salt (g) | 0.00 | 0.00 |
Serving size (Bubble Gum): 4.000 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.